かまぼこにおける蛋白・油・水系の研究-VI : 魚肉すり身の乳化効果
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概要
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In Kamaboko containing oil, it is required for the flavour and the physical property of a product that oil be emulsified into raw brayed meat. The jelly-forming ability of Kamaboko is of course affected by oil-addition. From the results of some investigations, it was found that the jelly-forming ability caused by the oil-addition varied with the condition of raw brayed fish meat. In this paper, the emulsification efficiency of brayed meat was discussed in relation to the conditions of fish meat such as the water content, the salt concentration and the pH. When oil is blended into brayed fish meat, an oil-in-water type emulsion is formed, in which fish protein works as an emulsifier. In this case, the brayed fish meat is the external phase, and oil is the internal phase. The emulsification-efficiency of fish meat was determined as follows: 1) The maximum volume of the internal phase emulsified by a definite amount of the emulsifier was determined to compare the ease of emulsification. 2) The aging and the accelerated aging tests were applied to determine emulsion stability. The results obtained are as follows: 1) The maximum blendable volume of oil increased with the increase of the water con-tent of brayed meat. 2) As meat concentration became higher, the stability against creaming was raised, but the stability against separation of oil was reduced. 3) It was testified that the closer the ratio of the internal to the external phase appro. ached the ratio of one to one, the more stable the emulsion became. 4) Fish protein did not dissolve into hydrated state without salt, and could not produce enough efficiency of emulsifier, and it was salted out with excessive addition of salt and reduced the efficiency remarkably. 5) The effect of pH on emulsion stability was produced remarkably only when the hydration of fish protein was inhibited as in salt.