No abstract

Changes in breaking strength and myosin heavy chain of the salt-ground meat from surimi of hoki were investigated in connection with the temperatures (10-60•Ž) for setting (setting gel), followed by heating at 90•Ž (setting-heating gel). The water holding capacity was also examined for setting and setting-heating gels.

Changes of fine structures of fish muscle matters along the kamaboko preparation process were examined under electron microscope.In the minced meat (nama surimi), nearly intact myofibrillar structures were seen. The cross sections showed a hexagonal arrangement with six actin filaments surrounding each myosin filament.In the minced meat adjusted to 75-78% moisture, myofibrillar structures without any appreciable M-lines were found, while bundles of irregularly arranged filaments were observed.When the minced meat is ground with NaCl, disintegration of the myofibrillar structures was found to proceed with the length of grinding time. In the meat paste obtained by grinding the minced meat with NaCl for 15 minutes, only filaments of 7nm in diameter were observed, which was assigned as actomyosin filaments, based on its cross section structure's similar to that of actomyosin.There was a difference in fine structures between the kamabokos which were cooked with and without setting treatment.Dispersion profiles of protein were more uniform in the former than in the latter. In low protein concentration portions, network structures of single and bundled filaments were found regardless of setting treatment applied.However, filaments of setting treated kamabokos were thicker than those of non-setting kamabokos.

No abstract

Frozen surimis made from Alaska pollack and thread-fin bream were ground with NaCl and with three different types of mixers. The efficiency of the mixers was examined by measuring the changes in temperature of salted meat paste, the salt-solubility of myofibrillar (Mf) protein along with cross-linking of myosin heavy chains (HC) in the paste, and the jelly strength of kamaboko made from the same paste.From the results above-mentioned method the necessity of grinding surimi with NaCl, so called "shiozuri", in order to produce a favorable quality of kamaboko was revealed.