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URIhttp://ypir.lib.yamaguchi-u.ac.jp/fu/metadata/130
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
タイトルヨミミズサラシ ガ エソニク レイトウスリミ ノ ヒンシツ ニ オヨボス エイキョウ ニツイテ
タイトル別表記Influence of leaching process on the properties of lizardfish surimi
作成者福島, 英登
黒川, 清也
石上, 翔
桑田, 智世
山内, 春菜
福田, 裕
作成者ヨミフクシマ, ヒデト
クロカワ, シンヤ
イシガミ, ショウ
クワタ, トモヨ
ヤマウチ, ハルナ
フクダ, ユタカ
作成者別表記FUKUSHIMA, Hideto
KUROKAWA, Shinya
ISHIGAMI, Shou
KUWATA, Tomoyo
YAMAUCHI, Haruna
FUKUDA, Yutaka
著者キーワードLizard fish 
Frozen surimi
Leaching
Thermal gel formation
資料タイプtext
ファイル形式application/pdf
内容記述(抄録等)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 -20℃. 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.
出版者水産大学校
出版者ヨミスイサン ダイガッコウ
Nii資料タイプ紀要論文
本文言語jpn
ISSN0370-9361
掲載誌名水産大学校研究報告
61
4
開始ページ220
終了ページ225
発行日2013-03
著者版/出版社版出版社版
リポジトリIDNF0061406
ファイル61-4-220-225.pdf ( 1.7MB ) 公開日 2016-09-27
査読の有無査読あり
地域区分水産大学校