Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking
The softening process of fish bone was studied to utilize fish bone as a calcium source in human diet. To reduce the loss of soluble components of fish tissue during cooking, heating by super-heated steam was examined. Since drying of fish tissue might occur during super-heated steam cooking, the so...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1990/10/25, Vol.56(10), pp.1687-1691 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Ishikawa, M. (Tokyo Univ. of Fisheries (Japan)) Kato, M Mihori, T Watanabe, H Sakai, Y |
| description | The softening process of fish bone was studied to utilize fish bone as a calcium source in human diet. To reduce the loss of soluble components of fish tissue during cooking, heating by super-heated steam was examined. Since drying of fish tissue might occur during super-heated steam cooking, the softening rate of mackerel spine and the moisture loss of mackerel meat cooked in super-hated steam were determined for samples cooked at 120°C and 130°C under pressures in the range from 1.2kgf•cm-2 to 2.7kgf•cm-2 (absolute pressure). The softening reaction conformed to an apparent first-order reaction. The softening rate constant apparently depended on the pressure of the super heated steam and not on the temperature of the steam. It is interpreted from the results that the temperature of the spine was the saturation temperature of the super-heated steam which depends only on the total pressure and is independent of the temperature of the super-heated steam. The softening rate constant was represented by an Arrhenius type equation, as following: log (k)=12.2-5.96×103 (1/T ?? ), k: the softening rate constant (s-1), T ?? : the saturation temperature of the super-heated steam. The loss of moisture during cooking was small (2.5%-7.9%). |
| doi_str_mv | 10.2331/suisan.56.1687 |
| format | Article |
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(Tokyo Univ. of Fisheries (Japan)) ; Kato, M ; Mihori, T ; Watanabe, H ; Sakai, Y</creator><creatorcontrib>Ishikawa, M. (Tokyo Univ. of Fisheries (Japan)) ; Kato, M ; Mihori, T ; Watanabe, H ; Sakai, Y</creatorcontrib><description>The softening process of fish bone was studied to utilize fish bone as a calcium source in human diet. To reduce the loss of soluble components of fish tissue during cooking, heating by super-heated steam was examined. Since drying of fish tissue might occur during super-heated steam cooking, the softening rate of mackerel spine and the moisture loss of mackerel meat cooked in super-hated steam were determined for samples cooked at 120°C and 130°C under pressures in the range from 1.2kgf•cm-2 to 2.7kgf•cm-2 (absolute pressure). The softening reaction conformed to an apparent first-order reaction. The softening rate constant apparently depended on the pressure of the super heated steam and not on the temperature of the steam. It is interpreted from the results that the temperature of the spine was the saturation temperature of the super-heated steam which depends only on the total pressure and is independent of the temperature of the super-heated steam. The softening rate constant was represented by an Arrhenius type equation, as following: log (k)=12.2-5.96×103 (1/T ?? ), k: the softening rate constant (s-1), T ?? : the saturation temperature of the super-heated steam. The loss of moisture during cooking was small (2.5%-7.9%).</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.56.1687</identifier><identifier>CODEN: NSUGAF</identifier><language>eng</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>Biological and medical sciences ; BONES ; CHEMICOPHYSICAL PROPERTIES ; COCCION ; COOKING ; CUISSON ; DISPONIBILIDAD DE NUTRIENTES ; ELEMENT NUTRITIF DISPONIBLE ; ETUVAGE ; FISH ; Fundamental and applied biological sciences. Psychology ; HUESOS ; NUTRIENT AVAILABILITY ; PESCADO ; POISSON (ALIMENT) ; PRESION ; PRESSION ; PRESSURE ; PROPIEDADES FISICO-QUIMICAS ; PROPRIETE PHYSICOCHIMIQUE ; Scomber japonicus ; STEAMING ; VAPORIZACION ; Vertebrates: osteoarticular system, musculoskeletal system</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1990/10/25, Vol.56(10), pp.1687-1691</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1992 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1990</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c452t-fcddbc258379b9cd463b96cca17b0dbc0b675a5721131b594e8d406207b58cde3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5549229$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Ishikawa, M. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Kato, M</creatorcontrib><creatorcontrib>Mihori, T</creatorcontrib><creatorcontrib>Watanabe, H</creatorcontrib><creatorcontrib>Sakai, Y</creatorcontrib><title>Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>The softening process of fish bone was studied to utilize fish bone as a calcium source in human diet. To reduce the loss of soluble components of fish tissue during cooking, heating by super-heated steam was examined. Since drying of fish tissue might occur during super-heated steam cooking, the softening rate of mackerel spine and the moisture loss of mackerel meat cooked in super-hated steam were determined for samples cooked at 120°C and 130°C under pressures in the range from 1.2kgf•cm-2 to 2.7kgf•cm-2 (absolute pressure). The softening reaction conformed to an apparent first-order reaction. The softening rate constant apparently depended on the pressure of the super heated steam and not on the temperature of the steam. It is interpreted from the results that the temperature of the spine was the saturation temperature of the super-heated steam which depends only on the total pressure and is independent of the temperature of the super-heated steam. The softening rate constant was represented by an Arrhenius type equation, as following: log (k)=12.2-5.96×103 (1/T ?? ), k: the softening rate constant (s-1), T ?? : the saturation temperature of the super-heated steam. The loss of moisture during cooking was small (2.5%-7.9%).