可食性すり身フィルムの保存中における性状変化
書誌事項
- タイトル別名
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- Changes in the Properties of Edible Surimi Films during Storage
- カショクセイ スリミ フィルム ノ ホゾン チュウ ニ オケル セイジョウ ヘンカ
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<p> This study was undertaken to investigate the changes in surimi film properties during storage. The b* value of surimi films gradually increased throughout storage at 40℃ and 40% RH, suggesting that browning reactions occurred during the storage period. The tensile strength and water vapor permeability of surimi films increased during storage, but the percent UV light transmission decreased. A high negative correlation (R2=0.92) between myosin heavy chain (MHC) content and b* value was observed, indicating that the Maillard reaction of MHC and reducing sugars formed by the hydrolysis of sucrose in acidic surimi solutions occurred during the storage of surimi films.</p>
収録刊行物
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- 日本食品保蔵科学会誌
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日本食品保蔵科学会誌 35 (2), 59-63, 2009
一般社団法人 日本食品保蔵科学会
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詳細情報 詳細情報について
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- CRID
- 1390291767593572736
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- NII論文ID
- 10029726389
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- NII書誌ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL書誌ID
- 10289272
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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
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可