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
  • 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

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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

  • 日本水産学会誌

    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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