長崎県沿岸海域で漁獲されたマイワシのかまぼこ原料適性
スポンサーリンク
概要
- 論文の詳細を見る
A seasonal variation of kamaboko-forming ability and the amounts of chemical components in the muscles of sardine Sardinops melanosticta caught along the coast of Nagasaki Prefecture from January to May of 1981 and 1982, were investigated. 1) Wide seasonal variations in chemical components of sardine muscles were found; moisture contern 66.5-80.7%, crude lipid content 2.3 ?? 15.0%, crude protein 15.1 ?? 19.2% and extractive nitrogen 346-489mg/100g. The coefficients of correlation of crude lipid content with moisture content have large negative values. 2) The kamaboko-forming ability was the best in Jnuary to February before spawing and the worst in March to April after spawing but ability of increment began in May. 3) A seasonal variation in the temperature-gelation curve of froze surimi from sardine was found.
- 日本水産學會の論文