-20℃貯蔵中に生じるスケトウダラ筋肉たんぱく質の劣化に対する水溶性食物繊維ピアルロン酸の防止効果について

抄録

Hyaluronic acids (HAs) weighing 720, 440, 90 and 5.3K were added to walleye Pollack surimi, which was washed using 15mM Tris-maleate buffer, pH 7.0, in the amounts of 2, 8, 8 and 8%, respectively. All washed surimis were stored at -20°C for 40 days and the changes in the Ca²⁺ - ATPase activities were followed. Then it was clarified that HA with a lower MW was more effective on the deterioration of muscle proteins during storage at -20°C. Moreover, HA weighing 3.8K was added to the washed surimi to comprise 2, 4, 6 or 8% and stored at -20°C for 20 days. The Ca²⁺ -ATPase activities of the washed surimi with 2 and 4% HA weighing 3.8K were high after 20 days of storage, and did not significantly differ from the levels before storage.