鮮肉活性魚肉粉末(AFPP)および原料魚肉の季節による品質変動〔噴霰乾燥法による鮮肉活性魚肉粉末(AFPP)の開発に関する研究-8-〕

概要

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When the active fish protein powder (AFPP) is produced commercially, one of the most important requirement is maintaining constant quality of AFPP throughout the year. In order to know the variation of qualities of AFPP and raw fish meat; AFPP was made to check the quality at intervals of one month.The qualities of raw fish meat and AFPP were determined by ATPase activity and kamaboko-forming properties, and the freshness of raw fish (Alaska pollack)was estimated by K-value. From the results the quality of AFPP changed seasonally, namely, AFPP made in autumn and winter had relatively higher quality than that made in spring and summer. This seasonal variation was due to the property and freshness of raw fish meat. But the method to determine exactly the variation of quality in raw fish meat not found. As a method to detemine the quality of AFPP, the bending test of kamaboko was index for seasonal variation of AFPP. On the other hand, ATPase activity of AFPP was not due to seasonal variation but the temperature of spray drying.
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