著者

福田 耕一 加藤 登 市川 寿 野崎 征宣 田端 義明

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.57, no.8, pp.1523-1530, 1991

被引用文献数

3 2

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Properties of gizzard shad which were stored at low temperature as raw material for fish jelly products were studied.<br> From the viewpoint of gel-forming ability, this fish was classified into the group of easy-setting and easy-disintegrating fish such as sardines. Hunter whiteness of <i>kamaboko</i> obtained was about 20% less than that of white-meat fish such as Alaska pollack. The fish exhibited a strong gel-forming ability such as that of lizard fish.<br> Gel-forming ability of the fish decreased to about 70% of the original ability during 12 days iced storage. The tolerant period of iced storage of the fish as material for fish jelly products was estimated to be about 10 days.<br> Gel-forming ability of frozen fish meat was about the same as that of unfrozen fish meat. Minced fish meat stored at -25°C which was frozen after being washed with alkaline-salt solution showed fairly strong gel-forming ability even after a frozen storage period as long as 6 months, while the fish meat which was frozen after being washed with water had weak gel-forming ability.<br> The gel-forming ability of the minced meat washed with alkaline-salt solution or water was found to be significantly correlated to total myofibrillar Ca-ATPase activity and the solubility of myofibrils in the minced meat which was stored on ice or frozen stored at -25°C. No such correlation was observed in the case of minced meat frozen stored at -50°C, even though alkaline-leaching was employed.