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 [in Japanese] Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures [in Japanese]
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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.
NSUGAF 64(1), 76-81, 1998-01-15
The Japanese Society of Fisheries Science