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
書誌事項
- タイトル別名
-
- Physical Propertics of Kamaboko with Ovomucoid Pasteurized at Several Temperatures.
- テイオン サッキン ジョウケンカ デ チョウセイシタ オボムコイド テンカ ギ
この論文をさがす
抄録
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 kamaboko 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.
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 64 (1), 82-87, 1998
公益社団法人 日本水産学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001206411305984
-
- NII論文ID
- 10004852564
-
- NII書誌ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 4381364
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可