Effects of additives on the thermal gelation of Japanese common squid natural actomyosin.

Studies the effects of additives on the thermal gelation of the common squid natural actomyosin in surimi-based products in Japan. Possibility that the gel elasticity decreases because the myosin heavy chain is degraded when surimi or natural actomyosin is prepared from Japanese common squid meat; Analysis of pertinent topics and relevant issues; Implications on fisheries sciences.