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Title: 凍結貯蔵したホンワニエソから試製したかまぼこの品質
Other Titles: Quality of Kamaboko Prepared from Frozen-Stored Lizard Fish (Saurida wanieso)
Authors: 田端, 義明 / 野崎, 征宣 / 金津, 良一
Authors (alternative): Tabata, Yoshiaki / Nozaki, Yukinori / Kanazu, Ryoichi
Issue Date: Aug-1975
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.39, pp.7-11; 1975
Abstract: After storing a kind of Lizard fish (Saurida wanieso) in -20℃ and -50℃ freezers, we examined "ashi" (elasticity) of Kamaboko prepared from the fish meat by measuring C.V. (curd meter gains), organoleptic scores and total activities of Ca2+-ATPase of actomyosin extracted from the fish meat. The results obtained from five lots are summarized as follows: 1) "Ashi" of Kamaboko prepared from frozen-stored fish meat was weaker than that from fresh fish meat. 2) Good Kamaboko may be prepared from the fish stored in the -50℃ freezer for a month, but it may not be always true with the fish stored in the -20℃ freezer for a month. 3) Some correlation between total activities and C.V. may be recognized in each single lot through the period of frozen storage including the period of being fresh and raw. However, the correlation is thought to be considerably low at the extent of two lots or more. 4) The third lot was a special one in terms of considerably high total activities of actomyosin despite the weakness of "ashi" ofKamaboko prepared from raw fresh fish meat. / ホンワニエソを-50℃および-20℃のフリーザーで凍結貯蔵し,これより調製したかまぼこの"足"に関する官能値,C.V.およびかまぼこの調製に用いた同一魚肉より抽出したアクトミオシンのCa2+-ATPase全活性を5箇のLotについて測定し,次の結果を得た。1. 凍結魚より調製したかまぼこの"足"は,その鮮魚時に調製したもののそれより弱い。2. 一般に,-50℃に約1ケ月凍結貯蔵したものは,官能値およびC.V.よりみて良好なかまぼこを調製し得る。これに対して,-20℃に約1ケ月貯蔵したものでは,品質の低下をきたす恐れがある。3. 同一Lotでは鮮魚より凍結貯蔵の全期間を通じて,C.V.とアクトミオシンのCa2+-ATPase全活性との間に相関性を認めうるが,2つ以上のLotを通じては両者間の相関性は極めて低いものとなった。4. Lot3は,鮮魚時に調製したかまぼこの"足"が弱いにもかかわらず,全活性が著しく高く特異的であった。
URI: http://hdl.handle.net/10069/30770
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第39号

Citable URI : http://hdl.handle.net/10069/30770

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