冷凍すり身の加熱ゲルの破断強度に対するアミロース, アミロペクチン添加の影響 Effects of Addition of Amylose and Amylopectin on the Breaking Strength of Fish Meat Gel

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著者

    • 小川 廣男 OGAWA Hiroo
    • 東京水産大学食品生産学科 Department of Food Science and Technology, Tokyo University of Fisheries
    • 磯 直道 ISO Naomichi
    • 東京水産大学食品生産学科 Department of Food Science and Technology, Tokyo University of Fisheries

抄録

The effects of the addition of starch on the gelation of frozen surimi made from walleye pollack were examined in terns of the ratio of amylose (A) to amylopectin (AP) of starch and the degree of pregelatinization of starch. The A-AP ratio did not affect the breaking strength of gel in the case of raw starch. However, the breaking strength increased as A content increased in the case of pregelatinized starch. The mixture of A and AP and the same A-AP ratio starch gave the same effects. AP in the meat paste at low temperature (0-5°C) did not retrograde at least for 60 min, and prevented the gelation of meat paste. The results showed that unretrograded APs took the extended molecular shape in sol. However, AP did not prevent the gelation of meat paste because AP shrank into smaller particles as it retrograded when left to stand for more than 24 hr.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 64(1), 69-75, 1998-01-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004852518
  • 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
    4381362
  • 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  NDL  IR  J-STAGE 
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