Differential scanning calorimetry on fish meat paste.

DOI JASI Web Site 3 Citations
  • Iso Naomichi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Mizuno Haruo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Ogawa Hiroo
    Yamamoto Nori Research Laboratory
  • Mochizuki Yoshinori
    Laboratory of Food Science, Toyoko Gakuen Women's College
  • Masuda Norio
    Department of Food Science and Technology, Tokyo University of Fisheries

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Other Title
  • 魚肉すり身の示差走査熱測定
  • 魚肉すり身の示差走査熱測定〔英文〕
  • ギョニク スリミ ノ シサ ソウサ ネツ ソクテイ エイブン

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The thermal measurements using a differential scanning calorimeter was done with 10 kinds of fish meat, cuttlefish meat paste, and chicken meat paste. The total enthalpy change, ΔH, accompanied with the thermal gelation of meat pastes were estimated. Consequently, it was found that the easy-setting meat and the easy-disintegrating meat required a small quantity of heat in order to change the structure. The setting index (S) and the disintegration index (D) reported by Shimizu et al. depends on the ΔH-values as follows; ΔH=-0.0074S+1.047 ΔH=-0.0038D+0.783. Namely, the easy-setting property or the easy-disintegrating property corresponds to the fact that these meat pastes easily changed by a small quantity of heat. On the other hand, the correlation could not be found between ΔH and the gel-strength reported by Shimizu et al.

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