糊化デンプン添加によるかまぼこの足劣化の機構〔英文〕

概要

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The reason for the depression of the elasticity of kamaboko upon the addition of pregelatinized starch was investigated. The breaking force and breaking deformation of the kamaboko from Alaska pollack frozen surimi were decreased and its expressible water was increased by increasing the amount of the pregelatinized corn, potato, and tapioca starches added and this was especially remarkable for the latter two starches. Such the depression in the elasticity was accelerated by the previous soaking of them in water immediately before their addition, but prevented by retarding their addition to the surimi during its grinding. The pregelatinized starch absorbed more water than the raw one during heating within 3% sodium chloride and its mechanical strength was decreased. Furthermore, it was observed that the pregelatinized starch existed as granules within the kamaboko. From the results, it was proposed that the depression of the elasticity of the kamaboko upon the addition of the pregelatinized starch is due to the reduction of its mechanical strength upon the marked absorption of water during the kamaboko processing.
日本水産學會の論文