鮮肉活性魚肉粉末(AFPP)原料としてのペル-・ヘイク魚肉の適性-カマボコ形成能欠如の原因〔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-9-〕

概要

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The examination to check the suitability of Peruvian hake meat as raw meterial to make the active fish protein powder(AFPP)was done. And it was found that Peruvian hake meat is lacking in kamaboko-forming ability which is an essential condition for raw material of AFPP. Many Myxosporidian parasites were observed in the muscle of Peruvian hake and a protease activity was found in the homogenized muscle. The maximum activity of the protease was at 50-60°C and Peruvian hake meat changed for mushy texture by cooking through this range of temperature. The protease activity was found in the water soluble fraction of Peruvian hake muscle. When the water soluble fraction was added, the normal Alaska pollack meat decreased extremely in its kamaboko-forming ability. The protease fraction isolated from the water soluble fraction digested the actomyosin of peruvian hake. From these results, it was suggested that a lack of kamaboko-forming property of Peruvian hake meat is caused by the protease in its water soluble fraction. The protease was not denatured by spray drying in producing AFPP. It was judged that Peruvian hake meat is not suitable as raw material of AFPP.
日本水産學會の論文