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The Mechanisms of Setting and Modori during Heat-Induced Gelation of Fish Muscle Paste

Research Project

Project/Area Number 07456094
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Fisheries chemistry
Research InstitutionHOKKAIDO UNIVERSITY

Principal Investigator

SEKI Nobuo  Hokkaido Univ., Fac.of Fish., Prof., 水産学部, 教授 (20002090)

Project Period (FY) 1995 – 1996
Project Status Completed (Fiscal Year 1996)
Budget Amount *help
¥5,600,000 (Direct Cost: ¥5,600,000)
Fiscal Year 1996: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 1995: ¥4,800,000 (Direct Cost: ¥4,800,000)
Keywordstransglutaminase / protease / gelation / setting / modori / viscoelasticity / kamaboko / surimi-based products / ゲル形成 / アンセリン
Research Abstract

The surimi-based products are produced through the thermal gelation of myosin as a major protein in the surimi with some modifications by setting and modori known as a degeneration or weakening of gel. Though, the mechanisms of the modifications have not been fully elucidated. In 1995, we revealed from the comparative studies on the setting of walleye pollack and salmon surimi pastes which were representatives for good and poor setting fishes that the setting is attributed to the modification of thermal myosin gelation by an endogenous transglutaminase (TGase) -catalyzed myosin cross-linking. Further studies were undertaken in 1996 to investigate the combined effects of myosin thermal gelation and TGase-catalyzed gelation during the setting gel formation. The gel forming ability of walleye pollack surimi was completely destroyed by the myosin denaturation and inactivation of the endogenous TGase. The addition of TGase into denatured surimi paste partially recovered the setting gel formability. On the other hand, no setting was induced in the native surimi paste without TGase activity. The addition of TGase also induced the setting gel formability into carp actomyosin paste, a non-setting species.
Two different mechanisms for modori were demonstrated : (1) when myosin proteolysis occurs during setting prior to final cooking, the longer setting results in weaker cooked gels. (2) when the gelation precedes proteolysis, the gels once formed are degenerated. The polymers of myosin and its fragments formed by TGase-catalyzed cross-linking were identified upon SDS-PAGE.The modori induced by structural alternation of heated actomyosin is still under investigation.

Report

(3 results)
  • 1996 Annual Research Report   Final Research Report Summary
  • 1995 Annual Research Report
  • Research Products

    (36 results)

All Other

All Publications (36 results)

