Studies on Jelly Strength ef <i>Kamaboko</i>-IX

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  • かまぼこの足について-IX
  • カマボコ ノ アシ ニ ツイテ 9
  • On Influence of Salts (2)-Sodium Chloride
  • 鹽類の影響(その2)-食塩濃度と足

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Abstract

The relation between the content of sodium chloride in Kamaboko and its jelly strength has been studied. The results are as follows:<br> (1) The three peaks were found to appear in the curve of the jelly strength varying with the increase of the concentration of the salt.<br> (2) At least the two peaks of them were considered to be caused by the existence of two kinds of protein in the fish muscle.<br> (3) The increasing of the salt concentration seems to raise the jelly strength of Kamatoko, so far as it is good at eat.

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