| Project/Area Number |
24580300
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Fisheries chemistry
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
OKAZAKI Emiko 東京海洋大学, 海洋科学技術研究科, 教授 (40371851)
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| Co-Investigator(Kenkyū-buntansha) |
OSAKO Kazufumi 東京海洋大学, 大学院海洋科学技術研究科, 准教授 (00452045)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,330,000 (Direct Cost: ¥4,100,000、Indirect Cost: ¥1,230,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2012: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | 魚肉すり身 / 魚油 / 微粒化 / 加熱ゲル形成能 / 凍結解凍 / 乳化安定性 / 酸化安定性 / 魚肉ソーセージ / すり身 / 乳化 / 融点 |
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| Outline of Final Research Achievements |
In this study, fish oil stability in emulsified surimi was assessed by quantitative indices to get the basic information for the application to industry, and the following results were obtained.
i) The preventive effect of sorbitol on the oil separation from frozen/thawed emulsified surimi was shown by the evaluation of oil distribution as an indicator of emulsifying stability. ⅱ) It was clarified that the melting point of lipids emulsified in surimi influenced on the distribution of oil particle in surimi and its heat-induced gel-forming ability. ⅲ) Although the oxidation was promoted especially in the case of vigorous mixing under air, the oil mixed with air after emulsifying with surimi under vacuum was rather stable as same as the emulsified oil under vacuum. These results suggested that the levels of emulsification affect the level of oxidation of oil in surimi gel, and that the complete emulsification protects fish oil from oxidation.
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