2014 年 20 巻 6 号 p. 1235-1244
We investigated the effects of 22 kinds of rice flours with different characteristics on the textural properties and whiteness of heat-induced fish meat gel without preheating. Amylose (AM), setback viscosity (SV), peaking time (PT), and crude protein (CP) positively affected the breaking force of fish meat gel. In contrast, breaking strain had a positive correlation with PT and CP, but a negative correlation with median particle size (MPS). Heat-induced gels with two added rice flours, prepared with a jet mill or a hammer mill, provided no significant differences in breaking force and breaking strain compared with gels containing rice starch. These flours were characterized by higher CP, AM, SV, and PT, as well as lower MPS, compared with the other flours. The whiteness of the gels with rice flour, except for one sample, was significantly higher than that of gels containing rice starch. Therefore, particle size, AM, PT, protein content, and SV of rice flour are important factors for producing high quality fish meat gel.
