魚肉肉糊のゲル形成特性に見られる魚種特異性〔魚肉タンパク質の原料学的特性に関する研究-8-〕

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The temperature-gelation curves of meat paste (82% moisture, 3% NaCl, pH 6.8) were made for 49 species of fish including 4 species of fresh water fish and 4 species of cartilaginous fish, and 1 species each of squid, prawn, chicken and rabbit respectively. It became clear by analyzing the patterns of the curves that two reactions are contained in the gel-forming process of fish meat paste; one is a structure-setting reaction proceeding at temperatuers below 50°C, promoted especially at 30°C-40°C, and the other is a structure-disintegration reaction occurring at temperatures between 50°C and 70°C, optimum at 60°C. The former reaction was considered to be responsible for the so called "suwari" phenomenon and the latter reaction to the phenomenon known by the name of "modori". Because of wide variations in the rate of both reactions with species, patterns of the gelation curve were highly characteristic with species. By the structure-setting and disintegrating properties of meat paste, 52 species examined except for prawn, which was utterly lacking in the gel-forming ability, were divided into the four following groups; 1) difficult-setting and difficult-disintegrating group, in which sharks, needlefish and marlin were included together with chicken and rabbit, 2) difficult-setting and easy-disintegrating group, to which the greater part of the red-meat fish other than sardines belonged, 3) easy-setting and easy-disintegrating group, in which sardines, croaker and cold-water fish such as Alaska pollack and icefish were included, and 4) easy-setting and difficult-disintegrating group, in which flying fish, barracuda and grub fish were the typical species.
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魚肉肉糊のゲル形成特性に見られる魚種特異性〔魚肉タンパク質の原料学的特性に関する研究-8-〕

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