抄録
Frozen surimi (fish-meat) gel samples with different moisture contents were subjected to measurement of their fracture stress (bending energy) in a low temperature range. The optimum conditions for low-temperature cutting ( ”cryo-cutting”) were estimated from the values of enthalpy change measured by a differential scanning calorimeter (DSC).
Frozen surimi gel of 90% moisture could not be cut by bending at -40°C, although it could be cut this way at -60°C. The temperature, A, at which surimi gel starts to be cut by bending fell in conjunction with a reduction in moisture content. Bending energy was observed to fall around -70°C and was nearly constant below temperature B. The glass transition start point temperature (Tig) obtained by DSC measurement corresponded to temperature B and the glass transition end point temperature (Teg) corresponded to temperature A. As a result, the appropriate cutting temperature as calculated by DSC measurement was below -80°C, but was dependent on moisture content.
