スケトウダラ肉糊の坐りに及ぼす糊化でん粉添加の影響

• 山下 民治

• 関 伸夫

書誌事項

タイトル別名

• Effects of the Addition of Pregelatinized Starch on the Setting of Walleye Pollack Surimi Paste.
• スケトウダラニクノリ ノ スワリ ニ オヨボス コカ デンプン テンカ ノ エイキョウ

抄録

Salted surimi pastes were prepared by grinding walleye pollack surimi with 2.7% NaCl and a 30% water-pregelatinized starch mixture. The salted surimi paste was set at 10°C for 0-3 days, followed by heating at 90°C for 30min. During the setting, the breaking strength of the control paste without pregelatinized starch increased, accompanying the formation of cross-linked myosin heavy chains. The addition of pregelatinized starch decreased the setting response and depressed myosin heavy chain cross-linking. Furthermore, the heat-induced gelation at 90°C was also depressed. Amylopectin was responsible for the inhibitory effect by pregelatinized starch on setting. Amylose, unlike amylopectin, increased the breaking strength of the surimi gel.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 67 (5), 881-886, 2001

  公益社団法人 日本水産学会

キーワード

• 坐り
• かまぼこ
• でん粉
• 糊化でん粉
• アミロペクチン
• アミロース
• ゲル形成

詳細情報

• CRID: 1390001206412888192
• NII論文ID: 110003145363
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.67.881
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 5917030
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010632479
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5917030
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/11075821
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可