国立大学法人　東京海洋大学　海洋科学部　食品生産科学科

ニュース記事「Bodin TECHARATANAKRAI君の論文が学術雑誌 Fisheries Scienceに受理されました。」

Bodin TECHARATANAKRAI君の論文が学術雑誌 Fisheries Scienceに受理されました。これは、Springer社のOnline firstで既にインターネット公開されています。「Effect of organic salts on setting gels and their corresponding acids on kamaboko gels prepared from squid Todarodes pacificus mantle muscle 」というタイトルで、イカ外套筋を原料とする酢じめかまぼこのゲル形成において、クエン酸ナトリウムで擂潰し，クエン酸水溶液に浸漬した場合，強固な酢じめゲルが形成されるという論文です。

Breaking strength of organic salt-treated setting gels and their corresponding acid-induced kamaboko gels. 

Data are shown as mean ± standard deviation.  Different letters indicate significant differences (p < 0.05).  Breaking strength of gluconic acid-induced kamaboko gel is not shown because it could not be measured.  Organic salt appeared in X-axis means that organic salt was used in organic salt-treated setting gel and its corresponding acid was used in organic acid-induced kamaboko gel.

SDS-PAGE patterns of myofibrillar protein in various organic salt-treated setting gels and their corresponding acid-induced kamaboko gels. 

M stands for molecular weight marker.  R stands for raw surimi.  AS, GS, CS, and SS stand for sodium acetate, sodium gluconate, sodium citrate, and sodium succinate-treated setting gel, respectively.  AK, GK, CK, and SK stand for acetic acid, gluconic acid, citric acid, and succinic acid-induced kamaboko gel, respectively.