Effects of Water Content and Chopping Method on the Physical Properties of Surimi and Kamaboko
1997 年 63 巻 5 号 p. 755-761
詳細
1997 年 63 巻 5 号 p. 755-761
The effects of added water content and chopping methods on the physical properties of spotted shark surimi and kamaboko was investigated. The rigidity of surimi and gel strength of kamaboko decreased with increases in water content. The tensile strength and cohesiveness increased up to 76% water content but decreased at a higher water content. The maximal change rate of water induced physical property was observed at 79-82% water content for rigidity, gel strength and tensile strength but at 76-79% for cohesiveness. The variation of physical properties was under the influence of chopping methods. The spotted shark surimi prepared with a cutting force (provided by a silent cutter) showed an excel in physical properties than that with a grinding force (provided by grinder or mortar). The variation of physical properties within different mechanical force due to conformation was discussed by SEM of surimi.
