抄録
When frozen surimi from Alaska pollack was incubated at 25°C, a deterioration in the qualityof surimi was assessed by measuring its myofibrillar Ca-ATPase total activity. In addition, thegel strength, solubility with SDS-urea-mercaptoethanol solution, and myosin heavy chain (HC) content of the fish gel (kamaboko) were examined with a lapse of incubation time.
It was thus found that a decrease in the Ca-ATPase activity of frozen surimi accompanied byarelatively large decrease in gel strength of the fish gel of the same material. It was also foundthat as the Ca-ATPase activity of frozen surimi inactivated, the reducing rate of HC during settingwas evidently decreased.
The fish gel prepared fram native frozen surimi turned to harden and to solubilize into SDS-urea-mercaptoethanol solution with the setting of fish paste proceeding; whereas the fish gel fromincubated surimi (i.e. denatured surimi) retained a nearly complete solubility in the same solution.
These findings suggested a possibility that there are some other types of binding strengthamong HCs, formed by setting of fish paste from surimis of different qualities.
