凍結貯蔵中のスケトウダラ冷凍すり身のゲル形性能に及ぼす重合リン酸塩の効果
書誌事項
- タイトル別名
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- Effet of Polyphosphate Salt on Gel Forming Ability of Walleye Pollack Frozen Surimi in relation to Frozen Storage.
- トウケツ チョゾウ チュウ ノ スケトウダラ レイトウ スリミ ノ ゲルケイ セイノウ ニ オヨボス ジュウゴウ リンサンエン ノ コウカ
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The frozen surimis were prepared on addition of 8% sorbitol (S) or 0.25% sodium polyphosphate (P), or their combination (SP), and stored at -25°C for 8 months. The quality of the frozen surimis was evaluated by determining breaking strength (BS), breaking strain (bs), and gel stiffness (GS) of the two-step heated gels. The results obtained were as follows : (1) The quality of the gel formed from the surimi with SP was much superior than those of the others. Even if the P was mixed at a grinding step with NaCl, the quality of the gel formed was compatible to that from the surimi with SP. (2) In particular, the bs of the gel from the surimi with SP was of much higher value, although the effect of P reduced when the gel was formed from frozen surimi with S after long-term storage. (3) The linear relations between the BS and the GS (=BS/bs) were very close between the two types of gels formed from the surimis with SP, while that of the gel formed from the surimi with S alone was clearly different. These results indicated that a role of the P in the frozen surimi was to improve the quality of the two-step heated gel by a reinforcement of bs.
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 66 (3), 481-488, 2000
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
- 1390001206413386368
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- NII論文ID
- 110003160493
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DC%2BD3cXkvFKksbc%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 5347747
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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