マアジゲルの物性に及ぼす測定温度の影響
書誌事項
- タイトル別名
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- Effect of Measuring Temperature on the Physical Properties of Horse Mackerel Gels.
- マアジゲル ノ ブッセイ ニ オヨボス ソクテイ オンド ノ エイキョウ
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In order to investigate the difference in the protein network structure among suwari gel, kamaboko gel, and suwari-kamaboko gel, the effect of measuring temperature on their visco-elasticity was examined. These gels were prepared from the same surimi paste of horse mackerel Trachurus japonicus, by setting at 40°C for 1h, by heating at 80°C for 30min, and by heating at 80°C for 30min after setting at 40°C for 1h, respectively. With rising the measuring temperature from 5°C to 40°C, storage modulus and loss modulus obtained by dynamic test, elasticity modulus and viscosity obtained by stress-relaxation test, and compression stress before breakage in a puncture test decreased for all the gels but the breaking force and breaking deformation increased. Furthermore, master curves could be drawn from the time-stress curves recorded by the puncture test for these gels. Based on the above results, the network structure in these gels and its dispersion in them were discussed.
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 63 (2), 231-236, 1997
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
- 1390282681389669760
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- NII論文ID
- 10004850839
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 4173465
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- IRDB
- NDL
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- 使用不可