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Title: 氷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 Iced 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.13-16; 1975
Abstract: We estimated organoleptic scores, C.V. (curd meter gains) of Kamaboko prepared from the meat of iced Lizard fish (Saurida wanieso) and total activities of Ca2+-ATPase of actomyosin extracted from the same meat as adopted for Kamaboko. The results of three lots estimated during the period from December to February are summarized as follows: 1) The meat of fish iced for more than 10 days was no longer suitable for use as the material of Kamaboko. 2) A measure of correlation existed between "ashi" (elasticity) of Kamaboko and total activities of actomyosin in each lot. The correlation was significant at 1% level all through the lots. However, the correlation coefficient was considerably lower in two lots and each lot was fairly characteristic with respect to C.V. and activities. Therefore, the representation of "ashi" of Kamaboko only by total activity of Ca2+-ATPase of actomyosin was thought to be insufficient. / ホンワニエソを氷蔵し,これよりかまぼこを調製した。得られたかまぼこについて,官能評価やカード・メーターによる破断応力(C.V.)を用いて"足"を調べた。また,かまぼこ調製時の試料の一部を用いてアクトミオシンを抽出し,Ca2+-ATPaseの全活性を測定した。12月から2月にかけて3回にわたり行なった実験結果は次の通りであった。1. 魚市場で入手後,氷蔵10日を経過した魚体は,品質の良好なかまぼこ原料とはなりえなかった。2. 全活性とC.V.との間には各試験区ともに相関性がみられ,全般を通じても1%レベルで有意な相関性がみられた。しかし,個々の試験区については相関性の低いものもあり,それぞれ特異性もあるので,全活性のみでかまぼこの"足"を代表させることは不十分と考えられた。
URI: http://hdl.handle.net/10069/30771
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第39号

Citable URI : http://hdl.handle.net/10069/30771

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