Jelly Strength Research Articles

Factors Affecting Jelly Strength of Fish Paste Products

Factors Affecting Jelly Strength of Fish Paste Products

APLIKASI PENGELOLAAN DATA PENGUJIAN JELLY STRENGTH DAN WHITENES PADA INDUSTRI SURIMI PT.KELOLA MINA LAUT TUBAN

PT Manage Mina Seafood is a company working in the field of fisheries, particularly the freezing of fish that can be called by the term surimi , Grade is the emergence of a value of the test results together with the final result , RM or raw material or also called the raw material is bad it will display the grade with a low value , low value is impacting the sales price is very cheap , the testing manual systems are still so simple when compared with the progress of this company in this program I am using Java .Therefore I strive to create an effective new system more attractive and long term for the company , for my research this time I can give results in value can make progress on the company and accepted by the company PT.KML . Keywords : Surimi , Jelly strength , Grade , Java

Effectiveness of Posterolateral Lumbar Fusion Varies with the Physical Properties of Demineralized Bone Matrix Strip.

Study DesignA randomized, controlled animal study.PurposeTo investigate the effectiveness of fusion and new bone formation induced by demineralized bone matrix (DBM) strips with jelly strengths.Overview of LiteratureThe form of the DBM can make a difference to the outcome. The effect of different jelly strengths on the ability of DBM to form new bone is not known.MethodsForty-eight rabbits were randomized into a control group and two experimental groups. In the control group (group 1), 1.4 g of autologous iliac crest bone was placed bilaterally. In the experimental groups, a high jelly strength DBM-hyaluronic acid (HA)-gelatin strip (group 2) and a low jelly strength DBM-HA-gelatin strip (group 3) were used. The fusion was assessed with manual manipulation and radiographs. The volume of the fusion mass was determined from computed tomographic images.ResultsThe fusion rates as determined by manual palpation were 37.5%, 93.8% and 50.0% in group 1, group 2, and group 3, respectively (p<0.05). By radiography, the fusion rate of High jelly strength DBM strip was statistically significantly greater than that of the other alternatives (p<0.05). The mean bone volume of the fusion mass as determined by computed tomography was 2,142.2±318.5 mm3, 3,132.9±632.1 mm3, and 2,741.5±380.4 mm3 in group 1, group 2, and group 3, respectively (p<0.05).ConclusionsThese results indicate that differences in the structural and mechanical properties of gelatin that are associated with jelly strength influenced cellular responses such as cell viability and bony tissue ingrowth, facilitating greater bone fusion around high jelly strength implants.

제조방법에 따른 딸기잼의 이화학적 품질 특성 비교

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 , and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p (HM-AP jam) to (jam B) dyne/, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

오징어 연제품의 물성에 미치는 가열조건과 첨가제의 영향

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15<TEX>$^{\circ}C$</TEX> or 55<TEX>$^{\circ}C$</TEX> for 2 hours and heating at 90<TEX>$^{\circ}C$</TEX> for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858<TEX>${\pm}$</TEX>34∼1020<TEX>${\pm}$</TEX>37gㆍcm and 966<TEX>${\pm}$</TEX>33∼l148<TEX>${\pm}$</TEX>45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

Factors affecting gelation of high-ester citrus pectin

A study was made of the effect of sugar concentration on optimum pH and jelly strength of high-ester citrus pectin jellies. The effect of the degree of esterification of pectin, concentration of ash constituents and jelly pH on the grade, setting temperature and setting time of sugar acid pectin jellies was also investigated. With jellies containing 55–65% sugar, wide variations in acidity beyond a certain minimum value have little or no effect on jelly strength. The effect of acid beyond the optimum appears to be that of materially increasing the rate of jelly formation. This rate may be reduced by lowering the sugar concentration so that no drop beyond the optimum occurs. The influence of the degree of esterification has been studied using pectins with different degrees of esterification prepared by saponification in an acid environment. The jellying power of partially saponified pectins is considerably more than the jellying power of pectins with a higher degree of esterification from which they were prepared. The setting time of jellies containing a pectin with a low ash content increased with a decreased degree of esterification of pectins to about 50%, while jellies from pectins with lower degrees of esterification exhibited shorter setting times. The addition of calcium to jellies caused an increase in setting temperatures in all cases, but this effect was much stronger when the pectins had lower degrees of esterification. Therefore, pectins with a degree of esterification of about 45–55% can be used as rapid-set pectins.

魚類筋形質タンパク質の原料学的研究 ＩＩ 魚類筋形質タンパク質のゲル形成特性

Heat-gelling properties of sarcoplasmic protein (Sp-P) from Pacific mackerel were studied under different conditions of protein concentration, temperature, pH, and NaCl concentration. Species variation in the gelling capacity of Sp-P was also examined with 9 fish species, includ-ing Pacific mackerel. The results obtained were as follows. (1) Gels which could be subjected to a puncture test were obtained at concentrations of 10% Sp-P or more. With an increase in concentrations the puncture strength of the gel in-creased progressively, while the breaking dent changed little in a range of concentration from 10 to 20%. (2) Gelation was observed at temperatures of 60°C or more. The strongest gel was obtained at 65°C (3) NaCl had a favorable influence upon the gelation of Sp-P. Jelly strength increased progressively with an increase of NaCl concentration up to 2.5%. (4) Opti-mum region of pH for gelation was found to range from 7.5 to 9.0. (5) The jelly strength order of Sp-P gels from 9 fish species was as follows: skipjack, yellowfin tuna ?? rainbow trout, red sea bream>Pacific mackerel, sardine>tilapia, crucian carp, carp.

Several technical factors affecting the texture of reconstructed sardine meat.

Reconstructed sardine meat was prepared from a mixture of sardine mince and sodium alginate by the aid of dialysis with respect to CaCl2 solution. A soft consistency was preferred to match with Western style dishes. The effect of NaCl or MgCl2 included in the CaCl2 solution and the effect of enzyme treatment of sardine mince were investigated to obtain a soft consistency. When the NaCI concentration was more than 0.1M, the jelly strength became remarkably smaller than that at 0.00M NaCl. As the NaCl concentration increased, breaking deformation increased at the early stage of dialysis. A suitable soft consistency was obtained by 0.1M NaCl and 48h dialysis. The jelly strength at 0.004M MgCl2 was remarkably smaller than that at 0.000M MgCl2. As the MgCl2 concentration increased, breaking deformation increased at the early stage of dialysis, but decreased at the late stage. A moderate consistency was obtained by 0.016M MgCl2 and 48h dialysis but was unacceptable due to other attributes. As the enzyme concentration increased, the jelly strength increased at the early stage of dialysis, but decreased at the late stage and as the enzyme concentration increased, breaking deformation increased, and maximum breaking deformation was observed when enzyme concentration was 0.5%. When the time for enzyme treatment was increased, the jelly strength and breaking deformation increased once and then decreased, and the maximum jelly strength and breaking deformation were observed when the time for enzyme treatment was 30min. A suitable soft consistency was obtained by enzyme treatment for 30min at 0.5% enzyme and 48h dialysis.

レトルト殺菌魚肉ソーセージのケーシングと肉質の密着に関する研究 Ｖ レトルト殺菌魚肉ソーセージの原料魚，食塩およびｐＨがケーシングの肉密着性に及ぼす影響

The effect of the kind of surimi, NaC1 content, and pH on meat adhesion to casing of retort-sterilized fish sausage was investigated. A poly vinylidenechloride-vinylchloride co-polymer tube was used as casing. The degree of meat adhesion was expressed by adhesive strength and the amount of meat which adhered to the casing. The results are as follows;1) The degree of meat adhesion increased wth the increase in NaCl which was added between 0.5% and 4%, while the jelly strength of the sausage reached a maximum at 3% NaC1 and was slightly low at 4% NaC1.2) When the pH of the sausage was lowered by the addition of glucono delta lactone (GDL), both the degree of meat adhesion and the jelly strength of the sausage decreased with the lowering of pH.3) The sausage which had a stronger jelly strength gave stronger meat adhesion strength.

レトルト殺菌魚肉ソーセージのケーシングと肉質の密着に関する研究―ＩＩ レトルトの殺菌魚肉ソーセージ殺菌処理条件が肉密着に及ぼす影響

The adhesion of meat to casing was investigated using fish meat sausage heat-treated under several different retort conditions. A poly vinylidenechloride-vinylchloride copolymer tube (26mm in diameter) was used as casing. The degree of meat adhesion was expressed in terms of the adhesive strength and the attached meat weight to the casing. When sausage was heat-treated at a fixed temperature (120°C) and for different lengths of time, the degree of meat adhesion reached a maximum in 5 min and subsequently fell. The jelly strength and breaking strength gave the same pattern. When sausage was sterilized at different temperatures between 100°C and 130°C for a fixed time (15min), the degree of meat adhesion increased with a rise in temperature. It was the same for the jelly strength and breaking strength. Thus the adhesive strength depended on the intrinsic binding force of meat, because peeling of the casing was attended by the breaking of meat coagulation. There was a good correlation between meat adhesion and jelly strength or breaking strength.

Textural characterization of new fish product with plastic consistency.

In the trial to develop various methods for utilization of minced fish, a new fish product with plastic consistency was manufactured from enzyme-treated minced fish and palm oil. By the sensory evaluation of texture, our new fish product was evaluated to be fairly similar to processed cheese. The quality of our product depended mainly on its texture. Therefore the texture of our product was investigated rheologically. In the creep and recovery measurements, our product appeared to have plastic (non-recoverable) properties in instantaneous and retarded parts while processed cheese appeared to have plastic property only in instantaneous part. In the stress relaxation measurement, the relaxation modulus of our product decreased very quickly. These results mean that the structure of our product was easily broken down during the measurements. In the plunger penetration test of our product, the large drop of force after the first peak of the force vs. deformation curve, was not observed. Though this curve was steep at the origin and the instantaneous modulus was large in our product, the jelly strength and the breaking deformation were small. These properties of our product were similar to those of processed cheese, and quite different from those of kamaboko. However, the structural breakdown was more remarkable in our product than in the processed cheese, in creep and stress relaxation measurements and also in plunger penetration test.

魚類筋形質タンパク質に関する原料学的研究 Ｉ． 魚肉のゲル形成に対する筋形質タンパク質の寄与

To investigate the effect of sarcoplasmic proteins (Sp-P) on the gel-formation of fish meet, the jelly strength of washed meat gel was compared with that of non-washed gel on the bases of both myofibril content and water content. For the same water content, the strength of washed meat gel was 5 times higher than that of non-washed, while for the same myofibril content, the latter was 1.5 times higher than the former. This result indicated that Sp-P does not interfere with gel-formation of myofibrillar proteins, but positively contributes to it. This conclusion was confirmed from the fact that native Sp-P showed a stronger enhancing effect on the jelly strength of myofibril gel than did heat-denatured Sp-P.

Shortening of the time required for the dialysis process of preparing restructured sardine meat.

Restructured sardine meat was prepared from a mixture of washed pulverized sardine meat and sardine oil by adding NaAlg and dialysing against CaCl2 Solution. We tried to shorten the time of dialysis and to prevent quality deterioration in this process. The dynamic rigidity G' and dynamic loss G″ were measured to examine the theological state of the mixture before dialysis. Jelly strength and breaking deformation of the products were measured to observe the progress of the alginate-calcium reaction during the dialysis process. The G' and G″ of the mixture with both sardine oil and water were much smaller than those of the mixture using sardine oil only. The jelly strength and breaking deformation of the products with both sardine oil and water were much larger than those of the products with sardine oil only. It was concluded from the above findings that the smaller the G' and G″ were, the faster the alginate-calcium reaction proceeded. In the sensory evaluation, raw and cooked products with 0.8% NaAlg, sardine oil and water were better than those with 2% NaAlg, sardine oil and water about their texture. The large breaking deformation of both raw and cooked products with 0.8% NaAlg may be related to the good scores.

筋原線維タンパク質の性状変化からみた連続式ミキサーによるすり身の塩ずり条件の検討

Frozen surimis made from Alaska pollack and thread-fin bream were ground with NaCl and with three different types of mixers. The efficiency of the mixers was examined by measuring the changes in temperature of salted meat paste, the salt-solubility of myofibrillar (Mf) protein along with cross-linking of myosin heavy chains (HC) in the paste, and the jelly strength of kamaboko made from the same paste.The highest jelly strength was obtained from salted meat paste ground at a temperature below 10°C and 23°C in the cases of Alaska pollack and thread-fin bream, respectively. As the temperature of the meat paste roses, insolubllizatton of Mf protein along with the formation of a myosin HC polymers was observed.From the results above-mentioned method the necessity of grinding surimi with NaCl, socalled “shiozuri”, in order to produce a favorable quality of kamaboko was revealed.

水中ミンス工法によるイワシおよびサバからの冷凍すり身の製造とその品質

To prepare the frozen surimi from fish species containing a large part of red muscle as Pacific mackerel and sardine; dilute alkaline (NaHCO3) solution is usually used instead of water for washing of minced meat. For the purpose of further improvement of quality of frozen surimi, we have previously proposed a new procedure by introducing underwater mincing of such fish species.In order to examine the efficiency of this procedure, the fish muscle in the rigor state with low pH, was filleted and minced in a dilute NaHCO3 solution. The dehydrated minced meat was then mixed with sugar and polyphosphate, and stored at -30°C. During the above treatment, pH of the minced meat was adjusted to around 7.0 and temperature below 10°C.The improved method could increase Ca-ATPase activity of the frozen surimi by 20% on average and jelly strength of kamaboko prepared from the same surimi by 64% on average, as compared with those obtained by the ordinary method. The jelly strength of kamaboko went up to 610-910g for Pacific mackerel surimi and to 800-1, 260g for sardine surimi.

Effects of ultraviolet irradiation on the thermal gelation of fish meat pastes.

The effects of ultraviolet (UV) irradiation upon the thermal gelation of meat pastes from sardine, hake muscles were examined by means of heating temperature-jelly strength curves (30, 40, 50, 60, 70, and 80°C). The UV irra diation (5000μW/cm2, 15min) applied to the raw meat pastes revealed an enhanced effect on the jelly strength value of the paste after heat treatment. While the jelly strength of the pastes obtained by UV irra diation appeared to decrease with longer heating time at 60°C for sardine, and at 40°, 50°, and 60°C for Alaska pollack and Chile an hake, the values were always higher than those of the non-irradiated pastes. From the UV intensity-the thermal gelation cur ves, it was found that the jelly strength at 70°C rapidly increased in the range of about 3000 to 6000μW/cm2 UV for sardine, and in that of 4000 to 7000μW/cm2 UV for Alaska pollack.

透析法による再構成マイワシ肉の製造

Restructured sardine meat was produced from the mixture of sardine mince and sodiumalginate by the aid of dialysis against CaCl2 solution. In comparison of raw and cooked products From May-sardine-round (lipid 9.8%), the jelly strength did not increase and the breaking de-formation was slightly decreased by the cooking process. These results would be due to theprotein denaturation induced during the frozen-storage of sardine at -20°C for 2 months. In comparison of raw and cooked products from November-sardine-dress (lipid 16.6%), the jelly strength did not increase and the breaking deformation was slightly decreased by the cooking process. These results would be due to high lipid content in November-sardine-dress. In com-parison of raw and cooked products from December-sardine-round (lipid 11.6%) and December-sazdine-dress (lipid 10.4%), the jelly strength increased twice or more by the cooking process. However, upon cooking, the breaking deformation clearly increased in the case of round-product, but it remained unchanged in the case of dress-product. These results suggest that the proteins were kept in native state when sardine was frozen-stored at -40°C within 1 month. The cooked product from December-sardine-round possessed the most favorable texture with a juicy taste.

