CONTRIBUTION OF MILKFISH SARCOPLASMIC PROTEIN TO THE THERMAL GELATIONOF MYOFIBRILLAR PROTEIN

This research investigated sarcoplasmic protein (Sp-P) contribution to the thermal gelation of meat paste and myofibrillar protein. The Sp-P was recovered by an ultrafiltration unit from the wash water of milkf ish meat paste preparations. Washed meat paste showed gel strength 1.4 -2.0 times that of unwashed paste. This may be caused by the concentra tion effect of myofibrillar protein. Adding Sp-P increased gel strengt h in both washed and unwashed meat pastes. The larger the amount of Sp -P added, the stronger the effect. Suwari occurred at 40-50-degrees-C and modori occurred at 60-70-degrees-C for milkfish meat pastes irresp ective of the addition of Sp-P. Sp-P addition (10 mg/g) caused suwari indices to change from 41 to 51, and modori indices from 37 to 33. The se results show that the addition of Sp-P improves thermal gelation, h as a promotive effect on suwari and a restrictive effect on modori.