Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-V:The Effect of Phosphates on the Jelly Strength of "Kamaboko" and on the "Dare", Plastic Flow, of Raw Fish Paste
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In the previous papers, it was reported that, while Na-pyrophosphate (P. P. Na), Na-tripo-lyphosphate (T. P. Na) and a certain phosphate mixture composed of them were most effective in increasing the jelly strength of "Kamaboko", these salts were attached by fault of increas-ing the "Dare", i.e., plastic flow of raw fish paste. Under the attempt to find the salts such as not only increase the jelly strength of "Kamaboko" but do not effect the "Dare" of raw fish paste, various kinds of phosphate and their mixtures were examined: 1) Being used at 0.2% concentration, Na-hexametaphosphate (H. P. Na) had a large effect as Na-pyrophosphate or Na-tripolyphosphate on jelly strength of "Kamaboko", and undesirable "Dare"-effecting action of H. P. Na was less than that of P. P. Na or T. P. Na. 2) In salt mixtures composed of H. P. Na and T. P. Na, 0.3% use composed of one part T. P. Na and two parts of H. P. Na was most strongly increased jelly strength of "Kamaboko", but the degree of "Dare" of raw fish paste arising from addition of this mixture was greater than that produced by T. P. Na. 3) The addition of Na-tertiaryphosphate (P. Na3) had an enhancing effect on the jelly strength of "Kamaboko" and moreover it did not bring about "Dare" of raw fish paste. The effect of P. Na3 on jelly strength of "Kamaboko" varied with the difference in pH value of initial raw fish paste; therefore, the most ecomocical dose of P. Na3 to raw fish paste for "Kamaboko" seems to be modified in the range of 0.1-0.3%. 4) Na-secondary-phosphate (P. Na2) distinctively had a promotive effect upon the jelly strength of "Kamaboko", which increased in proportion to its concentration in "Kamaboko". In spite of such effect, P. Na2 not only in itself did not bring on the "Dare" but also kept down other phosphates from causing raw fish paste to tend to "Dare". The addition of phosphate mixtures composed of 0.1% T. P. Na and 0.3-0.4% P. Na2 were not only more effective in strengthening the "Kamaboko" jelly as compared with 0.1% T. P. Na only, but also they did not bring on the "Dare" of raw fish paste produced by the 0.1 % in-gradient of T. P. Na. Therefore, P. Na2 has an ability of preventing the "Dare" of raw fish paste effected by addition of other phosphates, but this ability is so week that P. Na2 is scarcely available for preventiong the strongest "Dare" produced by addition of mixture salt which prepared from six parts of P. P. Na and four parts of T. P. Na.
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- Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-V:The Effect of Phosphates on the Jelly Strength of "Kamaboko" and on the "Dare", Plastic Flow, of Raw Fish Paste
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