魚肉すり身ゲル形成能の魚種特異性

Abstract

The gel-forming abilities of meat pastes (moisture 83%, NaCl 3%, pH 6.8-7.0) made from the raw and washed meat of 9 fish species were compared at 30°, 50° and 90°C.From their gelatinizing capacity at 30°C, the fishes could be distinguished into two groups: “active get-former” which consisted of marine teleosts (white croaker, japanese blue-fish, lizard fish, horse mackerel and spotted mackerel) and “dull gel-former”, to which belonged cartilaginous fish (spotted shark) and fresh water fish (crucian carp, carp and silver big-head). There was a close correlation between the gel-forming abilities at 30° and those at 90°C except for spotted mackerel, which produced very fragile gels at either 50°C or 90°C in spite of its potential gelatinizing capacity. Gels formed at 50°C were always superior in toughness to those formed at 90°C with the single exception of spotted shark, in which the reverse was the case.