レトルト殺菌魚肉ソ-セ-ジの原料魚,食塩およびpHがケ-シングの肉密着性に及ぼす影響

概要

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The effect of the kind of surimi, NaC1 content, and pH on meat adhesion to casing of retort-sterilized fish sausage was investigated. A poly vinylidenechloride-vinylchloride co-polymer tube was used as casing. The degree of meat adhesion was expressed by adhesive strength and the amount of meat which adhered to the casing. The results are as follows;1) The degree of meat adhesion increased wth the increase in NaCl which was added between 0.5% and 4%, while the jelly strength of the sausage reached a maximum at 3% NaC1 and was slightly low at 4% NaC1.2) When the pH of the sausage was lowered by the addition of glucono delta lactone (GDL), both the degree of meat adhesion and the jelly strength of the sausage decreased with the lowering of pH.3) The sausage which had a stronger jelly strength gave stronger meat adhesion strength.
日本水産學會の論文