乳酸により微酸性化したマイワシ肉糊のゲル形成能とミオシン重鎖の多量化能

概要

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Sardine surimi which contained only sugar was ground with 2.5% NaCl. The pH of salt-ground meat was fixed at 7.0 or 6.0 with dilute NaOH or lactic acid and incubated at 25°C for setting, followed by at 90°C for 20 min to prepare setting-heating gel. Breaking strength and breaking strain as well as the cross-linking of myosin heavy chain (HC) of the setting and setting-heating gels were investigated as a function of setting time. The breaking strength as well as the breaking strain of setting and setting-heating gels formed by setting at pH6.0 were lower than those of the gels formed by setting at pH7.0. A decrease in the amount of myosin HC with a concomitant formation of cross-linked myosin HC of the salt-ground meat at pH6.0 was small compared to the case at pH7.0. However the contents of myosin HC and cross-linked myosin HC of both setting gels were practically unchanged during the Subsequent heating at 90°C. Discussion was made on the type of intermolecular force of myofibrillar protein formed in the setting and setting-heating gels.
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