| Summary: | 碩士 === 國立海洋大學 === 食品科學系 === 90 === Abstract
Owing to the frozen blue shark (Prionace glauca) meat was found difficultly to form network of meat sol and make a good quality of kamaboko. Therefore, to understand muscle protein properties and improve the gel-forming ability of blue shark, the fillets and minced meat products, adding 0.3% polyphosphates and 8% sucrose or 4% sucrose and sorbitol as cryoprotectants, were freezing with still freezer (-20oC) and air-blaster freezer (-37oC), respectively. All samples were stored at —20oC, —40oC and/or fluctuated temperature (—20oC, 3 days; —40oC 4 days), respectively; and then took out for thawing and detecting the extractable actomyosin, Ca++-ATPase specific activity, reactive and total —SH group; and using SDS-polyacrylamide gel electrophoresis to analyze the changes of myofibrillar protein; and making into kamaboko in an interval period. The quality of kamaboko was also monitored with breaking force, deformation, water-holding capacity and color.
From the results, the extractable actomyosin, Ca++-ATPase specific activity, reactive and total —SH groups and the quality of kamaboko produced from frozen fillet were found that the two freezing conditions had the same decline and sharply decreasing with the extending storage time and no significant difference between each other. As for the effect of frozen storage condition, the gel-forming ability and the quality of kamaboko made from —40oC group fillet was found better than that of the other two groups. Either —20oC or —40oC frozen storage minced meat products, it was found remarkably to improve the gel-forming ability and the quality of kamaboko which with or without cryoprotectants at initial state; and the former was better than that of the later during frozen storage 3 months.
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