書誌事項
- タイトル別名
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- The Effect of Undaria pinnatifida Lipid on Gel Formation of the Surimi Food Products
- スイサン ネリセイヒン ノ ゲル ケイセイ ニ オヨボス ワカメ シシツ テンカ ノ エイキョウ
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説明
To examine the benefits of using Undaria pinnatifida residue, in this study, we added U. pinnatifida lipids to surimi gels and measured the breaking strength (BS), breaking strain (bs), and gel stiffness (Gs = BS/bs) of the gels. Extracted U. pinnatifida lipids equivalent to 0% (control) or 1% weight of frozen surimi were added, and directly heated gels and two-step heated gels were prepared. Gas chromatography revealed that U. pinnatifida lipids were composed of many ω3 polyunsaturated fatty acids. BS of the directly heated gels was not significantly different from that of control gel. On the other hand, bs was significantly decreased compared with that of control gel. BS of the two-step heated gels tended to decrease compared with that of control gel, whereas bs did not show any significant changes. The BS and Gs values indicated that U. pinnatifida lipids had little effect on gel formation. Overall, it was revealed that the addition of U. pinnatifida lipids to surimi gels suppressed the increase of BS in the setting process. Therefore, U. pinnatifida lipids might have inhibited network formation and suppressed setting of the gels.
収録刊行物
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- 低温生物工学会誌
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低温生物工学会誌 62 (1), 61-64, 2016
低温生物工学会
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詳細情報 詳細情報について
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- CRID
- 1390282680063794560
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- NII論文ID
- 130005171843
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- NII書誌ID
- AN10448734
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- ISSN
- 24241555
- 13407902
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- NDL書誌ID
- 027315023
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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
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可