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

稲葉 栄生 安田 訓啓 川畑 広紀 勝間田 高明 Hideo Inaba Kuniaki Yasuda Koki Kawabata Takaaki Katsumata 東海大学海洋学部 東海大学海洋学部 東海大学海洋学部 東海大学海洋学部 School of marine science and technology Tokai University School of marine science and technology Tokai University School of marine science and technology Tokai University School of marine science and technology Tokai University

出版者

日本海洋学会

雑誌

海の研究 = Umi no Kenkyu (Oceanography in Japan) (ISSN:21863105)

巻号頁・発行日

vol.12, no.1, pp.59-67, 2003-01-05

参考文献数

20

被引用文献数

4

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1992年3月上旬,駿河湾口東部および同湾奥西部沿岸の2係留観測地点で,約5.5日間に約5.5℃に及ぶ顕著な水温急上昇が観測された。この水温急上昇は同湾沖の黒潮系暖水の流入による影響であり,さらに流入した暖水は同湾沿岸を反時計回りに伝播することが分った。両係留観測地点の水温急上昇の時間差と距離から求めた暖水の伝播速度は0.79m s^-1である。この値は暖水の移動を沿岸密度流の先端部の速度(Kubokawa and Hanawa, 1984)と見なして計算した値0.93ms^-1におおむね等しい。同様な現象は相模湾でも発生することが知られていて,それは急潮と呼ばれていることから,今回観測した水温急上昇は駿河湾の急潮と呼ぶことが出来る。また,今回の急潮をもたらした黒潮系暖水の流入の原因は黒潮の接岸であり,それには石廊崎沖での黒潮の小さな蛇行の発生が関係している可能性が考えられる。なお,同湾内各地の水位変動には急潮に伴う水温急上昇の効果はほとんど現れなかった。In early March 1992, a steep temperature rise of about 5.5℃ for 5.5 days was observed in the eastern part of the mouth of Suruga Bay and the western part of the bay head. The warm water in the eastern part of the bay mouth was influenced by an intrusion of the Kuroshio warm water. The intruded warm water moved cyclonically along the bay coast. The propagation speed of the warm water estimated from the time lag of the steep temperature rise and the distance between two mooring stations is about 0.79 m s^-1. The estimated speed is similar to that of the coastal density current in a rotating fluid, 0.93 m s^-1, theoretically derived by the same method as Kubokawa and Hanawa (1984). As a similar event that previously occurred in Sagami Bay was called kyucho, the steep temperature rise in this case is also called kyucho. The intrusion of the Kuroshio warm water into Suruga Bay as kyucho is related to a northward shift of the Kuroshio path. This northward shift seems to be related to the occurrence of a small scale meander of the Kuroshio off Irosaki. The temperature change induced by kyucho, has a little effect on the sea level change in the bay.