Application of differential scanning calorimetry to food technological study of fish meat gels
With an aim of studying the gel properties and its formation, differential scanning calorimetry (DSC) was applied to the fish meat gels (kamaboko) in parallel with the jelly strength measurements. DSC curves of the gels were characterized by a single deep hollow with a bottom slightly below 100°C wh...
Gespeichert in:
| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1981/01/25, Vol.47(1), pp.105-111 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 111 |
|---|---|
| container_issue | 1 |
| container_start_page | 105 |
| container_title | NIPPON SUISAN GAKKAISHI |
| container_volume | 47 |
| creator | AKAHANE, Takayuki CHIHARA, Satoshi YOSHIDA, Yutaka TSUCHIYA, Takahide NOGUCHI, Satoshi OOKAMI, Hiroshi MATSUMOTO, Juichiro J. |
| description | With an aim of studying the gel properties and its formation, differential scanning calorimetry (DSC) was applied to the fish meat gels (kamaboko) in parallel with the jelly strength measurements. DSC curves of the gels were characterized by a single deep hollow with a bottom slightly below 100°C which represents the evaporation of water. Each curve was divided into two fractions, below and above 105°C (Q1 and Q2), and a quotient, R105 (=(Q2/(Q1+Q2))×100), was adopted to represent the amount of captured water in the total water of the gels. Two series of gels were prepared from Alaska pollack frozen mince, one with various protein concentrations, and another containing various amounts of egg white. The gels were submitted to DSC and jelly strength measuremetns. In both cases, R105 values illustrated good correlationships with the jelly strength values. That the state of water in the gels affects the gel properties like the jelly strength has suggested. |
| doi_str_mv | 10.2331/suisan.47.105 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_jstag</sourceid><recordid>TN_cdi_proquest_miscellaneous_15445003</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>15445003</sourcerecordid><originalsourceid>FETCH-LOGICAL-f215t-6a7d29508809a70440bcc1342e233aa90b299f56f93fc305ca43f689121e36cf3</originalsourceid><addsrcrecordid>eNpdkD1PHDEQhi2USFwIJS2yhJRuL_7aXbtECAIRUlIkEhXW4LP3fPLZh-0t7t_HaBFFmpnmmUfzvghdULJmnNPvZfYF4lqMa0r6E7SiXKhOKfn0Ca0IYbTruWKn6EspO0L4yCVfoefrwyF4A9WniJPDG--czTZWDwEXAzH6OGEDIWW_tzUfcU3YpbTB1ZptTCFN7bqhdd4c3wTOly3eW6h4sqF8RZ8dhGLP3_cZ-nt3--fmvnv89ePh5vqxc4z2tRtg3DDVEymJgpEIQV6Mae8z24IBKPLClHL94BR3hpPegOBukIoyavlgHD9D3xbvIafX2Zaq974YGwJEm-aiaS9E30I38Oo_cJfmHNtvmopRSKkEe6PuFmpXKkxWH1p4yEcNuXoTrF6apoozLUZNl9FK_wDMFrK2sYkuF5GDpGHKvuifv6mSlAySE6n4P_tjhh4</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1474889423</pqid></control><display><type>article</type><title>Application of differential scanning calorimetry to food technological study of fish meat gels</title><source>J-STAGE Free</source><source>EZB-FREE-00999 freely available EZB journals</source><source>AgriKnowledge（アグリナレッジ）AGROLib</source><creator>AKAHANE, Takayuki ; CHIHARA, Satoshi ; YOSHIDA, Yutaka ; TSUCHIYA, Takahide ; NOGUCHI, Satoshi ; OOKAMI, Hiroshi ; MATSUMOTO, Juichiro J.</creator><creatorcontrib>AKAHANE, Takayuki ; CHIHARA, Satoshi ; YOSHIDA, Yutaka ; TSUCHIYA, Takahide ; NOGUCHI, Satoshi ; OOKAMI, Hiroshi ; MATSUMOTO, Juichiro J. ; Ohio State University (USA). Dept. of Animal Science ; Jochiu-s</creatorcontrib><description>With an aim of studying the gel properties and its formation, differential scanning calorimetry (DSC) was applied to the fish meat gels (kamaboko) in parallel with the jelly strength measurements. DSC curves of the gels were characterized by a single deep hollow with a bottom slightly below 100°C which represents the evaporation of water. Each curve was divided into two fractions, below