水晒した微細化肉を用いた再構成マイワシ肉の製造

概要

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Restructed sardine meat was produced from the mixture of thoroughly washed pulverized meat (WPM) and sardine oil, by adding sodium alginate (2%) and dialysing against CaCl2 solution. WPM was prepared from minced sardine meat by washing with water and straining through a decanter in order to remove oil and water-soluble protein. In both raw and cooked products, jelly strength was decreased by the increase of added sardine oil. The value of jelly strength of the cooked product was larger than 1kg, up to the point of 20% addition of sardine oil, when the concentration of CaCl2 solution for dialysis was equal to or higher than 0.2%. The breaking deformation was decreased by heating, and was not affected by the increase of added sardine oil. Any textural improvement in the product from the mixture of WPM and sardine oil was not observed by the addition of 0.15% Na4P2O7•10H2O, while its effect was obviously observed in the jelly strength of the product from whole fish body of sardine. By a sensory evaluation, the product from the mixture of WPM and sardine oil was similar to kamaboko in the sense as felt when apiece of the sample was bitten off, and it was similar to sausage in the sense as felt when the teeth were just penetrating into a piece of the sample. This texture was favoured by the panelists.
日本水産學會の論文