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Effect of Ultraviolet Irradiation on Thermal Gelation of Muscle Pastes
Author(s) -
TAGUCHI TAKESHI,
ISHIZAKI SHOICHIRO,
TANAKA MUNEHIKO,
NAGASHIMA YUJI,
AMANO KEISHI
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05129.x
Subject(s) - irradiation , ultraviolet , ultraviolet irradiation , sardine , chemistry , denaturation (fissile materials) , thermal , nuclear chemistry , materials science , fishery , physics , optoelectronics , meteorology , fish <actinopterygii> , nuclear physics , biology
The role of the actomyosin denaturation in the thermal gelation of muscle pastes by ultraviolet (UV) irradiation was studied. The pastes and actomyosins were obtained from sardine, beef, and pork. When UV irradiation (2,700 μW/cm 2 ) from a photochemical mercury‐arc lamp was applied to the pastes, the surface gel strength of thermal gels markedly increased with prolonged irradiating time. The effect of UV at 360 nm on the sardine gels was superior to that at 250 nm. UV denaturation of actomyosin ATPases revealed that activation of Mg‐ATPase and decrease of EDTA‐ATPase occurred simultaneously. The possible role of UV irradiation in the thermal gelation was discussed from the point of actomyosin ATPases.