加熱歩留まり

テクスチャー

swordfish

cooking yield

texture

[SUMMARY] The effects of heating temperature and salting operation on the yield and texture characteristics of cooked fish meat were investigated using swordfish meat. Raw swordfish meat was sprinkled with 2% salt（ sodium chloride）, left for 30 minutes, and then heated at 65℃ and 85℃ for up to 60 minutes. The weight change rate, moisture content, water holding capacity （outflow due to centrifugation, outflow due to pressing）, and texture characteristics of the cooked meat were measured. There was a significant difference in the rate of weight change depending on sprinkled salt and the heating temperature; the higher the heating temperature, the more the weight was retained, and the presence of salt meant that the weight was retained. When heated to 85℃, the surface hardness of the sample with sprinkled salt was weaker, and the presence or absence of salt had a large effect on the texture. Although the weight of the sample heated to 65℃ was maintained due to the presence of salt, salt had no effect on the overall hardness or water retention of the meat.