Frozen surimis of Pacific whiting (PW), walleye pollack (WP) and their mixture (PW＋WP) with various
weight ratios were ground with either 2.5% NaCl or 2.5% NaCl plus 3% bovine plasma powder. The salt-ground
meats were preheated at 30゜C for up to 9 h and then subjected to subsequent heating at 90゜C for 20 min to obtain the
preheated and two-step heated gels. Changes in the subunit compositions of myofibrillar proteins in the gels were
analyzed by using SDS-polyacrylamide gel electrophoresis in connection with the preheating time. The results
obtained were as follows.
(1) When the salt-ground meats were preheated at 30゜C,myosin heavy chain (HC)in the gels from the mixture
(WP＋PW)decreased with the production of its polymer (HCn)and a small amount of the components migrating
between HC and actin (X1). While the subsequent heating at 90℃ for 20 min, drastically diminisheed HC and
promoted the production of X1as well as the components migration faster than actin (X2).
(2) When 3% bovine plasma powder was premixed into the salt-ground meats,the changes of HC and HCn in
the preheated gel from the mixture (WP＋PW) were suppressed. Furthermore, bovin plasma was beneficial to
preventing the drastic decrease of HC with a concomitant production of X1 and X2 caused by the heating at 90゜C
for 20 min.
A discussion was made on characteristic correlation between the heat-induced setting gelation profile of the
salt-ground meat from the mixed frozen surimi with bovine plasma and the cross reaction among protein components
in the mixture.