Inhibitory Effect of Sarcoplasmic Protein Fraction of Fish Meat upon Modori-phenomenon Induced at about 40.DEG.C. by Washing Meat.

• Nomura Akira

  Kochi Prefectural Industrial Technology Center

• Itoh Yoshiaki

  Department of Aquaculture, Faculty of Agriculture, Kochi University

• Toyoda Hirokuni

  Department of Aquaculture, Faculty of Agriculture, Kochi University STAMINA FOODS INS.

• Obatake Atsushi

  Department of Aquaculture, Faculty of Agriculture, Kochi University

Bibliographic Information

Other Title

• 水晒しによって誘発される４０℃付近の戻りに対する水溶性タンパク質画分の抑制効果
• ミズサラシシ ニ ヨッテ ユウハツサレル 40ドC フキン ノ モドリ ニ タ

Abstract

For the sake of utilizing the washed meat from Type IV (the fish which exhibits a modori at around 40°C in the washed meat, not in the unwashed meat) fish, this meat was mixed with the unwashed meat and the washed meat from the fish Types I and II which have excellent gel-forming ability. Type I is the fish which does not exhibit a modori at all in the unwashed meat and the washed meat, and Type II is the fish which exhibits the modori at 60°C only in the unwashed meat.<br> The mixed meat pastes with the unwashed meat of these two types did not exhibit the modori at 40°C, while that with the washed meats exhibited it. However, the modori at 60°C was occurred in the mixture with the unwashed meat of Type II. The gel-forming ability at 80°C was improved in the mixed meat pastes.<br> Sarcoplasmic protein fraction of the meat of not only Type IV but also Type I inhibited the modori at 40°C as well as the myosin heavy chain (HC) degradation of the washed meat pastes from Type IV. The floating lipid on the wash water did not have the inhibitory effect.<br> Therefore it was suggested that an inhibiting factor against the modori at 40°C of the washed meat may be contained in the sarcoplasmic protein fraction of fish meats.

Journal

• NIPPON SUISAN GAKKAISHI

  NIPPON SUISAN GAKKAISHI 61 (5), 744-749, 1995

  The Japanese Society of Fisheries Science

Keywords

• 水晒し
• 戻り
• 水溶性タンパク質
• かまぼこ
• ミオシン重鎖

Details

• CRID: 1390001206411073792
• NII Article ID: 10004847636
• NII Book ID: AN00193422
• DOI: 10.2331/suisan.61.744
• ISSN: 1349998X
• ISSN: 00215392
• NDL BIB ID: 3628906
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030541340
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3628906
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed