Effects of Acid and Alkaline Reagents on the Color and Gel-forming Ability of Milkfish Kamaboko

• Chen Wen-Lee

  Foo Yin Institute of Technology

• Chow Chau-Jen

  National Kaohsiung Institute of Marine Technology

• Ochiai Yoshihiro

  Laboratory of Food Science, Faculty of Education, Ibaraki University

書誌事項

タイトル別名

• Effects of Acid and Alkaline Reagents o

抄録

The ordinary muscle of fresh milkfish was ground with different concentrations of alkaline reagent (sodium carbonate), acid (malic and citric acid), and glucono-δ-lactone), and processed into kamaboko gel through setting and heating. In the presence of sodium carbonate, the whiteness of kamaboko was decreased dependent on the concentration, though the gel-strength was not much affected. The addition of malic or citric acid could improve the whiteness of kamaboko, but the gel-strength was greatly deteriorated. On the other hand, glucono-δ-lactone, when added up to 0.4%, lightened the kamaboko without deteriorating the quality, and was thus considered to be an effective whiteness improver for milkfish kamaboko.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 64 (1), 160-163, 1998

  公益社団法人 日本水産学会

キーワード

• milkfish
• kamaboko
• pH
• color
• glucono-δ-lactone

詳細情報

• CRID: 1390282679405109376
• NII論文ID: 10004873465
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.64.160
• COI: 1:CAS:528:DyaK1cXhtlygtb4%3D
• NDL書誌ID: 4406522
• ISSN: 09199268
• ISSN: http://id.crossref.org/issn/09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4406522
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/1/64_1_160/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可