脂肪および澱粉の種類と添加量がレトルト殺菌魚肉ソ-セ-ジのケ-シングに対する肉密着性に及ぼす影響

概要

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The meat adhesion to casing was investigated using retort sterilized fish sausages to which different kinds of fat and starch were added. First, meat adhesion of sausages to which two kinds of fat were added separately was compared. Corn oil produced higher meat adhesion than pork fat. And in spite of kinds of fat, the degree of meat adhesion decreased with increase of additional quantity of fat. On the other hand, meat adhesion of sausages to which three kinds of starch were added separately was compared. Of these starches, potato starch gave the highest meat adhesion. And in case of corn starch, when its additional ratio to basic mixture of sausage as a hundred was 10, the degree of meat adhesion reached maximum.
日本水産學會の論文