The development of optimized manufacturing techniques of the gelled food from fish and molluscan muscles

阐明了从未充分利用的鱼和软体动物肌肉中产生kamaboko型凝胶的各种因素，以建立热凝胶化的最佳条件。热凝胶化的基本反应取决于天然肌球蛋白或肌动球蛋白溶胶的热诱导凝胶成形性。下一个重要因素是在低温下由三种机制诱导的凝固效应：1）肌动球蛋白网络结构的均匀分散; 2）SH基团的化学氧化; 3）转氨酶（TGase）诱导的肌球蛋白分子的交联。在这些机制中，TGase诱导的凝固被认为是获得kamaboko型凝胶的最重要的实用机制，并且已经确定了鲤鱼、鲑鱼和扇贝肌肉凝胶化的最佳条件。Modori，在50-60℃下凝胶弱化或凝胶化抑制是基于非酶和蛋白水解机制的两个过程。所有肌动球蛋白溶胶均不同程度地发生非酶变性，并被TGase诱导的凝固所减少。其蛋白水解方式取决于内源性蛋白酶的种类和活性水平。鲑鱼肌动球蛋白溶胶主要含有组织蛋白酶L，鲤鱼含有丝氨酸和半胱氨酸蛋白酶，它们在不同温度下起作用。TGase和蛋白酶抑制剂的组合使用导致更有弹性和更强的凝胶。然而，过量的TGase使弹性凝胶变成具有不期望的质地的农场凝胶。通过添加0.5M NaCl和10 mM钙以激活内源性TGase成功地生产了扇贝肉凝胶。扇贝平滑肌中副肌球蛋白含量高，能产生非常强的凝胶，因此形成了独特的凝胶。

The various factors to produce a kamaboko-type gel from underutilized fish and molluscan muscles were clarified in order to establish optimum conditions of the thermal gelation. The fundamental reaction of the thermal gelation is dependent on heat-induced gel formability of the native myosin or actomyosin sols. The next important factor is the effect of setting which was induced by three mechanisms at low temperatures: 1) homogeneous dispersion of the actomyosin network structure; 2) chemical oxidation of the SH groups; 3) transglutaminase (TGase)- induced cross-linking of myosin molecules. Among these mechanisms, the TGase-induced setting was found to be the most practically important to obtain the kamaboko-type gels and the optimum conditions have been established in carp, salmon and scallop muscle gelations.Modori, gel weakening or inhibition of gelation at 50-60℃ was caused by two processes based on nonenzymic and proteolytic mechanisms. The nonenzymic modori occurred to all actomyosin sols at varied degrees and was reduced by TGase-induced setting. The proteolytic modori was dependent on type and active level of the endogenous protease in the muscle pasts. Salmon actomyosin sol contains mainly cathepsin L and carp has serine and cysteine proteases which act at different temperatures. The combined use of TGase and protease inhibitors resulted in more elastic and stronger gels. The overdose of TGase, however, turned the elastic gel to a farm gel with undesirable texture. The scallop meat gel was successfully produced by the addition of 0.5 M NaCl and 10 mM calcium in order to activate the endogenous TGase. The unique gel was formed from scallop smooth muscle due to high content of paramyosin which is able to produce very strong gel.