Improvement of the quality of retorted kamaboko-V. Effect of high temperature heating on physical properties of kamaboko-gel.
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- Yamazawa Masakatu
- National Research Institute of Fisheries Science
Bibliographic Information
- Other Title
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- レトルトかまぼこの品質改良に関する研究‐V 高温加熱によるかまぼこの物性変化
- 高温加熱によるかまぼこの物性変化
- コウオン カネツ ニ ヨル カマボコ ノ ブッセイ ヘンカ
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Abstract
When fish meat sol was underwent heavier heating-load above 100°C of the heating process of kamaboko, the gel strength and the water holding capacity of gels obtained decreased according to the increasing heating-load.<br> Under the heating condition where the temperature at the center of kamaboko did not exceed 100°C, the higher the heating temperature was, i.e. the higher the heating rate was, the stronger the gel-strength of kamaboko became. Therefore, high temperature heating process (110-130°C) was considered to be rather effective to increase the gel-strength of kamaboko.<br> Myosin heavy chains were observed by SDS-PAGE analysis to be decomposed on heating above 100°C. The depression of gel strength occuring during the high temperature heating process was accompanied by the decomposition of myosin heavy chain. The gel strength depression was suppressed, however, by introducing pre-heating (suwari) process at around 10-30°C before the regular heating process.
Journal
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- NIPPON SUISAN GAKKAISHI
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NIPPON SUISAN GAKKAISHI 56 (3), 497-503, 1990
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
- 1390001206411410688
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- NII Article ID
- 130001544989
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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
- 3668466
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed