After soaking in 5% NaCl solution for two hours, a dried product of horse mackerel fillets was prepared by microwave heating from 40 to 70°C under reduced pressure from 50 to 300 Torr.
The myofibrillar protein subunit composition was determined by SDS-PAGE and the quality of the dried product was evaluated by its appear-ance and elasticity during the preparation of the dried product.
The results obtained were as follows:
(1) Quality of dried product was different from condition of microwave heating under reduced pressure, and 50°C-50 Torr was the most suitable condition.
(2) When about 10% of myosin heavy chain remained and the cross-linking reaction of the myosin heavy chain (HCn") was not proceeded, the quality of the dried products was evaluated as “good”.