ホキの肉糊の坐りおよび加熱によるゲル形成とミオシン重鎖の変化

Abstract

Changes in breaking strength and myosin heavy chain of the salt-ground meat from surimi of hoki were investigated in connection with the temperatures (10-60°C) for setting (setting gel), followed by heating at 90°C (setting-heating gel). The water holding capacity was also examined for setting and setting-heating gels. The increases in breaking strength of salt-ground meat, along with formation of cross-linked myosin heavy chain in it, occurred at lower temperature below 30°C, and decreased at higher temperature over 40°C. The water holding capacity indicated also the same tendency as shown from changes in breaking strength. In addition, a water drip released from the setting and setting-heating gels involved some soluble proteins. The protein in the water drip amounted to approximately 3% relative to the myofibrillar protein content of the salt-ground meat, and the major component of protein was corresponded to tropomyosin, as revealed by SDS-polyacrylamide gel electrophoresis. A discussion was made on a discrepancy between gelling properties of salt-ground meats from hoki and threadfin bream.