魚肉すり身低温貯蔵中のタンパク質変性とその復性に関する研究

鱼酱低温贮藏过程中蛋白质变性及其恢复研究

• 批准号: 01F00314
• 负责人: 伊藤 慶明
• 金额: $ 1.22万
• 依托单位: Kochi University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for JSPS Fellows
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01F00314/
• 关键词: 魚肉すり身; タンパク質変性; ジスルフィド結合; 水晒し; サゴヤシデンプン; グチ; スケトウダラ; エソ

ねり製品の原料となる魚肉あるいは冷凍すり身の貯蔵中の変性並びに貯蔵中に低下したゲル形成能の回復を図ることを考えて本研究を進め,下記のような基礎的で示唆に富む成果を得た。1.魚肉の水晒しの過程における酸化に関する調査高知県下のかまぼこ会社4社の晒肉について検討した結果,夏期には冬期よりも若干酸化が進んでおり,水晒しによって若干ゲル形成能が低下することが推察され,注意を要することが示唆された。2.貯蔵したすり身及び晒肉のタンパク質アミノ酸組成(1)スケトウダラ冷凍すり身のゲル形成能の高いものと低いもの及び原料としてよく使われるグチ及びマエソについてアミノ酸組成を調べたところ,ゲル形成能にアミノ酸組成が影響していることが示唆された。2)トカゲエソは死後ホルマリンの生成と共にゲル形成能が低下すると云われているので,この肉を氷蔵し,晒肉のアミノ酸組成を調べたところ,アミノ酸組成の変化がゲル形成能に関与していることが示唆された。以上の研究成果は高知大学紀要に発表した。3.サゴヤシデンプンによるかまぼこ物性改良効果東南アジアで大量に収穫されるサゴヤシのデンプンが安価に入手できることから,このデンプンによるかまぼこゲル物性改良効果について検討した。その結果,馬鈴薯でんぷんと同程度のゲル増強効果が得られ,また色の測定結果,デンプン粒子の膨潤観察結果からも馬鈴薯デンプンの代わりとして十分使用できることが分かった。以上の研究成果は高知大学紀要に発表した。4.見学高知県下のかまぼこ工場,中央卸売市場,海洋深層水研究所,深層水利用企業,高知県工業技術センター,高知海洋高校食品製造科,東京の塩・たばこ博物館,小田原のかまぼこ博物館などの見学を行い,幅広く知識や見聞を身につけると共に,ビデオや写真撮影して,教材作りをした。

In this study, the raw materials were used to improve the quality of the raw materials and the results of this study were improved. 1. In the process of water drying, the process of acidification of meat meat, the results of the results of meat drying and acidification in summer and winter, and the formation of a number of low-temperature monitoring results, please note that you should pay attention to the results of acidizing in summer and winter. two。 The whole body and the whole body of the meat is made up of (1) the high temperature, low temperature, high temperature, low temperature, high temperature, high temperature, low temperature, high temperature, 2) after the death of the baby, I was able to make a total of two kinds of food. I was able to lower the level of food in the cloud, the meat, the acid, the acid, the fat, the meat, the meat, The above "research results" should be listed in the table of Kochi University. 3. In the south of the country, there was a lot of damage to the physical properties of the animals. The results showed that in the same degree, the results were improved, the results were determined by color measurement, and the results were measured by particle dilatation. the results showed that sweet potato seeds were used very much. The above "research results" should be listed in the table of Kochi University. 4. The department of food engineering in marine colleges and universities, the department of food engineering in Beijing, the department of science and technology in marine universities, the department of food engineering in marine universities, the department of food engineering in marine universities, the department of food engineering, the department of food engineering in marine universities, the department of food engineering in marine colleges and universities, the department of food engineering, the department of science and technology, the department of science and technology, the institute of deep water research, the institute of deep water research, the institute of marine deep water research, the enterprise of deep water utilization, the department of industrial technology, the department of food engineering in marine universities, the department of food engineering in marine universities, the department of food engineering in marine universities, the department of food engineering in marine universities, the department of food engineering in marine universities, and the department of food engineering in

项目成果

Warangkana Sompongse, Yoshiaki Itoh: "Studies on the Oxidation Behavior during Washing Process of Fish Meat"Research Reports of Kochi University. 52. 25-32 (2003)

Warangkana Sompongse、Yoshiaki Itoh：“鱼肉清洗过程中氧化行为的研究”高知大学研究报告。

Warangkana Sompongse, Katsuji Morioka, Yoshiaki Itoh: "Conparison of Amino Acid Composition among Various Surimis and Washed Meats"Research Reports of Kochi University. 52. 33-38 (2003)

Warangkana Sompongse、Katsuji Morioka、Yoshiaki Itoh：“各种鱼糜和洗肉的氨基酸组成比较”高知大学研究报告。