カ-ドメ-タによるかまぼこの破壊強度(C.V.)測定条件について-1-測定値の再現性にあずかる要素

概要

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Conditions necessary for obtaining reproducible breaking strength (C.V.) meas-urements for Kamaboko were examined with various types of this food using a curd meter and a jello meter mounted with a disc circular plunger. The results are as follows: 1) Anisotropies of C.V. were obtained in Itatuke-Kamaboko, retainer shaped Itatuke-Kamaboko and Casing-Kamaboko made in the laboratory, but not in Casing-Kamaboko made in the laboratory, but not in Casing-Kamaboko obtained on the market. 2) C.V. obtained from ten measurements a single sample slice were the same as those obtained from ten sample cubes measured singly. 3) A lower limit of sample thickness for reproducible C.V. was determined, those samples under the limiting thickness giving too large values. The larger the plunger size and the stronger the "ashi" of Kamaboko, the larger is the limiting thickness. 4) For reproducible C.V., it is necessary to take more measurements when using smaller-sized plungers than when larger one's are used.
日本水産學會の論文