等殺菌価で加熱温度が異なるオボムコイド添加魚肉ねり製品の破断特性 Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures

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Fish gels were prepared with Alaska pollack frozen surimi, including ovomucoid as a <i>modori</i> inhibitor. To test different heating conditions that are equivalent to the standard set by the Japan Food Sanitation Law for fish gels (75°C heating), <i>Enterococcus faecalis</i> was used as an index of the sterilizing value. Fish meat paste was heated at 60, 65, 70, and 75°C for the respective prescribed times, and the obtained fish gels were examined with a puncture test. The breaking strength of fish gels was highest (1008g) at 65°C heating. The puncture force of fish gels heated at 75°C, 70°C, and 60°C was 819g, 794g and 675g, respectively. The deformation of fish gels was, in decreasing order of temperature, 65°C, 70°C, 75°C, and 60°C. Each parameter shows that heating fish gels at 65°C, the temperature at which <i>modori</i> occurs, gave the highest value.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 64(1), 76-81, 1998-01-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004852538
  • 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
    4381363
  • 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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