著者

北上 誠一 村上 由里子 安永 廣作 阿部 洋一 加藤 登 新井 健一 SEIICHI KITAKAMI YURIKO MURAKAMI KOSAKU YASUNAGA YOICHI ABE NOBORU KATO KEN-ICHI ARAI 社団法人全国すり身協会 社団法人全国すり身協会 独立行政法人水産総合研究センター中央水産研究所 カネテツデリカフーズ株式会社 東海大学海洋学部 社団法人全国すり身協会 National Surimi Manufacturers Association National Surimi Manufacturers Association National Research Institute of Fisheries Science Kanetetsu Delica Foods Inc. School of Marine Science and Technology Tokai University National Surimi Manufacturers Association

出版者

The Japanese Society of Fisheries Science

雑誌

日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries (ISSN:00215392)

巻号頁・発行日

vol.75, no.2, pp.250-257, 2009-03-15

参考文献数

17

被引用文献数

2 3

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等級の異なる10種のスケトウダラ冷凍すり身に加水して調製した加熱ゲルの破断強度(BS),破断凹み,及びゲル剛性(Gs)とタンパク質(P)濃度の関係を解析した。そして,(1)BSとGsはP濃度に伴って指数関数的に増大,(2)加水しない加熱ゲルのBSとGsの最大値はすり身の等級が上位の方が高く,(3)BS vs Gsを図示すると,10種のすり身から得た加熱ゲルの両値の間に強い正の相関があった。これらの結果は,そのBSとGsのレベルとP濃度依存性から見積る加熱ゲル形成能が,冷凍すり身の品質要因の一として有用であることを示す。From ten lots of walleye pollack frozen surimis of various grades, the heated gels of different protein concentrations were prepared by adding 0-150% water. Breaking strength (BS), breaking strain (bs), and gel stiffness (Gs=BS/bs) were measured, and the effect of the protein concentration of the heated gel on their physical values was analyzed. The results were as follows: (1) Of all the surimis tested, the BS and Gs of the heated gel increased exponentially with the increase in the protein concentration of the heated gel. (2) The maximum values of BS and Gs of the heated gels formed without addition of water were higher in the order of SA>FA>A>KA>2nd grades of frozen surimi. (3) When BS was plotted against Gs, there was a close, positive correlation among those of the heated gels from the ten lots of frozen surimis of various grades. These results indicated that the heated gel forming ability, as measured by BS and Gs levels of the heated gel and its dependence on the protein concentration, is a useful parameter for judging the quality of walleye pollack frozen surimi.

著者

李 南赫 加藤 登 安永 廣作 中川 則和 新井 健一

出版者

日本水産學會

雑誌

日本水産学会誌 (ISSN:00215392)

巻号頁・発行日

vol.63, no.6, pp.977-984, 1997-11-15

被引用文献数

1 1

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It is known that in the gelation of salt-ground meat from walleye pollack surimi, favorable setting temperature appears to be at around 25°C, and the changing profile of gel strength of kamaboko gel as a function of setting at 40°C varies among the preparations of frozen surimi. At a setting temperature of 40°C, there was a general trend that the breaking strength of kamaboko gel formed from high grade surimi changed in a biphasic manner: on increase at an early stage of the setting and a subsequent decrease at a later stage, while the breaking strength of the gel from low grade surimi reduced in a monophasic manner.<br>We showed that there is a good correlation between the maximum value of breaking strength of kamaboko gel attained through the setting at 25°C and the changing rate of breaking strength of kamaboko gel as a function of the setting time at 40°C.<br>On the basis of these findings, we proposed a simple and quick method for evaluating the characteristic gelling ability of walleye pollack frozen surimi for practical use in a factory.

著者

小関 聡美 藤井 陽介 加藤 登 安永 廣作 北上 誠一 新井 健一

出版者

東海大学

雑誌

東海大学紀要. 海洋学部 (ISSN:13487620)

巻号頁・発行日

vol.4, pp.21-29, 2006-11-30

被引用文献数

2

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スケトウダラとパシフィック・ホワィティングの混合肉糊に3% 牛血漿粉末を添加し, 30℃ または50℃ で数時間予備加熱し, さらに90℃ で20 分加熱した. 30℃ で加熱すると, 続く90℃ の加熱によって肉糊は強い坐りゲルを形成するようになり, 二段加熱ゲルの破断強度とゲル剛性は高値に達する. 混合肉中のスケトウダラの割合を増やすと, 破断強度の最大値は比例的に増加するが, ゲル剛性はあまり増加しなかった. 一方, 50℃ で加熱すると肉糊は坐りゲルを形成せず, 全ての二段加熱ゲルの物性は低値に留まった.これらの結果は, 二段加熱ゲルの物性を大きく増強させる牛血漿粉末の機能が, 坐りを伴うゲルと坐りを伴わないゲルに対してでは明らかに異なることを示している.The functional effect of bovine plasma on heat-induced gel formation of the mixture of salt-ground meats from walleye pollack and Pacific whiting surimi was investigated in connection with preheating temperature.The mixture of salt-ground meats was preheated at 30 or 50℃ for several hours in the presence of 3% bovine plasma powder, and subsequently heated at 90℃ for 20 minutes to prepare two-step heated gel.Preheating of the mixture of salt-ground meats with bovine plasma at 30℃ increased the breaking strength and the gel stiffness of two-step heated gel. The maximum values of breaking strength were proportionally increased with rising of the ratio of walleye pollack surimi in the mixture, but those of gel stiffness were not increased. On the other hand, the preheating of the mixture with bovine plasma at 50℃ did not promote gel formation and consequently the breaking strength as well as the gel stiffness of all of two-step heating gels remained lower values.These results indicated that a functional effect of bovine plasma powder on the heat-induced gel formation of salt-ground meats with and without setting was evidently different.