Biochemical changes in myofibrillar protein of cured walleye pollack meat induced by dehydration.

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  • Ito Tsuyosi
    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido Uni-versity
  • Kitada Nagayosi
    Laboratory of Food Products Development, AJINOMOTO Co., Inc.
  • Yamada Norihiko
    Laboratory of Food Products Development, AJINOMOTO Co., Inc.
  • Seki Nobuo
    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido Uni-versity
  • Arai Ken-ichi
    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido Uni-versity

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  • スケトウダラ塩漬肉を乾燥する際に起こる筋原線維タンパク質の生化学的変化
  • スケトウダラ シオズケ ニク オ カンソウスル サイ ニ オコル キンゲン セ

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Abstract

Salt concentration of Walleye pollack minced meat was adjusted to 0.14-2.1M by soaking in 3M NaCI (pH7.0) for various periods at 4°C.<br> During dehydration of the cured meat by leaving at 30°C, changes of NaCl concentration, Ca-ATPase activity, and myosin heavy chain in the meat were investigated.<br> On dehydration for 24h, NaCl in the cured meat was concentrated to 2.5 times of its original value. At the same time, the formation of cross-linked myosin heavy chain hardly occurred in the meat containing 0.14M NaCl, but largely occurred in the meat containing 0.9-1.8M NaCl. In the meat containing 2.0-2.1M NaCl, almost no further change was observed because myosin heavy chain had already been cross-linked during the soaking in the NaCl solution.<br> It was thus concluded that the cross-linking reaction of myosin heavy chain in the cured meat caused by dehydration depended on the soaking condition such as the concentration of NaCl and the period.

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