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Volume 20, Issue 3
Displaying 1-4 of 4 articles from this issue
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KEIKO YOSHIOKA, YOSHIHIRO KOHDA1973 Volume 20 Issue 3 Pages 95-99
Published: March 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSEffects of pH and heating temperature on the texture of textured vegetable protein werestudied in the comparison with those of loin to obtain the following results.
As for loin, minimum value of the water holding capacity was found at pH 4.0-5.0. Measuring by Tensilon, correlation was found between tenderness and water holding capacity. In the case of grilled loin of which internal temperature was 60-70°C, the higher the temperature, the more the tenderness increased.
As for textured vegetable protein, hydrated samples of which water contents were 65-75% were tested. Minimum value of the water holding capacity was found at pH 5.0. In the relation between pH and tenderness, the lower the pH, the more the tenderness increased, and minimum value could not found. These results are different from those of loin. The hardness of the textured vegetable protein fried in the oil of 160-180°C for two minutes gave also the same results in the relation between pH and tenderness with those not fried.View full abstractDownload PDF (335K) -
NAOFUMI MURAKAMI1973 Volume 20 Issue 3 Pages 100-103
Published: March 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSA possible applicatio of corn oil for making sausages was investigated. Frankfurt type sausages were made of rabbit meat, veal or chicken and of pork fat, in some of which corn oil was substituted for pork fat. The corn oil added up to 30% of the meats was emulsified well in the process of blending the raw materials. The appearance of the sausages containing corn oil was as similar as that of the ordinary sausages containing pork fat. The sausage containing the oil were subjected to organoleptic tests in the comparison with those containing pork fat, and no significant differences were observed. The sausages were subjected to the analysis of crude protein, fat, salt and moisture contents. The changes in pH, volatile base nitrogen, microbial counts and loss of weight of the sausages in the storage were investigated. From these observations, it is suggested that the substitution of vegetable oils for animal fats in the processing of meat products is practicable and should be adequate for the diet food of the patients suffering from the troubles in heart, liver and so on.View full abstractDownload PDF (334K) -
MINEO WATASE1973 Volume 20 Issue 3 Pages 104-108
Published: March 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSConcerning four kinds of seaweeds of Gelidiaceae species, rheological studies were carried out on the samples extracted in a range of temperature from 125° to 140°C under a definite condition of extraction.
The concentration of gel was taken at 2% in all samples. Rexation curves up to 4 hr. were obtained within a range of temperature from 25° to 55°C.
These curves were represented by using a 6-element mechanical model consisting of 3 Maxwell elements in parallel. The following results were obtained; When the extraction temperature is raised, elastic constant, E1 shows a decreasing tendency; namely, E1 decreases to nearly 20-30% by raising the extraction temperature by 10°C throughout all of the samples. The relaxation time, τ1 is decreased in the same way accompanying the temperature rise, but its tendency is slower than that of E1.
The apparent activation energy obtained from the temperature dependence of τ1 is about 5 kcal/mol.
These results reveal that the nature of the three-dimensional network structure within an agar gel is independent from sources and extraction temperature.View full abstractDownload PDF (261K) -
YASUSHI YAMAMOTO, FUJIHARU YANAGIDA, KINSHI SUMINOE1973 Volume 20 Issue 3 Pages 109-112
Published: March 15, 1973
Released on J-STAGE: February 17, 2011
JOURNAL FREE ACCESSThe constituents of the organic acids in Haku Shoyu were determined by partition chromatography using silica gel after extraction with ether. Haku shoyu contained at least 14 kinds of organic acid, n-butyric, acetic, formic, α-ketoglutaric, succinic, lactic, maleic, malonic, pyroglutamic, oxalic, glycolic, malic, citric acid and benzoic acid added as a preservative.
The amount of lactic acid and acetic acid containd in Haku Shoyu were about 51% and 13% of total acids respectively, and pyroglutamic acid was relatively less compared with Koikuchi Shoyu.
An inverse proportion was found between the amount of acetic acid and lactic acid in Haku Shoyu.View full abstractDownload PDF (263K)
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