イワシ肉の鶏卵乳化物についての調理科学的特性
書誌事項
- タイトル別名
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- Properties of Emulsified Product of Sardine with Egg.
抄録
Although high nutritional value of sardines is well recognized, they are not necessarily very popular. As the recent trend for health foods intensifies, sardines should be utilized more and the techniques for preparation should be improved.<br>By grinding sardine fillets in a blender, sardines can be completely utilized including the small bones and skin. An emulsified product of sardines was prepared by adding eggs and soybean oil to ground sardine fillets, and properties of the obtained product were examined.<br>1) Comparison of a primary processed material for preparing the emulsified product with a common sardine ground meat product revealed that the utilization ratio (calculated on the basis of fresh sardines) of the former was about 51% while that of the latter was about 29%, and that the small bones and skin could be effectively utilized in the primary processed material.<br>2) To give a preferable reddish color to the emulsified sardine product, krills were added at about 1/3 times the quantity of the sardine product.<br>3) Addition of eggs and soybean oil to the frozen ground sardine fillets lowered the hardness (but not cohesiveness), adhesion, gumminess and brittleness of the product, and gave a consistent texture to the product.<br>4) The product with a composition ratio of frozen sardine fillet:egg:soybean oil=1.0:0.5:1.0 was considered the most preferable.<br>The product is characterized by the consistency not found in any of the previous similar products. By taking advantage of this property in cooking, a number of sardine foods and new methods of processing sardine meat can be developed.
収録刊行物
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- 栄養学雑誌
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栄養学雑誌 52 (1), 29-34, 1994
特定非営利活動法人 日本栄養改善学会
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詳細情報 詳細情報について
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- CRID
- 1390001206549138432
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- NII論文ID
- 130003667495
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- ISSN
- 18837921
- 00215147
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可