著者

西岡 不二男 町田 律 志水 寛

出版者

日本水産學會

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.49, no.8, pp.1233-1238, 1983

被引用文献数

3 11

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The dolphinfish myosin (purity 92%) was compared with respect to the kamaboko-forming ability atomyosin (myosin moiety 70%), myofibrils (myosin moiety 72%) and minced meat (myosin content 32%) prepared from the same specie. Kamaboko jelly from the dolphinfish myosin was diferet with regard to others, in that it was transparent, light blueish and much more elasticl The strength of myosin jelly was 3.0, 2.6 and 44 times more than that of actomyosin, myofibrils and minced meat jelly having the same moisture content (86%), showing that the kamaboka-forming ability of those materials are solely dependent on their myosin moiety content, CM. It was found that the tensile strength of the jellies can be expresed as a function of C_M, S=k•C_Mⁿ (k, n are constants), while hte breaking extension is decreased with the concentration of moieties other than myosin.