スケトウダラ筋肉中への食塩とソルビトールの浸透が筋原繊維タンパク質および水分量に及ぼす影響 Effects of NaCl and Sorbitol Permeations into Meat from Walley Pollack on Denaturation of Myofibrillar Proteins and Moisture Content during Soaking
Meat blocks from walleye pollack were soaked in solutions containing 0 ?? 1.0M NaCl(N), 0 ?? 1.5M sorbitol(S), or their combinations with varied ratios for 24 hours at 4°C. The increase in N and S of the meat, the denaturation of myofibrillar protein as measured by the loss of Ca-ATPase activity, and the decrease in moisture content of the meat were investigated as a function of soaking time. The results were as follows: (1) During the soaking, N and S permeate into the meat with definite concentration ratio. The permeation ratio of N and S depends roughly on the composite ratio of N and S in the soaking solution. (2) The first-order rate constant for denaturation of myofibrillar Ca-ATPase during the soaking process was largely dependent on the concentrations and the ratio of N and S in meat. (3) There was good negative correlations between the rate of decrease in moisture content of soaked meat and the concentration of NaCl or sorbitol permeated into the same meat.<br>These findings may be useful to control the quality of meat block during soaking in NaCl and sorbitol mixture.
日本水産学会誌 63(4), 608-615, 1997-07-15