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水晒しがエソ肉冷凍すり身の品質に及ぼす影響について
https://fra.repo.nii.ac.jp/records/2012011
https://fra.repo.nii.ac.jp/records/20120111ac67d01-2071-4fe1-b33d-3496489ffc1b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
fishu_k_61_220.pdf (1.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2024-10-11 | |||||
| タイトル | ||||||
| タイトル | 水晒しがエソ肉冷凍すり身の品質に及ぼす影響について | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Influence of leaching process on the properties of lizardfish surimi | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Lizard fish; Frozen surimi; Leaching; Thermal gel formation | |||||
| 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 |
福島, 英登
× 福島, 英登× 黒川, 清也× 石上, 翔× 桑田, 智世× 山内, 春菜× 福田, 裕 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Lizardfish meat is popular as the material of surimi based products, due to its high gel forming ability, white color, and good flavor. However, lizardfish meat yields formaldehyde (FA), which strongly attaches and denatures the surimi protein, even in the frozen temperature at -20C. Thus, it is difficult to store the lizardfish surimi for a long time. Trimethylamine oxide (TMAO) is the precursor substance of FA, and soluble in water. If TMAO was removed by washing before change to FA, the surimi probably can be kept for a long time. In this study, the effect of leaching on the quality of lizardfish surimi was investigated. In the case of the fresh meat whose K value was 14 %, almost all TMAO was removed by twice leaching and its gel strength kept high for 40 days. On the other hand, the slightly low fresh meat whose K value was 29 %, remained FA after twice leaching and its gel strength decreased during frozen storage. These results suggested that the lizardfish frozen surimi having high gel forming ability would be prepared from fresh lizardfish meat by processing of fully leaching. | |||||
| 言語 | en | |||||
| 書誌情報 |
ja : 水産大学校研究報告 en : Journal of National Fisheries University 巻 61, 号 4, p. 220-225, ページ数 6, 発行日 2013-03 |
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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_61_220 | |||||
| 関連サイト | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010852047 | |||||
| 言語 | en | |||||
| 関連名称 | agriknowledge | |||||
