@article{oai:nagasaki-u.repo.nii.ac.jp:00008113,
 author = {田端, 義明},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Aug},
 note = {By adopting plait holding chuck to measure dynamic viscoelasticities of brayed fish meat mixed with 3% salt which were difficult to measure by the forced vibration system, the author successfully observed characteristics of temperature dependent viscoelastical changes of brayed fish meat and the effects of addition of single cell proteins (SCP) and activated gluten (A-glu) to the brayed fish meat. Items observed are summarized as follows : 1) As compared with Kamaboko which had been heat-denaturated and made elastic where viscoelasticities descended inversely with the ascent of temperature, viscoelasticities of brayed fish meat showed little changes in the temperature range from room temperature to around 50℃, more descending changes in the temperature range from 50℃ to approximately 60℃, and then ascending changes up to nearly 100℃. 2) It was speculated that "Suwari" or setting might develop in the brayed fish meat mixed with by-materials such as SCP or A-glu since tan δ values decreased along the elongation of meat standing time at temperature lower than 50℃. But, the above mentioned decreasing tendencies became less inversely with increase of addition of by-materials. So, it was considered that by-materials acted inhibitory to setting. 3) It was shown through comparisons of tan δ values at the same concentrations at temperatures lower than 50℃, that acetic acid assimilating yeast protein (SCP3) and A-glu which were estimated to be proper by-materials of Kamaboko in the previous paper1), were less inhibitory to setting than hydrocarbon assimilating yeast proteins (SCP1 and SCP2) which were estimated to be improper., ヒダつきのチャックを使用することによって,強制振動方式では測定の困難な魚肉すり身の動的粘弾性の温度変化について基本的な性質を調べ,ついで前報で述べた酵母タンパク質(SCP)を混和した場合の影響についても調べた。それらはおおよそ次の通りであった。1. 熱変性の完了して弾力的となったかまぼこの,動的粘弾性の温度変化が下降的なのに比べて,すり身の動的粘弾性の温度変化は常温より50℃付近までは水平的な変化を示し,ついで50℃より60℃付近まではかまぼこのそれより急角度の下降を示し,60℃付近より100℃近くまでは上昇的な傾向を示した。2. 酵母タンパク質(SCP)や活性グルテン(A-glu)をすり身に混和して,動的粘弾性の温度変化を調べたところ,各試料とも坐りを生ずることは,試料調製後の放置時間の延長とともに,50℃以下におけるtan δ値の減少することからうかがわれた。また試料の濃度の増加とともに,各試料ともに坐りに対して抑制的に働いていることが示された。3. 同一濃度における50℃以下のtan δ値の比較より,前報1)で副原料として適性とされたSCP3およびA-gluの抑制が少なく,不適性とされた炭化水素資化性酵母タンパク質が,はかに抑制的であることが示された。, 長崎大学水産学部研究報告, v.37, pp.45-53; 1974},
 pages = {45--53},
 title = {すり身の動的粘弾性の基本的な温度変化および酵母タンパク質混和の影響},
 volume = {37},
 year = {1974}
}