魚肉ねり製品のアドヒージョンに関する研究-III : 密着部位の組織的観察

概要

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The present histological investigation of fish meat products was undertaken in order to estimate the adhesion rate of casings to fish meat products. The protein network of fish meat products adhering to the casings in smaller than that of the central part of the product. If ordinary polyvinylidencholride casing is used, the surface of the fish meat product is smooth and the protein network is dense. The meat adhesion phenomenon of fish meat products containing 5% pork fats to their casings cannot be explained adequately by histological observations of sections dyed with Sudan III. While the size of granular wheat starch in the casing-adhering products is small, it increases with proximity to the central part of the product.
公益社団法人日本水産学会の論文