マアジ肉のかまぼこ形成能の季節的変動

DOI 機関リポジトリ NDLデジタルコレクション 日本農学文献記事索引 HANDLE ほか1件をすべて表示 一部だけ表示 被引用文献15件 参考文献24件

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タイトル別名
  • Seasonal Variations in the Kamaboko Gel Forming Ability of Horse Mackerel Meat Paste.
  • マアジニク ノ カマボコ ケイセイノウ ノ キセツテキ ヘンドウ

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抄録

The seasonal changes in the kamaboko-forming ability of horse mackerel caught in large quantities by purse seiners between November 1998 and December 1999 offshore from Nagasaki were investigated to clarify the chemical characteristics for utilization as raw materials for fish jelly products. The kamaboko-forming ability of pastes, which were prepared from the meat with no leaching (otoshimi) and with leaching in fresh water or alkaline salt water, was low during and just after breeding from February to June. The paste prepared in this season was characterized by difficult-setting and easy gel weakning. Although meat pastes leached with alkaline salt water and fresh water showed similar setting and disintegrating characteristics, the former alleviated disintegration and enhanced the kamaboko-forming ability of the meat paste when heated at 90°C.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 67 (2), 252-260, 2001

    公益社団法人 日本水産学会

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