Abstract
Differences in the setting properties of sardine and Pacific mackerel were examined. The meat sol of sardine easily set after being kept at 20°C for only 20min; at the same time myosin heavy chain (MHC) polymers which were insoluble in SDS formed. But that of mackerel set hardly at all in the 30-40°C range, with no MHC polymerization. The setting phenomenon of sardine seemed to be caused by transglutaminase (TGase), as in the case of Alaska pollack, because significant inhibition of its activity was found due to the inhibitors of TGase, EDTA and methylamine. However, TGase activity was detected in the water soluble fraction of the muscle from seven species of fish including Pacific mackerel in the presence of 6mM CaCl2. When washed with 0.1N NaCl containing 2mM EDTA, minced sardine meat transformed its setting property to that of Pacific mackerel. On the other hand, Pacific mackerel meat changed its setting property to that of sardine after addition of 0.1% CaCl2.
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