各種魚類の脱気塩ずり身からジュ-ル熱を利用して製造したかまぼこの品質

概要

論文の詳細を見る
Minced meat from several fish was ground with 3% NaCl and the salt ground meats were agitated under reduced pressure by employing a vacuum kneader. A portion of salt ground meat was seasoned by mixing with various additives including monosodium glutamate, and were treated under a vacuum as mentioned above.The quality of the salt-ground meat as well as the seasoned salt-ground meat was assessed by investigating the gel strength of the kamaboko formed by applying joule heat or heating with a water thermobath.It was thus found that the quality of the salt ground meat together with the seasoned salt-ground meat pretreated under a vacuum was relatively superior to that of the same materials without vacuum treatment, irrespective of the heating method. The relative reduction of myofibrillar protein concentration in the salt-ground materials may result in lowering its gel formation, because the dispersion of a large number of air bubbles was observed in a crosssection of the kamaboko seen under a microscope.
日本水産學會の論文