Research on Changes of Physical Properties of the Actomyosin Gel by Retorting

• Fujita Toshinori

  Faculty of Agriculture, Meijo University The Agricultural High Tech Research Center, Meijo University

• Hayashi Toshiya

  Faculty of Agriculture, Meijo University

• Haga Seiichi

  Faculty of Agriculture, Meijo University

Bibliographic Information

Other Title

• レトルト加熱によるアクトミオシンゲルの物性変化に関する研究
• レトルト カネツ ニ ヨル アクトミオシン ゲル ノ ブッセイ ヘンカ ニ カンスル ケンキュウ

Abstract

The thermal behavior of actomyosin from the porcine skeletal muscle under various heating conditions including retort processing was examined. The physical properties (breaking energy, modulus of elasticity and water release rate) of the heat-induced gels of actomyosin decreased with increasing heating temperature or heating rate. The microstructure of the gel exhibiting lower physical property values had an aggregated-type structure, whereas the microstructure of the gel exhibiting higher physical property values had a strand-type structure as determined by scanning electron microscopic observation. It was considered that low physical property values of retorted gel of actomyosin were dependent on the network formation producing aggregated-type microstructure. This consideration was also strongly supported by the results of image analysis on microstructure of actomyosin gels under various heating conditions. The denaturation behavior of the actomyosin and components of the heat-induced gel of actomyosin were analyzed by differential scanning calorimetry, sodium sulfate-polyacrylamide gel electrophoresis, and western-blot analyses. The results suggested that the aggregated-type microstructure induced by retorting was caused by a shift in the denaturation transition temperatures of myosin to higher temperatures, an increase of the denaturation energy of myosin, and in gel formation of a large protein complex composed of myosin and actin.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 53 (8), 423-429, 2006

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390282681385425664
• NII Article ID: 10018217923
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.53.423
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 8015487
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I8015487
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed