塩ずりコイ筋原繊維タンパク質の加圧ゲル化の特徴およびトランスグルタミナーゼ製剤の効果 [in Japanese] Effect of High-pressure Treatment and Transglutaminase on the Gel-forming Ability of Salt-ground myofibrillar Proteins from Carp [in Japanese]
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With the aim of utilizing a fresh water fish (carp) as a raw material for fish-paste products, the characteristics of gelation of myofibrillar proteins from carp by high-pressure treatment were compared with those of a marine fish (lizard fish) by heating. The effect of food additives containing transglutaminase on gel-forming ability was also examined.<br>The breaking strength of high-pressure-induced gel was much lower than that of heat-induced gel from the salted carp meat, and that of high-pressure-induced gel from the salted meat of lizard fish. The gel-forming ability of salt-ground myofibrillar proteins by high-pressure treatment was high in the order Mf<AM<M, and was lower for Mf and AM and was higher for M than that from lizard fish. The gel-forming ability of high-pressure-induced gel from myofibrillar proteins largely increased by the addition of transglutaminase. These findings suggest that the utilization of carp meat as a raw material for pressurized fish paste products needs some additional preparation.
NSUGAF 64(4), 678-684, 1998-07-15
The Japanese Society of Fisheries Science