アスコルビン酸によるカマボコ品質改良機構について

DOI 日本農学文献記事索引 Web Site 被引用文献5件
  • 西村 公雄
    山口女子大学家政学部食物栄養学科 高知女子大学家政学部食物栄養学科
  • 大鶴 勝
    山口女子大学家政学部食物栄養学科
  • 二五田 公俊
    山口女子大学家政学部食物栄養学科

書誌事項

タイトル別名
  • Mechanism of improvement effect of ascorbic acid on the thermal gelation of fish meat.
  • アスコルビン酸によるカマボコ品質改良機構について〔英文〕
  • アスコルビンサン ニ ヨル カマボコ ヒンシツ カイリョウ キコウ ニ ツイテ

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抄録

The mechanism of improvement effect of ascorbic acid (AsA) against setting and kama-boko gels, which were the low temperature-and heat-induced gel of fish meat, respectively, was ex-amined by using frozen surimi (raw fish meat paste) of Alaska pollack. Adding 0.2% AsA re-sulted in the enhancement of the gel strength of heat-induced gel and uniformity of its micro-structure. The addition of AsA to crude actomyosin extracted from surimi promoted the polymer-formation during 40 or 90°C-incubation for 30min and resulted in decrease of surface hydropho-bicity and sulfhydryl groups. However, polymerization by AsA as described above could not be considered to depend on biochemical mechanism because the thermo-stability of crude actomyosin Ca- or Mg-ATPase activity was not enhanced by AsA. Moreover, crude actomyosin increased hydrophobicity by the addition of β-naphthoquinone-4-sulfonate formed the polymer by disulf-hydryl linkage earlier than native one. These results suggested the possibility that the polymer-formation by AsA was due to hydrophobic interaction, followed by the formation of disulfhydryl bonds between adjacent molecules.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 56 (6), 959-966, 1990

    公益社団法人 日本水産学会

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