真空凍結乾燥した加塩すり身のかまぼこ形成能に及ぼす乾燥板温度の影響
1971 年 37 巻 2 号 p. 135-139
詳細
1971 年 37 巻 2 号 p. 135-139
In the present paper it was examined as to how the platen temperature of freeze-drying affects the quality of the lyophilized “Kaen-Surimi” made from Alaska pollack, where 2.5% salt, 5% sugar and 5% sorbitol are added.
The freeze-drying, the storage and the quality evaluation of the dried product were carried out employing similar procedures as in the previous papery.
A little quality degradation resulted from lyophilization. However, the properties of all the dried samples were satisfactory until the storage period of 1 month. After storing for 2 months, protein denaturation and degradation of the kamaboko-forming ability of the dried samples were significantly noticed. The lower the platen tem-perature the greater was the degree of these changes. After storing for 3 months the kamaboko-forming ability of all the samples were thoroughly diminished.
It may be concluded from these results that fish meat powder having kamaboko-forming ability could also be made from frozen Alaska pollack “Kaen-Surimi” and could be stored for at least 1 month at room temperature. The high platen tem-perature of 55°C was prefered for the freeze-drying of it.
