@article{oai:nagasaki-u.repo.nii.ac.jp:00009679,
 author = {野崎, 征宣 and 増元, 勲 and 田端, 義明},
 journal = {長崎大学水産学部研究報告},
 month = {Nov},
 note = {Chicken paste (Cp) is a material for foods prepared by formulating ground chicken bones into frozen blocks. It has not been clarified yet whether Cp is available and effective in the production of fish-paste products. From this viewpoint, we have examined the availability of Cp in Kamaboko by adding Cp to several fish meats. Cp showed the maximum gelation effect on Alaska pollack, common mackerel and sardine meats when added thereto in amounts of 2%, 8% and 4% respectively. Thus the optimum Cp content varied depending on fishes. The gelation was more accelerated in fish meat having weak Kamaboko-forming ability such as common mackerel or sardine. Since Cp would exhibit no gelation effect alone, it is assumed that calcium contained in Cp in a large amount may affect thereon. The addition of Cp would bring about a decrease in the whitenss, so that it is suitable not for conventional Kamaboko products requiring a high whiteness but for special Kamaboko products, for example, those having a salami flavor., 長崎大学水産学部研究報告, v.60, pp.53.-59; 1986},
 pages = {53--59},
 title = {チキンペーストのかまぼこへの利用適性について},
 volume = {60},
 year = {1986}
}