冷凍すり身の加熱ゲルの破断強度に対するアミロース，アミロペクチン添加の影響
書誌事項
- タイトル別名
-
- Effects of Addition of Amylose and Amylopectin on the Breaking Strength of Fish Meat Gel.
- レイトウ スリミ ノ カネツ ゲル ノ ハダン キョウド ニ タイスル アミロ
この論文をさがす
抄録
The effects of the addition of starch on the gelation of frozen surimi made from walleye pollack were examined in terns of the ratio of amylose (A) to amylopectin (AP) of starch and the degree of pregelatinization of starch. The A-AP ratio did not affect the breaking strength of gel in the case of raw starch. However, the breaking strength increased as A content increased in the case of pregelatinized starch. The mixture of A and AP and the same A-AP ratio starch gave the same effects. AP in the meat paste at low temperature (0-5°C) did not retrograde at least for 60 min, and prevented the gelation of meat paste. The results showed that unretrograded APs took the extended molecular shape in sol. However, AP did not prevent the gelation of meat paste because AP shrank into smaller particles as it retrograded when left to stand for more than 24 hr.
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 64 (1), 69-75, 1998
公益社団法人 日本水産学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282681389497344
-
- NII論文ID
- 10004852518
-
- NII書誌ID
- AN00193422
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 4381362
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可