牛血漿粉末を加えたスケトウダラとサケの予備加熱ゲルと二段加熱ゲルの品質 Effect of Bovine Plasma on Heat-induced Gelation of Salt-ground Meat from Walleye Pollack and Chum Salmon

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Frozen surinis of walleye pollack and chum salmon were ground with 3.0% NaC1 in the presence and absence of 0.5% food additive containing bovine plasma. Each salt-ground meat was heated at 25°C or 40°C for varied durations (preheated gel), followed by heating at 90°C for 30 min to produce two-step heated (kamaboko) gel. Quality of the gels was evaluated from the change in gel properties as a function of the preheating time. The cross-linking profile of myosin heavy chains in each gel was also investigated. The results were as follows:<br>1) The gel properties (breaking strength and breaking strain) of the two-step heated gel were greatly enhanced by the addition of plasma powder to the salt-ground meat from both frozen surimis.<br>2) The gel-forming profile of the salt ground meats from both surimis induced by heating at 25, 40, and by subsequent heating at 90°C, were virtually unchanged by the addition of plasma powder.<br>It is thus evident that the characteristic gel-forming nature of the salt-ground meats from walleye pollack and chum salmon remained even if the plasma powder was added, although the gel properties of the two-step heated gel were mostly enhanced.

収録刊行物

  • 日本水産学会誌  

    日本水産学会誌 64(4), 685-696, 1998-07-15 

    日本水産學會

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各種コード

  • NII論文ID(NAID)
    10004853968
  • 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
    4523699
  • 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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