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

澄清了从未充分利用的鱼类和软体动物肌肉中生产kamaboko型凝胶的各种因素，以确定热凝胶的最佳条件。热凝胶化的基本反应取决于天然肌凝蛋白或肌动凝蛋白溶胶的热诱导凝胶形成能力。下一个重要的因素是设置的影响，这是由三种机制引起的：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)转谷氨酰胺酶（TGase）诱导的肌球蛋白分子交联。在这些机制中，tgase诱导的环境对获得kamaboko型凝胶最为重要，并在鲤鱼、鲑鱼和扇贝肌肉凝胶中建立了最佳条件。在50-60℃条件下，凝胶弱化或凝胶抑制主要由非酶和蛋白水解两个过程引起。所有的肌动球蛋白溶胶都不同程度地发生了非酶性moori，并在tgase诱导下减少。蛋白质水解模式依赖于内源性蛋白酶的类型和活性水平。鲑鱼的肌动球蛋白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和蛋白酶抑制剂的联合使用产生了更有弹性和更强的凝胶。然而，过量的TGase会使弹性凝胶变成质地不理想的农场凝胶。通过添加0.5 M NaCl和10 mM钙活化内源TGase，成功制备了扇贝肉凝胶。这种独特的凝胶是由扇贝平滑肌形成的，因为它含有高含量的副肌球蛋白，能够产生非常强的凝胶。

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.