Seasonal variation of gel-forming characteristics of three lizardfish species

The gel-forming characteristics at 40 degrees C and 60 degrees C of the unwashed meat and the washed meat from maeso, wanieso, and tokageeso were examined through the year to confirm the factor responsible for the modori accompanied by the myosin heavy chain (MHC) degradation. Heating at 40 degrees C: In every species in every season, washing the meat depressed the proceeding of gel-formation, that is, suwari was inhibited and modori was enhanced. Moreover, myosin heavy chain degradation was promoted by washing meats. Therefore, 40 degrees C MHC-degrading factor was suggested to be a myofibrillar type throughout the year in every season. Heating at 60 degrees C: Unwashed meat of each species exhibited modori at 60 degrees C through the year. Washing the meat did not affect the modori intensity in maeso at all throughout the year, while in wanieso modori was depressed appreciably by the season and in tokageeso it was depressed to some extent throughout the year. The degradation of MHC corresponded to the intensity of modori in each species, The 60 degrees C MHC-degrading factor is a Mf type in maeso, and a Mf type and a sarcoplasmic type in wanieso and tokageeso, although the major type in these two is variable throughout the year.