Relationship of Viscosity and Gel-Strength of Salted Homogenates of Rinsed Fish-Muscles to its Kamaboko Forming Capacity

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  • 水晒魚肉の加塩ホモジネートのゾル粘度およびゲル強度とかまぼこ形成能との関係
  • ミズサラシ ギョニク ノ カエン ホモジネート ノ ゾル ネンド オヨビ ゲル

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In order to simplify the measurement of Kamaboko forming capacity of fish muscle, the relationship of jelly strength (JS) of Kamaboko gel (KG) to viscosity of homogenate sol (HS) and to JS of heat induced homogenate-gel (HG) prepared from rinsed fish-muscle with the use of a blender was investigated. The results may be summarized as follows: (1) Coefficients of correlation (r) between viscosities of HS and JS values of KG were very high (r=0.86~0.99). Different regression equations were obtained for various fish species. (2) The coefficient of correlation between JS values of HG and KG was very high (r=0.97) as a natural result. However, a single regression line was obtained through all fish species of samples. (3) Deviations in the viscosity values of HS and JS of HG were lower than that of KG. Accordingly, such properties of HS and HG will be useful to simplify the determination of Kamaboko forming capacity of rinsed fish-muscles.

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