塩漬によって起こる魚肉中の筋原線維タンパク質の変化

Abstract

Meat blocks of walleye pollack and horse mackerel were soaked in various concentrations of NaCl solution in a range between 1.0 and 3.0M. During the soaking, the changes in NaCl concentration, myofibrillar Ca-ATPase activity, and subunit composition of myofibrillar protein of the meat were measured. The results obtained were as follows: (1) NaCl permeated quickly into the meat at an early stage of soaking and reached its maximum plateau. The maximum value increased as the NaCl concentration of the soaking medium increased. (2) By increasing the NaCl concentration of the soaking medium, the rate of inactivation of myofibrillar Ca-ATPase of the meat was increased. (3) When the NaCl concentration of the soaking medium was low, cross-linking reaction of myosin heavy chains in the meat proceeded rapidly at an early stage of the soaking, but its rate was suppressed in the following period. (4) Regardless of the NaCl concentrations of the soaking medium employed, the progress of the cross-linking reaction was dependent on the integrated value of salt concentration of the meat and the soaking time.