低温坐りと高温坐りがかまぼこの物性におよぼす影響〔英文〕

概要

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Various physical parameters were compared between kamaboko treated with low temperature setting (l-kamaboko) and those treated by high temperature setting (h-kamaboko). The shio-surimis made of Alsaka pollack frozen surimi were incubated at 0, 10, 20, and 30°C for 24, 48, and 72h (low temperature setting) or at 20, 30, and 40°C for 30, 60, and 90 min (high temperature setting) followed by heating at 80°C for 30 min to gel. The resulting kamaboko were subjected to the puncture test, stress-relaxation test, dynamic test, and expressible water test. Little difference was detected in the breaking force between the l-kamaboko and h-kamaboko when each kamaboko was prepared under the best setting condition. On the other hand, the l-kamaboko was higher than the h-kamaboko in the instantaneous elastic modulus, storage modulus, and loss modulus but lower in the breaking strain. The amount of expressible water was lower in the latter kamaboko. Based on the above results, it was presumed that the low temperature setting is not always superior to the high temperature setting.
日本水産學會の論文