Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin bream.
Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin bream.
复制标题
鳊鱼咸肉酱中肌球蛋白重链的凝胶形成能力和交联能力
DOI：
10.2331/suisan.56.329
复制
发表时间：
1990
影响因子：
0.4
通讯作者：
K. Arai
中科院分区：
文献类型：
--
作者：
N. Lee;N. Seki;N. Kato;Norikazu Nakagawa;Shozaburo Terui;K. Arai
本文研究了在10-60°C温度范围内，真鲷鱼糜腌制成的咸肉糊的断裂强度和肌球蛋白重链的变化。还检查了通过凝固，然后在90°C下加热由盐膏制备的Kamaboko的持水能力。在20-30°C的温度范围内，沿着交联肌球蛋白重链的形成，盐糊的断裂强度最高。在适宜温度下静置制得的Kamaboko具有较高的持水性能。相反，随着温度的升高超过40°C，断裂强度显著降低，并注意到交联的肌球蛋白重链的形成。此外，在超过40°C的凝固温度下，由盐膏制成的Kamaboko会释放出水滴和一些可溶性蛋白质。相对于盐膏中的肌原纤维蛋白含量，水滴中的蛋白质约为10%。
In this study, changes in breaking strength of the salted meat paste from surimi of threadfin bream and in myosin heavy chain in it were investigated in connection with the temperatures (10-60°C) for setting. The water holding ability of Kamaboko prepared from the salted paste through setting, followed by heating at 90°C, was also examined. The most suitable temperature for the increase in breaking strength of the salted paste, along with formation of cross-linked myosin heavy chain in it, were 20-30°C. The Kamaboko prepared through setting under the suitable temperature exhibited high water holding ability. On the contrary, with the rise of temperatures over 40°C, remarkable decreases in breaking strength and the formation of cross-linked myosin heavy chain were noticed. In addition, at setting temperature over 40°C, the Kamaboko made from the salted paste released a water drip together with some soluble proteins. The protein in the water drip amounted to approximately 10% relative to myofibrillar protein content in the salted paste.