凍結貯蔵マイワシを原料とした高栄養魚肉食品素材の製造

概要

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Live sardines were chilled in ice-water for 1h or 8h, and frozen with liquid N2 (S1(L), S8(L)), followed by storing at -80°C or -20°C for 30 days. A new foodstuff known as highly nutritional fish meat (HNFM) was prepared from the frozen sardines. In this study, changes of gel-forming ability and myofibrillar Ca-ATPase activity of HNFM were investigated with respect to the frozen storage condition of the material. The gel-forming ability and Ca-ATPase activity of HNFM prepared from S1(L) were slightly changed during -80°C storage. During -20°C storage, they kept to be fairly. On the other hand, those of HNFM prepared from S8(L) decreased during the frozen storage. A particulary marked decrease in the values of two parameters was observed in HNFM from S8(L)stored at -20°C. These results suggest that, to manufacture HNFM possessing excellent gel-forming ability from frozen sardines, it is important to freeze extremely flesh fish rapidly and to store at lower temperature.
日本水産學會の論文