マイワシからの畜肉様タンパク濃縮物の製造〔新食品素材としての魚肉タンパク濃縮物の開発-3-〕

概要

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The manufacture of a meat-textured fish protein concentrate (MT-FPC), i. e., an FPC possessing the texture characteristic of livestock meat, was attempted from the sardine Sardinops melanosticta. An MT-FPC of good quality was produced by a method essentially the same as that for Alaska pollack reported previously. Minced sardine meat was washed with 0.4% NaHCO3 and adjusted to pH 7.4-7.8 with solid NaHCO3. To the mince was added solid NaCI up to 1% and the mixture was kneaded, resulting in a viscous paste. The paste was extruded through a mincer into ethanol at 25-30°C. After being stirred for 15 min, the mixture was filtered through cloth to collect the meat. The above operation was repeated once more. The meat was finally air-dried to less than 13% moisture. The MT-FPC thus prepared was light gray and granular with little fishy odor and good rehydration capacity. The chemical composition of the MT-FPC was: moisture 12.0-12.6%, crude protein 83.7-84.5%, crude fat 0.2-0.4% and crude ash 3.1-3.5%. A sensory evaluation of the hamvurg steaks containing the rehyudrated MT-FPC can replace livestock meat as much as 70% on a wet basis.
日本水産學會の論文