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
書誌事項
- タイトル別名
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- Effects of NaCl and Sorbitol Permeations into Meat from Walley Pollack on Denaturation of Myofibrillar Proteins and Moisture Content during Soaking.
- 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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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.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 63 (4), 608-615, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681388539520
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- NII論文ID
- 10004851593
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4258518
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可