ジュ-ル熱を利用したかまぼこの連続製造装置の開発および製品の特性

概要

論文の詳細を見る
By applying joule heat, a continuous manufacturing apparatus for kamaboko gel equipped with a driving electrode and electric current controllers was designed.Salt-ground meat and seasoned salt-ground meat from two fish species, with and without pretreatment under low pressure using a vacuum kneader, were subjected to this apparatus. Kamaboko gel was formed by continuous extrusion at a speed of 600 ?? 700g/min while manufacturing 90°C with joule heat.The gel strength of kamaboko gel thus prepared from the salt-ground meat as well as the seasoned salt-ground meat, pretreated under a vacuum, reached a higher value than those from the same materials without vacuum treatment. However, the gel strength was almost at the same level between kamaboko gels formed by applying joule heat and by heating in a water thermobath.
日本水産學會の論文