各種魚類の脱気塩ずり身からジュール熱を利用して製造したかまぼこの品質
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- 柴 眞
- 全国蒲鉾水産加工業協同組合連合会蒲鉾研究所
書誌事項
- タイトル別名
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- Quality of Kamaboko from Vacuum-Treated Salt Ground Meat from Several Fish by Applying Joule Heat.
- カクシュ ギョルイ ノ ダッキ シオズリミ カラ ジュール ネツ オ リヨウ
この論文をさがす
抄録
Minced meat from several fish was ground with 3% NaCl and the salt ground meats were agitated under reduced pressure by employing a vacuum kneader. A portion of salt ground meat was seasoned by mixing with various additives including monosodium glutamate, and were treated under a vacuum as mentioned above.<br>The quality of the salt-ground meat as well as the seasoned salt-ground meat was assessed by investigating the gel strength of the kamaboko formed by applying joule heat or heating with a water thermobath.<br>It was thus found that the quality of the salt ground meat together with the seasoned salt-ground meat pretreated under a vacuum was relatively superior to that of the same materials without vacuum treatment, irrespective of the heating method. The relative reduction of myofibrillar protein concentration in the salt-ground materials may result in lowering its gel formation, because the dispersion of a large number of air bubbles was observed in a crosssection of the kamaboko seen under a microscope.
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 59 (6), 1007-1011, 1993
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
- 1390282681388824832
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- NII論文ID
- 130001545900
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 3840048
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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