- 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
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.