カラギ-ナン添加マイワシ・テリ-ヌの製造〔英文〕

概要

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Sardine terrine was produced from minced sardine and carrageenan. The addition of, κ-carrageenan increased jelly strength markedly and breaking deformation slightly. But the excessive addition of κ-carrageenan decreased clearly breaking deformation of product from dressed sardine. The addition of ι-carrageenan increased jelly strength moderately, but did not change breaking deformation. The addition of λ-carrageenan increased jelly strength very gently, but decreased breaking deformation. The result of the sensory evaluation corresponded to the instrumental values of jelly strength. Panelists favored the products with κ-carrageenan and ι-carrageenan in both cases of products from round and dressed fish. Among them, the product from dressed fish with 6%. κ-carrageenan was most favorable. This result would be due to the dropping of larger force after first peak. All sardine terrines were juicy, having the moisture of about 65%. The gelation of minced sardine with κ-or ι-carrageenan proceeded at the temperature below about 80°C. The addition of λ-carrageenan to minced sardine did not induce the gelation owing to the decline of temperature. The properties of κ-, ι-, and λ-carrageenans reported previously, were revealed even if they were added to minced sardine. And the effects were more vivid when minces from dressed sardine were used.
日本水産學會の論文