密度差浮遊分離法による血合肉と普通肉の分離

概要

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For promoting the utillization of the dark muscle rich fish, separation of the dark muscle from the normal(white) muscle has been undertaken by use of differential flotation. This technique is based on the difference in the lipid content and, thus, in the density between the dark muscle and the normal muscle. On a small scale tests with a series of flotation medium, e. g. sucrose solution, of various concentrations; densities of the dark and normal muscles have been determined piece by piece according to the threshold medium density above which the muscle piece turns from singking to floating. The data covering various positions of the body and a large number of fish illustrated that the frequency-density histogram of the dark muscle locates in a lower density range than that of the normal muscle with respect to a definite sample group of each species such as, sardine, mackerel and horse mackerel. There were non or little overlapping between the dark and normal muscles. By flotation at an intermediary density the minced fish meat was fractionated successfully into a dark muscle rich portion(top layer) and a normal muscle rich portion(bottom). Application of the technique to a large scale production has been proposed.
日本水産學會の論文