and above 105°C (Q1 and Q2), and a quotient, R105 (=(Q2/(Q1+Q2))×100), was adopted to represent the amount of captured water in the total water of the gels. Two series of gels were prepared from Alaska pollack frozen mince, one with various protein concentrations, and another containing various amounts of egg white. The gels were submitted to DSC and jelly strength measuremetns. In both cases, R105 values illustrated good correlationships with the jelly strength values. That the state of water in the gels affects the gel properties like the jelly strength has suggested.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.47.105</identifier><language>eng</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>Theragra chalcogramma</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1981/01/25, Vol.47(1), pp.105-111</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>Copyright Japan Science and Technology Agency 1981</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1883,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>AKAHANE, Takayuki</creatorcontrib><creatorcontrib>CHIHARA, Satoshi</creatorcontrib><creatorcontrib>YOSHIDA, Yutaka</creatorcontrib><creatorcontrib>TSUCHIYA, Takahide</creatorcontrib><creatorcontrib>NOGUCHI, Satoshi</creatorcontrib><creatorcontrib>OOKAMI, Hiroshi</creatorcontrib><creatorcontrib>MATSUMOTO, Juichiro J.</creatorcontrib><creatorcontrib>Ohio State University (USA). Dept. of Animal Science</creatorcontrib><creatorcontrib>Jochiu-s</creatorcontrib><title>Application of differential scanning calorimetry to food technological study of fish meat gels</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>With an aim of studying the gel properties and its formation, differential scanning calorimetry (DSC) was applied to the fish meat gels (kamaboko) in parallel with the jelly strength measurements. DSC curves of the gels were characterized by a single deep hollow with a bottom slightly below 100°C which represents the evaporation of water. Each curve was divided into two fractions, below and above 105°C (Q1 and Q2), and a quotient, R105 (=(Q2/(Q1+Q2))×100), was adopted to represent the amount of captured water in the total water of the gels. Two series of gels were prepared from Alaska pollack frozen mince, one with various protein concentrations, and another containing various amounts of egg white. The gels were submitted to DSC and jelly strength measuremetns. In both cases, R105 values illustrated good correlationships with the jelly strength values. That the state of water in the gels affects the gel properties like the jelly strength has suggested.</description><subject>Theragra chalcogramma</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1981</creationdate><recordtype>article</recordtype><recordid>eNpdkD1PHDEQhi2USFwIJS2yhJRuL_7aXbtECAIRUlIkEhXW4LP3fPLZh-0t7t_HaBFFmpnmmUfzvghdULJmnNPvZfYF4lqMa0r6E7SiXKhOKfn0Ca0IYbTruWKn6EspO0L4yCVfoefrwyF4A9WniJPDG--czTZWDwEXAzH6OGEDIWW_tzUfcU3YpbTB1ZptTCFN7bqhdd4c3wTOly3eW6h4sqF8RZ8dhGLP3_cZ-nt3--fmvnv89ePh5vqxc4z2tRtg3DDVEymJgpEIQV6Mae8z24IBKPLClHL94BR3hpPegOBukIoyavlgHD9D3xbvIafX2Zaq974YGwJEm-aiaS9E30I38Oo_cJfmHNtvmopRSKkEe6PuFmpXKkxWH1p4yEcNuXoTrF6apoozLUZNl9FK_wDMFrK2sYkuF5GDpGHKvuifv6mSlAySE6n4P_tjhh4</recordid><startdate>1981</startdate><enddate>1981</enddate><creator>AKAHANE, Takayuki</creator><creator>CHIHARA, Satoshi</creator><creator>YOSHIDA, Yutaka</creator><creator>TSUCHIYA, Takahide</creator><creator>NOGUCHI, Satoshi</creator><creator>OOKAMI, Hiroshi</creator><creator>MATSUMOTO, Juichiro J.