  • [Publications] T. Takeda: "Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting" Fisheries Sci.62. 462-467 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T. Yamashita: "Effects of casein on gelling properties of surimi paste" Fisheries Sci.62. 421-426 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] 山下民治: "スケトウダラ肉糊の坐りに及ぼす大豆および小麦タンパク質添加の影響" 日本水産学会誌. 62. 806-812 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] 関伸夫: "坐りに及ぼすプロテアーゼの影響" 日本水産学会誌. 62. 149-150 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] H.Saeki: "Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitor" J. Food Sci.60. 917-921 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] J. Wan: "Inhibitory factors of transglutaminase in salted salmon neat paste" Fisheries Sci.61. 968-972 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] J. Wan: "Causes of inferior gel-forming ability of salmon surimi paste" Fisheries Sci.61. 711-715 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] N. Maruyama: "Transglutaminase-induced polymerization of a mixture of different fish myosins" Fisheries Sci.61. 495-500 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] 山下民治: "スケトウダラかまぼこゲルの物性に及ぼす鶏卵成分の影響" 日本水産学会誌. 61. 580-587 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] 関伸夫: "魚肉ゲル形成におけるトランスグルタミナーゼの役割" 魚肉ソ-セージ. 228号. 1-12 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] H.Takeda and N.Seki: "Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting." Fisheries Sci.62-3. 462-467 (1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T.Yamashita et al.: "Effects of casein on gelling properties of surimi paste." Fisheries Sci.62-3. 421-426 (1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T.Yamashita et al.: "Effects of soybean and wheat proteins on setting of walleye pollack surimi paste." Nippon Suisan Gakkaishi. 62-5. 806-812 (1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] N.Seki: "Effects of endogenous proteinases on setting." Nippon Suisan Gakkaishi. 62-1. 149-150 (1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] H.Saeki et al.: "Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitor." J.Food Sci.60-5. 917-921 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] J.Wan et al.: "Inhibitory factors of trans-glutaminase in salted salmon meat paste." Fisheries Sci.61-6. 968-972 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] J.Wan et al.: "Causes of inferior gel-forming ability of salmon surimi paste." Fisheries Sci.61-4. 711-715 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] N.Maruyama et al.: "Transglutaminase-induced polymerization of a mixture of different fish myosins." Fisheries Sci.61-3. 495-500 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T.Yamashita et al.: "Effect of the addition of whole egg and its components on textural properties of kamaboko gel from walleye pollack surimi." Nippon Suisan Gakkaishi. 61-4. 580-587 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] N.Seki: "Roles of transglutaminase in the gelation of fish meate paste." J.Fish Sausage. 228. 1-12 (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1996 Final Research Report Summary
  • [Publications] T. Takeda: "Enzyme-catalyzed cross-linking and degradation of myosin heavy chain in walleye pollack surimi paste during setting" Fisheries Sci.62・3. 462-467 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] T. Yamashita: "Effects of casein on gelling properties of surimi paste" Fisheries Sci.62・3. 421-426 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] 山下民治: "スケトウダラ肉糊の坐りに及ぼす大豆および小麦タンパク質添加の影響" 日本水産学会誌. 62・5. 806-812 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] 関 伸夫: "坐りに及ぼすプロテアーゼの影響" 日本水産学会誌. 62・1. 149-150 (1996)

    • Related Report
      1996 Annual Research Report
  • [Publications] H. Saeki: "Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitor" J. Food Sci.60・5. 917-921 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] J. Wan: "Inhibitory factors of transglutaminase in salted salmon meat paste" Fisheries Sci.61・6. 968-972 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] J. Wan: "Causes of inferior gel-forming ability of salmon surimi paste" Fisheries Sci.61・4. 711-715 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] N. Maruyama: "Transglutaminase-induced polymerization of a mixture of different fish myosins" Fisheries Sci.61・3. 495-500 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] 山下民治: "スケトウダラかまぼこゲルの物性に及ぼす鶏卵成分の影響" 日本水産学会誌. 61・4. 580-587 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] 関 伸夫: "魚肉ゲル形成におけるトランスグルタミナーゼの役割" 魚肉ソ-セージ. 228号. 1-12 (1995)

    • Related Report
      1996 Annual Research Report
  • [Publications] 関伸夫: "坐りに及ぼすプロテアーゼの影響" 日本水産学会誌. 62. 149-150 (1996)

    • Related Report
      1995 Annual Research Report
  • [Publications] J.Wan: "Inhibitory factors of transglutaminase in saltecd salmon meat paste" Fisheries Sci.61. 968-972 (1995)

    • Related Report
      1995 Annual Research Report
  • [Publications] H.Saeki: "Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors" J.Food Sci.60. 917-921 (1995)

    • Related Report
      1995 Annual Research Report
  • [Publications] J.Wan: "Causes of inferior qel-forming ability of salmon surimi paste" Fisheries Sci.61. 711-715 (1995)

    • Related Report
      1995 Annual Research Report
  • [Publications] N.Maruyama: "Transglutaminase-induced polymerization of a mixture of differnt fish myosins" Fisheries Sci.61. 495-500 (1995)

    • Related Report
      1995 Annual Research Report
  • [Publications] 山下民治: "スケトウダラかまぼこゲルの物性に及ぼす鶏卵成分の影響" 日本水産学会誌. 60. 580-587 (1995)

    • Related Report
      1995 Annual Research Report

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Published: 1995-04-01   Modified: 2016-04-21  

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