マアジゲルの物性に及ぼす測定温度の影響 [in Japanese] Effect of Measuring Temperature on the Physical Properties of Horse Mackerel Gels [in Japanese]
Access this Article
Search this Article
In order to investigate the difference in the protein network structure among <i>suwari</i> gel, <i>kamaboko</i> gel, and <i>suwari-kamaboko</i> gel, the effect of measuring temperature on their visco-elasticity was examined. These gels were prepared from the same <i>surimi</i> paste of horse mackerel <i>Trachurus japonicus</i>, by setting at 40°C for 1h, by heating at 80°C for 30min, and by heating at 80°C for 30min after setting at 40°C for 1h, respectively. With rising the measuring temperature from 5°C to 40°C, storage modulus and loss modulus obtained by dynamic test, elasticity modulus and viscosity obtained by stress-relaxation test, and compression stress before breakage in a puncture test decreased for all the gels but the breaking force and breaking deformation increased. Furthermore, master curves could be drawn from the time-stress curves recorded by the puncture test for these gels. Based on the above results, the network structure in these gels and its dispersion in them were discussed.
NSUGAF 63(2), 231-236, 1997-03-15
The Japanese Society of Fisheries Science