鮮肉活性魚肉粉末(AFPP)の製造における魚肉ゾルの粘度低下方法と鮮肉活性

概要

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The high viscosity of fish meat sol is one of the most difficult barriers on the development of the active fish protein powder (AFPP). The method which reduce the viscosity of fish meat sol and retain the kamaboko-forming property of fish meat should be developed. The effects of adding Ca2+, Ca2+ and poly anion, water soluble protein and carbonic acid to fish meat sol were examined. These four methods reduced the viscosity of fish meat sol sufficiently. But only the fourth method which added carbonic acid to fish meat sol, lowered the pH of sol and reduced the viscosity of sol could make the AFPP that has the highest kamaboko-forming property. It is the feature of this method that carbonic acid added to fish meat sol was removed from fish meat quickly through spray-dring and was not retained in the AFPP. Therefore, pH of the AFPP became neutral and the denaturation of fish meat protein (actomyosin) was little.
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