The Correlation between Rheological Properties and Characteristic Values of Structure for Steamed Abalone Meat
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概要
- 論文の詳細を見る
The quantitative correlation between rheological properties and characteristic values of structure for steamed abalone meat was studied. Abalone Haliotis discus was steamed in a food steamer for 1 h, 2 h, or 3 h, then cut up and separated it into cross- and vertical sections. Changes and characteristic values were enumerated by image processing and analysis techniques. Rheological properties were determined by stress-relaxation experiments; in raw abalone meat, those properties were mainly correlated with the characteristic values of collagen fibrils. For steamed meat, there was clearly a negative correlation between two of the characteristic structural values: the distance between myofibrils (Dm) and the void area between myofibrils (Am), and rheological properties. This negative correlation between structural and rheological characteristic values (elastic moduli, relaxation time, and viscosity) has been expressed by logarithmic expressions. The results suggested that rheological properties are quantitatively influenced by the characteristic values of structure.
- 社団法人 日本食品科学工学会の論文
- 2002-11-01
著者
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Gag Xin
Central Research Laboratory Hamamatsu Photonics K.k.
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Gao Xin
Department Of Food Science And Technology Tokyo University Of Fisheries
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Gao Xin
Department Of Food Science And Technology Marine Drug And Food Institute Ocean University Of China
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Ogawa Hiroo
Department Of Food Science And Technology Tokyo University Of Fisheries
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Tashiro Yuri
Department Of Food Science And Technology Tokyo University Of Fisheries
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Gao X
Central Research Laboratory Hamamatsu Photonics K. K.
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Tashiro Yuri
Department Of Food Science And Technology Faculty Of Marine Science Tokyo University Of Marine Scien
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Gao Xin
Department of Endocrinology and Metabolism, Zhongshan Hospital, Fudan University, PR China
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