@article{oai:rakuno.repo.nii.ac.jp:00001375,
 author = {FUNATSU, Yasuhiro and 舩津, 保浩 and 山本, 恭子 and IWASAKI, Tomohito and 岩﨑, 智仁 and 金田, 勇 and 石下, 真人 and 山本, 克博 and 大堀, 忠志 and 北上, 誠一 and 新井, 健一},
 issue = {2},
 journal = {日本畜産学会報},
 month = {May},
 note = {Article, 本研究では採卵廃鶏とイカナゴの有効活用と独特な食感を有するゲル化食品の開発を目的とした．鶏ムネ肉の挽肉（GCH），イカナゴすり身（FS）とその混合物に水を0-150％添加し，3.0％ NaClと0, 2％乾燥鶏卵白（AP）を加えてカッティング後，初めに50℃で数時間予備加熱し，その後90℃で30分間の本加熱を行った．本加熱ゲルの破断強度（BS），破断凹み（bs）およびゲル剛性（Gs ＝ BS/bs）を測定した．以下に結果を示す．（1) GCH単独からのゲルのBSとbsの値は予備加熱の影響を受けなかった．一方，GCHとFSの混合物またはFS単独からのゲルでは予備加熱により物性の劣化がみられた．しかし，それらの劣化はAPの添加により抑制された．（2）直加熱ゲル（予備加熱 ＝ 0）のBSとタンパク質濃度（C）の対数値の間には正の相関関係がみられた．また，直加熱ゲルのBSとGsの間にも正の相関関係がみられた．（3）上記した2つの直線関係はGCHとFSの混合割合やAP添加の有無によりそれぞれ異なった．以上の事実は，GCHとFSの混合割合や両者にAPを添加することによって多様な食感の加熱ゲル化製品を創出できることを示唆している． This study is aimed to develop unique characteristics of meat products from culled hen and sand eel Ammodytes personatus, which are regarded as low-valued food resources. Water ( 0-150%, w/w) and 3.0% NaCl were added to ground culled hen breast muscle (M. superficial pectoral and M. deep pectoral, GCH), fish surimi (FS), and the mixture (GCH + FS), and ground with and without 2% albumen powder (AP). The salt-ground meats were preheated at 50℃ for several hours, and subsequently heated at 90℃ for 30 min. The quality of the products was evaluated by determining breaking strength (BS), breaking strain (bs) and gel sti ness (Gs = BS/bs) of the two-step heated gels. The results were as follows : (1) The BS and bs values of the gels prepared from GCH alone were little changed during preheating. On the other hand, the quality of the gels from GCH mixed with FS and FS alone was deteriorated during preheating. However, the deterioration of their gels by the preheating was restrained with adding AP. (2) The positive linear relation between Ln BS and Ln protein concentration (PC) was similar to that in the directly heated gels, while the relation between the Ln bs and Ln PC of the gels was clearly di erent. There was also a close positive correlation between the values of BS and Gs of the directly heated gels in the range of the PC from 7 to 23%.(3) Two kinds of the linear relations and their slopes were quite di erent with the mixing ratios of GCH and FS and with or without adding AP. These findings suggest that a variety of heat-induced gel products can be produced with di erent mixing ratios of GCH and FS regardless of adding AP.},
 pages = {169--180},
 title = {鶏挽肉と魚肉すり身を混合した加熱ゲルの物性に及ぼす鶏卵白粉末の影響},
 volume = {81},
 year = {2010}
}