れん製品の研究I : サメ肉の鮮度低下とかまぼこを形成する能力について

概要

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“Kamaboko” is a fish meat jelly which is familiar to Japanese. To find the limit of spoilage to prepare good “Kamaboko”. the depression strength and the breaking strength of “Kamaboko” jelly were measured by a plunger type tester for each sample prepared from meat of various degrees of freshness. Both properties decreased with proceeding of spoilage of material meat, reaching a minimum value respectively, which appears to be of significance to determine the quality of “Kamaboko”. (Fig. 1) On the other hand the development of chemical components in the meat during spoilage was described. The characteristic curves of ammonia formation for shark meat as well as of volatile acids were observed. (Fig. 3) However the meat of two teleosts containing less urea gave none of such a curve as shark. (Fig. 4) These observations, in associations with those on other components, assured that decomposition of urea by bacteria are responsible for the marked formation of ammonia in shark meat. The chemical factors in the spoiling meat underlying the decrease in both the strengths of the prepared jellies appear to be sought, if any, in the change in pH or volatilc bases or in both. (Table 1).
公益社団法人日本水産学会の論文