Abstract
Dispersion profiles of proteins in “muen” (non-salt) and “kaen” (salt added) frozen surimi (fish mince) were examined under electron microscope. The cross sections of the muen surimis gave various profiles but no appreciable difference related with the jelly strength of the drived kamabokos was found. The dispersion profiles of the muen surimis were classfied roughly into following four types: (1) a profile demonstrating well reserved myofibrillar structures in which the M-lines and the Z-bands remain in nearly intact state, (2) a profile demonstrating moyfibrillar structures in which the M-lines are inappreciable and the vague Z-bands are shown, (3) a profile demonstrating parallel streams of fine filaments which are probably assingnable as actomyosin filaments, (4) a profile in which no uniform structure is appeciable. The dispersion profiles in the kaen surimis were similar to those found in kamabokos (cooked jellies) and showed dense or loose matrices of cross-linked filaments. Dilute homogenate suspensions of the surimis illustrated two types of filaments which were probably assignable as actomyosin filaments and as naked F-action filaments beside aggregates of myosin. The grade SA surimis and some grade C surimis demonstrated fine arrowheaded filaments of actomyosin and gave good jellies. Other grade C surimis demonstrated filaments of myosin-poor actomyosin filaments and gave poor jellies.
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