@article{oai:nagasaki-u.repo.nii.ac.jp:00009495,
 author = {後藤, 信治 and 野崎, 征宣 and 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 = {Mar},
 note = {This study was undertaken to manufacture an emulsified product with high emulsifying ability and emulsion stability by mixing minced meat from lizardfish with chicken-egg and rapeseed oil for better processing. The emulsifying ability and emulsion stability of the products were improved by increasing the amount of oil added, and moreover, the former was improved by increasing the amount of chicken-egg added. The emulsion stability of the products differed depending on the state of the egg added, i.e. the stability of the product with egg-white was highest, consequently, the stability of the product with whole egg was greater than that of the product with egg-yolk. The Hunter whiteness of the products was improved by increasing the amount of oil added. The fishy odor in the product was depressed by increasing the amount of egg and oil added to the meat. From these results, the satisfactory standard ratio of the meat:egg:oil was found to be 100:50:24 for manufacturing the product., 長崎大学水産学部研究報告, v.65, pp.23-30; 1989},
 pages = {23--30},
 title = {魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について},
 volume = {65},
 year = {1989}
}