Characteristics of Temperature Dependent Viscoelastical Changes in Brayed Fish Meat and the Effects of Additions of Yeast Proteins, etc. to the Brayed Fish Meat

摘要

By adopting plait holding chuck to measure dynamic viscoelasticities of brayed fish meat mixed with 3% salt which were difficult to measure by the forced vibration system, the author successfully observed characteristics of temperature dependent viscoelastical changes of brayed fish meat and the effects of addition of single cell proteins (SCP) and activated gluten (A-glu) to the brayed fish meat. Items observed are summarized as follows : 1) As compared with Kamaboko which had been heat-denaturated and made elastic where viscoelasticities descended inversely with the ascent of temperature, viscoelasticities of brayed fish meat showed little changes in the temperature range from room temperature to around 50℃, more descending changes in the temperature range from 50℃ to approximately 60℃, and then ascending changes up to nearly 100℃. 2) It was speculated that "Suwari" or setting might develop in the brayed fish meat mixed with by-materials such as SCP or A-glu since tan δ values decreased along the elongation of meat standing time at temperature lower than 50℃. But, the above mentioned decreasing tendencies became less inversely with increase of addition of by-materials. So, it was considered that by-materials acted inhibitory to setting. 3) It was shown through comparisons of tan δ values at the same concentrations at temperatures lower than 50℃, that acetic acid assimilating yeast protein (SCP3) and A-glu which were estimated to be proper by-materials of Kamaboko in the previous paper1), were less inhibitory to setting than hydrocarbon assimilating yeast proteins (SCP1 and SCP2) which were estimated to be improper.