Influence of Salt Concentration, Salt Particle Size, Types of Inorganic Salts, and Types of Edible Salts on the Texture of Kamaboko Gel

DOI
  • MAKABE Yumi
    Research Institute of Salt and Sea Water Science, the Salt Industry Center of Japan

Bibliographic Information

Other Title
  • 魚肉練り製品の食感に及ぼす塩分濃度，塩の粒径，塩類および市販塩の種類の影響

Abstract

The influence of salt concentration, salt particle size, types of inorganic salts, and types of edible salts on the texture of kamaboko gel was examined. It was found that the kamaboko gel became softer as the salt concentration increased. When the salt particle size was varied, it was found that the kamaboko gel became softer once the particle size decreased to about 200 μm or smaller. When the inorganic salts were varied, the firmness of the kamaboko gel varied with the type of inorganic salt. When the edible salts were varied, it appeared that the kamaboko gel became firmer as the amount of calcium sulfate or magnesium sulfate in the salt was increased.

Journal

Keywords

Details 詳細情報について

  • CRID
    1390282679574393984
  • NII Article ID
    130004566952
  • DOI
    10.11457/swsj.66.288
  • COI
    1:CAS:528:DC%2BC38Xhs12ltLvO
  • ISSN
    21859213
    03694550
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top