直接挿入によるすり身のpHの簡易迅速測学

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タイトル別名
  • Evaluation of Simple Quick Measurement of pH in Surimi by Direct Insertion of an Electrode.
  • 直接挿入によるすり身のpHの簡易迅速測定〔英文〕
  • チョクセツ ソウニュウ ニ ヨル スリミ ノ pH ノ カンイ ジンソク ソク

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抄録

Surimi, a processed fish product, consists mainly of protein and water. Although surimi contains about 70% water, the concentrations of proteins are so high that surimi is quite viscous, taking the appearance of a gel. It is also rich in sugar. Several aspects were studied in order to apply a method of direct insertion of a pH glass membrane electrode in the special medium of surimi. The result shows that it is possible to measure pH by introducing a pH electrode directly. Fresh surimi pH values measured by direct insertion were in the range of 6.97-7.06. From these values it is concluded that the pH is partially due to myosin and action proteins and partially to sodium polyphosphates used as preservatives. The low pH value of surimi indicates bacterial putrefaction. The direct insertion method applied to defrosted surimi at 10°C was easier, more convenient, more accurate, and more reproducible with a quick response than the traditional method of aqueous extraction.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 59 (7), 1155-1162, 1993

    公益社団法人 日本水産学会

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