魚肉ゲル弾性と水の状態-1-誘電特性からみたアミノ酸添加の影響

概要

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The effect of the addition of several amino acids on the dielectric properties of fish meat gels at different water contents were studied as a part of the investigation of jelly strength of fish meat gels and the state of water. From the plot of dielectric constant against water content, it was clarified that there were three hydrated states in all samples. At low water content, loss peak shifted toward lower frequencies as the water content increased in relation to the binding of hydrated water. On the contrary, at high water content, the loss peak shifted toward higher frequencies as the water content increased owing to the usual plasticizing effect. When amino acids containing ionic groups were added to the fish meat gel at 84 % water content, dielectric constant increased and jelly strength decreased from those values of reference sample (no addition). The addition of amino acid with SH group resulted in the highest jelly strength among all amino acids probably owing to the formation of S-S crosslinking.
長崎大学工学部,Faculty of Engineering, Nagasaki Universityの論文