種々の魚種からの畜肉様タンパク濃縮物の製造

概要

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The manufacture of the meat-textured fish protein concentrate (MT-FPC), i.e., the FPC possessing the texture characteristic of livestock meat, was attempted from the following fishes: lizard fish Saurida undosquamis, croaker Micropogon undulatus, blue withing Gadus micromesistius poutasso, pampanito Stromateus brasiliensis, sardine Sardinops melanosticta, and mackerel Scomber japonicus. Essentially the same method as reported previously for Alaska pollack was applied. The muscle proteins of the lizard fish and blue whiting were found to be extremely denatured by solubility and ultracentrifugal examinations. MT-FPC products of good rehydration capacity were obtained from the lizard fish, croaker, and blue whiting, that from blue whiting being the best. The MT-FPC products from the other three fishes still contained 14-21% lipid. The pampanito product was judged unsuitable for human food, because its lipid is for the most part composed of toxic glyceryl ethers. Sensory evaluation revealed that blue whiting MT-FPC can replace, livestock meat as much as 70% on a wet basis: the hamburg steak thus prepared was much more palatable than the one containing 70% soy bean protein.
公益社団法人日本水産学会の論文