レトルトかまぼこの品質改良に関する研究‐Ｖ 高温加熱によるかまぼこの物性変化

Abstract

When fish meat sol was underwent heavier heating-load above 100°C of the heating process of kamaboko, the gel strength and the water holding capacity of gels obtained decreased according to the increasing heating-load. Under the heating condition where the temperature at the center of kamaboko did not exceed 100°C, the higher the heating temperature was, i.e. the higher the heating rate was, the stronger the gel-strength of kamaboko became. Therefore, high temperature heating process (110-130°C) was considered to be rather effective to increase the gel-strength of kamaboko. Myosin heavy chains were observed by SDS-PAGE analysis to be decomposed on heating above 100°C. The depression of gel strength occuring during the high temperature heating process was accompanied by the decomposition of myosin heavy chain. The gel strength depression was suppressed, however, by introducing pre-heating (suwari) process at around 10-30°C before the regular heating process.