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Maeda Toshimichi


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Mentaiko, a seasoned cod roe, is one of the main food products in produced from the ovary of Walleye Pollock in Japan. Walleye Pollock roe is predominantly used in the preparation of Mentaiko, with limited other applications. This study showed the processing procedure for an edible film from the Walleye Pollock roe. A few conditions were identified wherein the film could be prepared during processing of the roe. In the first step, water-soluble proteins were extracted from roe samples employing a pH 12.0 phosphate buffer. The pH of this mixture was subsequently adjusted to pH 6.0, mixed with 1.0% transglutaminase and heated at 70℃ for 20 min. Finally, the product was dried in silicon cases suitable for the preparation of edible films. Evaluation of the dried film indicated some improvement in terms of flexibility compared to similarly produced films. During the evaluation of various film-forming solutions, an increase in the amount of surface hydrophobic groups and/or surface sulfhydryl groups was associated with an increased film production. We showed that the edible film can be produced from the proteins of Walleye Pollock roe.
Creators : Yaguchi Shigenori Fujinaka Megumi Yoshida Haruka Yamazaki Ryoutarou Ohkubo Makoto Maeda Toshimichi Publishers : National Fisheries University
水産大学校研究報告 Volume 56 Issue 1 pp. 99 - 105
published_at 2007-11
Creators : Harada Kazuki Maeda Toshimichi Honda Masato Kawahara Tsuyoshi Tamaru Miki Shiba Tsuneo Publishers : 水産大学校