ABSTRACT
The muscle integrity of sh affects textural properties of the surimi gel and surimi seafood products. The integrity of myosin and actin in the complex of “actomyosin” is a critical factor for gel network formation. Endogenous proteinase is a prime factor that results in the disintegration of sh muscle. The rate of sh muscle proteolysis is 10 times higher than that seen in mammalian proteolysis [1]. There are various types of proteinases found in sh muscle. “Autolysis” means the postmortem changes of the sh muscle caused by the action of endogenous proteinases. The process of autolysis should be minimized as early as possible upon harvesting so that muscle integrity can be maintained.
