@article{oai:nagasaki-u.repo.nii.ac.jp:00010027,
 author = {田端, 義明 and 野崎, 征宣 and 金津, 良一},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Aug},
 note = {By preparing Kamaboko from frozen brayed fish meat under various conditions, and estimating the breaking strength (C.V.) and SH contents of Kamaboko at the "suwari" stage (after heating at 40℃) and the "josha" stage (after steam heating) as well as the total activities and ATP sensitivities of actomyosin in the frozen brayed fish meat, we investigated the relation between "ashi" and SS linkage in Kamaboko. The results are as follows: 1) In Kamaboko prepared under ordinary conditions, the SH content scarcely decreased at the "suwari" stage but decreased to a certain extent at the "josha" stage. 2) In Kamaboko prepared under reduced pressure, SH content scarcely decreased at the "josha" stage as well as at the "suwari" stage. The "ashi" of Kamaboko prepared under reduced pressure was higher than that of Kamaboko prepared under ordinary pressure. 3) In Kamaboko prepared from C-grade frozen brayed fish meat adding potassium bromate (KBrO 3), the SH content apparently decreased both at the "suwari" and "josha" stages. "Ashi" of the Kamaboko prepared by adding KBrO 3 was higher than that of Kamaboko without KBrO 3. 4) When iodoacetic acid (IA), iodoacetamide (IAA), N-ethylmaleimide (NEM) or p-chloromercuribenzoic acid (PCMB) was added to the frozen brayed fish meat, the total activities of Ca2+-ATPase and ATP sensitivities of actomyosin in the meat increased considerably but not when IA was added. When IA or IAA was added, the "ashi" greatly decreased and ordinary Kamaboko could not be produced. With NEM or PCMB, the "ashi" also decreased but ordinary Kamaboko could be produced., 冷凍すり身を用いてかまぼこを試製し,かまぼこの破壊強度(C.V.),坐りや蒸煮過程後の総SH,あるいは,すり身中のアクトミオシンのCa2+-ATPase全活性およびATP感度等を測定して,かまぼこの,"あし"とSS結合との関連性を検討し,次の結果を得た。1) 通常の方法でかまぼこを調製した場合には,SH量は,坐りの過程ではほとんど変化しなかったが,蒸煮過程では減少した。2) 真空らい潰後,坐りおよび蒸煮をすべて減圧のもとで行った場合には,蒸煮過程における総SHの減少はわずかで,しかも通常の方法で調製したかまぼこよりも,"あし"の強いものが得られた。3) C級冷凍すり身に臭素酸カリウムを添加して調製したかまぼこは,総SHの量が,坐りおよび蒸煮程の両者とも明らかに減少した。臭素酸カリウムを添加したかまぼこの"あし"は無添加のものよりも強かった。4) ヨード酢酸,ヨードアセトアミド,N-エチルマレイミド,および,p-クロル安息香酸第二水銀を添加して,それぞれの冷凍すり身を作り実験した結果,ヨード酢酸を除き他はいずれも,アクトミオシンCa2+-ATPaseの全活性およびATP感度がともに上昇した。ヨード酢酸およびヨードアセトアミドを添加して調製したかまぼこの"あし"は著しく低下して正常なかまぼことはならなかった。N-エチルマレイミドおよびp-クロル安息香酸第二水銀を添加した場合も"あし"はやはり低下するが,市販の中級品以上のかまぼこが得られた。, 長崎大学水産学部研究報告, v.41, pp.29-33; 1976},
 pages = {29--33},
 title = {酸化剤,SH試薬のかまぼこの"あし"形成能に与える影響},
 volume = {41},
 year = {1976}
}