魚肉すり身中の筋原繊維タンパク質の変性と限界含水率との関係

• 進藤 穣

• 上新 学

• 御木 英昌

書誌事項

タイトル別名

• Relationship between Critical Water Content and Denaturation of Myofibrillar Protein in Fish Surimi.
• 魚肉すり身中の筋原繊維蛋白質の変性と限界含水率との関係
• ギョニク スリミ チュウ ノ キン ゲン センイ タンパクシツ ノ ヘンセイ ト ゲンカイ ガンスイリツ ト ノ カンケイ

抄録

Since equilibrium water content (We) was considered to decrease with the denaturation of fish muscle protein, critical water contents (Wc), which were obtained on the characteristic dehydration curve during dehydration with a low osmotic sheet, were measured to investigate the relationships between the denaturation of myofibrillar (Mf) protein and Wc in tilapia surimi during storage for 0, 2, 4, 6, 8, and 10 days at 0°C. An inflection point was obtained in the falling rate period of logarithmic dehydration curve for the surimi, and it was named the second critical water content ((Wc)₂). The (Wc)₂ decreased with decreases in MfCa²⁺-ATPase total activity and Mf solubility during storage. Positive high correlations between (Wc)₂ and MfCa²⁺-ATPase total activity, and between (Wc)₂ and Mf solubility were obtained. As a result, (Wc)₂ could be useful as an index for evaluating protein denaturation.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 66 (4), 726-730, 2000

  公益社団法人 日本水産学会

キーワード

• すり身
• 筋原繊維タンパク質
• 限界含水率
• 脱水
• ATPase活性
• 溶解度

詳細情報

• CRID: 1390282681387785984
• NII論文ID: 110003145080
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.66.726
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 5468208
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030612078
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5468208
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/11075410
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可