Abstract
To clarify whether heat-stable alkaline proteinase (HAP) relates to “Himodori” phenomena of Kamaboko, the effect of HAP of carp muscle on the property of horse-mackerel meat paste was examined. HAP clearly weakened the gel strength of Kamaboko at 65°C and the hydrolysis of protein was observed on the SDS-polyacrylamide gel electrophoretic pattern, although not clearly. These results seem to show that HAP is a possible factor inducing “Himodori” pheno-mena of Kamaboko gel.
