Improvement of Frozen Storage Tolerance by the Addition of Sugar in Dusky Spinefoot, Lizard fish and Horse mackerel Surimi
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- KAWASHIMA Akane
- Graduate School of Science and Technology, Nagasaki University
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- HAMADA Yuki
- Faculty of Fisheries, Nagasaki University
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- KUSANO Sawa
- Faculty of Fisheries, Nagasaki University
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- OSAKO Kazufumi
- Nagasaki Prefectural Institute of Fisheries
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- TACHIBANA Katsuyasu
- Faculty of Fisheries, Nagasaki University
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- NOZAKI Yukinori
- Faculty of Fisheries, Nagasaki University
Bibliographic Information
- Other Title
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- アイゴ,ワニエソ,マアジすり身の凍結貯蔵耐性に及ぼす糖添加の影響
- 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
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Description
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.
Journal
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- Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
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Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers 23 (3), 217-224, 2006
Japan Society of Refrigerating and Air Conditioning Engineers
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Details 詳細情報について
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- CRID
- 1390282679642834048
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- NII Article ID
- 10020358970
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- NII Book ID
- AA11125910
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- ISSN
- 2185789X
- 13444905
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- NDL BIB ID
- 8532279
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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