EFFECT OF CALCIUM CHLORIDE IN FROZEN SURIMI FROM ALASKA POLLACK ON THE RETICULATION OF HEAVY MYOSIN CHAINS IN THE SALTED PASTE OF THIS FISH.

[In Japanese. / En japonais.]

Author(s) : SAEKI H.

Type of article: Article

Summary

FIVE KINDS OF FROZEN SURIMI CONTAINING 0 TO 50 NANOMOL/KG OF CALCIUM CHLORIDE WERE COMPARED. SURIMI WAS GROUND WITH 3% SODIUM CHLORIDE AT 281 K (8 DEG C) DURING 10 MIN. THE SALTED PASTE OBTAINED WAS INCUBATED AT 288 OR 303 K (15 OR 30 DEG C) FOR SOLIDIFICATION. STUDY, DURING INCUBATION, OF SHEAR STRENGTH, SOLUBILITY OF PROTEINS IN A MEDIUM CONTAINING SDS-UREA-MERCAPTO-2-ETHANOL AND THE COMPOSITION OF SUBUNITS OF SOLUBLE PROTEINS. THE RESULTS SHOW THAT CALCIUM CHLORIDE IN THE SALTED PASTE IMPROVES THE FORMATION OF A GEL BY ACCELERATING THE RETICULATION REACTION BETWEEN THE HEAVY MYOSIN CHAINS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237137.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1989-0624
Languages: Japanese
Source: Nippon Suisan Gakkaishi - vol. 54 - n. 2
Publication date: 1988

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Mince; Organoleptic property; Surimi; Fish; Cod; Freezing; Calcium chloride