Effects of NaCl and Sorbitol Permeations into Meat from Walley Pollack on Denaturation of Myofibrillar Proteins and Moisture Content during Soaking.

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  • 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
  • スケトウダラ キンニクチュウ エ ノ ショクエン ト ソルビトール ノ シント

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Abstract

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.

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