</creator><general>The Japanese Society of Fisheries Science</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>1981</creationdate><title>Application of differential scanning calorimetry to food technological study of fish meat gels</title><author>AKAHANE, Takayuki ; CHIHARA, Satoshi ; YOSHIDA, Yutaka ; TSUCHIYA, Takahide ; NOGUCHI, Satoshi ; OOKAMI, Hiroshi ; MATSUMOTO, Juichiro J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f215t-6a7d29508809a70440bcc1342e233aa90b299f56f93fc305ca43f689121e36cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1981</creationdate><topic>Theragra chalcogramma</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>AKAHANE, Takayuki</creatorcontrib><creatorcontrib>CHIHARA, Satoshi</creatorcontrib><creatorcontrib>YOSHIDA, Yutaka</creatorcontrib><creatorcontrib>TSUCHIYA, Takahide</creatorcontrib><creatorcontrib>NOGUCHI, Satoshi</creatorcontrib><creatorcontrib>OOKAMI, Hiroshi</creatorcontrib><creatorcontrib>MATSUMOTO, Juichiro J.</creatorcontrib><creatorcontrib>Ohio State University (USA). Dept. of Animal Science</creatorcontrib><creatorcontrib>Jochiu-s</creatorcontrib><collection>AGRIS</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AKAHANE, Takayuki</au><au>CHIHARA, Satoshi</au><au>YOSHIDA, Yutaka</au><au>TSUCHIYA, Takahide</au><au>NOGUCHI, Satoshi</au><au>OOKAMI, Hiroshi</au><au>MATSUMOTO, Juichiro J.</au><aucorp>Ohio State University (USA). Dept. of Animal Science</aucorp><aucorp>Jochiu-s</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of differential scanning calorimetry to food technological study of fish meat gels</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1981</date><risdate>1981</risdate><volume>47</volume><issue>1</issue><spage>105</spage><epage>111</epage><pages>105-111</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><abstract>With an aim of studying the gel properties and its formation, differential scanning calorimetry (DSC) was applied to the fish meat gels (kamaboko) in parallel with the jelly strength measurements. DSC curves of the gels were characterized by a single deep hollow with a bottom slightly below 100°C which represents the evaporation of water. Each curve was divided into two fractions, below and above 105°C (Q1 and Q2), and a quotient, R105 (=(Q2/(Q1+Q2))×100), was adopted to represent the amount of captured water in the total water of the gels. Two series of gels were prepared from Alaska pollack frozen mince, one with various protein concentrations, and another containing various amounts of egg white. The gels were submitted to DSC and jelly strength measuremetns. In both cases, R105 values illustrated good correlationships with the jelly strength values. That the state of water in the gels affects the gel properties like the jelly strength has suggested.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.47.105</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-5392 |
| ispartof | NIPPON SUISAN GAKKAISHI, 1981/01/25, Vol.47(1), pp.105-111 |
| issn | 0021-5392 1349-998X |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15445003 |
| source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | Theragra chalcogramma |
| title | Application of differential scanning calorimetry to food technological study of fish meat gels |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T14%3A18%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_jstag&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Application%20of%20differential%20scanning%20calorimetry%20to%20food%20technological%20study%20of%20fish%20meat%20gels&rft.jtitle=NIPPON%20SUISAN%20GAKKAISHI&rft.au=AKAHANE,%20Takayuki&rft.aucorp=Ohio%20State%20University%20(USA).%20Dept.%20of%20Animal%20Science&rft.date=1981&rft.volume=47&rft.issue=1&rft.spage=105&rft.epage=111&rft.pages=105-111&rft.issn=0021-5392&rft.eissn=1349-998X&rft_id=info:doi/10.2331/suisan.47.105&rft_dat=%3Cproquest_jstag%3E15445003%3C/proquest_jstag%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1474889423&rft_id=info:pmid/&rfr_iscdi=true |