加熱に伴うスケトウダラ肉糊中のミオシン重鎖の交差結合と牛血しょう粉末の影響

Abstract

Kamaboko gels were prepared with 0 ?? 5.0% bovine plasma powder, a food additive, by an ordi-nary manner through preheating at 25°C and 40°C of salt-ground meat from walleye pollack frozen surimi. The quality of kamaboko gel was assessed by measuring breaking strength, breaking strain and the progress of cross-linking of myosin heavy chains.At 25°C, the gelling property was strengthened with plasma powder, that is, the increase in breaking strength and breaking strain were at a maximum when the addition of plasma powder was 5.0% and 1.0%. Simultaneously, the plasma powder in the salt-ground meat suppressed the decrease in myosin heavy chain and the increase in unidentified components, X1, while the cross-linked myosin heavy chains were accumulated with increasing amounts of plasma powder.At 40°C, the plasma powder suppressed one-sided deterioration of the gelling property of the salt-ground meat. The breaking strength and breaking strain of kamaboko gel with plasma powder maintained the same level as those prepared without plasma powder and preheating. The plasma powder suppressed the rates of decrease in myosin heavy chain and increase in the X1 components. However, the cross-linked myosin heavy chains were hardly formed regardless of the presence and absence of plasma powder.These results suggested that the enhancing effect of bovine plasma on the gelling property of salt-ground meat was attributable to strengthening of the interactions among myofibrillar proteins and plasma proteins through noncovalent type bonds.