トランスグルタミナーゼを含む製剤を添加したスケトウダラかまぼこの品質

DOI 日本農学文献記事索引 Web Site 被引用文献12件

書誌事項

タイトル別名
  • Quality of Kamaboko Gel Prepared from Walleye Pollack Surimi with an Additive Containing Transglutaminase.
  • トランスグルタミナーゼ オ フクム セイザイ オ テンカシタ スケトウダラ カ

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抄録

Kamaboko gels were prepared by adding 0.3% food additive containing transglutaminase in order to set, at a number of different temperatures from salt-ground meat of walleye pollack frozen surimi. The quality of the kamaboko gels thus formed was compared to kamaboko formed without the additive.<br> The breaking strength of the kamaboko gel formed with the additive was much higher, whereas the breaking strain remained at a fairly low level. However, gelling of salt-ground meat in the presence of the additive varied somewhat depending on the setting temperature. In addition, solubility of the kamaboko gel formed with the same additive into SDS (sodium dodecylsulfate)-urea-mercaptoethanol mixture was much lower as setting time progressed, while the kamaboko gel without the additive was easily soluble into the same medium.<br> These results indicate that kamaboko gel prepared in the presence of transglutaminase additive is evidently different from that product without the additive.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 60 (3), 381-387, 1994

    公益社団法人 日本水産学会

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