乾燥によるスケトウダラ塩漬肉中の筋原線維タンパク質の変化と乾燥温度の影響

• 伊藤 剛

  北海道大学水産学部生物化学教室

• 北田 長義

  味の素株式会社食品開発研究所

• 山田 典彦

  味の素株式会社食品開発研究所

• 関 伸夫

  北海道大学水産学部生物化学教室

• 新井 健一

  北海道大学水産学部生物化学教室

書誌事項

タイトル別名

• Influence of dehydration temperature on change in myofibrillar protein of cured meat from walleye pollack.
• カンソウ ニ ヨル スケトウダラ シオズケ ニクチュウ ノ キンゲン センイ

抄録

Salt concentration of minced meat from walleye pollack was fixed among 0.14-2.1_M by soaking in 3_M NaC1 for various periods at 4°C. During the dehydration of the cured meat at 30, 40, and 50°C. inactivation of myofibrillar Ca-ATPase and formation of myosin heavy chain polymer (as estimated on SDS-polyacrylamide gel electrophoresis) were investigated.<br> On dehydration of the uncured meat containing NaCl corresponding to 0.14_M, its myofibril-Jar Ca-ATPase activity and myosin heavy chain were hardly changed irrespective to dehydrat-ing temperature. Whereas the cured meat containing 0.9M NaCl was dehydrated at 30°C. myofibrillar Ca-ATPase was slowly inactivated with the accumulation of myosin heavy chain polymer having a relatively larger molecular size (HCn').<br> On dehydration, with the rise in temperature of over 40°C together with the increase in NaCI concentration of cured meat, myofibrillar Ca-ATPase was rapidly inactivated and the myosin heavy chain polymer (HCn') did not accumulate much.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 56 (10), 1647-1653, 1990

  公益社団法人 日本水産学会

キーワード

• Aquatic Science

詳細情報

• CRID: 1390001206410652416
• NII論文ID: 130001544893
• NII論文ID: 10004846679
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.56.1647
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 3694094
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010421321
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3694094
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可