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Title: かまぼこ製造における減塩化について
Other Titles: Reducing the Content of Salt in Preparing Kamaboko
Authors: 福田, 耕一 / 野崎, 征宣 / 田端, 義明
Authors (alternative): Fukuda, Koichi / Nozaki, Yukinori / Tabata, Yoshiaki
Issue Date: Mar-1988
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.63, pp.27-34; 1988
Abstract: With a view to reducing the content of salt, i. e. sodium chloride (NaCl) in preparing kamaboko (fish jelly products), influences of potassium chloride (KCl), calcium chloride (CaCl₂) and magnesium chloride (MgCl₂) as substitutes for NaCl on the gel-forming ability of kamaboko and their combined effects with sodium polyphosphate (PP) were examined. The addition of these salts as substitutes for NaCl was within 0.6% for KCl and CaCl₂ (NaCl 2.4%, 20% as a rate of substitution), 1.2% for MgCl₂ (NaCl 1.8%, 40% as a rate of substitution) in fish meat with a comparatively high gel-forming ability and 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in that with a comparatively low gel-forming ability. On the other hand, the addition of MgCl₂ as substitute for NaCl in the presence of PP 0.2% was 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in other fish meat with a comparatively low gel-forming ability, except for frozen minced meat (e. g. Alaska pollack frozen surimi). The addition to this extent has scarcely influenced the taste of kamaboko.
Keywords: かまぼこ / kamaboko / 塩化ナトリウム / sodium chloride / 塩化カリウム / potassium chloride / 塩化カルシウム / calcium chloride / 塩化マグネシウム / magnesium chloride / ポリリン酸ナトリウム / sodium polyphosphate
URI: http://hdl.handle.net/10069/30266
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第63号

Citable URI : http://hdl.handle.net/10069/30266

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