FORMATION OF EPSILON-(GAMMA-GLUTAMYL) LYSINE CROSS-LINK IN CURED HORSE MACKEREL MEAT INDUCED BY DRYING

被引：68

作者：

KUMAZAWA, Y

SEGURO, K

TAKAMURA, M

MOTOKI, M

机构：

[1] Food Research and Development Laboratories, Ajinomoto Co, Inc., Kawasaki‐Shi, 210, 1–1, Suzuki-Cho, Kawasaki-Ku

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

MACKEREL; DRIED-FISH; LYSINE; GLUTAMYL; CROSS-LINKING;

D O I：

10.1111/j.1365-2621.1993.tb06112.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Block meat cut from horse mackerel was cured in 3M NaCl (pH 7.5) in the presence and absence of 5 mM EDTA for 3 hr at 4-degrees-C. During drying at 30-degrees-C, changes in the myosin heavy chain and epsilon-(gamma-glutamyl)lysine isopeptide bonds in the meat were observed. After 20 hr drying, cross-linking of the myosin heavy chain was observed and epsilon(gamma-glutamyl)lysine bonds increased eight fold. These changes were inhibited in the presence of EDTA. These results suggested that transglutaminase was probably involved in the cross-linking reaction of the myosin heavy chain in the manufacture of dried fish (''Himono'' in Japan).

引用

页码：1062 / &