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

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When brayed fish meat containing about 3% of sodium chloride is incubated at room temperature for a very long time or heated at about 60°C, a decrease in kamaboko forming ability is observed. This phenomenon is usually called rrodori of the brayed fish meat. In this paper, the shearing creep behavior of the modori-brayed-meat was determined, and the mechanism of modori was discussed, as follows: (1) As the brayed fish meat preparations were incubated at various temperatures, the kamaboko forming ability of the brayed fish meat preparations incubated at 30°C increased steadily, while that of the brayed fish meat preparations incubated at 40°C-70°C (particularly at 60°C) decreased. The change in the properties observed after 5 hours of incubation at 30°C was the phenomenon called suwari, and, that observed after 5 hours of incubation at 40°C-70°C was rrodori. (2) It may be that in the first step of the modori process, the degree of the stable and tem-porary cross-linkings between the myofibrillar protein chains exceeds that suitable for kama-boko forming ability. (3) Breakdown of the chain molecules, which may result from the enzymic action of fish muscle proteinase, and a decrease in stable entanglement between the chain segments, which may result from thermal motion, may be the second step in the process of modori. In this step, the density of entanglement between the chain segments, which loosen easily in the earlier time scale of creep, also decreases. This may result from the thermal motion of the chain segments.

著者

高木一郎
京都府立綾部高

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

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