抄録
Heating at 40°C: By washing the meats of lizardfish, the gel forming ability wasdepressed, that is, suwari of maeso Saurida undosquamis and wanieso S. wanieso was weakened and modori of tokageeso S. elongata was strengthened. Along with the depression of gel formation, the amount of substances (MHC-A) between myosin heavy chain (MHC) and actin on SDS-PAGE patterns of the gels increased, and that of the larger substances (P) than MHC decreased, accompanied by the increase in the amount of 5% trichroloacetic acid soluble peptides.
Heating at 60°C: By washing the meats, the gel forming ability was improved, that is, modori of three species, especially of tokageeso, was weakened in contrast to the case of heating at 40°C. The degradation of MHC was reduced along with the supression of producing MHC-A and little change in P.
From the above results, it was concluded that the lowering of gel forming ability at 40°C by the washing was related to both the depression of polymerization and the enhancement of degradation of MHC, while the improvement of it at 60°C was related mainly to the depression ofdegradation of MHC.
