鮮肉活性魚肉粉末(AFPP)と魚肉ゾルの高粘性

概要

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The high viscosity of fish meat sol is one of the most troublesome problems in producing Active Fish Protein Powder (AFPP) by spray-dring. The high viscosity of fish meat sol makes it diffcult to use spray-drying itself and to control moisture content and particle size of AFPP. Also, it decreases the yield of AFPP. In order to define the reason of high viscosity of fish meat sol, the viscosity and water holding capacity of myofibril sol (Mf sol) prepared from Alaska pollack were investigated. The viscosity of Mf sol was measured by Ostwald viscometer. The water holding capacity (WHC) of Mf sol was obtained by centrifugal method. There was a definite relation between the viscosity and WHC of Mf sol. The viscosity of Mf sol was similar to that of actomyosin sol and was different from that of actomyosin in 0.6 M KCl solution. The viscosity and WHC of Mf sol were noticeably influenced by the changing ionic strength (I) of the medium. They showed the lowest value at I=0.1 and remarkably increased with decreasing ionic strength of the medium. The viscosity of Mf sol depended upon its concentration. The limited viscosity (limC→0ηsp/C) equalled 5 dlg-1 and the WHC value was 170g-H2O/g-solid at pH 7.0 and I=0.
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