On the retardation of modori in kamaboko processing

In order to clarify the mechanism of modori in kamaboko processing, the effects of physical and chemical factors on modori were investigated with the following results. 1) By preheating meat sol obtained from jack mackerel at 60°C for 120min before normal heat treatment at 85°C for 40min, the jelly...

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Veröffentlicht in:	NIPPON SUISAN GAKKAISHI 1975/12/25, Vol.41(12), pp.1293-1297
Hauptverfasser:	Niwa, E, Nakajima, G, Hagiwara, N, Miyake, M
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	fish
Online-Zugang:	Volltext
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