Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt‐vinegar Curing of Fish

The effect of salt‐vinegar curing on mackerel meat was investigated. In salt curing, the firmness of the meat increased concomitantly with the decrease in water content and the increase in insolubilization of sarcoplasmic protein of phosphorylase. In subsequent vinegar curing, the firmness and cohesiveness of the meat increased concomitantly with the increase in insolubilization of the sarcoplasmic proteins of enolase, creatine kinase, aldolase, and glyceraldehydephosphate dehydrogenase. No apparent proteolytic breakdown was detected in the salt‐vinegar curing. The findings suggested that the precipitation of substantial amounts of sarcoplasmic proteins might contribute to the texture change caused by salt‐vinegar curing.