スケトウダラ肉糊の坐りに伴うゲル強度とミオシン重鎖の変化の温度依存性

Abstract

Changes in gel strength and myosin heavy chain of salt-ground meat from walleye pollack surimi were examined in relation to setting temperature in the range of 10-90°C. With the lapse of setting time at 30°C or below, gel strength of salt-ground meat was increased and reached its maximum plateau, whereas the gel strength was initially increased and subsequently decreased during the setting at 40°C or above. On the other hand, the amount of myosin heavy chain in salt-ground meat, as measured by SDS-polyacrylamide gel electrophoresis, was largely decreased with a concomitant formation of cross-linked myosin heavy chains during the setting at 30°C or below, while the these changes in salt-ground meat were hardly observed at 40°C or above. These results indicate that the setting of salt-ground meat from walleye pollack may be regarded as the temperature-dependent cross-linking reaction of myosin heavy chains, con-tributing to production of elastic gel.