魚肉内結合水に関する研究(総括)水産食品製造過程中における魚肉内結合水量の変化

抄録

The variations in the amounts of bound water in several kinds of fish meat during the processing of marine food products, such as dried, salted and frozen foods, where the phenomenon of dehydration occurs during the processes, were observed using the methods of cobaltous chloride (Oyagi's) and of the vapour pressure measurement. The results obtained were discussed from the standpoint of the practice of food manufacture.