Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species

• Itoh Yoshiaki

  Laboratory of Aquatic Product Utilization, faculty of Agriculture, Kochi University

• Maekawa Takahiro

  Laboratory of Aquatic Product Utilization, faculty of Agriculture, Kochi University Shiogama Laboratorym Kyokuyo Co., Ltd.

• Suwansakornkul Pantip

  Laboratory of Aquatic Product Utilization, faculty of Agriculture, Kochi University Deparment of Disheries, Ministry of Agriculture and Cooperatives

• Obatake Atsushi

  Laboratory of Aquatic Product Utilization, faculty of Agriculture, Kochi University

書誌事項

タイトル別名

• Seasonal Variation of Gel forming Chara

抄録

The gel-forming characteristics at 40°C and 60°C of the unwashed meat and the washed meat from maeso, wanieso, and tokageeso were examined through the year toconfirm the factor responsible for the modori accompanied by the myosin heavy chain (MHC) degradation.<br> Heating at 40°C: In every species in every season, washing the meat depressed the proceeding of gel-formation, that is, suwari was inhibitedand modori was enhanced. Moreover, myosin heavy chain degradation was promoted by washing meats. Therefore, 40°C MHC-degrading factor was suggested to be a myofibrillar type throughout the year in every season.<br> Heating at 60°C: Unwashedmeat of each species exhibited modori at 60°C through the year. Washing the meat didnot affect the modori intensity in maeso at all throughout the year, while in wanieso modori was depressed appreciably by the season and in tokageeso it was depressed to some extent throughout the year. The degradation of MHC corresponded to the intensity of modori in each species. The 60°C MHC-degrading factor is a Mf type in maeso, and a Mf type and a sarcoplasmic type in wanieso and tokageeso, although the major type in these two is variable throughout the year.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 61 (6), 942-947, 1995

  公益社団法人 日本水産学会

キーワード

• lizardfish
• suwari
• modori
• seasonal variation
• myosin heavy chain degradation
• meat washing

詳細情報

• CRID: 1390001204430480128
• NII論文ID: 130003902806
• NII論文ID: 10004864127
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.61.942
• NDL書誌ID: 3920563
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3920563
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/61/6/61_6_942/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可