Production of Horse Mackerel Fillets Dried by Microwave Heating under Reduced Pressure.

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  • 減圧下マイクロ波加熱乾燥によって得られた異なる物性を有するマアジ乾燥物の製造
  • ゲンアツ カ マイクロハ カネツ カンソウ ニ ヨッテ エラレタ コトナル ブ

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Abstract

After soaking in 5% NaCl solution for two hours, a dried product of horse mackerel fillets was prepared by microwave heating from 40 to 70°C under reduced pressure from 50 to 300 Torr.<br>The myofibrillar protein subunit composition was determined by SDS-PAGE and the quality of the dried product was evaluated by its appear-ance and elasticity during the preparation of the dried product.<br>The results obtained were as follows:<br>(1) Quality of dried product was different from condition of microwave heating under reduced pressure, and 50°C-50 Torr was the most suitable condition.<br>(2) When about 10% of myosin heavy chain remained and the cross-linking reaction of the myosin heavy chain (HCn") was not proceeded, the quality of the dried products was evaluated as “good”.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 64 (6), 1020-1026, 1998

    The Japanese Society of Fisheries Science

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