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Tomokazu Hagihara Masashi Ando Kenichi Kawasaki Yasuo Makinodan Yasuyuki Tsukamasa 《Fisheries Science》2006,72(2):393-401
ABSTRACT: The physical properties of 49 commercial kamabokos were measured by the puncture and stress relaxation tests. The principal component analysis was applied to the physical parameters of both tests, and their cumulative contribution ratios were over 90% with the first and second principal components, respectively. The comparison among the kamabokos was carried out using the synthetic physical parameters. The kamabokos produced in same area showed the peculiar distribution. The relative positional relation of kamabokos measured by the stress relaxation test was different from that by the puncture test for many of the kamabokos. Physical property evaluation using a principal component analysis is very effective for intensiveness of many measurement parameters. If much more kamabokos were measured by this method, regional characteristics of kamabokos would be clarified. 相似文献
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ABSTRACT: The effect of pH on thermal gelation and transglutaminase (TGase; EC2.3.2.13)-induced suwari (setting) of surimi and actomyosin pastes was investigated. A strong and elastic gel was produced from walleye pollack surimi paste at pH 7.0 in the presence of Ca2+ using a two-step heating method. In contrast, walleye pollack actomyosin paste formed a weak gel under the same conditions as a result of the low concentration of endogenous TGase. In the presence of EGTA [ethyleneglycol bis(2-aminoethylether) tetraacetic acid], weak gels were formed at pH values of 7.0 and 6.0. Non-proteolytic modori (gel weakening) occurred extensively in the course of actomyosin gelation, but not in surimi gelation. Maximum TGase-induced myosin heavy chain cross-linking was observed at a slightly higher pH of 7.5 than at the optimal pH of endogenous TGase activity; the difference being derived from different substrates. Gelation of carp actomyosin paste at pH values of 5.5, 6.0, 6.5 and 7.0 was monitored by measuring storage modulus (G') and loss modulus (G"). A weak gel was formed at all pH values, but a slightly rigid and less elastic gel was obtained at lower pH values. The addition of microbial TGase (MTGase) formed strong elastic gels at pH 7.0 and 6.5. MTGase cross-linked myosin heavy chains even at pH 5.5, but contributed neither to suwari response nor strong gel formation. Overall, results suggest that the optimal pH for the gelation of surimi paste from easy-setting fish species is a compromise between the pH-optima of TGase activity and of preferable actomyosin conformation for myosin cross-linking. 相似文献
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响应面法优化荷叶池沼公鱼鱼糕工艺配方 总被引:1,自引:0,他引:1
以池沼公鱼为原料,荷叶浸提液、玉米淀粉、肥猪肉为主要辅料,荷叶浸提液添加量、玉米淀粉添加量及肥猪肉添加量为优化因素,以鱼糕弹性为优化指标,利用响应面法进行优化,采用中心组合试验设计(Box-Behnken)对响应面三维图和等高线图进行分析获得鱼糕配方。结果表明,荷叶池沼公鱼鱼糕最优配方为:相对碎鱼肉用量,荷叶浸提液添加量18.9%,玉米淀粉添加量13.3%,肥猪肉添加量10.6%,配以其他辅料,按此配方制得的鱼糕制品持水能力强,切面密实,弹性和咀嚼性较好,营养丰富且入口有池沼公鱼独特的香味。 相似文献
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研究了蛇鲻(Saurida wanieso)冰藏和冻藏过程中K值、挥发性盐基氮(TVBN)、Mf Ca^2 -ATPase全活性等鲜度指标的变化,并研究了高压加工法制备对蛇鲻鱼糕凝胶形成能的影响。结果表明:冰藏过程中鲻鱼的鲜度急剧降低,其货架期仅为10d左右,冻藏过程中蛇鲻保藏90d,鲜度缓慢降低。随着K值和TVBN的增加,鲻鱼的凝胶形成能降低,Mf Ca^2 -ATPase全活性与凝胶形成能关系不明确。通过加热处理,冰藏和冻藏的蛇鲻能保持正常凝胶形成能的时间分别为6d和60d,而高压处理蛇鲻能保持正常凝胶形成能的时间分别为至少14d和90d,高压处理能够显著提高蛇鲻的凝胶形成能从而延长其可利用期限。 相似文献
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ABSTRACT: A rapid method to enumerate bacteria adhered on a surimi-based product (kamaboko) by flow cytometry (FCM) is described. To remove Escherichia coli cells from the surface of kamaboko, ultrasonic energy was used. Almost all cells can be removed from kamaboko in 3 min with ultrasonic treatment. Because the sample might contain various non-bacterial particles such as food additives and debris of products, propidium iodide was used to discriminate bacterial cells from non-bacterial particles. Fluorescence scattergrams could distinguish bacteria from the particles, and the FCM method could be used to enumerate bacteria adhered on the surface of kamaboko during storage. Cell numbers determined by FCM paralleled well with those measured using a traditional colony counting method in the range of 104 –108 cells/g. The FCM assay could enumerate cells within 1 min and the total assay time, including sample preparation, was less than 30 min. 相似文献
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