ねり製品(および魚肉ソーセージ)に関する研究-IX : 塩すり身のpH と足形成能との関係

概要

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A simple method for measuring Ashi [the elasticity proper to fish meat jellies (so called Kamabokos)] was estimated. It was proved that comparing with Miyakes gelometer4), this method gave more satisfactory results and a close correlation with the values obtained by gelometer. It was previously reported by SHIMIZU2) that the pH of salted fish meat paste of flying fish gave an important effect on the elasticity, and the authors intended furthermore to clarify the relation between pH of meat pastes and the elasticity of Kamabokos using various fish. The results indicated that the optimum pHs of meat pastes of dark- and white-fleshed fishes (for the formation of elasticity) were 6.2-6.7 and 7.0-7.5, respectively, and that of horse mackerel was 7.0-7.2.
公益社団法人日本水産学会の論文