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- ABE Shuji
- School of Bioscience and Biotechnology, Tokyo University of Technology
Bibliographic Information
- Other Title
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- 冷凍すり身のゲル形成能の新たな評価方法の構築
- レイトウ スリミ ノ ゲル ケイセイノウ ノ アラタ ナ ヒョウカ ホウホウ ノ コウチク
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Abstract
Gel-forming ability is the most important quality standard for frozen surimi. In Japan, breaking strength and breaking strain are used as indicators of gel formation. However, these values should be considered as independent indices for analyzing gel formation. Currently, the relationship between gel stiffness (breaking strength divided by the breaking strain) and breaking strength is used as a qualitative evaluation of the gelforming ability of surimi. We have attempted a novel quantitative evaluation of the gel-forming ability using the length of the line (L value) in the diagram between breaking strength and gel stiffness. This evaluation method can be used as an indicator of the overall properties of the gel, as it includes breaking strength and breaking strain components. Additionally, the gel-formation rate was determined by dividing the L value by the setting time.
Journal
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- Cryobiology and Cryotechnology
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Cryobiology and Cryotechnology 67 (1), 9-14, 2021
Japanese Society of Cryobiology and Cryotechnology
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Details 詳細情報について
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- CRID
- 1390006973367195264
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- NII Article ID
- 130008054105
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- NII Book ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL BIB ID
- 031508230
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed