サバ筋肉中のゲル形成能低下要因について

Abstract

Of various components in the muscle of Pacific mackerel, such as lipid, water soluble com-pound, lactic acid and a portion of dark tissue, the inhibiting effect on the gel forming ability of surimi were separately determined by measuring a change in jelly strength of kamaboko prepared from surimi in the presence of various amounts of those components.As the gel strength (J) of kamaboko was found to decrease exponentially with increasing amount of each component (W), the rate constant (kI) for inhibiting the development of gel strength was calculated from a slope of linear relation between log J and W. The kI values for the various factors indicated that the decreasing effect became strong in the following order; dark muscle<lipid=free water<water soluble compound<lactic acid. The addition of the corresponding amount of lactic acid aqueous solution to cause a decline in the pH of the surimi from 7.0 to 5.0 showed 100 fold decrease in the gel strength as compared with that of the same amount of free water.The irreversible decrease in the gel strength of acidified surimi with lactic acid occured largely due to lowering of the pH or prolonging the storage period.A reason for the poor gel forming ability of the muscle of Pacific mackerel was discussed in relation to various factors in its muscle.