Changes of Rheological Properties of Cuttlefish and Squid Meat by Heat Treatment
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- Mochizuki Yoshinori
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Mizuno Haruo
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Ogawa Hiroo
- Department of Food Science and Technology, Tokyo University of Fisheries
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- Ishimura Kazuo
- Shiogama Laboratory, Kyokuyo Co., Ltd.
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- Tsuchiya Hideki
- Shiogama Laboratory, Kyokuyo Co., Ltd.
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- Iso Naomichi
- Department of Food Science and Technology, Tokyo University of Fisheries
書誌事項
- タイトル別名
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- Changes of Rheological Properties of Cu
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The changes of rheological properties of a cuttlefish and four squids by heat treatment were studied by the differential scanning calorimetry (DSC), the rupture test, and the stress relaxation test. Thethermograms of raw “ika” mantle meat showed three major endothermic peaks at 50°C, 57°C, and 74°C. The first andsecondpeaks mainly corresponded with the denaturation of myosin and collagen.The thirdpeak was that of actin which was almost native up to 63°, while the other proteins had been completely denatured below 63°. The thermograms for all samples indicated that the denaturation ofmantle meat had been completed up to 80°C. Then, the rheological properties were measured for rawmeat and heated meat at 63°C or 80°C. A positive correlation between the content of crude protein andthe instantaneous elastic modulus was only found in heated meat at 63°C. It is considered that thisrelationship was associated with the amount of remaining native actin.
収録刊行物
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- Ｆｉｓｈｅｒｉｅｓ ｓｃｉｅｎｃｅ
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Ｆｉｓｈｅｒｉｅｓ ｓｃｉｅｎｃｅ 61 (4), 680-683, 1995
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
- 1390282679406577536
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- NII論文ID
- 130003902739
- 10004863102
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- NII書誌ID
- AA10993718
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- NDL書誌ID
- 3641426
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- ISSN
- 09199268
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
