スケトウダラ肉糊のゲル化におけるピロリン酸塩の作用とその効果 Interacting Mechanism of Sodium Pyrophosphate with Gel Forming Ability of NaCl-Ground Meat from Walleye Pollack
Setting gel and setting-heating gel were prepared from the NaCl-ground meat of walleye pollack mince which contained sorbitol alone, upon addition of sodium pyrophosphate, pH7.0 (Na-PPi) in the copresence of varied concentrations of CaCl<sub>2</sub> (Ca). Quality of the NaCl-ground meat was investigated by measuring biochemical property of myofibrillar (Mf) protein. Gel forming ability of the NaCl-ground meat together with cross-linking reaction of myosin heavy chains was also investigated. The results obtained were as follows.<br>(1) The addition of PPi-Na increased the NaCl-solubility of Mf protein and caused myosin ATPase unstable.<br>(2) The PPi-Na evidently suppressed the rate of cross-linking of myosin heavy chains in the meat induced by setting incubation, and enhanced the softness (as measured by the force (g) required to cause the strain of 1.0cm) of the setting gel.<br>(3) When high concentration of CaCl<sub>2</sub> was added to the NaCl-ground meat containing a fixed concentration of PPi-Na, a portion of Ca was complex with PPi-Na to produce an insoluble salt and diminished the overall changes above mentioned the softness of the setting-heating gel and myosin ATPase unstable.
日本水産学会誌 64(6), 1034-1045, 1998-11-15