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Red tileˆsh Branchiostegus japonicus meat exhibits poor thermal gelation properties, making it hard to utilize the ˆsh as a raw material of gel products. We therefore investigated the eŠect of washing on the thermal gel-forming ability of red tileˆsh meat. Alkaline-saline (0.2 NaHCO3+0.15 NaCl) washing was the most eŠective to improve the thermal gel-forming ability of the ˆsh meat compared to other washings with fresh water, alkaline (0.2 NaHCO3) solution, and saline (0.15 NaCl) solution. Myosin heavy chain (MHC) degradation in the ˆsh meat was inhibited by alkaline-saline washing, as well as alkaline washing and saline washing. On the other hand, surface hydrophobicity of the proteins in red tileˆsh meat was signiˆcantly increased by alkaline-saline washing (p<0.05). These results suggest that the thermal gel-forming ability of red tileˆsh meat using alkaline-saline washing was improved by the increase of surface hydrophobicity of the ˆsh proteins as well as by suppression of MHC degradation.

Improvement of thermal gel-forming ability of red tilefish <i>Branchiostegus japonicus</i> meat by alkaline-saline washing