ねり製品の足に対する澱粉の補強効果-III : 合成樹脂粒子によるモデル実験

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In the previous papers of this series, it was shown that gelatinization of starch was necessary for enhancing jelly strength of fish meat jelly (Kamaboko), and it was supposed that physical properties of starch granules embeded in meat texture might have a close relationship with its ability reinforcing jelly strength. In this paper, it was discussed, using synthetic resin particles as models of starch grain, how jelly strength of fish meat jelly varies with the properties (mainly, mechanical strength and affinity for water) of fine particles embeded in the jelly. In the presence of small particles (diameter of about l00 μ) of polyvinyl chloride (PVC), polyvinilidene chloride (PVdC) or sand, a distinct increase in jelly strength was observed by a gelometer. This effect decreased in the order named. The effectiveness varied also with size of particles. For example, with PVC, the following order was observed, 20μ>100μ>3μ. Hydrophobic synthetic resin particles above mentioned had no improving action for “Ashi” of Kamaboko judged by sensory test, though they distinctly increased the mechanical strength of the jelly. On the other hand, granules of polyvinyl alcohol which has a strong affinity for water showed improving effect similar to starch, keeping together meat tissue and water, and creating fine-grained, tender body with high jelly strength. In conclusion, in order to improve “Ashi” of Kamaboko, it is necessary that granules both with certain degree of mechanical strength and with a strong affinity for water was present in meat texture.

ねり製品の足に対する澱粉の補強効果-III : 合成樹脂粒子によるモデル実験

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