Abstract
The changes in viscoelasticity of invertebrate muscle natural actomyosin, including paramyosin, during thermal gelation were investigated by dynamic viscoelasticity measurements. For the thermal gelation of invertebrate actomyosin, an increase in the storage modulus was observed at relatively high temperature ranges. Paramyosin alters the characteristic texture of invertebrate gel products considerably; the cooked gels become more elastic and have greater cohesiveness with the addition of small amounts of paramyosin. Therefore, the characteristic feature of invertebrate meat gel is considered to be a reflection of the properties of paramyosin.
