Contribution of Tropomyosin to Fish Muscle Gel Characteristics

ABSTRACT To determine the contribution of tropomyosin to fish muscle gel characteristics, the gel properties of the tropomyosin‐desensitized actomyosin system and of the tropomyosin‐myosin system were investigated. For both systems, the indices of gel properties decreased considerably on increasing the tropomyosin content. Even when the two‐step heating was carried out, the indices of gel properties decreased considerably on increasing the tropomyosin content. Tropomyosin negatively affected the gel formation of fish muscle and reduced the gel strength and elasticity of the fish muscle gels.