冷凍および氷蔵エソのかまぼこ原料適性

概要

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Changes in kamaboko-forming ability of frozen and ice stored lizard fish were examined in connection with the other quality indexes, K value, dimetylamine etc., and by the freezing thomed. 1) The jelly strength of kamaboko made from the fish stored in ice for 3 days was no more than 50% of that made from the freshly caught fish. The shelf-life of iced lizard fish as the material for kamaboko was considered to be about 9 days. 2) When frozen and stored at-27 ?? -30°C the kamaboko-forming abilities of fish decreased to 50-60% level of the fresh fish in the first 2 weeks, but thereafter little decrease occurred for 2.5 months. 3) Judging from kamaboko-forming ability of the fish stored at -27 ?? -30°C for 2.5 months was superior to that stored in ice for 3 days. 4) Little or no difference was detected between quickly frozen fish (in liquid nitrogen) and slowly frozen fish (in air at -24°C) in the kamaboko-forming ability.
日本水産學會の論文