魚肉ねり製品のアドヒージョンに関する研究-II : 原料魚の種類および鮮度と肉密着性との関係

概要

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In the previous report1), some trial have been done to estimate the degree of adhesion. To estimate the degree of adhesion, two methods, namely, the measuring of adhesion strength and that of weight of meat attached to film were adopted. Adhesion strength was measured by a tensile adhesion tester designed by the present author. The present investigation was undertaken to measure the rate of meat adhesion on casing in boiled fish cake made of different species and various grade of freshness of fish. The results obtained are as follows. 1) It is found that fat contents of fish meat are not related to meat adhesion on casing, but water contents of fresh fish meat are correlated to meat weight attached to the casing. 2) Another author says that myosin, myogen protein of fish muscle are connected with gel-strength of boiled fish cake (Kamaboko). In this meat adhesion test, it is found that these protein are not correlated to meat adhesion, namely, adhesion strength and weight of meat attached to film. 3) When quantity of stroma protein of fresh fish meat is increased, adhesion strength of boiled fish cake made of that fish meat is increased. 4) In the test of freshness of fish meat on the rate of adhesion, it is found that both of adhesion strength and weight of meat attached to film are decreased with deteriorating freshness of fish.
公益社団法人日本水産学会の論文