高速撹拌による魚肉すり身中の魚油の微粒化と加熱ゲル形成能の向上
書誌事項
- タイトル別名
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- Emulsification of fish oil in surimi by high-speed mixing and improvement of gel-forming ability.
- 高速撹はんによる魚肉すり身中の魚油の微粒化と加熱ゲル形成能の向上
- コウソク カクハン ニ ヨル ギョニク スリミ チュウ ノ ギョユ ノ ビリュウカ ト カネツ ゲル ケイセイノウ ノ コウジョウ
- 高速攪拌による魚肉すり身中の魚油の微粒化と加熱ゲル形成能の向上
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An attempt was made to produce frozen surimi containing large amounts of highly unsaturated fatty acids such as EPA and DHA. Fish oil was emulsified with walleye pollock surimi by agitation using a vacuum highspeed rotating mixer, and the best condition for the preparation of a stable emulsion was investigated by measuring the size of oil droplets, the viscosity, and the gel-forming ability of the emulsified product. The results were as follows : when agitated at relatively low speed, the size of oil droplets tended to decrease and gel-forming ability increased in relation with the progress of agitation. However, the degree of emulsification did not reach a constant level even when the agitation was prolonged for more than 10 min (900 rpm). On the other hand, when agitated vigorously with stepwise increase of the mixing speed (300-3, 000 rpm), the viscosity of the emulsified product quickly increased to a higher level, and its heat-induced gel forming ability was improved and the oil droplets in it became a uniformly fine size. These results indicate that vigorous agitation of surimi with fish oil is necessary to enable the heat-induced gelation of its emulsified product to achieve good quality, through the formation of fine oil droplets in it.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 68 (4), 547-553, 2002
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390001206412591616
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- NII論文ID
- 110003160605
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DC%2BD38XmtlSntbg%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 6232367
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可