抄録
There were negative correlations between the pH and the protein concentration in the solution of salmon head powder (SP) mixed with cyclodextrin (CD), The details were as follows:
1) The masking effect of CD on the fishy odors was observed in CD concentration of 10 to 12%to SP in weight and in the pH between 3.44 to 6.62.
2) There were negative correlations between the protein concentration and the pH, namely the protein concentration decreased with increasing pH.
3) Glucose in the solution of SP including CD was in extremely small quantities. This suggests that the linkage of glucoses in CD is too hard to decompose under the conditions of the experiment.
4) It is considered that the masking can be accomplished by locking the fishy odor into the CD molecule.
5) Cookies made from wheat flour mixed with 5% of SP which included 8 to 10% of CD were significantly preferred than control in the sensory tests.
