Studies on Muscular Proteins of Fish-XIII

Relationship between the Amount of Actomyosin in Frozen Surimi and the Quality of Kamaboko from the Same Material in Alaska-pollack

Abstract

Muen-surimi of different qualities were prepared from dewatered muscle stored at 3°C or 5°C for various time intervals and Kaen-surimi of different qualities were prepared from muscle paste containing 2.5 % NaCl and stored at 20°C for various time intervals. The amount of actomyosin in surimi was determined as Ca²⁺-ATPase total activity and the quality of Kamaboko from the same material was determined by its jelly strength and folding test.
1. It was found that a decrease in the amount of actomyosin in surimi and concomitant deterioration of the quality of Kamaboko prepared from the same material occurred with respect to the length of storage of raw material.
2. In all of the surimi studied, it was found that the decrease in the amount of acto-myosin was correlative with the inactivation of Ca²⁺-ATPase, and not with the insolubility of salt soluble protein. Inactivation of Ca²⁺-ATPase and simultaneous insolubility of salt soluble protein were observed when ‘setting’ of the muscle paste proceeded markedly.
3. It was confirmed that there was a clear relationship between the amount of acto-myosin in surimi and the quality of Kamaboko as assessed by the folding test.