Abstract
Common mackerel Scomber japonicus was used for the experiments as an easy-to-disintegrate species. The occurrence of himodori (disintegration) due to the difference of heating rate was investigated in the fish pastes heated at 60°C in a water bath. It was judged from the modified himodori-index that himodori in the center of heat-induced gel occurred more easily than that of thesurface, because of the difference in their heating rates. Also, chemical changes due to himodori were proved by reduction of myosin heavy chain in the heat-induced gel. Thus, it was suggested that the occurrence of himodori could be reduced by rising the heating rate more than 1.0°C/min at least in thecenter of fish pastes as far as the range of temperatures from 50 to 60°C.
