サケ落し身から形成した加圧ゲルの品質に対する加熱の影響 [in Japanese] Effect of Heating on Quality of Pressure-Texturized Gels from Chum Salmon Mince [in Japanese]
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Mince of chum salmon mixed with 4% sorbitol, 4% sucrose, and 0.3% polyphosphate salt was stored at -45°C. The frozen mince was thawed and ground with 2.5% NaCl and 150ppm chlorumphenicol. The salted mince was texturized under high pressure of 200-1, 000MPa at 0°C. The texturized gel under pressure (termed the pressure-induced gel) was subsequently kept at 5°C or heated at 30-90°C. The salted mince was also texturized under the pressure of 300 or 500MPa at 20-80°C. The quality of 4 types of these pressure-induced gels was assessed by measuring the breaking strength, breaking strain and the change in myosin heavy chains in the same gels. The results were as follows: (1) The breaking strength of the pressure-induced gel was only slightly reinforced with the following aging period at 5°C, although the breaking strength of the salted mince enhanced with increasing pressure. (2) When the salted mince was texturized with 500MPa at 0°C for 10 min and subsequently heated at 80°C for 30 min, the breaking strength of the gel largely increased and reached a higher value (<i>ca.</i> 650g), but the breaking strain remained at a low level (<i>ca.</i> 9.0mm). (3) The cross-linking of myosin heavy chains hardly occurred in all types of the pressure-induced gels.
NSUGAF 63(4), 600-607, 1997-07-15
The Japanese Society of Fisheries Science