Kamaboko-forming Ability of Dolphinfish Myosin

DOI Web Site 5 Citations
  • NISHIOKA Fujio
    Laboratory of Marine Products Utilizaition, Faculty of Agriculture, Kochi University
  • MACHIDA Ritsu
    Laboratory of Marine Products Utilizaition, Faculty of Agriculture, Kochi University Muroto Senior High School
  • SHIMIZU Yutaka
    Laboratory of Marine Products Utilizaition, Faculty of Agriculture, Kochi University

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Other Title
  • 魚肉タンパク質の原料学的特性に関する研究　Ｘ　　シイラ・ミオシンのかまぼこ形成能
  • シイラ ミオシン ノ カマボコ ケイセイノウ ギョニク タンパクシツ ノ ゲン

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Abstract

The dolphinfish myosin (purity 92%) was compared with respect to the kamaboko-forming ability atomyosin (myosin moiety 70%), myofibrils (myosin moiety 72%) and minced meat (myosin content 32%) prepared from the same specie. Kamaboko jelly from the dolphinfish myosin was diferet with regard to others, in that it was transparent, light blueish and much more elasticl The strength of myosin jelly was 3.0, 2.6 and 44 times more than that of actomyosin, myofibrils and minced meat jelly having the same moisture content (86%), showing that the kamaboka-forming ability of those materials are solely dependent on their myosin moiety content, CM. It was found that the tensile strength of the jellies can be expresed as a function of CM, S=k•CMn (k, n are constants), while hte breaking extension is decreased with the concentration of moieties other than myosin.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 49 (8), 1233-1238, 1983

    The Japanese Society of Fisheries Science

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