スケトウダラ肉糊の坐りによるゲル形成とミオシン重鎖の変化に及ぼすpHの影響

舩津 保浩; 新井 健一

doi:10.2331/suisan.57.1973

舩津保浩, 新井健一

著者情報

ジャーナルフリー

1991 年 57 巻 10 号 p. 1973-1980

DOI https://doi.org/10.2331/suisan.57.1973

詳細

発行日: 1991 年受付日: 1991/05/29 J-STAGE公開日: 2008/02/29 受理日: - 早期公開日: - 改訂日: -
訂正情報
訂正日: 2008/02/29 訂正理由: - 訂正箇所: 論文抄録訂正内容: Wrong : Frozen surimi from walleye pollack was ground with 2.5% NaC1 at various pHs in a range of 5.76-8.40, which were fixed by addition of dilute HC1 or NaOH. During setting of the salt-ground meat at 25°C, breaking strength and breaking strain were investigated as a function of time.
With the lapse of setting time, the breaking strength and breaking strain of the salt-ground meat both rapidly increased and reached their maximum plateau. The highest value was exhibited at pH 7.35 for the breaking strength and pH 6.5-7.6 for the breaking strain. The breaking strength and breaking strain both decreased with falling or rising of the pH from these values.
The mode and rate of cross-linking reaction of myosin heavy chain (HC) of the salt-ground meat depended notably on the pH for setting. At acidic pH, a large decrease in the amount of HC was accompanied by the formation of a relatively scarce amount of cross-linked myosin heavy chain (Σ HC_n=HC_n+HC_n′+HC_n″) and unidentified components. In contrast, the decrease in HC with concomitant formation of Σ HC_n were both suppressed under alkaline pH.
These results indicated that a neutral pH of the salt-ground meat was essential for the formation of Σ HC_n in large quantitíes and a resulting contribution to elastic gel.
Right : Frozen surimi from walleye pollack was ground with 2.5% NaC1 at various pHs in a range of 5.76-8.40, which were fixed by addition of dilute HC1 or NaOH. During setting of the salt-ground meat at 25°C, breaking strength and breaking strain were investigated as a function of time.
With the lapse of setting time, the breaking strength and breaking strain of the salt-ground meat both rapidly increased and reached their maximum plateau. The highest value was exhibited at pH 7.35 for the breaking strength and pH 6.5-7.6 for the breaking strain. The breaking strength and breaking strain both decreased with falling or rising of the pH from these values.
The mode and rate of cross-linking reaction of myosin heavy chain (HC) of the salt-ground meat depended notably on the pH for setting. At acidic pH, a large decrease in the amount of HC was accompanied by the formation of a relatively scarce amount of cross-linked myosin heavy chain (Σ HC_n=HC_n+HC_n'+HC_n") and unidentified components. In contrast, the decrease in HC with concomitant formation of Σ HC_n were both suppressed under alkaline pH.
These results indicated that a neutral pH of the salt-ground meat was essential for the formation of Σ HC_n in large quantitíes and a resulting contribution to elastic gel.

訂正日: 2008/02/29 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

抄録

Frozen surimi from walleye pollack was ground with 2.5% NaC1 at various pHs in a range of 5.76-8.40, which were fixed by addition of dilute HC1 or NaOH. During setting of the salt-ground meat at 25°C, breaking strength and breaking strain were investigated as a function of time.
With the lapse of setting time, the breaking strength and breaking strain of the salt-ground meat both rapidly increased and reached their maximum plateau. The highest value was exhibited at pH 7.35 for the breaking strength and pH 6.5-7.6 for the breaking strain. The breaking strength and breaking strain both decreased with falling or rising of the pH from these values.
The mode and rate of cross-linking reaction of myosin heavy chain (HC) of the salt-ground meat depended notably on the pH for setting. At acidic pH, a large decrease in the amount of HC was accompanied by the formation of a relatively scarce amount of cross-linked myosin heavy chain (Σ HC_n=HC_n+HC_n'+HC_n") and unidentified components. In contrast, the decrease in HC with concomitant formation of Σ HC_n were both suppressed under alkaline pH.
These results indicated that a neutral pH of the salt-ground meat was essential for the formation of Σ HC_n in large quantitíes and a resulting contribution to elastic gel.

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