誘電特性からみた魚肉の坐りと戻り

抄録

AC-bridge (1 MHz) was prepared in order to investigate the behavior of water in fish flesh sol at the gelation and change in the dielectric constant of the sol upon heating was measured, which was obtained from jack mackerel and dolphin-fish respectively. And the following results were obtained.
1) For jack mackerel, the dielectric constant decreased upon heating at 40°C, whereas it was unchanged under the presence of 10% (w/w) sucrose. An elastic gel was obtained in the former case and a viscous and brittle one was obtained in the latter. Upon heating at 60°C, the dielectric constant increased after significant decrease and the sol was liquified. However, the dielectric constant decreased scarcely under the presence of 10% sucrose at this temperature and a brittle gel was obtained.
2) For dolphin-fish, the dielectric constant decreased upon heating at 40°C more slightly than in the case of jack mackerel and a brittle gel was obtained. The decrease in the dielectric constant was more significant at 60°C than at 40°C and a resulting gel was elastic at the former temperature.