凍結乾燥すり身のかまぼこ形成能に及ぼす包装の影響

概要

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Effect of various packings on the quality change of lyophilized"Surimi"was examined. Frozen cuts of"Muen-Surimi"(fish meat paste containing sugar) and"Kaen-Surimi"(fish meat paste containing salt and sugar), made from Alaska pollack, Theragra chalcogramma, were freeze-dried at a platen temperature of 60°C, ground into powder, packed in vacuum cans and 0.1 and 0.03mm thick polyethylene bags, and stored for 6 months at 20°C. At suitable intervals, aliquots of the former and the latter powders, desigrated samples A and B, respectively, were taken out and the greater parts were fabricated into kamaboko and the small amounts were extracted with 5% NaCl. With sample A, the kamaboko-fornming ability was affected only for the one packed in the 0.43mm thick polyethylene bag, which lost the ability after storage for 6 months. On the other hand, with sample B, the ability was maintained for 6 months for the one packed in a vacuum can, while those packed in poiyethyiene bags lost it after storage for 3 to 4 months. It was asumed that packing was one of the principal factors to preserve Lyophilized fish meat powder which has kamaboko-forming ability for a long period. Protein solubility of the samples decreased gradually with all packings. It appears that protein solubility could not always be put to use as an index of kamaboko-forming ability.
日本水産學會の論文