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
書誌事項
- タイトル別名
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- Effect of High-pressure Treatment and Transglutaminase on the Gel-forming Ability of Salt-ground myofibrillar Proteins from Carp.
- エンズリ コイ キンゲン センイ タンパクシツ ノ カアツ ゲルカ ノ トクチ
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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.
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 64 (4), 678-684, 1998
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
- 1390001206411092480
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- NII論文ID
- 10004853948
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4523698
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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
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可