2010 Fiscal Year Final Research Report
Studies on thermal gelation of minced whale meat in addition of various food proteins
| Project/Area Number |
20700590
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Fisheries University |
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Principal Investigator |
WADA Ritsuko National Fisheries University, 食品科学科, 講師 (30351935)
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| Project Period (FY) |
2008 – 2010
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| Keywords | 鯨ミンチ肉 / 加熱ゲル / ゲル物性 / 離水率 / タンパク質 |
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| 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.
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