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水産煉製品へ及ぼす炭酸カルシウムの効果-1 : アジ鮮肉に対する炭酸カルシウムの影響

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タイトル: 水産煉製品へ及ぼす炭酸カルシウムの効果-1 : アジ鮮肉に対する炭酸カルシウムの影響
その他のタイトル: The Effect of Calcium Carbonate on the Producing Process of "Kamaboko"―I The Effect of Calcium Carbonate on Enhancement of Jelly Strength of "Kamaboko" made from Fresh Horse Mackerel Meat
著者: 宮原, 昭二郎 / 田端, 義明 / 中村, 充夫
著者(別表記) : Miyahara, Shojiro / Tabata, Yoshiaki / Nakamura, Mitsuo
発行日: 1967年 3月
出版者: 長崎大学水産学部
引用: 長崎大学水産学部研究報告, v.22, pp.77-80; 1967
抄録: As the material of "Kamaboko", white meat fish of strong jelly elasticity have been used so far. In order to make Kamaboko from horse mackerels with dark meat of weak jelly elasticity which are caught abundantly in the neighboring waters of Nagasaki, the effect of calcium carbonate on the enhancement of elastic jelly strength was studied by adding it to horse mackerel meat. Living horse mackerels were put to instant death and the meat from them was neutralized and was used to make Kamaboko after the addition of 3% sodium chloride and calcium carbonate at various degrees of concentration. All the conditions except the concentration of calcium carbonate were constant. The higher the concentration of calcium carbonate became, the larger the elastic jelly strength became, but it showed a constant value after the concentration reached 0.3%. This fact suggests that calcium carbonate used to enhance the jelly elasticity of horse mackerel meat attains its purpose adequately at a concentration of 0.3%. It is believdthat calcium carbonate can strengthen jelly elasticity by having its micro particles get into the micellae of the network structure of actomyosin and by hardening the micellae. / 極めて新鮮なアジ肉に炭酸カルシウムを加えてかまぼこを作る場合の,足の強さとコロイド性炭酸カルシウム添加量との関係をしらぺた.その結果アジ肉に対し0.3%までは次第に足を強くすること,0.3%以上は一定の足の強さとなることを見出した
URI: http://hdl.handle.net/10069/31420
ISSN: 05471427
資料タイプ: Departmental Bulletin Paper
原稿種類: publisher

引用URI : http://hdl.handle.net/10069/31420



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