Gel Forming Ability and Cross-linking Ability of Myosin Heavy Chain in Salted Meat Paste from Threadfin Bream

Abstract

In this study, changes in breaking strength of the salted meat paste from surimi of threadfin bream and in myosin heavy chain in it were investigated in connection with the temperatures (10-60°C) for setting. The water holding ability of Kamaboko prepared from the salted paste through setting, followed by heating at 90°C, was also examined.
The most suitable temperature for the increase in breaking strength of the salted paste, along with formation of cross-linked myosin heavy chain in it, were 20-30°C. The Kamaboko prepared through setting under the suitable temperature exhibited high water holding ability. On the contrary, with the rise of temperatures over 40°C, remarkable decreases in breaking strength and the formation of cross-linked myosin heavy chain were noticed. In addition, at setting temperature over 40°C, the Kamaboko made from the salted paste released a water drip together with some soluble proteins. The protein in the water drip amounted to approximately 10% relative to myofibrillar protein content in the salted paste.