スケトウダラ冷凍すり身の品質に関する研究-I : 原料魚の鮮度とすり身貯蔵温度変化の影響

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The influence of changes in temperature during frozen storage of Muen-surimi and Kaen-surimi from Alaska pollack was investigated using materials in three different stages of freshness. The materials were designated tentatively as F, N, and B, respectively, in reducing order of freshness. Both Muen- and Kaen-surimi were kept at either -10°C or -20°C for approximately 13 months. In order to investigate the influence of temperature rise on the quality, both materials were stored at -20°C for fixed periods, and then subjected to an approximately 20-day exposure to -10°C before assessment of the quality. The results of protein extractability and Kamaboko forming ability of Muen-surimi showed that the quality change of the Muen-surimi during frozen storage was not influenced by the freshness of materials, nor was it influenced by the duration of storage at -20°C prior to exposure to -10°C. However, the storage temperature had considerable influence on the quality change. On the contrary, the quality change of the Kaen-surimi during frozen storage depended upon the freshness of materials. The Kaen-surimi prepared from F deteriorated much more than those prepared from N and B. However, the frozen Kaen-surimi was not influenced by the duration of storage at -20°C prior to exposure to -10°C. In addition, it was presumed that the intermolecular bondings such as hydrogen bonds in the Muen- and the Kaen-surimi might be a cause for protein deterioration during frozen storage.

スケトウダラ冷凍すり身の品質に関する研究-I : 原料魚の鮮度とすり身貯蔵温度変化の影響

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