かまぼこの粘弾性に及ぼす温度と水分含量の影響〔英文〕

概要

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Temperature dependence of the viscoelastic behavior of Kamaboko was measured in the range of 10 to 85°C in order to investigate the properties of the network structure of Kamaboko. Kamaboko was made from frozen Surimi of Alaska pollack so as to windely differ in water content, and was subjected to the measurements of shear storage modulus G', loss tangent tan δ and gel strength G. S. G' decreased with the rise of temperature in the range of 10-ca. 50°C, while it came to almost equilibrium in the range ca. 50-85°C. Peak temperature of each tan δ-temperature curve lay between 15 to 20°C, hence the 10-ca. 50°C region and the ca. 50-85°C region were found to correspond to the transition zone and the plateau zone of viscoelastic behavior, respectively. G' in both zones decreased with increase in added water content, and G. S likewise decreased. The set of results indicated that the network structure of Kamaboko was composed of two kinds of cross-link, one of which was loosely bound among proteins and susceptible to temperature and the other was tightly bound among proteins and stable to temperature.
日本水産學會の論文