高圧処理を用いたすり身とマイワシ脂質の組織化

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タイトル別名
  • Texturization with Frozen Surimi and Sardine Lipid by High Pressure Treatment.
  • コウアツ ショリ オ モチイタ スリミ ト マイワシ シシツ ノ ソシキカ

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Frozen surimi from walleye pollack was ground with 2.5% NaCl and sardine lipid which contained EPA and DHA, and then texturized under high pressure of 0-500 MPa at about 13°C for 10min. After the pressure-induced gel thus formed was subsequently stored at 5°C, this gel was incubated at 90°C for 20min to prepare pressure-induced heating gel. Breaking strength (BS) and breaking strain (Bs) of these gels with different lipid contents and lipid oxidation were measured as a function of storage time. As a protein concentration in salt-ground meat was high, the tough gel which showed high values of BS and Bs containing a small quantity of sardine lipid was prepared. On the other hand, in case of a low protein concentration in it, the soft gel which showed low values of BS and Bs containing large quantity of sardine lipid was prepared. In spite of a protein concentration, lipid oxidation proceeded slightly under grinding, a high pressure treatment, heating and storage. Fish lipid was little separated from the gels under the above four stages. These results indicated that various textural food materials with EPA and DHA was easily prepared by high pressure treatment of salt-ground meat containing different ontents of protein and lipid.

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