Effects of maturation and spawning on the gel‐forming ability of lizardfish (Saurida elongata) muscle tissues

Seasonal variations in the gel‐forming ability and chemical composition of the muscle of lizardfish (Saurida elongata Temminck et Schlegel) in the Seto Inland Sea were examined in relation to maturation and spawning of the fish. During the spawning period (June‐July) the gel‐forming ability decreased sharply with the marked decrease of myofibrillar protein content and the increase of myosin‐degrading (Modori) activity around 60°C as well as around 50°C. After spawning, however, in spite of a rapid recovery of the myofibrillar protein content, the gel‐forming potential remained at a very low level until September because of a high level of the myosin degrading activity. The Modori phenomenon observed at 50°C was distinguished from that occurring usually at 60°C according to SDS‐polyacrylamide gel electrophoresis patterns of degraded myosin heavy chain.