Rheological properties of fish paste products sold on the market in Japan

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  • 日本で市販されている魚肉練り製品のレオロジー特性

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Aiming at good understanding the properties of the recent fish paste products sold on the market in Japan and making a basis for designing foods for the elderly (so-called elderly foods), rheological properties of typical fish paste products were investigated and those with elastic properties were compared with results obtained from fish-meat-based elderly food. According to the Ministry of Health, Labor and Welfare of Japan, the gel strength of elderly foods are should be lower than 2×104 N/m2 for senior citizens who have chewing and swallowing problems. In this report, it was shown that elderly foods, which indicated “Nursing foods” or “Medicare foods,” bought from the market had lower breaking gel strength (GS value) than 1.5×104 N/m2. However, various traditional and common fish paste (kamaboko) showed high GS value above 4×104 N/m2. The average GS value of them was 10 times higher than that designed for elderly foods. This fact suggests the reasons for limited consumption for the elderly with chewing problems. While fish pastes combined with egg yolks or soybean curd showed lower GS values than common kamaboko level. It was supposed that elderly people select those soften fish paste product that applying with non fish additives into the fish paste. As the population ages, it is necessary to design and to produce more acceptable fish products for the elderly without a loss of desirable flavor and texture.

魚肉を原料とした市販練り製品25品目の破断強度，縦弾性係数，保水力の分析を行なって分布を明らかにし，これらを咀嚼能力が低下した高齢者に適応させた市販介護食7品目の特性と比較した。その結果，GS値(104 N/m2)の分布と平均値は，ちくわ；4.87～11.29, 7.61±2.01，板付かまぼこ: 5.46～6.96, 6.42±0.56, 揚げかまぼこ; 6.22～9.25, 7.43±1.08，蒸しかまぼこ; 3.60～5.00, 4.30±0.89だったのに対し，介護食では0.30～1.50, 0.58±0.29とワンオーダー異なっており，著しい差異があった。 また，豆腐かまぼこや伊達巻は，それらの差を埋めるような中間領域の物性を示す事も分かった。高齢者の購入選択指標として，市販製品に弾力情報を表示することが求められる。

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