Abstract
Bovine serum extract containing α 2 -macroglobulin was added to bluefish meat pastes to various final concentrations of 0% (control), 0.05%, 0.10%, or 0.20%, and gels were prepared from the treated fish pastes by heat at 60C for 60 min, or by hydrostatic pressure at 3,742 atm for 30 min. α 2 -Macroglobulin caused significant color changes in the gels even though increasing inhibitor concentration showed no further changes. L* values were increased by inhibitor addition while a* and b* values were decreased. Storage studies at 0C indicated that hardness and elasticity of the heat-induced gels were higher for the α 2 -macroglobulin containing samples than the control samples within 7 days of storage, whereas a similar effect was not observed with pressure-induced gels. SDS-PAGE studies indicated that pressure treatment retained more myosin in the fish gels than the heat treatment. The heat-induced gels with α 2 -macroglobulin also retained more myosin than those without the protease inhibitor.
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