かまぼこにおける蛋白・油・水系の研究-III : 油の混入による足の変化と鮮度

概要

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It is true only in the case of Kamaboko, a fish cake, made from quite fresh fish that the jelly strength never decrease by adding oil within a proportion of about 20%, as reported in our previous paper. In Kamaboko made from less fresh fish, the strength was found to decrease with the increase of oil content. We found also that a large amount of added-oil for Kamaboko, about 50%, was never liberated from the tissue of Kamaboko made from quite fresh raw fish, but when the freshness of the fish decreased, as little an amount of oil as 15% could not be retained in the tissue.