尿素処理によるスケトウダラ冷凍すり身の物性の改変〔英文〕
スポンサーリンク
概要
- 論文の詳細を見る
A mixture of finely chopped Alaska pollack frozen mince (100g) and 8M urea (300ml) was heated until it dissolved. The solution was dialyzed against 10l of water, first at 4°C overnight and next at 60°C for several hours. The dialyzate (urea-treated mince, water content 95-97%) was a grayish, semi-transparent liquid at room temperature, but set to a brittle gel on cooling. The molten, urea-treated mince was poured into a glass tube and frozen into a suitable shape at -20°C. By immersing the shaped frozen mince in CaCl2, CaSO4, MgCl2 or MgSO4 (0.1-1.0M), or in CH3COOH-NaOH or HCl-NH4OH (pH 4-5), an elastic, whitish gel (water content 80-97%) was obtained. If the molten, urea-treated mince was injected into these solutions with a syringe, a noodle-like, long and slender gel was formed. If the mince was poured into a hot salt solution and the resulting suspension was wrung with a thick cloth, the residue coagulated on cooling in the wrung from. The gels formed by the reaction with salt or buffer did not melt on heating. The elasticity of the flesh gel, Kamaboko, from Alaska pollack frozen mince was not improved by the addition of the urea-treated mince.
- 日本水産學會の論文
日本水産學會 | 論文
- 青森県尻屋崎周辺海域におけるミズダコの性成熟
- カツオ・マグロ類の普通,血合両筋肉の化学的研究〔英文〕
- ドチザメ筋原線維タンパク質の尿素抵抗性〔英文〕
- ドチザメ・ミオシンの単離と物理化学的性状〔英文〕
- 水生生物におよぼすPCBの影響-IV : PCB経口投与によるコイの血清脂質量の変化ならびに組織の脂質過酸化物について