Effect of L-Lysine on the Elasticity of Kamaboko Prepared by Setting the Paste of Alaska Pollack.
-
- Liu Dajia
- Faculty of Bioresources, Mie University
-
- Kanoh Satoshi
- Faculty of Bioresources, Mie University
-
- Niwa Eiji
- Faculty of Bioresources, Mie University
Bibliographic Information
- Other Title
-
- 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
- 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
Search this article
Abstract
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.
Journal
-
- NIPPON SUISAN GAKKAISHI
-
NIPPON SUISAN GAKKAISHI 61 (4), 608-611, 1995
The Japanese Society of Fisheries Science
- Tweet
Details 詳細情報について
-
- CRID
- 1390282681387265280
-
- NII Article ID
- 10004847364
-
- NII Book ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL BIB ID
- 3628903
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed