あわび肉コラーゲンとそのテクスチャーについて

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書誌事項

タイトル別名
  • Abalone Collagen and Texture of Abalone Flesh
  • アワビ ニク コラーゲン ト ソノ テクスチャー ニ ツイテ

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説明

The identification of a collagen in abalone muscles was made. The changes in abalone collagen and the texture of abalone muscles during heating were investigated.<BR>Results obtained are summarized as follows : <BR>1) There was a larger NaOH-insoluble fraction in abalone muscles than in other kinds of muscles and about 80% of it was a collagen.<BR>2) The abalone collagen was gradually gelatinized upon being heated at 100°C, but the amount gelatinized in 3 hour heating was only 7% of the collagen used.<BR>3) On heating at 100°C orange-G-binding site and safranin-O-binding site of the collagen rapidly increased to some extent, and ammonia was gradually generated from the collagen. On these bases it was assumed that, on heating at 100°C, collagen fiber rapidly unfolded and amide group was degraded.<BR>4) Of various muscles tested, only abalone muscle became soft on heating. This characteristic phenomenon was assumed to correlate with the unfolding and the degradation of amide group in abalone collagen.

収録刊行物

  • 家政学雑誌

    家政学雑誌 23 (6), 376-379, 1972

    一般社団法人 日本家政学会

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