Crosslinking of Mackerel Muscle Proteins by Microbial Transglutaminase

Abstract

The mantle muscle of squid(Ommastrephes bartrami)was heated at 100℃ for 5-60min,and the toughness of muscle,the change of tissue and electrophoretic pattern ofmuscle protein were studied.The toughness of mantle muscle decreased as heating at 100℃for more than 5 min,and reached the minimum value at 40 min.The proteins in sarcoplasmiccore drained away from heated squid mantle.The fibers of circumferential muscle of squidmantle broke and swelled after heating at 100℃ for 20 min.The degradation of myosinheavy chain of muscle protein during heating had no relation to the changes of muscletoughness.赤魷胴肉於100℃加熱5、10、20、及60 min後，測定其肌肉之强韌度，並以顯微鏡觀察肌肉組織之變化，及以SDS-PAGE電泳分析肌肉蛋白質之變化。結果顯示，胴肉加熱5 min以上時，韌度值下降，延長加熱至40 min時，韌度值降至最低。肌漿孔內之蛋白質於加熱過程中流出。於100℃加熱至20 min時，胴肉環狀肌纖維膨大而且破斷。肌凝蛋白重鏈隨著加熱時間之延長而減少，但此種改變與胴肉强韌度之變化無關。