Development of Processing Methods for the Production of Flake Food and Izushi from Scallop Adductor Muscle
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- Narita Masanao
- Hokkaido Research Organization Fisheries Research Department Abashiri Fisheries Research Institute
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- Sakamoto Masahiro
- Kushiro Fisheries Research Institute
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- Akino Masaki
- Kushiro Fisheries Research Institute
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- Takeda Tadaaki
- Central Fisheries Research Institute
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- Imamura Takuma
- Hokkaido Food Processing Research Center
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- Iida Toshiyuki
- Kushiro Fisheries Research Institute
Bibliographic Information
- Other Title
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- ホタテガイを用いたフレークおよび飯寿しの開発について
- 地域食品産業振興を図る研究開発(第4回)ホタテガイを用いたフレークおよび飯寿しの開発について
- チイキ ショクヒン サンギョウ シンコウ オ ハカル ケンキュウ カイハツ ダイ4カイ ホタテガイ オ モチイタ フレーク オヨビ イズシ ノ カイハツ ニ ツイテ
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Description
To increase the market niche for scallop-based food products, we developed a high-quality scallop flake food and a new type of fermented sushi using boiled scallop (izushi). Scallop flake food comprises heated adductor muscles that are shredded into coarse fibers. Scallop flake food is a useful material for various culinary preparations, and its processing method is quite simple. Such foods are expected to become popular. In the present study, conditions for thawing frozen adductor muscle, heating adductor muscle, breaking up adductor muscle fibers, and sterilizing scallop flake food were improved. We finally established a processing method for high-quality scallop flake food. Izushi is one of the traditional fermented foods consumed in the Hokkaido and Tohoku districts. However, izushi made from scallop adductor muscle has not yet been developed. One of the reasons for this is that the weak texture and taste of scallop adductor muscle are not considered suitable for izushi preparation. We therefore investigated conditions for pickling and adjusting the weight of scallop adductor muscle during the fermentation process, and found ways to improve both the texture and taste of izushi. Our innovative processes will enable novel, marketable food products based on scallop adductor muscle.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 58 (7), 277-283, 2011
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
- 1390282681385095168
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- NII Article ID
- 10029399937
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 11154681
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed