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Depression of elasticity of kamaboko induced by pregelatinized starch.
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- Niwa Eiji
- Faculty of Fisheries, Mie University
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- Ogawa Noriyasu
- Faculty of Fisheries, Mie University
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- Kanoh Satoshi
- Faculty of Fisheries, Mie University
Bibliographic Information
- Other Title
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- 糊化デンプン添加によるかまぼこの足劣化の機構
- 糊化デンプン添加によるかまぼこの足劣化の機構〔英文〕
- コカ デンプン テンカ ニ ヨル カマボコ ノ アシレッカ ノ キコウ エイブ
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Description
The reason for the depression of the elasticity of kamaboko upon the addition of pregelatinized starch was investigated. The breaking force and breaking deformation of the kamaboko from Alaska pollack frozen surimi were decreased and its expressible water was increased by increasing the amount of the pregelatinized corn, potato, and tapioca starches added and this was especially remarkable for the latter two starches. Such the depression in the elasticity was accelerated by the previous soaking of them in water immediately before their addition, but prevented by retarding their addition to the surimi during its grinding. The pregelatinized starch absorbed more water than the raw one during heating within 3% sodium chloride and its mechanical strength was decreased. Furthermore, it was observed that the pregelatinized starch existed as granules within the kamaboko.<br> From the results, it was proposed that the depression of the elasticity of the kamaboko upon the addition of the pregelatinized starch is due to the reduction of its mechanical strength upon the marked absorption of water during the kamaboko processing.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 57 (1), 157-162, 1991
The Japanese Society of Fisheries Science
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Keywords
Details 詳細情報について
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- CRID
- 1390001206410957440
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- NII Article ID
- 130001545133
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- NII Book ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL BIB ID
- 3706840
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- Text Lang
- en
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- Article Type
- journal article
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- Data Source
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- JaLC
- IRDB
- NDL Search
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed