真空包装かまぼこ保存中の物性変化に及ぼす製造条件の影響

概要

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"Vacuum-packed kamaboko" and "casing-stuffed kamaboko" were prepared from the frozen "surimi" of Alaska pollack ground with 2.5% of NaCl and 20-35% of water. The released water, the expressible water and the hardness by texturometer were measured as the inspection factors of physical properties of these kamaboko during storage at 5°C up to 40 days."Vacuum-packed kamaboko" released increasingly rather high level of water during storage, compared with "casing-stuffed kamaboko". Setting of ground meat paste at 5°C (so-called "suwari") before heating at 90°C accelerated the increase of released water from "vacuum-packed kamaboko" during storage. The released water diminished by re-heating at 90°C for 5-25 min after vacuum-packing, whereas in accordance to the periods of re-heating the hardness of kamaboko tended to decrease.The expressible water of both "vacuum-packed kamaboko" and "casing-stuffed kamaboko" changed little during storage and was maintained at the same level.Besides, the hardness of the kamaboko showed a tendency to increase during storgae at 5°C for 40 days.
日本水産學會の論文