スケトウダラから魚肉タンパク濃縮物の製造

概要

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A processing method of the fish protein concentrate (FPC) possessing the texture characteristic of livestock meat was developed both on the laboratory and the pilot plant scale. The fresh flesh of the Alaska pollack Theragra chalcogramma was minced, washed lightly with water, and adjusted to pH 7.4-7.8 with solid NaHCO3. To the mince was added solid NaCI to a final concentration of 1-2%, and the mixture was well kneaded, resulting in a viscous paste. The paste was extruded from small holes into ethanol at 5-10°C. After being stirred for 15 min, the suspension was centrifuged and the sediment obtained was air-dried. The meat-textured (MT)-FPC thus produced was pale brownish granules with little fishy odor. The yield of MT -FPC (moisture, 8%) was about 14%, in a pilot plant processing automatically 100 kg fillet/h. The general composition of MT -FPC was: moisture, 6.3-11.6%; crude protein, 86.1-91.8%; crude fat, less than 0.3%; ash, 1.9-4.4%. Its amino acid composition was comparable to that of the original fish flesh. The texture profile of rehydrated MT -FPC was almost the same as that of ground beef. The microscopic observation showed that muscle fibers in MT-FPC adhered together irregularly, forming an aggregate. The results of sensory evaluations revealed that MT-FPC can be used as a new food material, e.g. as a partial substitute of livestock meat, as much as 70% on a wet basis.
公益社団法人日本水産学会の論文