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• W4247168673 abstract "The jelly-strength and pH value of jelly-specimen attained by heating for 60 minutes at various temperatures of 30°-100°C were examined with raw fish pastes prepared from five kinds of fishes, Makaira mazara (a kind of tuna), Nibea argentata, Muraenosox sinerus (sea-eel), Trachurus japonicus (horse mackerel) and Isuropsis glauca (a kind of shark), respectively. 1) Faculty of jelly formation of raw fish paste varied broadly between different kinds of fish used as material. When the raw fish pastes were heated for 60 minutes at relatively low temperatures, 30°-60°C, they underwent the phenomenon of setting into flesh-colored and lucid jellies***. Raw fish paste of Makaira mazara acquired a largest jelly-strength when heated at 60°C and that of Isuropsis glauca, Nibea or horsemackerel did so when heated at 45°-50°C and 30°C, respectively. 2) When raw fish paste is heated at a temperature higher by 10°-20°C than that at which setting jelly displays a maximum jelly-strength, the paste produces flesh-colored very weak jelly with rough surface and deprived of lucidity. This phenomenon is called “Modori”, collapse of jelly. With raw paste of sea-eel or Makaira mazara, the phenomenon of “Modori” is very reserved and barely becomes apparent when heated at 65°-70°C. Raw Nibea paste, on the other hand, has such a great inclination to “Modori” that the jelly-strength produced by heating at 65°-70°C proves to be very low. In the case of raw shark paste, “Modori” is hard to occur but appears at 55°-65°C as a faint depression of jelly-strength. Raw paste of horse-mackerel is very different from others and quite liable to suffer “Modori” even at a low temperature as low as 50°C, giving rise to only a specimen very small in jelly-strength. 3) When raw fish paste is heated at a temperature higher by 5°-10°C than the temperature where a largest degree of “Modori” appears, a spcimen with a jelly-strength rather higher than that shown by a specimen subjected to “Modori”. The jelly-strength effected by heating at a temperature above that at which “Modori” occurs is called Kamaboko formation. The jelly-strength which raw fish paste acquires on heating under a definite condition is so diverse between different kinds of fish manufactured into the raw paste that the difference in faculty of jelly formation has been considered to originate from some specialities entirely inherent to fish species. In the present work, however, it was clarified that the change in jelly-strength of produced jelly with heating temperature consists of three phenomena which take place in sequence as setting-jelly formation, collapse of jelly and Kamaboko-jelly formation, respectively, according to elevation of heating temperature. The author is now of opinion, therefore, that, insofar as the faculty of jelly formation of fish paste is concerned, difference in fish species can be dealt with in a rather general or simplified aspect of the problem, viz., as the difference of said three phenomena in relative speed of progress." @default.
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• W4247168673 date "1961-01-01" @default.
• W4247168673 modified "2023-10-04" @default.
• W4247168673 title "STUDIES ON THE “KAMABOKO” AND FISH SAUSAGE PRODUCTS-XVIII" @default.
• W4247168673 doi "https://doi.org/10.2331/suisan.27.755" @default.
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