Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species

Seasonal variations in gel-forming ability of rabbit fish

“…The gel‐forming ability of fish meat, which is a crucial functional property for preparation of muscle protein, varies from species to species and sometimes within the same species. The gel‐forming ability is considered to be affected by biological factors, such as catching condition, size of fish, season and fishing ground 7–9 . There are reports on the seasonal variation of the gel‐forming ability of lizardfish, 8 sardine 9 and horse mackerel 10 …”

Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste

“…After the kamaboko samples had been cooled in ice water, their gel strength was estimated as the product of tensile strength and breaking extension. 15 Sample analysis Protein concentration was assayed by the biuret method 16 using bovine serum albumin as standard. Free amino acids and acid-soluble peptides were determined by the method of Itoh et al 18 A 3 g portion of kamaboko was homogenised with 15 mL of trichloroacetic acid (TCA) solution in an Ace homogeniser (Nihonseiki Kaisha, Tokyo, Japan).…”

Year-round gelation characteristic of bassy chub Kyphosus lembus meat

“…There are numerous reports on the effect of washing on the gel‐formation. The gel‐forming ability of lizardfish, 8,9 , 20 horse mackerel 19 and flying fish ( Cypselurus heterurus doederleini ) (Kuwahara K, unpubl. data, 2001) were diminished by fresh water washing, while gel‐forming ability of arrow‐tooth flounder 21 and saury pike 21 was improved by washing.…”

“…Conversely, bassy chub is frequently caught as a by‐catch followed by rabbitfish in the Nagasaki coastline. In order to utilize the bassy chub meat as a material of textured products throughout the year, information on the seasonal variations in gelation property and the effects of washing procedure on gelation are essential, since both of the factors are known to be species‐specific 6–8 . Therefore, the present study was designed to assess the seasonal variations in the gelation properties of bassy chub meat.…”