マエソ類魚肉のゲル化特性

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書誌事項

タイトル別名
  • The Gel-Forming Characteristics of Lizardfish.
  • マエソ類魚肉のゲル化特性〔英文〕
  • マエソルイ ギョニク ノ ゲルカ トクセイ エイブン

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抄録

The gel-forming characteristics of unwashed and washed meat from three lizardfish species (maeso Saurida undosquamis, wanieso Saurida wanieso, and tokageeso Saurida elongata) were investigated at various heating temperatures from 30 to 80°C for 20 minutes and 2hours. Judging from evaluation of gel strength by tensiometer and a folding test accompanied by degradation of myosin heavy chain (MHC) by SDS-PAGE analysis, the gel degradation of unwashed meat gels occurred at 40, 60, and 70°C in tokageeso, while it occurred at 60 and 70°C in maeso and at 60°C in wanieso. Washing of meat did not improve the gel strength or MHC degradation of meat gel at 40°C in tokageeso or at 60°C in maeso. Moreover, washing of meat showed an enhancing effect on MHC degradation of maeso and wanieso meat gels at 40°C. These findings indicate that the gel-degrading factors (GDFs) which existed in these species were not only sarcoplasmic (Sp) and myofibrillar (Mf) type active at 60°C but also Mf type active at 40°C and Sp type active at 70°C.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 59 (6), 1029-1037, 1993

    公益社団法人 日本水産学会

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