Kamaboko-forming Ability of Dolphinfish Myosin

Abstract

The dolphinfish myosin (purity 92%) was compared with respect to the kamaboko-forming ability with actomyosin (myosin moiety 70%), myofibrils (myosin moiety 72%) and minced meat (myosin content 32%) prepared from the same species. Kamaboko jelly from the dolphinfish myosin was different with regard to others, in that it was transparent, light blueish and much more elastic. The strength of myosin jelly was 3.0, 2.6 and 44 times more than that of actomyosin, myofibrils and minced meat jelly having the same moisture content (86%), showing that the kamaboko-forming ability of those materials are solely dependent on their myosin moiety content, CM· It was found that the tensile strength of the jellies can be expressed as a function of CM, S=k · CMn (k, n are constants), while the breaking extension is decreased with the concentration of moieties other than myosin. © 1983, The Japanese Society of Fisheries Science. All rights reserved.