レトルト殺菌魚肉ソ-セ-ジの殺菌処理条件が肉密着に及ぼす影響

概要

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The adhesion of meat to casing was investigated using fish meat sausage heat-treated under several different retort conditions. A poly vinylidenechloride-vinylchloride copolymer tube (26mm in diameter) was used as casing. The degree of meat adhesion was expressed in terms of the adhesive strength and the attached meat weight to the casing. When sausage was heat-treated at a fixed temperature (120°C) and for different lengths of time, the degree of meat adhesion reached a maximum in 5 min and subsequently fell. The jelly strength and breaking strength gave the same pattern. When sausage was sterilized at different temperatures between 100°C and 130°C for a fixed time (15min), the degree of meat adhesion increased with a rise in temperature. It was the same for the jelly strength and breaking strength. Thus the adhesive strength depended on the intrinsic binding force of meat, because peeling of the casing was attended by the breaking of meat coagulation. There was a good correlation between meat adhesion and jelly strength or breaking strength.
日本水産學會の論文