書誌事項
- タイトル別名
-
- Improvement of Frozen Storage Tolerance by the Addition of Sugar in Dusky Spinefoot, Lizard fish and Horse mackerel Surimi
- アイゴ ワニエソ マアジ スリミ ノ トウケツ チョゾウ タイセイ ニ オヨボス トウ テンカ ノ エイキョウ
この論文をさがす
抄録
The effects of three different sugars (sucrose, trehalose, sorbitol, at 5%) were analyzed and compared against a control for frozen surimi (-25 °C) made from dusky spinefoot, lizard fish and horse mackerel, for a total storage period of 180 days. Kamaboko was prepared at defined time intervals, and its jelly strength (J.S.), water holding capacity (W.H.C.), and whiteness, and the total Ca-ATPase activity of surimi were analyzed. Present results showed that all parameters of sugar free control samples decreased faster than those of sugar added samples during frozen storage.Sugar resulted a good additive for long time surimi conservation for all the species analyzed.
収録刊行物
-
- 日本冷凍空調学会論文集
-
日本冷凍空調学会論文集 23 (3), 217-224, 2006
公益社団法人 日本冷凍空調学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390282679642834048
-
- NII論文ID
- 10020358970
-
- NII書誌ID
- AA11125910
-
- ISSN
- 2185789X
- 13444905
-
- NDL書誌ID
- 8532279
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可