Studies on Jellied Meat of Tuna-III

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Abstract
The proteolytic activity of the jellied meat of yellowfin tuna was examined. Extracts of the jellied meat exhibited maximal hemoglobin splitting activity at pH 3. The pH-activity curves of the jellied and normal meat extracts were qualitatively similar. The activity of the jellied meat in the advanced stage of degradation of the muscle architecture was found to be three-fold greater than that of the normal meat. The activity of the muscle in an earlier stage was about one and a half-fold higher than the normal level. The extract of the muscle adjacent to the jellied portion where no abnormality could be observed from the external appearance showed about the same level of activity as that in the jellied portion of the same fillet.

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