Effect of Bovine Plasma on Heat-Induced Cross-linking of Myosin Heavy Chains in Salt-Ground Meat from Walleye Pollack Frozen Surimi.

• Yasunaga Kõsaku

  National Reseach Institute of Fisheries Science

• Abe Yõichi

  Abe Jyuro Co., Ltd.

• Yamazawa Masakatsu

  National Reseach Institute of Fisheries Science

• Arai Ken-ichi

  Rakuno Gakuen University

Bibliographic Information

Other Title

• 加熱に伴うスケトウダラ肉糊中のミオシン重鎖の交差結合と牛血しょう粉末の影響
• 加熱に伴うスケトウダラ肉糊中のミオシン重鎖の交差結合と牛血漿粉末の影響
• カネツ ニ トモナウ スケトウダラ ニクノリチュウ ノ ミオシン ジュウサ ノ

Abstract

Kamaboko gels were prepared with 0 ?? 5.0% bovine plasma powder, a food additive, by an ordi-nary manner through preheating at 25°C and 40°C of salt-ground meat from walleye pollack frozen surimi. The quality of kamaboko gel was assessed by measuring breaking strength, breaking strain and the progress of cross-linking of myosin heavy chains.<br>At 25°C, the gelling property was strengthened with plasma powder, that is, the increase in breaking strength and breaking strain were at a maximum when the addition of plasma powder was 5.0% and 1.0%. Simultaneously, the plasma powder in the salt-ground meat suppressed the decrease in myosin heavy chain and the increase in unidentified components, X₁, while the cross-linked myosin heavy chains were accumulated with increasing amounts of plasma powder.<br>At 40°C, the plasma powder suppressed one-sided deterioration of the gelling property of the salt-ground meat. The breaking strength and breaking strain of kamaboko gel with plasma powder maintained the same level as those prepared without plasma powder and preheating. The plasma powder suppressed the rates of decrease in myosin heavy chain and increase in the X₁ components. However, the cross-linked myosin heavy chains were hardly formed regardless of the presence and absence of plasma powder.<br>These results suggested that the enhancing effect of bovine plasma on the gelling property of salt-ground meat was attributable to strengthening of the interactions among myofibrillar proteins and plasma proteins through noncovalent type bonds.

Journal

• NIPPON SUISAN GAKKAISHI

  NIPPON SUISAN GAKKAISHI 63 (5), 739-747, 1997

  The Japanese Society of Fisheries Science

Keywords

• スケトウダラ
• 肉糊
• ゲル化
• 予備加熱
• ミオシン重鎖多量体

Details

• CRID: 1390001206411356800
• NII Article ID: 10004851886
• NII Book ID: AN00193422
• DOI: 10.2331/suisan.63.739
• ISSN: 1349998X
• ISSN: 00215392
• NDL BIB ID: 4305152
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030570448
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4305152
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed