Contribution of sarcoplasmic proteins to gel formation of fish meat.

To investigate the effect of sarcoplasmic proteins (Sp-P) on the gel-formation of fish mect, the jelly strength of washed meat gel was compared with that of non-washed gel on the bases of both myofibril content and water content.For the same water content, the strength of washed meat gel was 5 times higher than that of non-washed, while for the same myofibril content, the latter was 1.5 times higher than the former.This result indicated that Sp-P does not interfere with gel-formation of myofibrillar proteins, but positively contributes to it.This conclusion was confirmed from the fact that native Sp-P showed a stronger enhancing effect on the jelly strength of myofibril gel than did heat-denatured Sp-P.魚類