Effects of Heating Temperature and Transglutaminase on Gel-forming Ability of Salt-ground Myofibrillar Proteins from Carp.

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  • 塩ずりコイ筋原繊維タンパク質の加熱ゲル形成に及ぼす加熱温度およびトランスグルタミナーゼ製剤の影響
  • エンズリ コイ キンゲン センイ タンパクシツ ノ カネツ ゲル ケイセイ ニ

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Abstract

With the aim of utilizing a freshwater fish, carp, for fish-paste products, the characteristics of heat gelation of carp myofibillar proteins were examined, and compared with those of a marine fish (lizard fish) with a high gel-forming abuility. Transglutaminase was also examined for its additive effect.<br>Gel-forming ability of salt-ground myofibrillar proteins from carp by heating was lower with myofibirils, almost equal with actomyosin and higher with myosin, when compared with those from lizard fish. Gel-forming ability of carp myofibillar proteins with the additive transglutaminase was higher than those without transglutaminase. Even carp meat with a weak gel-forming ability could be used as a raw material for fish-paste products, if transglutaminase is added.

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