抄録
In order to utilize surimi for western-style dishes, mousses were prepared by using four kinds of fish and shellfish meats as surimi, i. e., chum salmon, white croaker, common horse mackerel and scallop. Rupture and texture measurements and sensory test were conducted to examine the suitability of 4kinds of fish and shellfish meats for mousses.
The following results were obtained.
1) The mousse from common horse mackerel showed the highest values in rupture strain and stress, while those of scallop the lowest. The intermediate values were obtained for chum salmon and white croaker mousses. Hardness values in texture properties for three kinds of mousses except scallop were similar.
2) In sensory test, the mousse of common horse mackerel was evaluated to be harder than other mousses and not preferred in both color and flavor. The scallop mousse was the softest and smoothest and better in color. Chum salmon and white croaker mousses resulted in desirably moderate hardness and elasticity, especially the former was more preferred in both color and flavor. The scores for the attribute 'overall acceptance' were higher in order of chum salmon, white croaker and scallop mousses. The mousse of common horse mackerel was not significantly preferred.
From the above results, it was clarified that churn salmon, white croaker and scallop were suitable for preparing mousses.
