魚油乳化した魚すり身加熱ゲルの物性, 保水性および色調の変化 [in Japanese] Changes in Physical Properties, Water Holding Capacity and Color of Heat-Induced Surimi Gel Prepared by Emulsification with Fish Oil [in Japanese]
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For effective utilization of EPA and DHA in fish oil by addition to surimi-based products, we investigated changes in the physical properties, water holding capacity and color of heat-treated surimi gels prepared from walleye pollack, threadfin bream, white croaker, and Japanese jack mackerel by emulsification with fish oil. The fish oil was emulsified under vigorous mixing conditions with the rotation speed increasing stepwise. Various amounts of fish oil (0-40%) were added to salt-ground surimi paste with a fixed protein-water ratio. The following results were obtained: (1) The breaking strength and breaking strain of the heat-treated gels became greater as the amount of fish oil increased, in spite of the decrease in protein concentration in the mixture of surimi and fish oil. (2) The water holding capacity of heat-induced gels from emulsified surimi also became greater as the amount of fish oil increased, and emulsified oil was not released from the gels even when pressed at 1MPa. (3) The Hunter whiteness of the heat-induced gels increased with addition of fish oil. These results were obtained in surimi gels from all four fish species. It is thought that the interaction of surimi protein and fish oil contributes to the improvement of the gel properties.
- NIPPON SHOKUHIN KOGYO GAKKAISHI
NIPPON SHOKUHIN KOGYO GAKKAISHI 54(1), 39-44, 2007-01-15
Japanese Society for Food Science and Technology