かまぼこのレオロジー的物性と構造に関する研究-VII : 魚肉すり身とかまぼこの粘弾性構造におよぼす坐りの影響

概要

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When brayed meat containing sodium chloride is incubated at room temperature, gela-tion, usually called “suwari” in Japan, occurs. The phenomenon of suwari has been applied to the manufacture of kamaboko because the kamaboko forming ability of brayed meat increases with the development of a suitable degree of suwari. In this paper, the creep behavior of brayed meat undergoing suwari and the stress relaxation behavior of kamaboko prepared from such brayed meat were determined and the mechanism of suwari was discussed as follows: 1) By suwari, cross-linkings between the chain molecules or entanglements of chain segments which behave as temporary cross-links form in the brayed meat. 2) In the case of kamaboko prepared from brayed meat undergoing suwari, entangle-ments of chain segments, which relocate readily in the earlier time scale region of stress relaxa-tion, increase while cross-linkings between chain molecules, which are stable in the equili-brium region, do not increase. 3) These cross-linkings formed in brayed meat during suwari may obstruct the random loosening of the protein chain molecules in heating at 90°C. Moreover, although the entanglements which form in brayed meat relocate in the earlier time scale of shear creep, these may be stable against heating at 90°C.
公益社団法人日本水産学会の論文