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無晒しマグロかまぼこのゲル特性に及ぼす重曹添加の影響
https://fra.repo.nii.ac.jp/records/2011819
https://fra.repo.nii.ac.jp/records/2011819bd7f6ebd-549e-417d-a234-1031b34b576d
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_54_71.pdf (268.2 KB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||
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| 公開日 | 2024-10-11 | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | 無晒しマグロかまぼこのゲル特性に及ぼす重曹添加の影響 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| タイトル | ||||||||||||||||||
| タイトル | Effects of added sodium bicarbonate on the heat-induced gel property of non-rinsed tuna meat | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 言語 | ||||||||||||||||||
| 言語 | jpn | |||||||||||||||||
| キーワード | ||||||||||||||||||
| 言語 | en | |||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||
| 主題 | processed fishery products; food additives; kamaboko; tuna meat | |||||||||||||||||
| 資源タイプ | ||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||
| アクセス権 | ||||||||||||||||||
| アクセス権 | open access | |||||||||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||||||||
| 著者 |
浜田, 盛承
× 浜田, 盛承× 梅林, 恵子× 沖本, 詠× 片山, 寂
× 都留, 隆
× 和田, 律子× 末綱, 邦男× 甲斐, 徳久× 田上, 保博 |
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| 抄録 | ||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||
| 内容記述 | In a previous paper, the effects of added sodium bicarbonate to the non-rinsed spearfish meat paste were investigated for manufacturing elastic kamaboko gel. The sodium bicarbonate was demonstrated as being effective. Rational analyses, however, were insufficient to clarify the mechanism of improving the kamaboko gel's elasticity by sodium bicarbonate. Consequently, some biochemical and physicochemical analyses were carried out in the present study in order to clarify the mechanism of improving the kamaboko gel's elasticity using tuna meat. As a result, the ATPase activity of natural actomyosin was almost constant with or without the added sodium bicarbonate, and both the amounts of the extracted salt soluble protein and the water holding properties increased by adding sodium bicarbonate. On the other hand, two alkaline chemicals other than sodium bicarbonate, sodium hydroxide or ammonia water, were effective for improving the elasticity from non-rinsed tuna meat paste. These results demonstrated that the causes for improving the kamaboko gel elasticity were postulated to be the increased amount of salt soluble protein from tuna meat, and the increased water holding property due to the increased pH value by adding sodium bicarbonate. | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 54, 号 2, p. 71-75, ページ数 5, 発行日 2006-03 |
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| 出版者 | ||||||||||||||||||
| 出版者 | 水産大学校 | |||||||||||||||||
| 言語 | ja | |||||||||||||||||
| 出版者 | ||||||||||||||||||
| 出版者 | National Fisheries University | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| ISSN | ||||||||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||||||||
| 収録物識別子 | 0370-9361 | |||||||||||||||||
| 書誌レコードID | ||||||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||||||
| 収録物識別子 | AN00124678 | |||||||||||||||||
| 情報源 | ||||||||||||||||||
| 識別子タイプ | Local | |||||||||||||||||
| 関連識別子 | fishu_k_54_71 | |||||||||||||||||
| 関連サイト | ||||||||||||||||||
| 識別子タイプ | URI | |||||||||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010731280 | |||||||||||||||||
| 言語 | en | |||||||||||||||||
| 関連名称 | agriknowledge | |||||||||||||||||
