Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat
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Accession number;06A0769748
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| Title;Effects of Added Sodium Bicarbonate on the Heat-Induced Gel Property of Non-Rinsed Tuna Meat |
| Author;
HAMADA MORITSUGU
(National Fisheries Univ., JPN)
UMEBAYASHI KEIKO
(National Fisheries Univ., JPN)
OKIMOTO EI
(National Fisheries Univ., JPN)
KATAYAMA SHIZUKA
(Katayama)
TSURU TAKASHI
(Katayama)
WADA RITSUKO
(National Fisheries Univ., JPN)
SUETSUNA KUNIO
(National Fisheries Univ., JPN)
KAI NORIHISA
(National Fisheries Univ., JPN)
TANOUE YASUHIRO
(National Fisheries Univ., JPN)
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Journal Title;Journal of National Fisheries University
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Journal Code:F0239A
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ISSN:0370-9361
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VOL.54;NO.2;PAGE.71-75(2006)
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| Figure&Table&Reference;FIG.1, TBL.4, REF.5 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;In a previous paper, the effects of added sodium bicarbonate to the non-rinsed spearfish meat paste were investigated for manufacturing elastic kamaboko gel. The sodium bicarbonate was demonstrated as being effective. Rational analyses, however, were insufficient to clarify the mechanism of improving the kamaboko gel's elasticity by sodium bicarbonate. Consequently, some biochemical and physicochemical analyses were carried out in the present study in order to clarify the mechanism of improving the kamaboko gel's elasticity using tuna meat. As a result, the ATPase activity of natural actomyosin was almost constant with or without the added sodium bicarbonate, and both the amounts of the extracted salt soluble protein and the water holding properties increased by adding sodium bicarbonate. On the other hand, two alkaline chemicals other than sodium bicarbonate, sodium hydroxide or ammonia water, were effective for improving the elasticity from non-rinsed tuna meat paste. These results demonstrated that the causes for improving the kamaboko gel elasticity were postulated to be the increased amount of salt soluble protein from tuna meat, and the increased water holding property due to the increased pH value by adding sodium bicarbonate. (author abst.) |
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