真空凍結乾燥した無塩すり身のかまぼこ形成能に及ぼす乾燥板温度の影響

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It was considered that fish meat powder having kamaboko-forming ability could be obtained from frozen “Surimi” (fish meat paste with additives) by the application of lyophilization for the purpose of dehydration. In this study it was examined as to how the platen temperature of freeze-drying affects the quality of the lyophilized “Muen-Surimi” (made from Alaska pollack) one of the two types of frozen “Surimi”, where 0.2%% polyphosphates, 4% sugar and 4% sorbitol are added. The frozen cut sample was freeze-dried at various platen temperatures of 55°, 35° and 15°C, and then ground into powder. After storing for a definite period at room temperature, the quality of the dried powder was estimated. During storage of 3 months, there was no significant differences in the quality of the powder for the three platen temperatures. During storage of 3 months, the protein solubility of the dried powder as well as the values of the jelly strength and the Hunter whiteness of kamaboko prepared from the lyophilized powder were somewhat decreased. Although such quality degradations were observed, kamaboko-forming ability of the powder was not greatly affected during the 3 months. Based on this investigation it is concluded that fish meat powder having kamaboko-forming ability could be produced by freeze-drying of frozen Alaska pollack “Muen-Surimi” and could be stored for 3 months at room temperature. Freeze-drying at a high platen temperature of 55°C can be used.
公益社団法人日本水産学会の論文

真空凍結乾燥した無塩すり身のかまぼこ形成能に及ぼす乾燥板温度の影響

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