Akira Nomura

Gel-forming characteristics of various fish caught in tosa bay

Abstract Gel forming ability of miscellaneous fish caught in Tosa Bay off Kochi was examined to find good materials or utilize these fish. Nineteen species of fish used were classified into 4 groups according to the effect of meat washing on the modori appearance. Type I: both unwashed meat and washed meat show no modori and an excellent gel forming ability (3 species), Type II: unwashed meat shows modori around 60°C and washed meat do not show modori (3 species), Type III: both unwashed meat and washed meat show modori around 60°C (3 species), and Type IV: unwashed meat shows modori at 60°C and washed meat shows modori around 40°C (10 species), which was a type newly found. Preheating of washed meat of Type IV should not be carried out principally around 40°C. Mixing with the meat of Type I or II improves the gel-forming ability. A 40°C modori-inhibiting factor should exist in sarcoplasmic fraction. In addition modori appearance in washed meat of Type IV was due to the activation of myofibril type protease by removing the modori-inhibiting factor that might inhibit protease activity.