すり身加熱中の動的粘弾性変化

DOI 日本農学文献記事索引 Web Site 被引用文献6件

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タイトル別名
  • Dynamic viscoelastic changes of surimi (minced fish meat) during thermal gelation.
  • すり身加熱中の動的粘弾性変化〔英文〕
  • スリミ カネツチュウ ノ ドウテキ ネンダンセイ ヘンカ エイブン

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The present study was undertaken to clarify the continuous viscoelasticity changes of surimi during heating. A low frequency parallel plate type dynamic viscoelasticity measuring instru-went was used, with a programmable temperature control unit. The change in storage modulus of rigidity could be divided into at least eight characteristic regions. Four structure-forming regions and four critical or unstable regions appeared alternatively on increasing the temperature from 5 to 80°C. The mechanisms of setting and modori phenomena were investigated in con-nection with these regions. The role of myosin, which is the major component of meat gel, and the rlles of additives (sugars and polyphosphates) on gelation were also characterized. The results generally agreed with the results obtained by other measurements, and showed that the present methodology is very useful for determining the continuous viscoelastic changes of food gels during processing. The present methodology can be applied in the food industry in planning the combinations of additives and in searching for suitable heating conditions.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 52 (7), 1261-1270, 1986

    公益社団法人 日本水産学会

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