塩漬および乾燥工程中のスケトウダラ魚肉のレオロジー的性質とミオシン重鎖の変化に及ぼすソルビトールの影響

Abstract

The rheological properties of meat blocks examined by creep measurement with cross-linking of myosin heavy chain (HC) were investigated during soaking and dehydration. The meat block from walleye pollack was soaked in 0.5M NaCl (pH 7.0) solution with 0 ?? 1.0M sorbitol at 5°C for 24 hours. After soaking, the meat block was dehydrated at 20°C for 24 hours. Both values of elastic modulus and viscosity of meat blocks soaked in 0.5M NaCl solution with 1.0M sorbitol were higher than those of the blocks during soaking and dehydration without sorbitol. During soaking and dehydration, cross-linked myosin HCs of small molecular size in the blocks soaked in 0.5M NaCl solution with 1.0M sorbitol were formed in large quantities compared with those in the blocks without sorbitol. These results indicated that sorbitol in meat blocks affected the cross-linking of myosin HCs of those blocks and contributed to an improvement of elastic modules and viscosity of meat.