Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

• TANIMOTO Shota

  Faculty of Human Culture and Science, Prefectural University of Hiroshima

• TOMIOKA Mayu

  Faculty of Education, Ehime University

書誌事項

タイトル別名

• Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (<i>Theragra chalcagramma</i>)

抄録

This study investigated the effects of rice-related products (rice flour, rice bran, and rice starch) on the textural properties and the color of fish meat gels derived from walleye pollock, Theragra chalcagramma. The addition of up to 3% rice flour to fish meat gel improved the textural properties, as did rice starch. Gel samples made with rice flour and rice starch had almost the same lightness and whiteness with the same addition level. Furthermore, the addition of rice bran and rice flour contributed to the suppression of fish meat gel softening (the modori phenomenon).

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (3), 463-470, 2013

  公益社団法人 日本食品科学工学会

キーワード

• fish meat gel
• rice bran
• rice flour
• textural properties
• walleye pollock

詳細情報

• CRID: 1390001204459438720
• NII論文ID: 10031177095
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.463
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可