坐りを経て作られるスケトウダラかまぼこの足に対するリジンの添加効果
書誌事項
- タイトル別名
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- Effect of L-Lysine on the Elasticity of Kamaboko Prepared by Setting the Paste of Alaska Pollack.
- スワリ オ ヘテ ツクラレル スケトウダラ カマボコ ノ アシ ニ タイスル
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抄録
The effect of L-lysine on the elasticity of kamaboko prepared by setting was examined. The salt-ground paste from Alaska pollack frozen surimi was set at 30°C for 5h or at 40°C for 1h, followed by heating at 85°C for 30 min. The breaking force and strain of the resulting kamaboko were markedly increased by setting at 30°C, but slightly increased by setting at 40°C. The addition of L-lysine to the paste, however, invalidated the effectiveness of the setting on the breaking force and strain and sup-pressed the cross-linking of myosin heavy chain in the muscle proteins.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 61 (4), 608-611, 1995
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390282681387265280
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- NII論文ID
- 10004847364
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 3628903
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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
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可