スケトウダラおよびティラピアの肉のりのすわり中に起る筋原繊維たんぱく質の変化

Salted meat pastes from Alaska pollack and tilapia were cooked in a water-bath at 35°C to induce the setting. During the setting, the jelly strength of the paste and several properties of myofibrils prepared from the paste were investigated with a lapse of cooking time. The gelation of Alaska pollack meat paste proceeded more rapidly than that of tilapia meat paste; the maximal jelly strength was obtained at about 2h-setting for Alaska pollack and at 10h-setting for tilapia, respectively. Solubility of myofibrils in 0.5M KCl, viscosity of the soluble protein, and myofibrillar ATPase activity were all decreased as the jelly strength of the source paste was increased; when the jelly strength was reduced to about 40% of the maximum, a bulk (80-90%) of the original biochemical properties was lost for both fish species. Microscopic observation of the myofibrils revealed that the meat paste was coagulated with the size growing larger as the setting proceeded. In addition, SDS-polyacrylamide gel electro-phoresis showed that myosin heavy chain in the meat paste gradually disappeared as the setting time prolonged. These results indicated that heat-induced gelation of the salted meat paste was caused by the denaturation of myofibrillar protein in it. It was further suggested that the above changes oc-curred more rapidly for cold-water fishes than tropical-water fishes.

Studies on fish meat gels - III. Roles of constituent proteins in gel properties of cooked meat gels.

This study was undertaken to indentify the key protein (s) which bring about the gel properties of kamaboko and other cooked gel products made from muscular proteins. Mixtures of rabbit actin and myosin of various ratios were prepared. To each mixture was added 2.5% NaCL and cooked in three differet ways: Method I, cooked at 85°C for 30min; Method II, held at 30°C for 30min and cookde as I; Method III, held at 4°C for 24h and cooded as I. Gels optained were submitted to the jelly strength measurement and the differential scanning calorimetry (DSC). The jelly strength values of the gels cooked by Method I increased with increasing myosin content. This indicated that myosin is the essential factor for high jelly strength. Effects of setting treatments of Method III in enhancing the jelly strength were more evidently manifested in the gels with higher myosin content. No effect was found with Method II. The R105 values of DSC which represent the water holding capacity of the gels paralleled the above jelly trength values, indicating that the highly hydrative property of myosin is an essential factor for the high jelly strength. Co-presence of actin and myosin was found essential to bestowing the precooking material with pastiness and consistency with pastiness and consistency which enable the precooking handling like molding or shape giving.

かまぼこの微細構造の電子顕微鏡による観察

For examing the factors involved in the elastic quality of kamabokos, the microstructures of the texture were examined by electron microscopy.The obtained microstructures were evaluated in correlation with the jelly strength values of the kamabokos. Some kamabokos were picked up at shops and others were prepared from frozen surimi of Alaska pollack, The electron micrographs demonstrated a variety of microstructure profiles and these were roghly classified into fivetypes: (1) a matrix with distinct network structures, similar to those of MIYAKE et al. (1971), (2) a matrix of randomly dispersed bundles of irregularly arranged filaments, but similar to (1), (3) a matrix with the Z-bands remaining, (4) a matrix including myofibrils remaining, and (5) a matrix including collagen-like objects. Matrix of the second type was found most frequently. In the same piece of kamaboko, some portions consisted of densely dispersed matter and other portions of loosely dispersed matter. In the latter portions, matrix of the first type was usually found. Some correlation was found between the microstructure profiles and jelly strength. Comparison of the kamabokos prepared from frozen surimi of various grades illustrated that the microstructure and the jelly strength of kamabokos vary depending on the myofibrillar structures and the state of the proteins in the surimi.