再構成マイワシ肉の製造における透析工程の短縮〔英文〕

概要

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Restructured sardine meat was prepared from a mixture of washed pulverized sardine meat and sardine oil by adding NaAlg and dialysing against CaCl2 Solution. We tried to shorten the time of dialysis and to prevent quality deterioration in this process. The dynamic rigidity G' and dynamic loss G″ were measured to examine the theological state of the mixture before dialysis. Jelly strength and breaking deformation of the products were measured to observe the progress of the alginate-calcium reaction during the dialysis process. The G' and G″ of the mixture with both sardine oil and water were much smaller than those of the mixture using sardine oil only. The jelly strength and breaking deformation of the products with both sardine oil and water were much larger than those of the products with sardine oil only. It was concluded from the above findings that the smaller the G' and G″ were, the faster the alginate-calcium reaction proceeded. In the sensory evaluation, raw and cooked products with 0.8% NaAlg, sardine oil and water were better than those with 2% NaAlg, sardine oil and water about their texture. The large breaking deformation of both raw and cooked products with 0.8% NaAlg may be related to the good scores.