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.

著者

志水 寛 柄多 哲 西岡 不二男

出版者

公益社団法人 日本水産学会

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.42, no.9, pp.1025-1031, 1976-09-25 (Released:2008-02-29)

参考文献数

12

被引用文献数

11 12

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The extractability of proteins from fish muscle homogenates was investigated at ionic strengths ranging between μ 0 and 0.3 (pH 6.8 ?? 7.0; ratio of muscle to extractant, 1:30) with 18 species of teleosts. Species variations were observed in the extraction patterns obtained between μ 0 and 0.05. As the ionic concentration was raised from μ 0 to 0.05, the amount of extractable protein increased rapidly in dark meat fish (migratory fish) such as sardine or chub mackerel and increased slowly in fish such as horse mackerel or lizard fish which are considered to be intermediate between dark and white meat fish. In white meat fish (bottom fish) such as Alaska pollack or nemipterid, however, the extractabilities more or less dcreased in the range of μ 0.025-0.05.Such differences between dark and white meat fish are attributable to a fraction eluting at Kav 0.2 ?? 0.3 on Sephadex G 200 filtration which is abundant in the sarcoplasm of the former (chub mackerel), and the greater solubilization of myofibrils from the latter (Alaska pollack) at ionic strengths of μ 0.025. From the results, μ 0.05 was recommended as the optimum concentraion for extracting sarcoplasmic proteins from either dark or white meat fish. The values of 0.05μ extractable protein nitrogen obtained in this study closely corresponded with those of non-protein nitrogen, the latter being an accepted marker for distinguishing between the two groups of fish.