魚肉ねり製品の新しいゲル物性測定法〔英文〕

概要

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We designed a new method to evaluate the gel properties of fish meat gel products, by a stretching test, and a film-shaped gel sample, ca. 1mm thick, is used as a test piece. This method had the following advantages: The method can be applied to a small amount of sample and less than 500mg of sample was needed for one measurement. It had high accuracy and reproducibility. It showed high correlations with the pushing-in method using cylindrical test pieces, and values could be converted to those from each method. The fracture test and measurement of Young's modulus (non-fracture test) can be performed at the same time, while for the pushing-in method using cylindrical gels, the fracture test and measurement of Young's modulus must be done sep-arately. Thus the present stretching method was effective particularly when a large amount of sample could not be obtained, and also possessed several other advantages as above. Therefore, the present method may contribute for evaluation of the gel properties of fish meat gel products.
日本水産學會の論文