@article{oai:ir.kagoshima-u.ac.jp:00004763,
 author = {西元, 諄一 and 御木, 英昌},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {This study was conducted with a view to obtain information on the possible utilization of
the trash fish such as small elasmobranches (shark) from Amami Ohshima fishing ground.
The results are summarized as follows:
1. The texture of the heated gel of comminuted elasmobranch muscles (trash fish) was shown
to have low value. The muscles were not found to be good materials for Kamaboko of
high quality.
2. In all the species tested, the total amount of urea was 1500 to 2000 mg per 100 g muscle
while the percentage of urea removed from the muscle by water rinsing was about 95%
in minced muscle and about 75% in sliced muscle.
3. It was found out that the actomyosin-ATPase activity increased when the urea content
of ground muscle was adjusted to 200 to 300 mM (physiological urea concentration in
elasmobranches) but no parallel relationship could be obtained between the jelly strength
of heated-induced gel and total actomyosin-ATPase activity.
4. Sensory evaluation revealed that frozen elasmobranch muscle could be used as material
for fried foods such as Satsuma-age and fish stick., 漁獲物中 trash fish とされている薩南海域のサメ類筋肉について,食品素材としての利用の可能性を調べた。すなわち,サメ肉を原料とするねり製品のゲル強度に対する尿素の影響を調べ,さらにこれを素材として,さつま揚げおよびスチックを試作し,製品について官能検査した。
1. trash fish としての小型サメ類筋肉からのねり製品は, texture が良好とはいえなかった。
2. サメ肉中の尿素量は 1500~2000mg/100g 肉で,晒処理により,細砕肉の場合約 95%, チップ肉で約 75% 除去された。
3. 尿素濃度が生理的濃度付近 (250~300mM) の場合, AM-ATPase 活性のピークがあったが, texture 改善とは平行的でなかった。
4. 凍結サメ肉は,フライ用中間素材 (さつま揚げ,フィッシュスチック) として単独ないしは他魚種肉の混合で利用できるものと判断された。},
 pages = {1--9},
 title = {薩南海域産未利用サメ類筋肉の利用に関する研究 I : サメ筋肉のゲル形成について},
 volume = {29},
 year = {}
}