産卵期サケ落とし身の加熱ゲル化過程で起きる著しいプロテオリシスとプロテアーゼインヒビター添加による魚肉ゲルの劣化抑制効果 Marked Proteolysis Occurring during Thermal Gel Formation of the Minced Meat from Matured Chum Salmon and Restraining Effect of Protease Inhibitor on Gel-degradation

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The meat of matured chum salmon caught by the coastal set-net fishery tends to soften to a great extend when the fish is frozen-thawed, during ice-storage or in the course of processing. Recently, it was clarified that the softening phenomenon of the meat is due to the enhanced cathepsin activity in the muscle tissue. This study was undertaken to increase the use of salmons in such condition by processing them into frozen-surimi. However, there is a possibility that the gel of the surimi undergoes marked deterioration in the course of the heating (cooking) process by protease action. Therefore, first of all, the relationship between the gel forming ability and the degree of protease activity in the minced meat prepared from matured salmon was examined. A close relation was observed between them, <i>i.e</i>. the stronger the protease activity, the lower the gel-strength of the final product. SDS-PAGE analysis revealed the occurrence of degradation in myofibrillar proteins during the heating process. Next, the use of a protease inhibitor was examined to prevent gel-degradation. A crude inhibitor (cystatin and/or cystatin-like inhibitor) preparation from salmon testis which so far almost useless, and similar preparations from bovine serum and chicken egg white were found to be very effective in preventing gel-degradation.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 62(6), 934-938, 1996-11-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004850231
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    4078374
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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