@article{oai:nagasaki-u.repo.nii.ac.jp:00009621,
 author = {福田, 耕一 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 = {With a view to reducing the content of salt, i. e. sodium chloride (NaCl) in preparing kamaboko (fish jelly products), influences of potassium chloride (KCl), calcium chloride (CaCl₂) and magnesium chloride (MgCl₂) as substitutes for NaCl on the gel-forming ability of kamaboko and their combined effects with sodium polyphosphate (PP) were examined. The addition of these salts as substitutes for NaCl was within 0.6% for KCl and CaCl₂ (NaCl 2.4%, 20% as a rate of substitution), 1.2% for MgCl₂ (NaCl 1.8%, 40% as a rate of substitution) in fish meat with a comparatively high gel-forming ability and 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in that with a comparatively low gel-forming ability. On the other hand, the addition of MgCl₂ as substitute for NaCl in the presence of PP 0.2% was 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in other fish meat with a comparatively low gel-forming ability, except for frozen minced meat (e. g. Alaska pollack frozen surimi). The addition to this extent has scarcely influenced the taste of kamaboko., 長崎大学水産学部研究報告, v.63, pp.27-34; 1988},
 pages = {27--34},
 title = {かまぼこ製造における減塩化について},
 volume = {63},
 year = {1988}
}