DSpace university logo mark
Advanced Search
Japanese | English 

NAOSITE : Nagasaki University's Academic Output SITE > Faculty of Fisheries > Bulletin > Bulletin of the Faculty of Fisheries > 第65号 >

魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について


File Description SizeFormat
suisan65_023.pdf622.79 kBAdobe PDFView/Open

Title: 魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について
Other Titles: Availability and Processing of Minced Meat from Fish in the Production of a Material for Foods -I : Emulsifying Minced Meat from Lizardfish with Chicken-egg
Authors: 後藤, 信治 / 野崎, 征宣 / 田端, 義明
Authors (alternative): Goto, Shinji / Nozaki, Yukinori / Tabata, Yoshiaki
Issue Date: Mar-1989
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.65, pp.23-30; 1989
Abstract: This study was undertaken to manufacture an emulsified product with high emulsifying ability and emulsion stability by mixing minced meat from lizardfish with chicken-egg and rapeseed oil for better processing. The emulsifying ability and emulsion stability of the products were improved by increasing the amount of oil added, and moreover, the former was improved by increasing the amount of chicken-egg added. The emulsion stability of the products differed depending on the state of the egg added, i.e. the stability of the product with egg-white was highest, consequently, the stability of the product with whole egg was greater than that of the product with egg-yolk. The Hunter whiteness of the products was improved by increasing the amount of oil added. The fishy odor in the product was depressed by increasing the amount of egg and oil added to the meat. From these results, the satisfactory standard ratio of the meat:egg:oil was found to be 100:50:24 for manufacturing the product.
Keywords: エソ / lizardfish / 鶏卵 / chicken-egg / ナタネ油 / rapeseed oil / 乳化物 / emulsified product / 乳化能 / emulsifying ability / 乳化安定性 / emulsion stability / ハンター白度 / Hunter whiteness
URI: http://hdl.handle.net/10069/30127
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第65号

Citable URI : http://hdl.handle.net/10069/30127

All items in NAOSITE are protected by copyright, with all rights reserved.

 

Valid XHTML 1.0! Copyright © 2006-2015 Nagasaki University Library - Feedback Powerd by DSpace