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Title: かまぼこ用副資材としてエタノール資化性酵母菌体および同抽出タンパク質の利用
Other Titles: Applicability of Ethanol Assimilating Yeast Cells or Its Cell Protein as Complementary Raw Material for Kamaboko
Authors: 田端, 義明
Authors (alternative): Tabata, Yoshiaki
Issue Date: Dec-1974
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.38, pp.129-134; 1974
Abstract: By making Kamaboko from frozen brayed fish meat mixed with either ethanol assimilating yeast cells or their proteins (SCP), I examined aptitudes of the cells and SCP as complementary raw material for Kamaboko. The results are as follows: 1) Generally, the yeast cells (dried) were superior to SCP. However, SCP was somewhat acidic, so there remained some scope to be improved for SCP. 2) Kamaboko prepared from frozen brayed fish meat of SA grade mixed with 3% yeast cells or 3% A-glu (activated gluten) was ranked near the Kamaboko mixed with 10% starch. 3) Kamaboko prepared from frozen brayed fish meat of C grade mixed with either of these complementary raw materials except starch, was considerably lowered in quality. Thus, bettering effect was not perceived in these materials though it was perceived in starch. / エタノール資化性酵母菌体およびこれより抽出したタンパク質を,冷凍すり身に混和してかまぼこを調製することにより,かまぼこ用副資材としての利用適性を調べた。その結果は次の通りであった。1. 一般に酵母菌体はこれより抽出したタンパク質よりも優れていた。ただし,抽出タンパク質を混和したものはpHが低く,この点でなお改良の余地があるように思われた。2. SA級すり身に酵母菌体3%混和したかまぼこは,A-グル同様,デンプン10%混和のものと同程度の品質であった。3. C級すり身にこれらを3%混和したかまぼこでは著しく品質が低下し,生地の改良効果は認められなかった。これに対して,デンプンには生地の改良効果がみられた。
URI: http://hdl.handle.net/10069/30808
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第38号

Citable URI : http://hdl.handle.net/10069/30808

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