Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-VI:Sources of Fluctuation and Error in Determination of Jelly Strength of "Kamaboko" and Fish Sausage
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The values of jelly strength of "Kamaboko" as gelometrically obtained, aside from their intrinsic dependence on the temperature of measurement, are generally more or less strongly shadowed by accidental errors that arise from the cavities imbedded in the test piece. The data summarized below, therefore, involve only such values of breaking stress, breaking strain and the jelly strength calculated thereof that were found with selected specimens which proved after the test to have had no cavities of visible size. The results of the present experiment may be summed up as follows: 1) By excluding the data given by test pieces with visible cavities, the values of breaking stress and breaking strain of "Kamaboko" jelly under a definite condition are possible to be reproduced within an error smaller than 10%. 2) The variation of jelly strength with the direction along which a test piece is cut out from the body of "Kamaboko" is of little importance, while jelly strength is significantly larger in an exterior part than in the core portion in the case of fish sausage. 3) The jelly strength varies with the temperature of "Kamaboko" or fish sausage, but the tendency of this variation is not definite according to the difference in composition of the products. 4) In the early stage subsequent to the steaming-finish of the products, their jelly strength varies somewhat rapidly and widely, but the change slows down after the first 20 hours. 5) After the lapse of 23 hours from the steaming-finish, jelly strength of non-starch-Kamaboko increases gradually in process of time, while that of starch-Kamaboko decreases, pre-sumably through the α→β retrogradation of the starch component.
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- Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-VI:Sources of Fluctuation and Error in Determination of Jelly Strength of "Kamaboko" and Fish Sausage
- 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
- Studies on the Action of Phosphates on "Kamaboko" and Fish Sausage Products-IV:Effects of Phosphate Mixtures Composed of Pyrophosphate and Tripolyphosphate upon the Factor of Water Intake and the Jelly Strength of "Kamaboko"