魚肉の種特異性-I : 加熱すり身のゲル形成能
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概要
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1. When ground yellow-tail muscle is heated at 20-50°C for 30 minutes, increases and decreases in the gel-strength are found over the temperature ranges 30-35°C and 45-50°C, respectively. 2. The increases and decreases in the gel-strength are supposed to occur by formation and deformation of the “setting”. 3. The temperature range over which the changes in the gel-strength occur are different from species to species. For instance, ground red-halibut muscle shows increase in the gel-strength by heating at 25°C for 30 minutes, while ground yellowtail muscle shows increase at 35°C.