スケトウダラ塩ずり肉のゲル化とミオシン重鎖の多量化に及ぼすピロリン酸塩の影響

Abstract

Frozen surimi from walleye pollack was ground with 2.5% NaCl together with/without 0.3% Na-pyrophosphate (PPi) and incubated at 10-60°C, followed by heating at 90°C for 20min. The quality of setting and setting-heating gels thus prepared was evaluated as follows: (1) At 20°C and below, addition of PPi caused an appreciable decrease in the formation of cross-linked myosin heavy chain of larger molecular size, accompanied by an increase in breaking strain without changing the breaking strength of the setting-heating gel. (2) Essentially, At 40°C and over, the cross-linking reaction of myosin heavy chain of salt-ground meat was hardly observed. The addition of PPi suppressed such reaction further and reduced the formation of cross-linked myosin heavy chain.The breaking strength of heating get formed from the same salt-ground meat inface decreased while its breaking strain increased with PPi. These results manifested that the effect of PPi on the production of setting gel and setting-heating gels depended considerably on the temperature and period for setting of salt-ground meat.