水晒しがエソ肉冷凍すり身の品質に及ぼす影響について

機関リポジトリ 日本農学文献記事索引 Web Site オープンアクセス

書誌事項

タイトル別名
  • Influence of leaching process on the properties of lizardfish surimi
  • ミズサラシ　ガ　エソニク　レイトウスリミ　ノ　ヒンシツ　ニ　オヨボス　エイキョウ　ニツイテ

この論文をさがす

抄録

Lizardfish meat is popular as the material of surimi based products, due to its high gel forming ability, white color, and good flavor. However, lizardfish meat yields formaldehyde (FA), which strongly attaches and denatures the surimi protein, even in the frozen temperature at -20℃. Thus, it is difficult to store the lizardfish surimi for a long time. Trimethylamine oxide (TMAO) is the precursor substance of FA, and soluble in water. If TMAO was removed by washing before change to FA, the surimi probably can be kept for a long time. In this study, the effect of leaching on the quality of lizardfish surimi was investigated. In the case of the fresh meat whose K value was 14 %, almost all TMAO was removed by twice leaching and its gel strength kept high for 40 days. On the other hand, the slightly low fresh meat whose K value was 29 %, remained FA after twice leaching and its gel strength decreased during frozen storage. These results suggested that the lizardfish frozen surimi having high gel forming ability would be prepared from fresh lizardfish meat by processing of fully leaching.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