マイワシから製造した高栄養魚肉食品素材のゲル形成能

概要

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A new type fish meat for food stuff, tentatively named highly nutritional fish meat (NHFM), was processed from sardines by adopting a high-speed centrifugation of ground meat suspended in a small volume of alkaline solution. The gel-forming ability of HNFM was compared with that of ordinary surimi made from the same lot. HNFM was ground with 3% NaCl and submitted to the suwari process at 30°C for 90 min, then the material was heated at 90°C for 30min. Breaking strength and breaking strain of kamaboko thus obtained were measured with a rheometer; the whiteness was evaluated with a chromatic meter.The gelling properties of kamaboko formed from HNFM were superior to those from the ordinary surimi, i.e. breaking strength of the former ranging from 800 to 1, 000g was as much as 30% greater than that of the later, breaking strain was 12-13mm, and the whiteness was as high as 20%. The gel-forming ability of HNFM tended to reduced with an increase of its lipid content.
日本水産學會の論文