土佐湾産魚種の戻り発現に及ぼす水晒しの影響

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タイトル別名
  • Effects of Washing the Meat of Fish Species Caught in Tosa Bay on the Appearance of Modori-Phenomena (Disintegration of Gel).
  • トサワンサン ギョシュ ノ モドリ ハツゲン ニ オヨボス ミズサラシ ノ

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Gel-forming ability at 30-90°C of unwashed or washed meat from 19 fish species, which were caught off Kochi Prefecture and are usually used for Age-mono (a fried product of fish meat paste), was investigated to utilize their meat as raw materials for Kamaboko.<br>The fish species used could be classified into the following 4 groups. Type I (3 species): neither unwashed nor washed meat gels disintegrated at any temperature examined. Type II (3 species): unwashed meat gels disintegrated at about 60°C, but washed ones improved. Type III (6 species): both unwashed and washed meat gels disintegrated at about 60°C. Type IV (7 species): unwashed meat gels disintegrated at about 60°C, but washed ones newly disintegrated at about 40°C. The gel forming ability at 80°C of Type I (unwashed or washed meat) and Type II (washed meat) was enough for Kamaboko and that of Type III was also improved to some extent by washing.<br>It was suggested that washing the meat is not necessary for Type I and is useful for Types II and III, but that it is not good for Type IV. It should be emphasized that the fish of Type IV are a novel group in view of the fact that the Modori-phenomenon was newly induced at around 40°C by washing the meat, accompanied by the degradation of myosin heavy chain.

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  • 日本水産学会誌

    日本水産学会誌 59 (5), 857-864, 1993

    公益社団法人 日本水産学会

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