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

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The kamaboko forming ability of brayed fish meat decreases with higher degrees of modori. In this paper, the tensile stress relaxation behavior of kamaboko prepared from brayed meat undergoing modori of various degrees was determined, and the viscoelastic network structure of such kamaboko was discussed. 1) Modori of the brayed meat lowers the intensity of the entanglement between chain segments in kamaboko. 2) Kamaboko prepared from undenatured brayed meat is the crosslinked gel, and, kamaboko prepared from brayed meat undergoing higher degrees of modori is non-crosslinked gel. 3) It is estimated that the average molecular weight of the network chain molecules in kamaboko decreases with the degree of modori of the brayed meat.