かまぼこの物性値の温度依存に対する異常性〔英文〕

概要

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In order to resolve a conflict that the elasticity of kamaboko known as an entropy elastic body is lowered with raising measuring temperature, the effect ofthe temperature on the different physical parameters was re-examined on the sample prepazed from the Alaska pollack frozen surimi. The contractile force of the elongated kamaboko and the expansile force of the compressed one were increased respectively with raising the temperature up to 60°C. The elongation and the compression forces of the kamaboko were monotonously decreased up to 80°C at each strain, The breaking force and the breaking strain were increased up to ca. 60°C for both the cases of elongation and compression, but decreased above this temperature. Based on the above results and our prevous ones, the extraordinarity in the temperature de-pendence of physical parameters of the kamaboko was discussed in relation to the protein network structure.
日本水産學會の論文