かまぼこにおける蛋白・油・水系の研究-IV : 油の混入による足の変化と水分
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概要
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The jelly strength of kamaboko was not affected so much by adding water to minced raw meat, as long as the amount of water did not exceed a limit, while when the amount of water exceeded this limit, the strength dropped down remarkably. It was also found that the more water contained in kamaboko, the more the oil-water emulsion in kamaboko became stable, that is, the decreasing effect of oil mixed with kamaboko to the jelly strength was diminished.