Three types of material meats were prepared from a so-called normal muscle part of white croaker (Pennahia argentata) containing 0, 4.2 and 8.4% of an abdominal muscle part. Thermally induced gels were then prepared from these materials by pre-heating at 65 °C for 30 or 60 min and subsequent heating at 85 °C for 20 min. The breaking strength and breaking strain rate of thermally induced gels decreased with increasing contamination levels of the abdominal muscle part, in which degradation of myosin heavy chains was observed. The proteolytic activity in the abdominal muscle part homogenate was highest at 62.5 °C. These results suggest that the abdominal muscle part contains proteases that induce the modori phenomenon. Technical experts assume that a contaminated abdominal muscle part leads to quality deterioration in surimi production industries. Our findings will aid the production of high-quality surimi-based products.

从白花鱼的正常肌肉部分（Pennahia argentata）准备了三种类型的肉）含有0、4.2和8.4％的腹肌部分。然后通过在65°C下预热30或60分钟，然后在85°C下加热20分钟，由这些材料制备热诱导凝胶。热诱导凝胶的断裂强度和断裂应变率随着腹肌部分污染水平的增加而降低，其中观察到了肌球蛋白重链的降解。腹肌部分匀浆中的蛋白水解活性在62.5°C时最高。这些结果表明，腹肌部分含有诱导莫达里现象的蛋白酶。技术专家认为，受污染的腹肌部位会导致鱼糜生产行业的质量下降。我们的发现将有助于生产高质量的鱼糜类产品。