EFFECT OF SORBITOL ON CHANGE IN MYOFIBRIL LAR PROTEIN OF CURED MEAT BLOCK FROM WALLEYE POLLACK DURING DEHYDRATION

Meat blocks from walleye pollack were soaked in solutions containing 0 .5-1.5 M NaCl, 0.5-1.0 M sorbitol. or their combinations with varied r atios for 24 hours at 4 degrees C. After soaking, the cured meats were subjected to dehydration at 15 degrees C. Changes in weight, NaCl and sorbitol concentrations of the meat, and myofibrillar Ca-ATPase activ ity together with crosslinking of myosin heavy chain of the same meat were investigated as a function of dehydration time. The results were as follows: (1) The meats containing 0.40-0.70 M NaCl, 0.37-1.02 M sor bitol, or combinations of 0.38-1.68 M NaCl and 0.34-0.85 M sorbitol we re subjected to the dehydration process. (2) The rates of reduction of the weight of cured meats agreed well with the increase in NaCl and s orbitol concentration of the same meats induced by the dehydration. (3 ) The rate of dehydration of the cured meats was not related to the ra te of denaturation of myofibrillar protein of the same meats. It is th us likely that the water retention ability of the meat is controlled b y the concentration of NaCl and sorbitol, and their relative proportio n in the meat, which was prepared by curing.