Interacting mechanism of sodium pyrophosphate with gel forming ability of NaCl ground meat from walleye pollack

Setting gel and setting-heating gel were prepared from the NaCl-ground meat of walleye pollack mince which contained sorbitol alone, upon addition of sodium pyrophosphate, pH 7.0 (Na-PPi) in the copresence of varied concentra tions of CaCl2 (Ca). quality of the NaCl-ground meat was investigated by me asuring biochemical property of myofibrillar (Mf) protein. Gel forming abil ity of the NaCl-ground meat together with cross-linking reaction of myosin heavy chains was also investigated. The results obtained were as follows. (1) The addition of PPi-Na increased the NaCl-solubility of Mf protein and caused myosin ATPase unstable. (2) The PPi-Na evidently suppressed the rate of cross-linking of myosin hea vy chains in the meat induced by setting incubation, and enhanced the softn ess las measured by the force (g) required to cause the strain of 1.0 cm) o f the setting gel. (3) When high concentration of CaCl2, was added to the NaCl-ground meat con taining a fixed concentration of PPi-Na, a portion of Ca was complex with P Pi-Na to produce an insoluble salt and diminished the overall changes above mentioned the softness of the setting-heating gel and myosin ATPase unstab le.