Noboru Kato

Characteristic Gelling Properties of Salt-ground Meat from Jurel Surimi in Connection with Change in Myofibrillar Protein.

It is already known as “setting phenomena” that the breaking strength of salt-ground meat from walleye pollack, pre-incubated at 30°C or below, increases remarkably when further heated at 90°C.On the other hand, the breaking strengths of salt-ground meat from jurel, preincubated at any given temperature between 20 and 60°C, hardly change upon heating at 90°C. It is also known that the increase in breaking strength of the heated gel from walleye pollack is strongly correlated with the formation of cross-linked myosin heavy chain in it. However, this is not the case in the heated gels through pre-incubation at any temperature of salt-ground meat from jurel. The water drip together with released protein isolated from the heated gel of walleye pollack, formed by preincubation at 30°C or below, is small in quantity, whereas those from the heated gels of jurel, formed at any preincubation temperature, are of relatively large quantity.