無晒すり身と晒すり身の冷凍耐性

DOI 日本農学文献記事索引 Web Site 被引用文献2件
  • 志水 寛
    高知大学農学部水産利用学研究室
  • 藤田 照人
    高知大学農学部水産利用学研究室 (株)藤辰商店

書誌事項

タイトル別名
  • Stability of unwashed and washed fish mince during frozen storage.
  • 冷凍すり身の製造原理に関する研究　Ｉ　　無さらしすり身とさらしすり身の冷凍耐性
  • ム サラシ スリミ ト サラシスリミ ノ レイトウ タイセイ

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抄録

The effect of washing on the refrigeration tolerance of minced meat from seven species of fish was determined by assaying the kamaboko-forming ability and protein extractability. The quality deterioration occurred at both the freezing stage and the storage period. The degree of the stability of unwashed mince during freezing did not always correspond with that of the stability during storage. In the cases of lizard fish and common mackerel mince the freezing stability was very high, but the storage tolerance was low. In case of carp the case was reverse. Horse mackerel, red branchiostegus fish and flat-nosed shark minces were very stable to both freezing and storage, while Alaska pollack mince was extraordinarily unstable to both. When minces were washed, their stability to freezing were remarkably lowered, while their storage tolerance were increased, although the extent of the increase was different with the fish species and storage period. The addition of sucrose to washed mince was very effective in increasing the freezing stability, but not so effective in enhancing the storage tolerance. From these results it became clear that “washing” in the frozen surimi making process is for improving the storage tolerance of fish meat and “sugar adding” is for recovering a loss of the freezing stability suffered during “washing”.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 51 (7), 1187-1194, 1985

    公益社団法人 日本水産学会

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