ジュール熱を利用してスケトウダラすり身から製造した加熱ゲルの品質

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  • 柴 眞
    全国蒲鉾水産加工業協同組合連合会蒲鉾研究所
  • 沼倉 忠弘
    北海道大学水産学部水産食品製造実習工場

書誌事項

タイトル別名
  • Quality of Heated Gel from Walleye Pollack Surimi by Applying Joule Heat.
  • ジュール ネツ オ リヨウシテ スケトウダラ スリミ カラ セイゾウシタ カネ

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Salt-ground meat from walleye pollack frozen surimi was quickly heated by applying joule heat. The velocity of heating was controlled by changing the time (40s-40min) required for a uniform rise in temperature of the meat from 5°C to 90°C. The quality of the heated gel was assessed by measuring get strength together with cross-linking of myosin havey chains, and compared with that of kamaboko gel prepared by ordinary heating with a thermo-bath.<br> The gel strength of gel heated by joule heating became higher with a rise of heating velocity, and it was slightly superior to that of kamaboko gel. The cross-linking of myosin heavy chains (HC) did not occur during the heating of salt-ground meat by either method of heating. The contents of HC, actin, and other myofibrillar protein components were virtually unchanged among the heated gels formed by joule heating and by heating with a thermo-bath.<br> These results indicated that the heated gel formed by applying joule heat was very similar in its quality to kamaboko gel, although the gel strength of the former was slightly higher than that of the latter.

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  • 日本水産学会誌

    日本水産学会誌 58 (5), 903-907, 1992

    公益社団法人 日本水産学会

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