Quality improvement of the threadfin bream surimi: Identification and characterization of the major factor for its quality loss

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05909
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Nagasaki University
• Principal Investigator: Yoshida Asami 長崎大学, 水産・環境科学総合研究科(水産), 准教授 (80589870)
• Co-Investigator(Kenkyū-buntansha): 長富 潔 長崎大学, 水産・環境科学総合研究科(水産), 教授 (40253702)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: セリンプロテアーゼ / イトヨリダイ / すり身 / トリプシン / cDNAクローニング / 大豆タンパク質

Outline of Final Research Achievements

Threadfin bream is a promising raw material of surimi -based products instead of Alaska Pollock. In this study, for quality improvement and sustainable supply of threadfin bream surimi, the mechanism of gel weakening “modori phenomenon” was investigated and the suppression method for it was considered. We found that the main working proteinase responsible for the modori phenomenon of the threadfin bream was a sarcoplasmic serine proteinase (SSP), which may have leaked from the viscera into the belly muscle during post-harvest storage. SSP only leaked into the belly muscle and not into the normal muscle. The surimi gels prepared from only the normal muscle were very stable in quality through a whole year. Moreover, the addition of the soybean proteins including the trypsin inhibitor can suppress the modori phenomenon and improve the quality of threadfin bream surimi.

Free Research Field

水圏生化学

Academic Significance and Societal Importance of the Research Achievements

本研究では、イトヨリダイの戻り誘発因子の特定、大豆タンパク質のすり身高品質化技術への応用可能性を明らかにした。近年、急速に発展してきた遺伝子解析技術により、これまで謎であったイトヨリダイの戻り誘発因子を特定した。さらに、特定した戻り誘発因子の抑制因子（プロテアーゼ阻害剤）を含む大豆タンパク質（大豆油製造工程中の副産物）に着目し、すり身の高品質化技術を検討した。大豆タンパク質を水産加工品の製造へ応用することは食品廃棄物の有効利用となるため、食品ロスの低減にも寄与できる。また、魚肉ねり製品の安定供給を実現する本研究成果は、世界の食料問題のうち特に“タンパク質危機”の解決への貢献も期待される。