Abstract
The relationship between breaking strength and e-(γ-glutamy1) lysine (e-(γ-Glu) Lys) crosslink content of salt-ground meat sols incubated at a fixed temperature ranging from 25°C to 50°C of sardine and Alaska pollack was examined. At 35°C and below, a positive correlation was found between breaking strength and e-(γ-Glu) Lys crosslink content of gels obtained by setting of both fish species, and e-(γ-Glu) Lys crosslink formation accounted for most of the setting of sardine meat sols, while the contribution of e-(γ-Glu) Lys crosslink formation to the gelation reduced in proportion to the rise of temperature in the setting gel of Alaska pollack. Moreover, e-(γ-Glu) Lys crosslink formation at 40°C and over had hardly any effect on the breaking strength of both fish species.
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