Studies on the oxidation behavior during washing process of fish meat

To investigate the oxidation of SH groups in the washing process of fish meat, washed fish meats from four factories in Kochi prefecture were sampled in the winter and the Sumner seasons . SH content, SDS-PAGE and ATPase activities were analyzed. SH content of all samples in the winter season were higher values than in the summer season. The same patterns in SDS-PAGE were observed in the winter as well as in the summer season. Dimmer of myosin heavy chain were observed in all samples and cannot be reduced with mercaptoethanol. The results from the ATPase activities indicated that not only SHI and SH2 on myosin head portion, but also SHa On the LMM, did not oxidize during the washing process. Therefore , it was clearly observed that the oxidation of fish meat through the formation of disulfide bonds did not occur strongly during washing process in the surimi-based products manufacturing of Kochi prefecture.