Abstract
To clarify the “setting” mechanism of fish muscle paste, the effect of heat on fish muscle myosin B Mg2+-ATPases was examined in connection with the “setting” ability of the meat paste. By heat treatment, the Mg2+-ATPase activity of myosins B showed some increment. This varied by fish species as indicated in the following decreasing order: Alaska pollack and sardine>white croaker, horse mackerel, mackerel, and carp>crucian carp and marlin groups. The myosin-poor fish pastes which were prepared by washing with GUBA-STRAUB solution gave “set” gels (jelly formation) of lower jelly strength. Addition of pyrophosphate promoted the “setting” of black marlin paste, but not of sardine paste. From these results, it is suggested that the “setting” of fish paste is associated with the interaction between myosin and actin.
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