エソ肉糊の加熱ゲル形成能の季節的変動

概要

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Seasonal variation in gel forming ability of meat paste from lizard fish was investigated by heating and the biochemical characteristics of proteins comprising the heated gel were examined. Gel forming ability (Jelly strength: J.S.) by heating at 40℃ as suwari (setting) temperature was lowest in July, and highest in March. J.S. at 60℃ as modori (disintegration) temperature was also lowest in July. However, modori was not observed from November to March. Suwari gel solubility in SDS-urea solution initially increased inversely proportional to the gel formation. The amount of the myosin heavy chains in the gel, as measured by SDS-PAGE, decreased with the suwari development, and new-formed low molecular proteins was not observed. It might be due to the polymerization of myosin heavy chains. On the other hand, in July, the amount of myosin heavy chains decreased with the modori development and the special components, 151k, 132k, 112k, 38k, 28k and 12kDa were formed and increased in amount. In March, new-formed low molecular proteins were not observed. It was estimated the decomposition of polymerized myosin heavy chains to contribute at modori.
長崎大学水産学部の論文