マイワシおよびブタ肉糊加熱ゲルのレオロジ-性に対する紫外線照射の影響〔英文〕

概要

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The effects of ultraviolet (UV) irradiation on the rheological properties of thermal gels from sardine and pork meat pastes were examined by stress-relaxation measurement and scanning electron microscopic observation. The elasticity and viscosity of UV irradiation-thermal gels were always higher than those without UV irradiation. From stress-relation data, it was revealed that the structural changes of UV irradiated pastes occurred during heating at 30-40°C for sardine, and 55-60°C for pork. From scanning electron micro-graphs of thermal gels, it was demonstrated that there was a large portion of densely dispersed matter in UV treated gels, while the gels without UV irradiation consisted of loosely dispersed portions. The difference in network structure between the two gels was discussed.