@article{oai:nagasaki-u.repo.nii.ac.jp:00009143,
 author = {常, 江洲 and 市川, 寿 and 野田, 奈々恵 and 後藤, 信治 and 野崎, 征宣},
 journal = {長崎大学水産学部研究報告, ulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Mar},
 note = {In order to make fish jelly products of fresh water fish, 6 species (carp, tilapia, rainbow trout, catfish, crucian carp and grass carp) were used, and the characteristics of heat gelation in meat paste and a leaching method for enhancing the gel-forming ability were investigated. The gel-forming ability of meat paste for these fresh water fishes was lower than that of marine fishes such as lizard fish. The temperature for promoting maximum gelation of meat paste from the fresh water fishes was between 50-70℃, higher than of marine fishes, which was 30-40℃. The gel-forming ability of the gel generated by heating in this range did not increase after further heating at 90℃ according to the two-step heating method. The patterns of temperature-gelation of the meat paste by heating for 20 and 120 min at various temperatures differed greatly according to species. Examining the setting and disintegrating properties of the meat paste, the 6 species were classified into the following three types: 1) difficult-setting and slight-disintegrating type for carp and tilapia, 2) difficult-setting and difficult-disintegrating type for rainbow trout and catfish, 3) difficult-setting and easy-disintegrating type for crucian carp and grass carp. Further, it was found that the preferred leaching methods to enhance gel-forming ability were the fresh water leaching method, for carp, rainbow trout, catfish and grass carp, and the alkaline salt water leaching method, for tilapia and crucian carp., 淡水産魚類のねり製品原料への有効利用を図るため,6魚種の塩ずり肉のゲル化特性を比較するとともに,これらの魚肉の加熱ゲル形成能を増強させる有効な水晒方法を検討した結果,次のようなことが明らかとなった。(1) 淡水産魚肉の塩ずり肉の加熱ゲル形成能は,エソなどの海産魚に比べて低く,淡水魚は総体的に弱足魚種に属している。また,本実験に用いた6種の淡水魚は,坐りにくく,戻りにくいタイプのニジマスおよびナマズ,坐りにくく,やや戻りやすいタイプのコイおよびティラピア,坐りにくく,戻りやすいタイプのソウギョおよびギンブナに区分された。(2) 淡水産魚肉の塩ずり肉のゲル形成は50～70℃で大きく進行し,海産魚肉の坐り温度帯30～40℃と比較して,その程度は高かった。また,この温度帯で加熱したゲルは二段加熱(90℃加熱)してもゲル形成能は増強しなかった。(3) 塩ずり肉のゲル形成能を増大させる有効な水晒方法は,コイ,ニジマス,ナマズおよびソウギョでは清水晒法,ティラピアとギンブナではアルカリ塩水晒法であった, 長崎大学水産学部研究報告, v.78, pp.23-27; 1997},
 pages = {23--27},
 title = {淡水産魚類の塩ずり肉のゲル化特性},
 volume = {78},
 year = {1997}
}