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加熱ゲル形成能からみたスケトウダラ冷凍すり身の品質に関する研究の展開

加藤, 登; 阿部, 洋一; 安永, 廣作; 中川, 則和; 佐藤, 繁雄; 國本, 弥衣; 新井, 健一, 2012.03.20. -- (東海大学紀要. 海洋学部. 9巻3号). w. <TC10000036>
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加熱ゲル形成能からみたスケトウダラ冷凍すり身の品質に関する研究の展開

加藤, 登; 阿部, 洋一; 安永, 廣作; 中川, 則和; 佐藤, 繁雄; 國本, 弥衣; 新井, 健一, 2012.03.20. -- (東海大学紀要. 海洋学部. 9巻3号). w. <TC10000036>
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9-3-1-11-2011.pdf

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title 加熱ゲル形成能からみたスケトウダラ冷凍すり身の品質に関する研究の展開
alternative title Further Study on Quality of Walleye Pollack Frozen Surimi as measured by Heated Gel Forming Ability
creator 加藤, 登
カトウ, ノボル
Kato, Noboru
creator 阿部, 洋一
アベ, ヨウイチ
Abe, Yoichi
creator 安永, 廣作
ヤスナガ, コウサク
Yasunaga, Kosaku
creator 中川, 則和
ナカガワ, ノリカズ
Nakagawa, Norikazu
creator 佐藤, 繁雄
サトウ, シゲオ
Sato, Shigeo
creator 國本, 弥衣
クニモト, ミイ|Kunimoto, Mii
creator 新井, 健一
アライ, ケンイチ
Arai, Ken-ichi
publisher 東海大学海洋学部
publisher The School of Marine Science and Technology, Tokai University
publisher 東海大学出版会
volume and issue 東海大学紀要. 海洋学部. 9巻3号 <TB00000033>
identifier issn 13487620
jtitle 東海大学紀要. 海洋学部
volumes 9
issue 3
PAGES 1-11
Issued date 2012.03.20
description Frozen surimi was thawed, ground with 3% NaCl upon addition of 0～150% water, and heated at 90℃ for 30 min, with and without preheating at 25℃ for several hours. The breaking strength (BS) and breaking strain (bs) of the heated gel were measured with a rheometer.
description Characteristic physical properties of the heated gel formed from walleye pollack frozen surimi were compared among those from 28 lots appeared on the market and 16 lots, freshly prepared in Alaska, U.S.A.
description The results obtained are; 1) There was a good, positive correlation among the maximum values of BS vs. Gs (=BS/bs) plots of the heated gels formed from 28 lots of frozen surimis on the market. The maximum value of BS vs. Gs plot was higher in the order of SA>FA>A>KA>RA>2nd grade of frozen surimi subjected to gel formation. Of only 5 lots, the relation among BS vs. Gs plots was slightly shifted from others, and the maximum values of BS vs. Gs plots belonged to those of KA～RA grade of surimi. 2) Sixteen lots of frozen surimi were obtained at Dutch Harbor in Alaska, half of which was prepared through a main (conventional) line (M), and another half was through a secondary (modified) line (S). The relation and level of the maximum values of BS vs. Gs plots from M line surimi were compatible with those from SA grade of surimi, whereas those of the heated gel from S line surimi were about equal to those from KA～RA grade of surimi.
type nii Departmental Bulletin Paper
format PDF File
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