The Gel-Forming Characteristics of Lizardfish.

Abstract

The gel-forming characteristics of unwashed and washed meat from three lizardfish species (maeso Saurida undosquamis, wanieso Saurida wanieso, and tokageeso Saurida elongata) were investigated at various heating temperatures from 30 to 80°C for 20 minutes and 2hours. Judging from evaluation of gel strength by tensiometer and a folding test accompanied by degradation of myosin heavy chain (MHC) by SDS-PAGE analysis, the gel degradation of unwashed meat gels occurred at 40, 60, and 70°C in tokageeso, while it occurred at 60 and 70°C in maeso and at 60°C in wanieso. Washing of meat did not improve the gel strength or MHC degradation of meat gel at 40°C in tokageeso or at 60°C in maeso. Moreover, washing of meat showed an enhancing effect on MHC degradation of maeso and wanieso meat gels at 40°C. These findings indicate that the gel-degrading factors (GDFs) which existed in these species were not only sarcoplasmic (Sp) and myofibrillar (Mf) type active at 60°C but also Mf type active at 40°C and Sp type active at 70°C.