レトルトかまぼこの品質改良に関する研究-1-加熱条件がかまぼこの品質劣化におよぼす影響について

概要

論文の詳細を見る
The recent prohibition of AF-2 [2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide] as a food preservative for Kamaboko has required a new retorting procedure of the Kamaboko manufacturers. However, the Kamaboko retorted by the conventional method is sometimes subject to such deteriorations as off-flavor, browning, and decrease of jelly strength. In order to improve these deteriorations, the influence of heating conditions on the quality of Kamaboko was examined. Hydrogen sulfide was found to be the most prominent off-flavor component of retorted Kamaboko, by means of sensory investigation and chemical analysis. The production of hydrogen sulfide in Kamaboko started at about 80°C in the 30 min heating process and increased exponentially with rising temperature. Jelly strength and water holding capacity were enhanced with rising temperature below 100°C, but markedly weakened above 100°C. Browning was generated at 115°C or above. The production of hydrogen sulfide and the degree of browning increased with increasing time of heating at 120°C, and jelly strength and water holding capacity were weakened under the same conditions. However, the higher temperature was more effective in preventing the deterioration of retorted Kamaboko, provided that the condition of sterilization was kept at 4 in Fo value.
日本水産學會の論文