低温殺菌条件下で調製したオボムコイド添加魚肉ねり製品の物性特性 [in Japanese] Physical Propertics of Kamaboko with Ovomucoid Pasteurized at Several Temperatures [in Japanese]
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Fish gels were heated for various times at various temperatures from 60 to 75°C, whose sterilizing effects were the same as the standard (75°C) set by the Japan Food Sanitation Law. Textural profiles were evaluated by sensory evaluation and by instrumental analyses, including a puncture test, an ordinary texture test and a test by a texture mapping analyzer system (TMAS). The results of the puncture tests using spherical and wedge-shaped plungers were different from each other. In the texture test, the samples differed only in hardness and the differences were similar to those obtained in the puncture test using a spherical plunger. According to the TMAS analysis, the patterns of all of the samples were typical of <i>kamaboko</i> and the differences among the samples could be seen in the parameters of CW. F as hardness, RS as elasticity and CM as shortness. Regarding the relation between sensory evaluation and instrumental evaluation, the TMAS results were most highly correlated with the sensory evaluation.
NSUGAF 64(1), 82-87, 1998-01-15
The Japanese Society of Fisheries Science