鮮肉性魚粉の製造法と貯蔵法

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The basic studies on the preparation and prservation of lyophilized carp myofibrils have been carried out. In the present study its practical application was conducted. At intervals of a month aliquot of the lyophilized carp surimi powder containing 5% ucrose and 0.2% polyphosphates was taken out and examined as to kamaboko-forming ability and protein properties. Immediately after freeze-drying the kamaboko-forming ability of the powder determined by jelly strength, bending test value, organoleptic gel strength, experssible water and hunter whiteness was maintained as the same high level as control. And during the subsequejt storage for 5 months at the relative humidity of 15% and temperature of 15, bending test value which was regarded as a good index of kamaboko-forming ability was maintained at high level of AA through the storage period while the others decreased progressively. In the protein propeties examined using as indexes solubility in 0.6M KCL, krlative viscosity and ATPase dactivety of 0.6M KCL extractable protein and the toal ATPase activity, except relative viscosity immedialy after freeze-dryig, there was not any significant diference in particular during the freeze-dying and subsequent storage. It was concluded that the fish meat power having kamaboko-forming ability and biological activity was produced successfully, provided that the fish meat was gound with sugar and subsequently freeze-dried completely. The kamaboko-forming ability of the powde was retained fairly well for a long period, provided that the lyophilized fish meat powde is stored at relateve humidity of below 15% and temperature below 15°C. Inert gas packing should be introduced, if the fishes have high lipid content or the lipids are susceptible to oxygen.
日本水産學會の論文

鮮肉性魚粉の製造法と貯蔵法

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