スケトウダラ坐りゲルの物性に及ぼすアミン塩の影響〔英文〕

概要

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The effect of various amine salts on the physico-chemical properties of suwari gel was investigated. Frozen Alaska pollack surimi was set at 30°C after grinding with various amounts of ammonium chloride (salt-0), primary amine hydrochloride (salt-I), secondary amine hydrochloride (salt-II), tertiary amine hydrochloride (salt-III), and quaternary am-monium chloride (salt-IV), along with sodium chloride, in which the total amount of the amine salt and sodium chloride was held at 0.5M. The decrease in the breaking force and breaking strain of the resulting suwari gel and the increase in its expressible water were especially remarkable by the addition of the salts 0 and I, but not so much by that of the other salts. The formation of the crosslinked myosin heavy chain (CMHC) during setting was suppressed by the former two salts but weakly suppressed by the other salts. The activity of muscle transglutaminase (TGase) in the suwari gel was inhibited by the former two salts but not inhibited by the other salts up to their mole fraction of 0.5. From the findings, it was presumed that there were factors, along with the TGase action, which might play a role in the crosslinking of myosin heavy chain during setting.
日本水産學會の論文