INHIBITORY EFFECT OF SARCOPLASMIC PROTEIN -FRACTION OF FISH MEAT UPONMODORI-PHENOMENON INDUCED AT ABOUT 40-DEGREES-C BY WASHING MEAT

For the sake of utilizing the washed meat from Type IV (the fish which exhibits a modori at around 40 degrees C in the washed meat, not in t he unwashed meat) fish, this meat was mixed with the unwashed meat and the washed meat from the fish Types I and II which have excellent gel -forming ability. Type I is the fish which does not exhibit a modori a t all in the unwashed meat and the washed meat, and Type II is the fis h which exhibits the modori at 60 degrees C only in the unwashed meat. The mixed meat pastes with the unwashed meat of these two types did n ot exhibit the modori at 40 degrees C, while that with the washed meat s exhibited it. However, the modori at 60 degrees C was occurred in th e mixture with the unwashed meat of Type II. The gel-forming ability a t 80 degrees C was improved in the mixed meat pastes. Sarcoplasmic pro tein fraction of the meat of not only Type TV but also Type I inhibite d the modori at 40 degrees C as well as the myosin heavy chain (HC) de gradation of the washed meat pastes from Type IV. The floating lipid o n the wash water did not have the inhibitory effect. Therefore it was suggested that an inhibiting factor against the modori at 40 degrees C of the washed meat may be contained in the sarcoplasmic protein fract ion of fish meats.