スケトウダラ肉糊のゲル形成能とミオシン重鎖の多量化に及ぼすソルビト-ルの影響

概要

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Walleye pollack surimi without any additives was ground with 2.5% NaCl, 0.3% sodium polyphosphate, and 0 ?? 8% sorbitol. The salt-ground meat was incubated at 20°C and 40°C for setting, and again at 90°C for 20min to prepare setting-heating gel. Breaking strength (BS) and breaking strain (bs) of the setting and setting-heating gels with the cross-linking of myosin heavy chain (HC) were investigated as a function of setting time.The values of BS and bs of the gels formed through setting with 0.8% sorbitol were higher than those of the gels formed by setting without sorbitol.During the setting at 20°C, cross-linked myosin HCs with small molecular sizes in the gels with 8% sorbitol were formed in a large quantity as compared with those in the gels without sorbitol. However, in the setting at 40°C, the increase of cross-linked myosin HC in the gels with 8% sorbitol was in a small quantity and was nearly identical to that of the gel without sorbitol.These results indicated that sorbitol in surimi affected the cross-linking of myosin HCs of the salt-ground meat and contributed to an improvement in gel formation of the meat.