冷凍すり身の品質評価指標としての坐り温度帯におけるゲル劣化速度の検討
書誌事項
- タイトル別名
-
- The Gel-Disintegration Rate as One of Quality Indexes of Frozen Surimi.
抄録
The relation between the heating temperature and Jelly strength(J.S) of the gel made from fish meat pastes of 46 Walleye pollack frozen surimis (SA grade, FA grade and 2nd grade) was examined. It was found that J.S. of the gel increased once and subsequently decreased with the heating time at a temperature between 40°C and 90°C. The rate constant of the gel-disintegration (KG) was estimated from J.S. of the gel after being heated for 20 minutes, and KG of the gel which was different due to grade of surimi at a heating temperature below 60°C was arranged in the following order; 2nd grade >FA grade>SA grade. It was suggested that KG of the setting temperature could be used as one of the quality indexes of frozen surimi.
収録刊行物
-
- 日本食品工業学会誌
-
日本食品工業学会誌 41 (1), 51-57, 1994
社団法人 日本食品科学工学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681383641216
-
- NII論文ID
- 130003968148
-
- ISSN
- 00290394
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可