コイあらいのテクスチャーに及ぼす調製条件の影響

Abstract

The dorsal muscle of a carp was sliced into pieces 3mm thick, and six kinds of “arai” were prepared by washing the slices in water of regulated temperature for a specific time: 3 or 5 min in 0°C water, 70 s or 3 min in 18°C water, and 20 s or 70 s in 49°C water. The physical property of “arai” was determined by 7 types of measurement. Factor analysis showed that physical properties, of all kinds of “arai” differed significantly from those of untreated fish slices and that “arai” at 0°C and 18°C treatments resembled each other. Treatment at 49°C yielded different results from the others. Sensory panel members could not discriminate the texture of 0°C and 18°C treatment, though they could discriminate 49°C treatment from the others. All of these samples at 0, 18, and 49°C treatment, were judged to be satisfactory. After “arai” treatment, ATP content in the fish slices decreased; the higher the tem-perature of treatment, the more the ATP content decreased. Scanning electron micrography, showed fewer lipid droplets on the surface of the “arai” slices than on that of untreated fish slices. “Arai” at 49°C treatment was smooth, so we presumed that there was thermal denaturation on the surface. Slight gaps between muscle fibers were found, which were not found in the case of untreated fish slices.