Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.

• Osako Kazufumi

• Yamaguchi Akira

• Kiyohara Mituru

• Nozaki Yukinori

Bibliographic Information

Other Title

• マアジ肉のかまぼこ形成能の季節的変動
• マアジニク ノ カマボコ ケイセイノウ ノ キセツテキ ヘンドウ

Abstract

The seasonal changes in the kamaboko-forming ability of horse mackerel caught in large quantities by purse seiners between November 1998 and December 1999 offshore from Nagasaki were investigated to clarify the chemical characteristics for utilization as raw materials for fish jelly products. The kamaboko-forming ability of pastes, which were prepared from the meat with no leaching (otoshimi) and with leaching in fresh water or alkaline salt water, was low during and just after breeding from February to June. The paste prepared in this season was characterized by difficult-setting and easy gel weakning. Although meat pastes leached with alkaline salt water and fresh water showed similar setting and disintegrating characteristics, the former alleviated disintegration and enhanced the kamaboko-forming ability of the meat paste when heated at 90°C.

Journal

• NIPPON SUISAN GAKKAISHI

  NIPPON SUISAN GAKKAISHI 67 (2), 252-260, 2001

  The Japanese Society of Fisheries Science

Keywords

• マアジ
• 加熱ゲル
• かまぼこ
• ゲル形成能
• 季節変動
• 落し身
• 清水晒
• アルカリ塩水晒

Details

• CRID: 1390001206411665152
• NII Article ID: 110003145262
• NII Book ID: AN00193422
• DOI: 10.2331/suisan.67.252
• ISSN: 1349998X
• ISSN: 00215392
• HANDLE: 10069/21556
• NDL BIB ID: 5804123
• Web Site: https://nagasaki-u.repo.nii.ac.jp/records/17688
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030630794
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5804123
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/11075638
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • NDL-Digital
  • CiNii Articles
• Abstract License Flag: Disallowed