カニ足およびホタテ貝柱風味かまぼこの品質に及ぼす冷凍貯蔵条件の影響〔英文〕

概要

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The stick types of crab leg and scallop adductor analogs were frozen and stored at various temperatures (-10 to -35°C) for 2 months. The changes in the qualities of the sample were evaluated by measuring jelly strength and free drip as well as with a sensory test.The jelly strength and the content of the free drip increased with the storage time al each storage temperature. These changes increased as the storage temperature went up from -35 to -10°C. The products which were kept in the cold at -10°C for 2 months released a large amount of free drip and gave a feeling of very firm texture in sensory evaluation, resulting in a loss of commercial value. The products stored at -20°C under-went deterioration within one month when they were thawed once during frozen storage.These results indicated that the quality of frozen seafood analog is largely affected by the storage temperature along with the period of frozen storage.
日本水産學會の論文