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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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タイトル 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
タイトル(その他) Further Study on Quality of Walleye Pollack Frozen Surimi as measured by Heated Gel Forming Ability
作成者 加藤, 登
カトウ, ノボル
Kato, Noboru
作成者 阿部, 洋一
アベ, ヨウイチ
Abe, Yoichi
作成者 安永, 廣作
ヤスナガ, コウサク
Yasunaga, Kosaku
作成者 中川, 則和
ナカガワ, ノリカズ
Nakagawa, Norikazu
作成者 佐藤, 繁雄
サトウ, シゲオ
Sato, Shigeo
作成者 國本, 弥衣
クニモト, ミイ|Kunimoto, Mii
作成者 新井, 健一
アライ, ケンイチ
Arai, Ken-ichi
公開者 東海大学海洋学部
公開者 The School of Marine Science and Technology, Tokai University
公開者 東海大学出版会
掲載巻号 東海大学紀要. 海洋学部. 9巻3号 <TB00000033>
ISSN 13487620
雑誌名 東海大学紀要. 海洋学部
巻次等 9
3
開始終了ページ 1-11
発行日 2012.03.20
内容記述 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.
内容記述 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.
内容記述 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.
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