マアジゲルの物性に及ぼす測定温度の影響 Effect of Measuring Temperature on the Physical Properties of Horse Mackerel Gels

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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.

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  • 日本水産学会誌  

    日本水産学会誌 63(2), 231-236, 1997-03-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004850839
  • NII書誌ID(NCID)
    AN00193422
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    00215392
  • NDL 記事登録ID
    4173465
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z18-345
  • データ提供元
    CJP書誌  CJP引用  NDL  IR  J-STAGE 
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