水産動物肉に関する研究-XXXI

Abstract

Salting-out behavior of short-time extract of fish myosins were examined of 13 kinds of fish. Sample fish meat were chopped, being passed through a chopper plate of 3mm. mesh, and extracted with 25 volumes of 0.6M NaCl (ultimate pH 6.8) for exactly 30minutes. From the pattern of the salting-out curves (Fig. 1.) these fishes used in the present study were approximately classified into the following two groups. The one was a group of fish mainly with white unfragile fleshed fishes, such as file-fish, devil stinger, bream, etc. In the salting-out curves of these species a dominant peak presumes to be myosin was always found, Another group included most of dark fragile fleshed fishes, such as fat minnow, true mullet, Japanese argentin, etc. In the latter group of fish, the myosin peak was not present or far lower than the peak of presumable actomyosin. When a sample flesh deteriorates, myosin was found to decrease, while actomyosin increase. This change was found to be more stable on the former group of fishes than the latter one.