サメ類筋肉のかまぼこ原料適性について
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概要
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The Kamaboko gel-forming capacity and chemical composition of shark meat were examined, and the connection between them was discussed. The kinds of fish used were: I. Mustelus manazo (Hoshizame), II. Glyphis glaucus (Yoshikirizame), III. Squalus ferndinus (Tunozame), IV. Sphyran zygaena (Shumokuzame), V. Lammadi tropis (Nezumizame), VI. Playrhina sinensis (Uchiwazame), VII. Isurus glaucus (Aozame), VIII. Centropfous atromarnates (Aizame), IX. Rhinobates shelgli (Sakatazame), and X. Carchahinus gangeticus (Mezirozame). The gelling test was carried out on the meat-paste prepared from non-washed mince. (1)The yield of orinary muscle per fish body varied from 33.7 to 55.0% with species. (2) The gilling capacity of the meat-paste at 50°C was generally low. The capacity at 60°C and 85°C, however, differet species. (3) The jelly-strength of gel products obtained at 85°C was highly significantly correlated to actomyosin, sarcoplasmic protein and urea contents of the musle. (4) The overall qualities of shark as the material for Kamaboko processing were excellent for two species (I-II), poor for three species (VII, IX and X), and moderate for five species (III, IV, V, VI, and VIII).
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