Effects of Bleeding and Storage Time on Gel Forming Ability of Carp (Cyprinus carpio)

บทคัดย่อ

The gel forming ability of bled and non bled carp meat which stored in iced for 0, 19, 40 hours was evaluated by gel strength and SDS-PAGE patterns. Carp meat gels were prepared at various heating temperatures of 20^o, 30^o, 40^o, 50^o, 60^o, 70^o and 80^oC for 2 hours then further heated at 80^oC for 20 minutes. It was found that both bled and non bled carp meat showed the suwari gel (gel setting) at 50^oC through the iced storage period. The modori (gel disintegration) was observed from gel heated at 60^o and 70^oC in both carp meat. The extent of modori increased as ice storage period increase. Probably due to proteinase in blood, the intense degradation of myosin heavy chain was found in non bled carp meat gel.