牛血漿粉末を添加したスケトウダラかまぼこの品質

概要

論文の詳細を見る
Kamaboko gels were prepared by adding 0.5% food additive, bovine plasma powder, by preheating at different temperatures from salt-ground meat of walleye pollack frozen surimi. The quality of kamaboko gel thus formed was compared to kamaboko formed without additive. The gelling property of the salt-ground meat with bovine plasma powder varied with the temperature of preheating. At 30°C and less, the breaking strength and breaking strain of the kamaboko gel formed with the additive was much higher, whereas the breaking strength and breaking strain of the kamaboko gel formed at 40°C and above remained low. However, the quality of the kamaboko gels formed with the bovine plasma powder was generally found to be similar to that of the products on the market by a sensory test, although gel strength and spring constant of products were slightly different.
公益社団法人日本水産学会の論文