ニシン目及びサケ目魚類筋肉のゲル形成特性

Abstract

The gel-forming properties of the dorsal muscle from six species of Clupeiformes (sardine, nchovy, pacific herring, round herring, scaled sardine and gizzard shad) and three species of Salmonoidei (rainbow trout, amago salmon and ayu) were compared. The potential gel-forming ability was different among the species. It was corresponding to the protein content in the muscle of those species except anchovy and ayu. By the “setting” (gelation at room temperature) and “modori” (thermal gel degradation at temperature around 60°C) inducing properties of the meat paste, Clupeiformes were divided into three groups; (1) very easily-setting and easilymodori inducing group, sardine, anchovy and pacific herring; (2) easily-setting and very easilymodori inducing group, round herring and scaled sardine; (3) easily-setting and easily-modori inducing group, gizzard shad, and Salmonoidei were divided into two groups; (1) hardly-setting and very easily-modori inducing group, ayu; (2) hardly-setting and hardly-modori inducing group, rainbow trout and amago salmon. Modori phenomena observed for sardine, pacific herring and anchovy, was quite peculiar with respect to that the degradation occurred in a wide range of temperature, between 60°C and 85°C, and did not accompany the breakdown of myosin heavy chain, which is known as an indicator for the typical modori phenomenon.