鮮肉活性魚肉粉末(AFPP)の製造法〔噴霧乾燥法による鮮肉活性魚肉粉末(AFPP)の開発に関する研究-1-〕

概要

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In order to develop a powdered surimi that is easy to handle, transport, and preserve, Active Fish Protein Powder (AFPP) which retains the kamaboko-forming property of fresh fish meat has been studied. A low-fat fish like Alaska pollack was used in producing AFPP. Whole fresh fish were beheaded, gutted, deboned, deskined, minced, and washed several times. The fine mineed fish meat was milled in a colloid mill to make a slurry and then spray-dried. The activity of AFPP was measured against its ability to make kamaboko and the ATPase activity of myosin protein. Unlike conventional fish protein concentrate (FPC), AFPP can be turned into raw surimi by adding 4 times the weight of water, it has excellent functional properties such as forming kamaboko gel. AFPP made from Alaska pollack contains 5% of moisture, 65% of protein, 4% of fat, 24% of saccharide and 2% of ash. AFPP can be used for producing kamaboko and other food products instead of frozen surimi.
日本水産學會の論文