魚肉の坐りについて-V

坐りの判定及び比較の方法

抄録

Setting phenomenon of fish meat remarkably differs from species to species. We have often experienced the facts which suggest the possibility to pursure the biological characteristics of fish meat, that is, the variation according to species, sex, season and fishing ground etc. For this purpose, however, it is necessary to evaluate and compare exactly the characteristics of the set meat and setting ability of fish meat. As for the method, organoleptical tests can not be excluded because of the reason previously discussed.²⁾ A method for comparing the setting ability of fish meat mainly on the basis of sensory test has been established by examining various factors which exert influences on the setting phenomenon.
Materials
Concentration of the sample meat; meat:water=2:1
Added salts; KSCN (0.1, 0.2, 0.3, 0.4, 0.5, moles); KNO₃ (0.5 mole);
KCl (0.5 mole); K₂SO₄ (0.5 mole)
Concentration of salt is expressed in moles of salt solutions resulting when the added salts are assu-med to be dissolved completely in water in the meat paste.
Procedure
Eight different kinds of meat pastes are prepared by grinding the sample with each salt respectively and kept at 20°C for 15-20 hours. Then the grade of jellification is estimated organolep-tically according to the scale (table 1) previously fixed, and on, the other hand, jelly strength is determined by agelometer.
Evaluation
The jellification grade and jelly strength are plotted separately with the added salt as show nin Fig. 2. From the type of the two curves we can group setting ability of fish meat into three grades, namely strong, medium, and weak. In fish meat with strong setting ability a high peak is observed in the lower curve (jellification grade-added salt curve) and a minimum in the upper curve (jelly strength-added salt curve), while fish meat with weak setting ability gives low peak and no minimum in the diagram.