Dynamic analysis for NaCl gradient formed in the inside of salted fish meat by dehydration and its effect on the functionality
Project/Area Number |
22580227
|
Research Category |
Grant-in-Aid for Scientific Research (C)
|
Allocation Type | Single-year Grants |
Section | 一般 |
Research Field |
Fisheries chemistry
|
Research Institution | Fukui Prefectural University |
Principal Investigator |
OOIZUMI Tooru 福井県立大学, 海洋生物資源学部, 教授 (20254245)
|
Research Collaborator |
KINOSHITA Yasunori 北海道立工業技術センター
|
Project Period (FY) |
2010 – 2012
|
Project Status |
Completed (Fiscal Year 2012)
|
Budget Amount *help |
¥2,990,000 (Direct Cost: ¥2,300,000、Indirect Cost: ¥690,000)
Fiscal Year 2012: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2011: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2010: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
|
Keywords | 魚肉 / 塩漬 / 乾燥 / 食塩 / 水分 / 内部移動 / 乾燥速度 / 水分活性 / 食品 / 水産物 / 貯蔵加工 / 水産加工 |
Research Abstract |
The gradient of sodium chloride (NaCl) content descending from the surface to the inside of salted fish meats was formed throughout the dehydration at lower temperature, suggesting that the sluggish migration of NaCl in salted fish meats. Internal migration of moisture from the inside to the surface during dehydration was promoted by the permeation of NaCl into fish meats, resulting in promotion of drying process of salted meat. Rising of drying temperature enhanced internal moisture migration in unsalted meats and NaCl diffusion in salted meat. Consequently, promotive effect of salting on dehydration was declined when drying at higher temperature. Furthermore, internal migration of moisture and NaCl in fish meats during dehydration closely related to water activity in the inside of dried fish meats.
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Report
(4 results)
Research Products
(15 results)