坐りに伴うスケトウダラ肉糊中のタンパク質の塩溶解性と成分組成の変化

DOI 日本農学文献記事索引 Web Site 被引用文献7件
  • 舩津 保浩
    元北海道大学水産学部生物化学教室 富山県食品研究所
  • 加藤 登
    紀文食品(株)
  • 新井 健一
    元北海道大学水産学部生物化学教室 東和化成工業(株)食材開発研究センター

書誌事項

タイトル別名
  • Changes in Salt-Solubility and Subunit Components of Myofibrillar Proteins in Salt-Ground Meat from Walleye Pollack Surimi during Setting.
  • スワリ ニ トモナウ スケトウダラ ニクノリチュウ ノ タンパクシツ ノ エン

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抄録

Frozen surimi was chopped with 2.5% NaCl at pH 6.9 and 6.0. The salt-ground meats were then incubated at 25°C. During the setting, part of the salt-ground meat was solubilized into 0.80M NaCl solution. The content and subunit components of myofibrillar proteins in salt-soluble (S) and insoluble (P) fractions were investigated.<br> In the early stage of setting, a large amount of myosin heavy chain (HC) and actin containing tropomyosin, together with a small amount of cross-linked myosin HC (HCn) and unidentified compo-nents (X1 and X2), constituted the S fraction from meats of both pHs. With the progress of setting, the decrease in salt-soluble protein from the meat of pH 6.0 was rather slower than that of pH 6.9. In addition, all subunit components including the large amount of myosin HC disappeared from the S fraction, and a concomitant accumulation of HCn at pH 6.9 (or HCn plus X1 at pH 6.0) together with all other components was observed in the P fraction.<br> These results indicate that all protein components in the salt-ground meat were complexed to form the salt-insoluble protein fraction in the process of setting.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 60 (5), 653-660, 1994

    公益社団法人 日本水産学会

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