抄録
Species-specificity of suwari gel-formability was examined on the pastes from various fish fleshes, in which transglutaminase (TGase) was inactivated. The gels were prepared by setting the pastes withand without adding polyol (4% sucrose-4% sorbitol) and N-ethylmaleimide (NEM) at 35°C for 1.5 and3 h, respectively. Thebreaking force of the gels was high in the order of red barracuda, jack mackerel. hairtail, Spanish mackerel, stone flounder, Alaska pollack, filefish, bottom threadfin bream, salmon, andcod. The TGase activity of the pastes was generally higher for those fish whose gels showed higherbreaking force. As setting progressed, cross-linked myosin heavy chain (cross-linked MHC) in the pastes also increasedremarkably in those fish whose gels showed a higher breaking force.
