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Textural Degradation of Cooked Fish Meat Gel (Kamaboko) by the Addition of an Edible Mushroom, Judas' Ear (Auricularia auriculajudae (Fr.) Quel)
Author(s) -
MAKINODAN YASUO,
HUJITA MASAO
Publication year - 1990
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.1365-2621.1990.tb01579.x
Subject(s) - mushroom , food science , edible mushroom , chemistry , casein , fish <actinopterygii> , auricularia , hydrolyzed protein , hydrolysis , biochemistry , biology , fishery
Commercial makers of kamaboko , a traditional Japanese preparation of gelled cooked fish meat, have observed that when slivers of the edible Judas' ear mushroom ( Auricularia auricula‐judue (Fr.) Quel) are incorporated into the gel without being cooked first, the gel tends to have an unsatisfactory texture. Experiments with casein as substrate have already shown that this mushroom has a proteinase. We showed that the proteinase acted on fish myofibrillar proteins, including myosin, actin, and tropomyosin. In kamaboko containing Judas' ear mushroom uncooked, fish proteins were hydrolyzed and gel strength decreased. The results showed that the decrease in gel strength was caused by the hydrolysis of fish proteins by the proteinase.