水産練り製品のレオロジ-性におよぼす脂肪添加の影響〔英文〕

概要

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The changes of the rheological properties of fish meat gel which contained various quantities of fat were examined on the bases of the results of differential scanning calorimetry (DSC). Samples were made from the frozen surimi of Alaska pollack and lard. The thermal transition of surimi, i.e, gelation, was irreversible, while that of lard was reversible. The thermal transitions of surimi and lard seemed to proceed independently in the mixture. The instantaneous elastic modulus (E0) of the mixtures decreased with the fat content above the melting point of lard (ca.29°C). The decrease corresponded to the increase of sensory "softness". The number of chains per unit volume, υ-value, was given by the temperature dependence of E0 of samples according to the theory of rubber elasticity. The υ-values were not changed above 29°C, but increased with the increase of the fat content at the measuring temperature below 29°C. The increase of υ-value below 29°C may come from The fact that the crystals of fat behaved like crosslinks. On the other hand, the υ-values did not change above 29°C, since the fat melted.
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