Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat

Carp meat has weak gel-forming and slow setting properties. To clarify the factors of such properties seems to be necessary to utilize fish meat like carp for making kamaboko. Meat sols were prepared in various combination wi th CaCl2, (transglutaminase (TGase) activator), EGTA, (TGase and metallo-en dopeptidase inhibitor), and E-64, (cystein-endopeptidase inhibitor). Sols w ere incubated at 30, 40 and 50 degrees C (first step), then heated at 85 de grees C for 0.5 h (second step). First step sols at 30 degrees C did not se t, however, breaking strength of second step gels were improved with CaCl2. At 40 degrees C, CaCl2+E-64 improved breaking strength of gels remarkably and EGTA+E-64 did so slightly. At 50 degrees C, EGTA, CaCl2+E-64 and EGTA+E -64 improved breaking strength of gels greatly. E-64 inhibited degradation of myosin heavy chain (HC) at 40 and 50 degrees C, and EGTA did partially a t 50 degrees C. Endogenous TGase catalyzed HC polymerization even at 50 deg rees C in the presence of E-64. Optimum temperature of TGase was around 40 degrees C, however, high activity remained even at 50 degrees C.