魚肉ねり製品のアドヒージョンに関する研究-I : 密着度測定方法の吟味

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It has been well known that the keeping quality of sausage products is closely related with the degree of adhesion of meats to the casing. However, neither the method of measuring the adhesion nor its mechanism has been studied. The present study is undertaken in order to make clear how to estimate the degree of adhesion. The results obtained are as follows. 1) To estimate the degree of adhesion, two methods, namely, the measuring of adhesion strength and that of weight of meat attached to films are employed. Adhesion strength is measured by a tensile adhesion tester designed by the present author (Fig. 1). 2) The tensile adhesion tester is consisted of 4 parts which are a tensile instrument, a tension meter, an amplifier and a recorder. In its tensile adhesion tester, an electric tension meter combined with an amplifier are used in order to measure even a slight tensile strength. 3) No change of strain obtained by the electric tension meter is found during the repeated measurings when 100g weight is hanged (Fig. 6b). 4) The best condition in measuring adhesion strength is found as follows; Sample width is 3cm, measuring temperature is fixed at 30°C, the peeling angle is 90°, and the peeling direction is clockwise (Table 1), (Figs. 9, 10). 5) It has been found that nearly same meat weights attached to the films is obtained by measuring in various parts of the casings of fish sausage and Kamaboko, moreover, that percent of standrad deviation are 9.0% (Fish sausage), 5.9% (Kamaoko). (Table 4).
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魚肉ねり製品のアドヒージョンに関する研究-I : 密着度測定方法の吟味

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