Characteristics of surimi gel from deepsea bonefish Pterothrissus gissu: a traditional Odawara kamaboko product

This study focused on historical changes in the manufacturing process of Odawara kamaboko to investigate the mechanism of the disintegration of deepsea bonefish Pterothrissus gissu surimi gel. A comparison of P. gissu surimi gels prepared under various conditions suggested that heat treatment at ~35...

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Veröffentlicht in:NIPPON SUISAN GAKKAISHI 2019/09/15, Vol.85(5), pp.494-502
Hauptverfasser: NAKAMIZO, RYOKO, NAKAKUBO, HIROKI, KOMINAMI, YURI, NAKAYA, MISAKO, OKADA, SHIGERU, MATSUOKA, YOKO, UEKI, NOBUHIKO, WAN, JIANRONG, WATABE, SHUGO, USHIO, HIDEKI
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Sprache:eng ; jpn
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Zusammenfassung:This study focused on historical changes in the manufacturing process of Odawara kamaboko to investigate the mechanism of the disintegration of deepsea bonefish Pterothrissus gissu surimi gel. A comparison of P. gissu surimi gels prepared under various conditions suggested that heat treatment at ~35℃ in the first heating step predominantly causes the disintegration, compared with meat storage conditions. Protein identification through LC-MS/MS found ~28, 48, and 70 kDa rod fragments of myosin heavy chain (MHC) in proteinaceous materials extracted from the disintegrated P. gissu surimi gels by treatment with a low ionic strength buffer. These results suggest that the current two-step heating process leads to the disintegration of P. gissu surimi gel and that one-step heating, an original process used to manufacture Odawara kamaboko in the Meiji era, would avoid the degradation of MHC in P. gissu surimi.
ISSN:0021-5392
1349-998X
DOI:10.2331/suisan.19-00012