晒魚肉の耐凍性・加工性について

概要

論文の詳細を見る
The myofibrillar protein denaturation and the gel-forming capacity variations in the rinsed mackerel muscle were compared with those in the unrinsed muscle during the frozen storage. 1. It was comfirmed for twelve fish species that the higher the (Actomyosin)/(Sarcoplasmicprotein) ratio in the fish muscle was, the larger was the gel-forming capacity of the muscle. 2. The water-soluble fraction of fish muscle somewhat inhibited the freezing-denaturation, and interfered with the gel-forming capacity. The gel-forming capacity of unrinsed frozen muscle was lower than that of the muscle frozen after being rinsed. It was presumed from these facts that the water-soluble fraction's inhibitory effect on the gel-forming capacity was larger than its inhibitory effect on the freezing-denaturation of myofibrillar protein. 3. The most effective method for keeping the gel-forming capacity of the frozen mackerel muscle was ascertained to be the following three processes: first, to freeze and store the fish muscle whole; second, to thaw the frozen muscle before the preparation of “Surimi”; and third, to rinse the muscle immediately after thawing.
日本水産學會の論文