トランスグルタミナーゼを含む製剤を添加したスケトウダラかまぼこの品質
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- 阿部 洋一
- 株式会社阿部十良商店
書誌事項
- タイトル別名
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- Quality of Kamaboko Gel Prepared from Walleye Pollack Surimi with an Additive Containing Transglutaminase.
- トランスグルタミナーゼ オ フクム セイザイ オ テンカシタ スケトウダラ カ
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抄録
Kamaboko gels were prepared by adding 0.3% food additive containing transglutaminase in order to set, at a number of different temperatures from salt-ground meat of walleye pollack frozen surimi. The quality of the kamaboko gels thus formed was compared to kamaboko formed without the additive.<br> The breaking strength of the kamaboko gel formed with the additive was much higher, whereas the breaking strain remained at a fairly low level. However, gelling of salt-ground meat in the presence of the additive varied somewhat depending on the setting temperature. In addition, solubility of the kamaboko gel formed with the same additive into SDS (sodium dodecylsulfate)-urea-mercaptoethanol mixture was much lower as setting time progressed, while the kamaboko gel without the additive was easily soluble into the same medium.<br> These results indicate that kamaboko gel prepared in the presence of transglutaminase additive is evidently different from that product without the additive.
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 60 (3), 381-387, 1994
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
- 1390282681389411456
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- NII論文ID
- 130000921192
- 10004849205
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 3881164
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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