Effect of Curdlan on Retort Stability of a Pork Meat Gel System
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概要
- 論文の詳細を見る
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the water-holding capacity of the gel system upon retorting. Effect of the addition of curdlan at the same concentration on the suppression of deterioration was larger by its addition in pre-suspended form via a brine solution than by dry addition; in the case of pre-suspended addition, 1% curdlan was sufficient to suppress deterioration of the above properties significantly, while in the case of dry addition, 2% curdlan was required. The addition of 0.5% curdlan and 10% trehalose also had a significant effect on the suppression of deterioration of these properties. The addition of trehalose did not cause browning of the gel surface through Maillard’s reaction.
- 社団法人 日本食品科学工学会の論文
- 1999-02-01
著者
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Yada Hideo
Vitamin & Food Research & Development Department Takeda Chemical Ind. Ltd.
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FUNAMI Takahiro
Vitamin & Food Research & Development Department, Takeda Chemical Ind., Ltd.
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NAKAO Yukihiro
Vitamin & Food Research & Development Department, Takeda Chemical Ind., Ltd.
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Nakao Yukihiro
Vitamin & Food Research & Development Department Takeda Chemical Ind. Ltd.
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Funami Takahiro
Vitamin & Food Research & Development Department Takeda Chemical Ind. Ltd.