For the sake of utilizing the washed meat from Type IV (the fish which exhibits a modori at around 40°C in the washed meat, not in the unwashed meat) fish, this meat was mixed with the unwashed meat and the washed meat from the fish Types I and II which have excellent gel-forming ability. Type I is the fish which does not exhibit a modori at all in the unwashed meat and the washed meat, and Type II is the fish which exhibits the modori at 60°C only in the unwashed meat.
The mixed meat pastes with the unwashed meat of these two types did not exhibit the modori at 40°C, while that with the washed meats exhibited it. However, the modori at 60°C was occurred in the mixture with the unwashed meat of Type II. The gel-forming ability at 80°C was improved in the mixed meat pastes.
Sarcoplasmic protein fraction of the meat of not only Type IV but also Type I inhibited the modori at 40°C as well as the myosin heavy chain (HC) degradation of the washed meat pastes from Type IV. The floating lipid on the wash water did not have the inhibitory effect.
Therefore it was suggested that an inhibiting factor against the modori at 40°C of the washed meat may be contained in the sarcoplasmic protein fraction of fish meats.
