かまぼこの微細構造の電子顕微鏡による観察

Abstract

For examing the factors involved in the elastic quality of kamabokos, the microstructures of the texture were examined by electron microscopy.The obtained microstructures were evaluated in correlation with the jelly strength values of the kamabokos. Some kamabokos were picked up at shops and others were prepared from frozen surimi of Alaska pollack, The electron micrographs demonstrated a variety of microstructure profiles and these were roghly classified into fivetypes: (1) a matrix with distinct network structures, similar to those of MIYAKE et al. (1971), (2) a matrix of randomly dispersed bundles of irregularly arranged filaments, but similar to (1), (3) a matrix with the Z-bands remaining, (4) a matrix including myofibrils remaining, and (5) a matrix including collagen-like objects. Matrix of the second type was found most frequently. In the same piece of kamaboko, some portions consisted of densely dispersed matter and other portions of loosely dispersed matter. In the latter portions, matrix of the first type was usually found. Some correlation was found between the microstructure profiles and jelly strength. Comparison of the kamabokos prepared from frozen surimi of various grades illustrated that the microstructure and the jelly strength of kamabokos vary depending on the myofibrillar structures and the state of the proteins in the surimi.