ムースの原料に適した魚介類
書誌事項
- タイトル別名
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- Suitable Kinds of Fish and Shellfish for Preparing Mousse
- ムース ノ ゲンリョウ ニ テキシタ ギョカイルイ
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In order to utilize surimi for western-style dishes, mousses were prepared by using four kinds of fish and shellfish meats as surimi, i. e., chum salmon, white croaker, common horse mackerel and scallop. Rupture and texture measurements and sensory test were conducted to examine the suitability of 4kinds of fish and shellfish meats for mousses.<BR>The following results were obtained.<BR>1) The mousse from common horse mackerel showed the highest values in rupture strain and stress, while those of scallop the lowest. The intermediate values were obtained for chum salmon and white croaker mousses. Hardness values in texture properties for three kinds of mousses except scallop were similar.<BR>2) In sensory test, the mousse of common horse mackerel was evaluated to be harder than other mousses and not preferred in both color and flavor. The scallop mousse was the softest and smoothest and better in color. Chum salmon and white croaker mousses resulted in desirably moderate hardness and elasticity, especially the former was more preferred in both color and flavor. The scores for the attribute 'overall acceptance' were higher in order of chum salmon, white croaker and scallop mousses. The mousse of common horse mackerel was not significantly preferred.<BR>From the above results, it was clarified that churn salmon, white croaker and scallop were suitable for preparing mousses.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 31 (2), 123-129, 1998
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390282679717697152
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- NII論文ID
- 110001169878
- 130004400818
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 4478658
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- ISSN
- 13411535
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可