Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

Shota Tanimoto; Mayu Tomioka

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Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

机译：大米相关产品对角膜白lock鱼肉凝胶质地和颜色的影响

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摘要

This study investigated the effects of rice-related products (rice flour, rice bran, and rice starch) on the textural properties and the color of fish meat gels derived from walleye pollock, Theragra chalcagramma. The addition of up to 3% rice flour to fish meat gel improved the textural properties, as did rice starch. Gel samples made with rice flour and rice starch had almost the same lightness and whiteness with the same addition level. Furthermore, the addition of rice bran and rice flour contributed to the suppression of fish meat gel softening (the modori phenomenon).

机译：这项研究调查了与大米有关的产品（大米粉，米糠和大米淀粉）对角膜鳕，Theragra chalcagramma衍生的鱼肉凝胶的质地和颜色的影响。在鱼胶中添加最多3％的米粉和大米淀粉可以改善质地。用米粉和米淀粉制成的凝胶样品具有几乎相同的亮度和白度，且添加量相同。此外，添加米糠和米粉有助于抑制鱼肉的凝胶软化（modori现象）。

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来源
《Food science and technology research》 |2013年第3期|463-470|共8页
作者
Shota Tanimoto; Mayu Tomioka;
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作者单位

Faculty of Human Culture and Science, Prefectural University of Hiroshima, 1-1-71, Ujinahigashi, Minami-ku, Hiroshima 734-8558, Japan;

Faculty of Education, Ehime University, 3, Bunkyo-cho,Matsuyama, Ehime 790-8577, Japan;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
fish meat gel; rice bran; rice flour; textural properties; walleye pollock;

机译：鱼肉凝胶;米糠;米粉;纹理特性;角膜白鳕;

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1. Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating [J] . Shota Tanimoto, Minami Ueno, Ryota Mabuchi Food science and technology research . 2014,第6期

机译：不同特性的米粉对不加预热的角膜白lock（Theragra chalcogramma）热诱导鱼肉凝胶质地特性的影响
2. Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin [J] . Mingyan Yan, Bafang Li, Xue Zhao, Food Hydrocolloids . 2011,第5期

机译：没食子酸和芦丁交联的角膜白斑（Theragra chalcogramma）皮肤明胶的理化性质
3. Short-term effects of commercial fishing on the distribution and abundance of walleye pollock (Theragra chalcogramma) [J] . Walline Paul D., Wilson Christopher D., Hollowed Anne B., Canadian Journal of Fisheries and Aquatic Sciences . 2012,第2期

机译：商业捕鱼对角膜白wall分布和丰富度的短期影响（Theragra chalcogramma）
4. DEVELOPMENT IN THE TEXTURAL PROPERTIES OF SOFT MEAT LOAVES TO ENHANCE THE MEAT PRODUCTS-INTAKE OF OLDER AND INCAPABLE ADULTS [C] . B.Müller, rnM.Quaas, rnK.Frank, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：软肉饼质地特性的发展以增强肉制品-老年人和残废成年人的摄入
5. A management strategy evaluation of the harvest policies of the North Pacific Fishery Management Council used for the fishery for walleye pollock (Theragra chalcogramma) in the Gulf of Alaska. [D] . A'mar, Zoetrope Teresa. 2009

机译：对北太平洋渔业管理委员会用于阿拉斯加湾角膜鳕（Theragra chalcogramma）渔业的捕捞政策进行管理战略评估。
6. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical Textural Fatty Acids Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids [O] . José Luis Guzmán, Manuel Delgado-Pertíñez, María José Beriáin, 2020

机译：山羊饲料中富含橙色副产物的浓缩物的使用及其对乳幼儿儿童肉的理化质地脂肪酸挥发性化合物和感官特性的影响
7. Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma) [O] . Shota TANIMOTO, Mayu TOMIOKA 2013

机译：水稻相关产品对来自Walleye Pollock（Threagra Chalcagramma）的鱼肉凝胶纹理性质和颜色的影响
8. Results of the February-March 2009 Echo Integration-Trawl Surveys of Walleye Pollock (Theragra Chalcogramma) Conducted in the Gulf of Alaska, Cruises DY2009-01 and DY2009-04. Alaska Fisheries Science Center (AFSC) Processed Report 2010-01 [R] . Guttormsen, M. A., McCarthy, A., Jones, D. 2010

机译：2009年2月至3月在Walleye pollock（Theragra Chalcogramma）的Echo Integration-Trawl调查结果在阿拉斯加湾，Cruises DY2009-01和DY2009-04进行。阿拉斯加渔业科学中心（aFsC）2010-01加工报告

Effects of Rice-related Products on the Textural Properties and Color of Fish Meat Gels Derived from Walleye Pollock (Theragra chalcagramma)

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