等級の異なるスケトウダラ冷凍すり身のかまぼこ品質に対する牛血漿粉末添加の影響
書誌事項
- タイトル別名
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- Quality of Kamaboko Gels from Walleye Pollack Frozen Surimis of Different Grades with Bovine Plasma Powder.
- 等級の異なるスケトウダラ冷凍すり身のかまぼこ品質に対する牛血しょう粉末添加の影響
- トウキュウ ノ コトナル スケトウダラ レイトウ スリミ ノ カマボコ ヒンシ
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抄録
Six kinds of walleye pollack frozen surimis of different grades were subjected to the preparation of kamaboko gels with and without the addition of 0.5% bovine plasma powder. The quality of the kamaboko gels thus obtained was evaluated by measuring the gel properties such as the breaking strength, breaking strain, gel strength, and spring constant. It was found that the addition of bovine plasma powder remarkably enhanced the gelling ability of all kinds of frozen surimis, although the apparent increment in gel properties of the kamaboko was larger in the frozen surimi of lower grade than that of higher grade. However, the quality of the kamaboko gel prepared from the frozen surimi of lower grade on addition of plasma was still remained inferior to that from the highest grade without the addition of plasma. These results also supported our previous conclusion that the gelling of frozen surimi with bovine plasma powder proceeded via slightly different way as compared to the case without plasma.
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 (5), 750-755, 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
- 1390282681387782144
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- NII論文ID
- 10004847647
- 10004851890
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 3628905
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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