S. Nambu et al., EFFECTS OF NACL AND SORBITOL PERMEATIONS INTO MEAT FROM WALLEYE POLLACK ON DENATURATION OF MYOFIBRILLAR PROTEINS AND MOISTURE-CONTENT DURING SOAKING, Nippon Suisan Gakkaishi, 63(4), 1997, pp. 608-615
Meat blocks from walleye pollack were soaked in solutions containing 0
similar to 1.0 M NaCl(N), 0 similar to 1.5 M sorbitol (S), or their c
ombinations with varied ratios for 24 hours at 4 degrees C. The increa
se in N and S of the meat, the denaturation of myofibrillar protein as
measured by the loss of Ca-ATPase activity, and the decrease in moist
ure content of the meat were investigated as a function of soaking tim
e. The results were as follows: (1) During the soaking, N and S permea
te into the meat with definite concentration ratio. The permeation rat
io of N and S depends roughly on the composite ratio of N and S in the
soaking solution. (2) The first-order rate constant for denaturation
of myofibrillar Ca-ATPase during the soaking process was largely depen
dent on the concentrations and the ratio of N and S in meat. (3) There
was good negative correlations between the rate of decrease in moistu
re content of soaked meat and the concentration of NaCl or sorbitol pe
rmeated into the same meat. These findings may be useful to control th
e quality of meat block during soaking in NaCl and sorbitol mixture.