Kamaboko-forming Ability of the Jellied Meat of Pacific hake

Abstract

Protease from the jellied meat of Pacific hake Merluccius productus remarkably degraded actomyosin at 50-60°C, whereas it did not at 30°C. The protease containing jellied meat decreased the kamaboko-forming ability of Alaska pollack surimi, especially when the mixture was preheated at 60°C for 40 min. A preheating of the mixture at 30°C for 2h resulted in “suwari” or an increase of elasticity of the kamaboko.
The protease was inhibited by thiol protease inhitbitors, oxyacidic salts, peroxides, egg white, and water extracts of potato. It was found that the kamaboko-forming ability intrinsic to surimi prepared from Pacific hake jellied meat can satisfactorily be maintained by addition of these protease inhibitors.