水中ミンス工法によるイワシおよびサバからの冷凍すり身の製造とその品質

概要

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To prepare the frozen surimi from fish species containing a large part of red muscle as Pacific mackerel and sardine; dilute alkaline (NaHCO3) solution is usually used instead of water for washing of minced meat. For the purpose of further improvement of quality of frozen surimi, we have previously proposed a new procedure by introducing underwater mincing of such fish species.In order to examine the efficiency of this procedure, the fish muscle in the rigor state with low pH, was filleted and minced in a dilute NaHCO3 solution. The dehydrated minced meat was then mixed with sugar and polyphosphate, and stored at -30°C. During the above treatment, pH of the minced meat was adjusted to around 7.0 and temperature below 10°C.The improved method could increase Ca-ATPase activity of the frozen surimi by 20% on average and jelly strength of kamaboko prepared from the same surimi by 64% on average, as compared with those obtained by the ordinary method. The jelly strength of kamaboko went up to 610-910g for Pacific mackerel surimi and to 800-1, 260g for sardine surimi.