スケトウダラ塩漬肉の加熱乾燥および加熱中に起こる筋原線維タンパク質の変化

Abstract

Minced meat from Walleye pollack was soaked in 3M NaCl for various time intervals within 1 day, so that NaCl concentration of the minced meat was varied among 0.9-2.1M. When the cured meat was subjected to dehydration at 30°C, the internal temperature of it was found to remain at 23°C during early 2 hours of dehydration process. Accordingly, changes in myosin heavy chains of the cured meat were compared between the processes of dehydration at 30°C and of heat treatment at 23°C. During both processes, myosin heavy chains of the meat, except the raw meat containing 0.14M NaCl and the 24h-cured meat containing high (2.1M) concentration of NaCl, decreased with concomitant formation of cross-linked myosin heavy chains. It was also shown that such changes in myosin heavy chains of the cured meat induced by dehydration at 30°C proceeded rather slowly as compared with the changes by mere beating at 23°C.