魚肉食品加工とバイオレオロジー

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タイトル別名
  • Biorheological Aspect of Marine Food Products
  • ギョニク ショクヒン カコウ ト バイオレオロジー

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説明

Biorheological techniques are can be applied to elucidate the gelation mechanism of fish paste. Dynamic viscoelastic properties of fish myosin solution during heating-and cooling-process were successfully to explain the fundamental sol to gel transition manner of fish-paste products. Another biorheological application also will solve many key-factors on muscle-based food processing.

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