Studies on thermal gelation of minced whale meat in addition of various food proteins
Project/Area Number |
20700590
|
Research Category |
Grant-in-Aid for Young Scientists (B)
|
Allocation Type | Single-year Grants |
Research Field |
Eating habits, studies on eating habits
|
Research Institution | National Fisheries University |
Principal Investigator |
WADA Ritsuko National Fisheries University, 食品科学科, 講師 (30351935)
|
Project Period (FY) |
2008 – 2010
|
Project Status |
Completed (Fiscal Year 2010)
|
Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2010: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2009: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2008: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
|
Keywords | 鯨ミンチ肉 / 加熱ゲル / ゲル物性 / 離水率 / タンパク質 / TGase / 乳清タンパク質 / 卵白タンパク質 / 大豆タンパク質 / ゲル |
Research Abstract |
Minced whale meat was heated with various food protein and investigated its physical properties. Water-holding capacity of the gel was increased with the increasing concentration of food protein. The strength and elasticity of the gel was improved by addition of transglutaminase with food protein.
|
Report
(4 results)
Research Products
(6 results)