Abstract
To investigate the effect of sarcoplasmic proteins (Sp-P) on the gel-formation of fish meet, the jelly strength of washed meat gel was compared with that of non-washed gel on the bases of both myofibril content and water content. For the same water content, the strength of washed meat gel was 5 times higher than that of non-washed, while for the same myofibril content, the latter was 1.5 times higher than the former. This result indicated that Sp-P does not interfere with gel-formation of myofibrillar proteins, but positively contributes to it. This conclusion was confirmed from the fact that native Sp-P showed a stronger enhancing effect on the jelly strength of myofibril gel than did heat-denatured Sp-P.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
