2011年5月
Softening of fish meat and changes of muscle protein by freeze-thaw enzyme infusion
NIPPON SUISAN GAKKAISHI
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- 巻
- 77
- 号
- 3
- 開始ページ
- 402
- 終了ページ
- 408
- 記述言語
- 日本語
- 掲載種別
- 研究論文(学術雑誌)
- 出版者・発行元
- JAPANESE SOC FISHERIES SCIENCE
We examined softening of cod and squid meat with freeze-thaw enzyme. Commercial protease for food processing was impregnated into the cod and squid meat under reduced pressure after freeze-thaw. Samples were removed from the enzyme solution and reacted at 10 degrees C for 20 hours. The samples were heated at 95 degrees C for 10 min before measuring the hardness. The hardness of cod and squid meat reached 5 X 10(4) N/m(2) or less and their original shape did not change. The cod and squid meat, into which enzyme was infused, became substantially soft depending upon heating from 40 degrees C to 60 degrees C. SDS-PAGE revealed that their muscle proteins were decomposed by heating. The amount of free amino acid of the softening cod meat increased compared with that before processing. In particular, remarkable increase was observed in proteinogenic amino acid. This technique could be useful for softening fish and squid meat for elder persons and those under nursing care.
- リンク情報
- ID情報
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- ISSN : 0021-5392
- Web of Science ID : WOS:000293314500010