Influences of Processing Condition on the Change in Physical Properties of Vacuum-packed kamaboko during Storage
| dc.contributor.author | Yoshiaki AKAHANE | |
| dc.date.accessioned | 2014-09-02T07:23:40Z | |
| dc.date.available | 2014-09-02T07:23:40Z | |
| dc.date.issued | 1985 | |
| dc.description.abstract | "Vacuum-packed kamaboko" and "casing-stuffed kamaboko" were prepared from the frozen "surimi" of Alaska pollack ground with 2.5 % of NaCl and 20-35 % of water. The released water, the expressible water and the hardness by texturometer were easured as the inspection factors of physical properties of these kamaboko during storage at 5°C up to 40 days. "Vacuum-packed kamaboko" released increasingly rather high level of water during storage, compared with "casing-stuffed kamaboko". Setting of ground meat paste at 5°C (so-called "suwari") before heating at 90°C accelerated the increase of released water from "vacuum-packed kamaboko" during storage. The released water diminished by re-heating at 90°C for 5-25 min after vacuum-packing, whereas in accordance to the periods of re-heating the hardness of kamaboko tended to decrease. The expressible water of both "vacuum-packed kamaboko" and "casing-stuffed kamaboko" changed little during storage and was maintained at the same level. Besides, the hardness of the kamaboko showed a tendency to increase during storgae at 5°C for 40 days. | en_US |
| dc.identifier.citation | Bulletin of Japanese Society of Scientific Fisheries 51(10), 1685-1691(1985) | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/5260 | |
| dc.language.iso | en | en_US |
| dc.title | Influences of Processing Condition on the Change in Physical Properties of Vacuum-packed kamaboko during Storage | en_US |
| dc.type | Article | en_US |