Effect of L-Lysine on the Elasticity of Kamaboko Prepared by Setting the Paste of Alaska Pollack
| Autor: | Satoshi Kanoh, Eiji Niwa, Dajia Liu |
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| Rok vydání: | 1995 |
| Předmět: | |
| Zdroj: | NIPPON SUISAN GAKKAISHI. 61:608-611 |
| ISSN: | 1349-998X 0021-5392 |
| Popis: | The effect of L-lysine on the elasticity of kamaboko prepared by setting was examined. The salt-ground paste from Alaska pollack frozen surimi was set at 30°C for 5h or at 40°C for 1h, followed by heating at 85°C for 30 min. The breaking force and strain of the resulting kamaboko were markedly increased by setting at 30°C, but slightly increased by setting at 40°C. The addition of L-lysine to the paste, however, invalidated the effectiveness of the setting on the breaking force and strain and sup-pressed the cross-linking of myosin heavy chain in the muscle proteins. |
| Databáze: | OpenAIRE |
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