畜肉様タンパク濃縮物の冷凍貯蔵中における変化

概要

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Meat textured fish protein concentrate (MT-FPC) from Alaska pollack was rehydrated and stored at -10°C or -20°C for 20, 40, 60, 90 and 120 days. At each storage period, the MT-FPC was thawed at 5°C and the changes of the properties were measured. No changes occured in color, pH and odour: and decrease of water holding capacity during storage were observed. Ten grams of the MT-FPC was shaped into a ball and heated by micro-wave oven, after cooling the texture profiles were obtained by a texturometer. A little change of rheological properties of the MT-FPC according to the storage periods were observed; an increase of springiness, while a decrease of cohesiveness and adhesiveness. And varieties of stress-relaxation curves of the MT-FPC all were detected during frozen storage. These changes were clearer in the case of -10°C than that of -20°C. Sensory evaluation revealed that the texture of hamburger containing thus frozen-stored MT-FPC was sufficiently acceptable and comparable to that of the non-frozen MT-FPC (control). This result showed that the rehydrated and frozen MT-FPC can be used as a food material satisfactorily in spite of physical changes during frozen storage.
日本水産學會の論文