水産ねり製品の足に対する酸化剤の増強効果

Abstract

Kamaboko, a traditional fisheries product in Japan, is an elastic jelly with high jelly strength made from fish meat. Its elasticity and jelly strength depend on the kinds of fish used and the manufacturing process. It is accepted that both hydration of muscle protein and formation of network of hydrated protein are two important factors for elastic jelly and hence for elastic Kamaboko. Objective of this investigation was to find a new method of strengthening Kamaboko by use of oxidants which would promote cross linking of protein molecules by the following reaction, 2SH→S-S Addition of oxidants such as potassium bromate was shown to make an elastic jelly out of fish meat with low ability of jelly formation such as horse mackerel, from which only a brittle, easily crushable and synerizing jelly can be made. Simulataneous measurement of sulfhydryl groups of cooked meat clearly demonstrated that an elastic jelly was formed (as shown by decrease in the amount of expressible water in Fig. 1), when sulfhydryl groups were diminished by the addition of more than one-tenth percent of bromate. A small decrease in solubility of meat protein in 3% NaCl soln. was observed after the addition of bromate even when Na-tripolyphosphate was added to the mixture (Table 4). It was, therefore, supposed that the effectiveness of oxidants was primarily due to its action on strengthening the network of Kamaboko by cross linking protein molecules with disulfide bonds.