等級の異なるスケトウダラ冷凍すり身にトランスグルタミナーゼ製剤を添加して調製したかまぼこの品質

DOI 日本農学文献記事索引 Web Site 被引用文献8件 参考文献9件

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タイトル別名
  • Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades on Applying Additive Containing TGase.
  • トウキュウ ノ コトナル スケトウダラ レイトウ スリミ ニ トランスグルタミ

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抄録

On applying an additive containing TGase (Trans-glutaminase), kamaboko gels were prepared from six preparations of Walleye pollack frozen surimi with various grades through preheating at 25°C or 40°C for various durations.<br>The Characteristis of kamaboko gel were assessed by measuring the breaking strength together with breaking strain by a rheometer, and heuce the gel strength and spring constant were also evalueted.<br>The gelling property of the frozen surimis was clearly strengthened by the additive containing TGase. However, the quality of kamaboko gel produced from a low grade surimi (Such as 2nd grade) by applying the additive containing TGase was not comparable to that from a high grade frozen surimi such as SA without applying the same additive as above.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 62 (3), 439-445, 1996

    公益社団法人 日本水産学会

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