Utilization of freeze-dried mackerel (Scomber australasicus) muscle proteins as a binder in restructured meat

In order to evaluate the potential of using frozen mackerel muscle proteins as meat binders, freeze-thawed mackerel (Scomber australasicus) was ground with 0.1% reducing agents (cysteine, sodium bisulfite (NaHSO3), or a mixtu re of both) and freeze-dried. The extractability, Ca-ATPase, reactive and t otal sulfhydryl of actomyosin increased with the addition of reducing agent s. When 2.5% or more (w/w) of the meat binder was mixed with pork chunks an d set at 40 degrees C for 60 min, the tensile strength of the restructured pork stick was significantly higher than that without the meat binder. Acco rding to the data obtained, the binding ability of the binder could be grea tly improved by the reducing agents which could recover the native protein.