The Gel-Disintegration Rate as One of Quality Indexes of Frozen Surimi.
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- FUKUDA Koichi
- Graduate School of Marine Science and Engineering, Nagasaki University
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- KATOH Noboru
- Kibun Shokuhin Co. Ltd.
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- ICHIKAWA Hisashi
- Faculty Of Fisheries, Nagasaki University
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- NOZAKI Yukinori
- Faculty Of Fisheries, Nagasaki University
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- TABATA Yoshiaki
- Faculty Of Fisheries, Nagasaki University
Bibliographic Information
- Other Title
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- 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
Abstract
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.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 41 (1), 51-57, 1994
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681383641216
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- NII Article ID
- 130003968148
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed