鮮肉活性魚肉粉末(AFPP)と魚肉ゾルの低粘度化

概要

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The high viscosity of fish meat sol is noe of the serious problems in producing active fish protein powder (AFPP) by spray drying. In order to find a method which reduces the high viscosity of fish meat sol, the effects of various additives to the viscosity of fish meat sol were studied. The myofibril sol prepared from Alaska pollack was used for the experimental model of fish meat sol. Various additives such as K+, Ca2+, Mg2+, ATP, Na4P2O7 and serum albumin were added to myofibril sol. The viscosity (ηSP/C) and water holding capacity (WHC) of myofibril sol were measured. From the results of these measurements, the following methods were suggested to prepare the fish meat sol, reduced the viscosity in producing AFPP. They are the method of adding calcium ions to fish meat sol, the method of adding water soluble proteins to fish meat sol and the method of lowering pH in fish meat sol.
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