南極オキアミからカニ肉様繊維の製造法とその物性

概要

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Attempts were made to process the Antarctic krill Euphausia superba meat into crab meat-textured protein fibers. To frozen krill surimi or tail meat were added 4% NaCl and 1% NaHCO3, and the mixture was homogenized in a vacuum food cutter to afford a viscous paste. The paste obtained was extruded from nozzles (1-2mm diameter) into ethanol at 15°C, and the fibers formed were kept immersed For 15 min. After washing with water, the fibers were steamed at 85°C for 30 min. The fibers thus obtained were examined for some physical properties by a rheometer. The fibers prepared from krill surimi or fresh tail meat showed physical parameters similar to kamaboko, whereas the fibers from deep-frozen krill tail meat showed those resembling boiled crab meat. The physical properties of the fibers differed among the krill materials used, and also upon the conditions of the ethanol treatment: e. g., the lower the temperature and the higher the ethanol concentration, the higher the elongation ratio. A possibility was indicated from these results that crab meat-textured protein fibers are processed from different krill materials by arranging the processing conditions.
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