市販かまぼこのカ-ド・メ-タによる破断応力について

概要

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Panel tests concerning "ashi" (textural quality) of market "Kamaboko" together with determination of the moisture content, water holding capacity, starch content, dissipation factor, jelly strength and using a curd meter breaking stresses (C. V.), and calculated correlation coefficients between panels' scores and other determinations. Six experiments were conducted and the results were as follows: 1) Water holding capacity showed a very low correlation with "ashi". 2) Moisture content demonstrated a remarkably high correlation coefficient with "ashi" in one experiment, however, this was considered to be a special case. 3) Starch content showed a remarkably high correlation coefficient with "ashi" in 4 experiments and moderate correlation in 2 other experiments. 4) Dissipation factor displaced remarkably high correlation coefficient with "ashi" in one experiment and moderate correlation in two experiments. However, correlation was almost nil in the other experiments. 5) C. V. showed higher correlation coefficients with than jelly strengths "ashi" in all experiments. Numerical values of the coefficients C. V. ranged from 0.869-0.923 in 5 experiments and were significant at the 0.1% level. The numerical value in one experiment was 0.715 and was significant at the 1% level.
日本水産學會の論文