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
書誌事項
- タイトル別名
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- Effect of Heating on Quality of Pressure-Texturized Gels from Chum Salmon Mince.
- サケ オトシミ カラ ケイセイシタ カアツ ゲル ノ ヒンシツ ニ タイスル
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抄録
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 (ca. 650g), but the breaking strain remained at a low level (ca. 9.0mm). (3) The cross-linking of myosin heavy chains hardly occurred in all types of the pressure-induced gels.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 63 (4), 600-607, 1997
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390001206412677120
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- NII論文ID
- 10004851580
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4258517
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 使用不可