Gel-forming Ability and Cryostability of Frozen Surimi Processed with CaCl_2-Washing

この論文にアクセスする

この論文をさがす

著者

抄録

White croaker and walleye pollack frozen surimis containing different amounts of Ca were manufactured through processing with CaCl2-washing, and gel-forming ability andcryostability were then investigated by measuring the myofibrillar Ca-ATPase activity, textural parameters of heat-induced gels and their protein subunit composition. Although thse breaking strain of heatinduced gels noticeably decreased by Ca2+ permeated into the meat, the breaking strength increased markedly with an increase in the Ca content. An excellent gel texture was obtained in the frozen surimis containing about 5 mmol/kg of Ca. The improved gel-forming ability and the myofibrillar Ca-ATPase activity hardly changed for 12 months at -30°C when frozen surimi contained less than 5 mmol/kg of Ca, but the frozen shelf-life was diminished when more than 12 mmol/kg of Ca was contained.

収録刊行物

  • Fisheries science : FS  

    Fisheries science : FS 62(2), 252-256, 1996 

    公益社団法人 日本水産学会

参考文献:  13件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10004865582
  • NII書誌ID(NCID)
    AA10993718
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09199268
  • NDL 記事登録ID
    3951199
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z54-H592
  • データ提供元
    CJP書誌  NDL  J-STAGE 
ページトップへ