TGase製剤の添加によるスケトウダラとサケの予備加熱ゲルと二段加熱ゲルの品質変化 [in Japanese] Change in Quality of Preheated Gel and Two-step Heated Gel from Walleye Pollack and Chum Salmon on Addition of Microbial Transglutainase [in Japanese]
Access this Article
Search this Article
Frozen surimis of walleye pollack and chum salmon were ground with 3% NaCl and 0.3% food additive containing microbial transglutaminase (TGase). The salt-ground meats were heated at 25°C or 40°C for various periods to prepare preheated gel and subsequently heated at 90°C for 30 min to obtain two-step heated (kamaboko) gel. <br>Quality of the gels was evaluated from the changes in gel properties (breaking strength and breaking strain) as a function of preheating time. Subunit composition of myofibrillar proteins in the gels was also analyzed by SDS-PAGE and densitometry. Results were as follows:<br>1) Gel formation of the salt-ground meat from both frozen surimis was largely enhanced by the addition of TGase.<br>2) The characteristic gel forming profile of each salt-ground meat induced by heating at 25, 40°C, and subsequent heating at 90°C, changed nearly the same as with TGase.<br>3) The cross-linking reaction of myosin heavy chains markedly proceeded in the preheating gels by the addition of TGase. During the subsequent heating at 90°C, the cross-linking reaction did not proceed further.<br>It is evident that the kamaboko gel forming nature of the salt-ground meats from walleye pollack and chum salmon frozen surimis was essentially altered by the addition of TGase. The possible non-covalent type forces between myofibrillar proteins contributing to gel formation in the presence and absence of TGase are discussed.
NSUGAF 64(4), 702-709, 1998-07-15
The Japanese Society of Fisheries Science