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PROTEOLYTIC DEGRADATION OF FISH GEL (MODORI PHENOMENON) DURING HEATING PROCESS.

Author(s) : KINOSHITA M., TOYOHARA H., SHIMIZU Y.

Summary

DURING THE PREPARATION OF FISH GEL, HEATING OFTEN BREAKS DOWN MYOSINE, CONSIDERABLY REDUCING THE COMMERCIAL VALUE OF THE PRODUCT. THIS PHENOMENON IS CALLED MODORI IN JAPANESE. THE AUTHORS HAVE PURIFIED THE MODORI INDUCING PROTEINASES WITH A HIGH MYOSINE BREAKDOWN ACTIVITY AT ABOUT 333 K (60 DEG C), BY USING SARCOPLASM OF THE FILIFORM MUSCLE OF BREAM. THESE MODORI INDUCING PROTEINASES, LINKED TO SARCOPLASM AND TO MYOFIBRILLAS, ARE FOUND IN NUMEROUSSPECIES OF FISH, BUT THEIR DISTRIBUTION IS SPECIFIC TO EACH SPECIES. FURTHERMORE, BLOOD FLOWING IMMEDIATELY AFTER DEATH CAN PROVOKE THIS PHENOMENON, SUGGESTING THE PRESENCE OF AN INHIBITOR OF THE MODORI INDUCING PROTEINASES. THIS PHENOMENON CHANGES DURING COLD STORAGE.

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Pages: p 61-67

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Details

  • Original title: PROTEOLYTIC DEGRADATION OF FISH GEL (MODORI PHENOMENON) DURING HEATING PROCESS.
  • Record ID : 1992-0253
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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