Complementary DNA encoding a part of myosin heavy chain was cloned from fast skeletal muscle of Japanese codling Physiculus japonicus . Japanese codling, a frequent catch off the Pacific coast of northeastern Japan, is a typical underutilized fish species, especially in summer. Phylogenetic analysis of the deduced amino acid sequence of Japanese codling myosin heavy chain loop 2 region revealed that this fish belongs to a group comprising white croaker Pennahia argentata and walleye pollack Gadus chalcogrammus , which are commonly used as raw materials for surimi-based products. Thus Japanese codling meat was considered a promising candidate ingredient for surimi-based products. Salt-ground meat was prepared from Japanese codling in the presence of 0.5 M NaCl and subjected to a two-step heating procedure: pre-heating at 15–70 °C for 30 min, and secondary heating at 85 °C for 20 min. Thermal gels with a maximum breaking strength of > 10 N were produced by this process. The breaking strength was comparable to that of white croaker and walleye pollack. On the basis of the phylogenetic analysis of myosin heavy chains, and the properties of the heat-induced surimi gel, we conclude that Japanese codling is a promising raw material for the production of surimi-based products.

中文翻译：

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通过肌球蛋白重链和热凝胶特性的一级序列分析揭示日本苹果鱼作为鱼糜制品原料的适用性

从日本苹果鱼的快速骨骼肌中克隆了编码部分肌球蛋白重链的互补DNA。日本鳕鱼经常在日本东北部太平洋沿岸捕获，是一种典型的未充分利用的鱼类，尤其是在夏季。对日本鳕鱼肌球蛋白重链环 2 区推导的氨基酸序列进行的系统发育分析表明，该鱼属于白鱼 Pennahia argentata 和大眼鳕鱼 Gadus chalcogrammus 组成的组，通常用作鱼糜类产品的原料。因此，日本鳕鱼肉被认为是鱼糜制品的一种有前途的候选成分。在 0.5 M NaCl 存在下从日本苹果鱼制备盐碎肉，并进行两步加热程序：在 15–70 °C 下预热 30 分钟，并在 85°C 下二次加热 20 分钟。最大断裂强度 > 10 N 的热凝胶是通过该过程生产的。断裂强度可与白花鱼和大眼鳕鱼相媲美。基于肌球蛋白重链的系统发育分析和热诱导鱼糜凝胶的特性，我们得出结论，日本鳕鱼是生产鱼糜制品的有前途的原料。