Adhesion of canned mackerel meat.

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  • サバ水煮缶詰のアドヒジョン
  • サバ水煮缶詰のアドヒジョン〔英文〕
  • サバ ミズニ カンズメ ノ アドヒジョン エイブン

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Some factors affecting the formation of canned mackerel adhesion were examined. The formation of adhesion was influenced by the freshness of the raw meat. During the heat processing, the most noticeable adhesion occurred near 60°C internal temperature. The addition of salts brought about remarkable changes in the amount of ground meat adhesion formation, the increase by 2.5% NaCl+0.2% pyrophosphate and the depression by 2.5% NaCl+0.1%CaCl2. In the case of canned mackerel, a similar tendency was observed. When the packed No.3 cans were per-heated at 30°C, the amount of adhesion increased up to 1 h . Unber these conditions the preventive effect on the adhesion formation was 90% by the addition of CaCl2 and about 80% by calcium lactate.

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