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NAOSITE : Nagasaki University's Academic Output SITE > Faculty of Engineering > Bulletin > Reports of the Faculty of Engineering, Nagasaki University > Volume 16, No. 27 >

魚肉ゲル弾性と水の状態 1.誘電特性からみたアミノ酸添加の影響

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Title: 魚肉ゲル弾性と水の状態 1.誘電特性からみたアミノ酸添加の影響
Other Titles: Elasticity and the state of hydrated water of fish meat gel 1.The effect of the addition of amino acids on dielectric property
Authors: 平岡, 教子 / 横山, 哲夫 / 野崎, 征宣 / 田端, 義明
Authors (alternative): Hiraoka, Kyoko / Yokoyama, Tetsuo / Nozaki, Yukinori / Tabata, Yoshiaki
Issue Date: Jul-1986
Publisher: 長崎大学工学部 / Faculty of Engineering, Nagasaki University
Citation: 長崎大学工学部研究報告, 16(27), pp.175-182; 1986
Abstract: The effect of the addition of several amino acids on the dielectric properties of fish meat gels at different water contents were studied as a part of the investigation of jelly strength of fish meat gels and the state of water. From the plot of dielectric constant against water content, it was clarified that there were three hydrated states in all samples. At low water content, loss peak shifted toward lower frequencies as the water content increased in relation to the binding of hydrated water. On the contrary, at high water content, the loss peak shifted toward higher frequencies as the water content increased owing to the usual plasticizing effect. When amino acids containing ionic groups were added to the fish meat gel at 84 % water content, dielectric constant increased and jelly strength decreased from those values of reference sample (no addition). The addition of amino acid with SH group resulted in the highest jelly strength among all amino acids probably owing to the formation of S-S crosslinking.
URI: http://hdl.handle.net/10069/24218
ISSN: 02860902
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:Volume 16, No. 27

Citable URI : http://hdl.handle.net/10069/24218

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