等殺菌価で加熱温度が異なるオボムコイド添加魚肉ねり製品の破断特性
書誌事項
- タイトル別名
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- Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures.
- トウ サッキンカ デ カネツ オンド ガ コトナル オボムコイド テンカ ギョ
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Fish gels were prepared with Alaska pollack frozen surimi, including ovomucoid as a modori inhibitor. To test different heating conditions that are equivalent to the standard set by the Japan Food Sanitation Law for fish gels (75°C heating), Enterococcus faecalis was used as an index of the sterilizing value. Fish meat paste was heated at 60, 65, 70, and 75°C for the respective prescribed times, and the obtained fish gels were examined with a puncture test. The breaking strength of fish gels was highest (1008g) at 65°C heating. The puncture force of fish gels heated at 75°C, 70°C, and 60°C was 819g, 794g and 675g, respectively. The deformation of fish gels was, in decreasing order of temperature, 65°C, 70°C, 75°C, and 60°C. Each parameter shows that heating fish gels at 65°C, the temperature at which modori occurs, gave the highest value.
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 64 (1), 76-81, 1998
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
- 1390001206412790912
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- NII論文ID
- 10004852538
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 4381363
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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
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
