THE EFFECT OF SETTING TEMPERATURE ON THE RELATIONSHIP BETWEEN EPSILON-(GAMMA-GLUTAMYL)LYSINE CROSS-LINK CONTENT AND BREAKING STRENGTH IN SALT-GROUND MEAT OF SARDINE AND ALASKA POLLACK

The relationship between breaking strength and epsilon-(gamma-glutamyl )lysine (epsilon-(gamma-Glu)Lys) crosslink content of salt-ground meat sols incubated at a fixed temperature ranging from 25 degrees C to 50 degrees C of sardine and Alaska pollack was examined. At 35 degrees C and below, a positive correlation was found between breaking strength and epsilon-(gamma-Glu)Lys crosslink content of gels obtained by sett ing of both fish species, and epsilon-(gamma-Glu)Lys crosslink formati on accounted for most of the setting Of sardine meat sols, while the c ontribution of epsilon(gamma-Glu)Lys crosslink formation to the gelati on reduced in proportion to the rise of temperature in the setting gel of Alaska pollack, Moreover, epsilon-(gamma-Glu) Lys crosslink format ion at 40 degrees C and over had hardly any effect on the breaking str ength of both fish species,