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＜departmental bulletin paper＞
A Test for the Utilization of Silver Carp as a Raw Material of Fish Sausage Products

Creator
Creator Name
袁, 崇生
Yuan, Chong-Sheng
Affiliation
Affiliation Name
徳水株式会社
Tokusui Company Limited
Creator Name
大家, 泰
Ooie, Yutaka
Affiliation
Affiliation Name
徳水株式会社
Tokusui Company Limited
Author PID
K001527
Creator Name
山口, 邦子
Yamaguchi, Kuniko
Affiliation
Affiliation Name
九州大学農学部水産製造学教室
Laboratory of Fisheries Technology, Faculty of Agriculture, Kyushu University
Author PID
L000548
Creator Name
北御門, 学
Kitamikado, Manabu
Affiliation
Affiliation Name
九州大学農学部水産製造学教室
Laboratory of Fisheries Technology, Faculty of Agriculture, Kyushu University
Language
Japanese
Publisher
九州大學農學部
Faculty of Agriculture, Kyushu University
Date
1992-02
Source Title
Science bulletin of the Faculty of Agriculture, Kyushu University
Vol
46
Issue
3/4
First Page
137
Last Page
141
Publication Type
Version of Record
Access Rights
open access
JaLC DOI
https://doi.org/10.15017/23375
Related DOI
九州大學農學部學藝雜誌 || 46(3/4) || p137-141
Science bulletin of the Faculty of Agriculture, Kyushu University || 46(3/4) || p137-141
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大學農學部學藝雜誌 || 46(3/4) || p137-141
Science bulletin of the Faculty of Agriculture, Kyushu University || 46(3/4) || p137-141
http://www.agr.kyushu-u.ac.jp/
Relation
九州大學農學部學藝雜誌 || 46(3/4) || p137-141
Science bulletin of the Faculty of Agriculture, Kyushu University || 46(3/4) || p137-141
http://www.agr.kyushu-u.ac.jp/

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Details

Record ID
23375
Peer-Reviewed
Unrefereed
ISSN
0368-6264
NCID
AN0005519X
Notes
A test for the utilization of silver carp as a raw material of fish sausage products has been carried out. The results obtained are as follows: (1) The recovery yield from silver carp to frozen surimi was 25%. Bleaching with 0.1% sodium citrate and then with 0.1% CaCl_2 was shown to be effective in increasing gel strength of the surimi. No significant protein denatured was observed during the storage of the surimi at -20℃ for at least 3 months. (2) The quality ranked second to the walleye pollack surimi, based on gel strength, coler, press moisture and so on. (3) The greatest gel strength (2255g･cm)of silver carp surimi was obtained at 60℃ at which the walleye pollack surimi usually shows the lowest gel strength. However, the maximal gel strength (2331g･cm)was obtained by two step heating (setting at 40℃ for 30 min and then heating at 90℃ for 30 min). (4) Silver carp surimi was proved to be a potential raw material for fish sausage products.
白蓮を原料として冷凍すり身を作るための諸条件及びすり身の諸性質について,検討した.1.-20℃貯蔵中,白蓮すり身ゼリー強度の急激な低下は認められなかった.2.白蓮すり身の品質はスケトウダラすり身の2級品に相当すると判断された.3.白蓮すり身の加熱によるゲル形成能はスケトウダラすり身と著しく異なり,一段加熱では60℃加熱が最も高いゼリー強度(2255g･cm)を示し,二段加熱では,40℃で坐らせたすり身が最大ゼリー強度(2331g･cm)に達した.また,白蓮は坐りにくく戻りにくい魚種に分類された.4.白蓮は魚肉ソーセージの原料として利用可能と判断された.
Created Date 2012.07.25
Modified Date 2022.11.11

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