ミオシン加塩ゾルのゲル化特性

抄録

The salt-added myosin sol (90-92% moisture, 2.5% NaCl, pH 6.8-7.0) prepard form ten species of teleosts and rabbit were examined for their gelaiton propertiees, and both suwari, setting phenomenon occuring at 30-40, and modori, gel-disintegration phenomenon occuring at around 60, were found in the gelation. The setting and disintegration properties of myosin were both highly specific with specific with species: rabit and dolphinfih were difficult-setting and difficult-disintegrating species: yellow mackerel and oval-filefish were difficult setting and easy-disinte-grating species: flying fish, flathead, grubfish and nibe-croaker and filefish a little esy-setting and easy-disintegrating species. Such characteristics in the gelation pattern of the myosin solproves to strongly resemle to theat of the meat paste prpared form the corresponding secies.