坐りを経て作られるスケトウダラかまぼこの足に対するリジンの添加効果

Abstract

The effect of L-lysine on the elasticity of kamaboko prepared by setting was examined. The salt-ground paste from Alaska pollack frozen surimi was set at 30°C for 5h or at 40°C for 1h, followed by heating at 85°C for 30 min. The breaking force and strain of the resulting kamaboko were markedly increased by setting at 30°C, but slightly increased by setting at 40°C. The addition of L-lysine to the paste, however, invalidated the effectiveness of the setting on the breaking force and strain and sup-pressed the cross-linking of myosin heavy chain in the muscle proteins.