Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
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Volume 50, Issue 4
Displaying 1-7 of 7 articles from this issue
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Original paper
  • Changes in the Physical Properties of Fluid Food Enriched with Commercial Thickening Agents during Mastication
    Yuko Nakagawa (Iwasaki), Yumi Honda, Tomoko Takahashi, Hiro Ogoshi
    2017 Volume 50 Issue 4 Pages 133-140
    Published: 2017
    Released on J-STAGE: August 25, 2017
    DOIhttps://doi.org/10.11402/cookeryscience.50.133
    JOURNAL FREE ACCESS
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    We investigated the changes in the physical properties of fluid food samples containing commercial thickening agents (i.e., starch, xanthan, or guar) during mastication, and examined their association with the ease of swallowing.
    In the case of the sample containing starch, the hardness and viscosity of the bolus decreased significantly with increased mastication time, indicating that the starch was decomposed by the α-amylase contained in the saliva. In contrast, in the case of the samples containing xanthan and guar, the hardness and viscosity of the bolus slightly decreased with increased mastication time, which resulted in a rise in bolus temperature.
    Sensory evaluation indicated that the samples containing starch and xanthan were easier to swallow when masticated 10 times than when masticated only once. These results are relevant to the physical properties of the bolus.
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  • Preparation of Hypoallergenic Kamaboko: Removal of Parvalbumin and Collagen from Fish Meat by Water-bleaching, Mechanical Grinding and Extraction with Potassium Chloride
    Kaori Kurata, Masaya Itoh, Masahiro Matsumiya, Akira Dobashi, Yasuharu ...
    2017 Volume 50 Issue 4 Pages 141-150
    Published: 2017
    Released on J-STAGE: August 25, 2017
    DOIhttps://doi.org/10.11402/cookeryscience.50.141
    JOURNAL FREE ACCESS
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    Marine products account for 40% of the dietary animal protein consumed in Japan. For people with seafood allergies that prevent the consumption of any seafood, production of hypoallergenic processed seafood products is essential. The major allergens in fish meat are parvalbumin (PA) and collagen. Here, the allergenicity of eight kinds of commercial fish meat cake, known as kamaboko, was assessed using enzyme-linked immunosorbent assay. Boiled and steamed kamaboko products were found to be less allergenic than the raw fish meat. We removed PA and collagen from fish meat by water-bleaching and mechanical grinding, respectively and produced a starting material that is abundant in actmyosin, an ingredient important in the gelation of kamaboko. Hypoallergenic kamaboko was then prepared by adding salt to the fish meat and steaming.
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