</description><subject>Biological and medical sciences</subject><subject>BONES</subject><subject>CHEMICOPHYSICAL PROPERTIES</subject><subject>COCCION</subject><subject>COOKING</subject><subject>CUISSON</subject><subject>DISPONIBILIDAD DE NUTRIENTES</subject><subject>ELEMENT NUTRITIF DISPONIBLE</subject><subject>ETUVAGE</subject><subject>FISH</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HUESOS</subject><subject>NUTRIENT AVAILABILITY</subject><subject>PESCADO</subject><subject>POISSON (ALIMENT)</subject><subject>PRESION</subject><subject>PRESSION</subject><subject>PRESSURE</subject><subject>PROPIEDADES FISICO-QUIMICAS</subject><subject>PROPRIETE PHYSICOCHIMIQUE</subject><subject>Scomber japonicus</subject><subject>STEAMING</subject><subject>VAPORIZACION</subject><subject>Vertebrates: osteoarticular system, musculoskeletal system</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNpdkM-L1DAYhous4Ozq1YOngLK3jvnRNM1Rll13ZUEPCh6EkKZfZjp2mpovFfa_N90Oc_CSEN7ne77wFsVbRrdcCPYR5x7tuJX1ltWNelFsmKh0qXXz86LYUMpZKYXmr4pLxAOlQolGbIpft96DSyR48tdOIZIpAuIcgYSRpD2QaBMsKQafYOzH3fLwPe5JG0Yg7RPBeYJY7iGDHcEE9khcCL8z-rp46e2A8OZ0XxU_7m6_39yXj18_P9x8eixdJXkqveu61nHZCKVb7bqqFq2unbNMtTQntK2VtFJxxgRrpa6g6Spac6pa2bgOxFVxvXqnGP7MgMkce3QwDHaEMKNhNWWcKZrB9_-BhzDHMf_NsEpJxnNNIlPblXIxIEbwZor90cYnw6hZqjZr1UbWZqk6D3w4aS06O_hoR9fjeUrKSnOuM_awYgdMdgfn3MbUuwFOVqYFfzbT07msODNub6OBMbverS5vg7G7mNd9-aYZ5VXFxT_WoaGA</recordid><startdate>19901001</startdate><enddate>19901001</enddate><creator>Ishikawa, M. 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Psychology</topic><topic>HUESOS</topic><topic>NUTRIENT AVAILABILITY</topic><topic>PESCADO</topic><topic>POISSON (ALIMENT)</topic><topic>PRESION</topic><topic>PRESSION</topic><topic>PRESSURE</topic><topic>PROPIEDADES FISICO-QUIMICAS</topic><topic>PROPRIETE PHYSICOCHIMIQUE</topic><topic>Scomber japonicus</topic><topic>STEAMING</topic><topic>VAPORIZACION</topic><topic>Vertebrates: osteoarticular system, musculoskeletal system</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ishikawa, M. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Kato, M</creatorcontrib><creatorcontrib>Mihori, T</creatorcontrib><creatorcontrib>Watanabe, H</creatorcontrib><creatorcontrib>Sakai, Y</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</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>Ishikawa, M. (Tokyo Univ. of Fisheries (Japan))</au><au>Kato, M</au><au>Mihori, T</au><au>Watanabe, H</au><au>Sakai, Y</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1990-10-01</date><risdate>1990</risdate><volume>56</volume><issue>10</issue><spage>1687</spage><epage>1691</epage><pages>1687-1691</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>The softening process of fish bone was studied to utilize fish bone as a calcium source in human diet. To reduce the loss of soluble components of fish tissue during cooking, heating by super-heated steam was examined. Since drying of fish tissue might occur during super-heated steam cooking, the softening rate of mackerel spine and the moisture loss of mackerel meat cooked in super-hated steam were determined for samples cooked at 120°C and 130°C under pressures in the range from 1.2kgf•cm-2 to 2.7kgf•cm-2 (absolute pressure). The softening reaction conformed to an apparent first-order reaction. The softening rate constant apparently depended on the pressure of the super heated steam and not on the temperature of the steam. It is interpreted from the results that the temperature of the spine was the saturation temperature of the super-heated steam which depends only on the total pressure and is independent of the temperature of the super-heated steam. The softening rate constant was represented by an Arrhenius type equation, as following: log (k)=12.2-5.96×103 (1/T ?? ), k: the softening rate constant (s-1), T ?? : the saturation temperature of the super-heated steam. The loss of moisture during cooking was small (2.5%-7.9%).</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.56.1687</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 0021-5392 1349-998X |
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| source | J-STAGE Free; EZB-FREE-00999 freely available EZB journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | Biological and medical sciences BONES CHEMICOPHYSICAL PROPERTIES COCCION COOKING CUISSON DISPONIBILIDAD DE NUTRIENTES ELEMENT NUTRITIF DISPONIBLE ETUVAGE FISH Fundamental and applied biological sciences. Psychology HUESOS NUTRIENT AVAILABILITY PESCADO POISSON (ALIMENT) PRESION PRESSION PRESSURE PROPIEDADES FISICO-QUIMICAS PROPRIETE PHYSICOCHIMIQUE Scomber japonicus STEAMING VAPORIZACION Vertebrates: osteoarticular system, musculoskeletal system |
| title | Effect of vapor pressure on the rate of softening of fish bone by super-heated steam cooking |
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