The effect of mung bean tripsin inhibitor on himodori kamaboko prepared from lizardfish (Saurida wanieso)

Abstract

The effect of mung bean tripsin inhibitor (MBTI) on "himodori" kamaboko was analyzed by rheological and histological methods. Normal and himodori kamaboko were prepared from surimi of lizardfish (Saurida wanieso) by two step heating: preheating at 40℃ for 30, 120 min (normal) or 60℃ for 30, 60, 90, 120 min (himodori), and then 90℃ for 30 min. MBTI and E-64 were added in surimi before heating, respectively. Decreased breaking strength caused by himodori was improved by the addition of MBTI or E-64 even in long preheating time. Although himodori kamaboko showed the disturbed structure, its structure was recovered by treatment with MBTI at intermediate structural levels between normal and himodori kamaboko in light microscope. The electron micrographs showed an equal distribution of black and gray areas in the normal kamaboko. Although the addition of E-64 showed particle aggregation and unstained area as found in himodori kamaboko, MBTI failed to detect these phenomena. These results suggest that the addition of MBTI during making procedure may inhibit himodori occurrence.