Effect of Curing with NaCl Solution Drying Characteristics of Fish Meat and Its Textural Changes during Drying

• Iseya Zensuke

  Faculty of Fisheries, Hokkaido University

• Sugiura Satoshi

  Faculty of Fisheries, Hokkaido University

• Saeki Hiroki

  Faculty of Fisheries, Hokkaido University

書誌事項

タイトル別名

• Effect of Curing with NaCl Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying

抄録

Atka mackerel meats cured with 0.5-2.0M NaCl containing 20mM Tris-acetate (pH 7.0) were incubated at 15°C, 30°C and 50°C and in 60% relative humidity for 0-16 hours, and their drying characteristics and textural change during drying at different temperatures were simultaneously investigated. Slow moisture vaporization occurred at the initial drying period and the critical moisture content significantly decreased with an increase in the NaCl content of cured meats. In addition, the reduction of the drying rate in the later drying period was suppressed when 0.5mol/kg of NaCl were contained in the cured meats. Furthermore, at 15°C and 30°C drying, the increase in the shear force of dried products with the decrease in the moisture content was effectively suppressed by the curing with NaCl. Such changes in the drying characteristics and texture would contribute to depression of the excess hardening and obtaining a long shelf-life of dried products.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 64 (6), 969-972, 1998

  公益社団法人 日本水産学会

キーワード

• fish meat
• drying
• NaCl
• moisture
• texture

詳細情報

• CRID: 1390001204428537472
• NII論文ID: 130003903274
• NII論文ID: 10004877054
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.64.969
• NDL書誌ID: 107225
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I107225
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/6/64_6_969/_pdf
• 本文言語コード: en
• データソース種別:
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  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可