鮮肉活性魚肉粉末(AFPP)の鮮肉性におよぼす製造上の諸因子〔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-2-〕

概要

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Active Fish Protein Powder (AFPP) is the spray-dried fish meat powder that retains the functionality of fresh fish meat. In order to research the various factors that affect the activity of AFPP, the effects of additives, pH, ionic strength, the duration of washing of the raw fish meat, and the temperature of spray-dring were studied. A fresh fish meat of Alaska pollack was washed several times, milled with saccharide and other additives, and spray-dried. The activity of AFPP was measured by ATPase-activity and its Kamaboko-forming ability. Saccharide prevented the denaturation of fish meat protein durin gspray-drying. In order to produce the highly active AFPP, about 25% of saccharide must be added to fish meat, calculated by dry weight. The pH of fish meat was one of the most important factors in the producing of AFPP. The highly active AFPP was made from the fish meat of neutral pH and the less active AFPP was made from the fish meat of acidic and alkaline pH. The high ionic strength of fish meat decreased the activity of AFPP. The washing time of raw fish meat affected the quality of AFPP. The well-washed meat increased the activity and whiteness of AFPP. The inlet and outlet air temperature of spray-drying affected the activity of AFPP very much.
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