イワシの鶏卵乳化処理

概要

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Emulsified product with high emulsion activity and stability was manufactured by mixing of frozen sardine fillet with chicken egg and soybean oil in a powerful mixer. The properties of the product differed depending on the ratio of the components and were improved by increasing or decreasing the ratio of egg or oil to the fillet, respectively. The satisfactory standard ratio of the fillet: egg: oil was found to be 2:1:2, and about 50% of the raw sardine fillet was recovered. The product kept the emulsion properties for at least 2 weeks in cold and more longer in frozen state. The general composition of the product emulsified in the standard ratio was approximately 40% moisture, 45% lipid and 10% protein. Amino acid composition satisfied the FAO/WHO requirement, especially with lysine content of twice higher, although sulfur-containing amino adids were somewhat insufficient. In addition, protein efficiency and digestibility were observed to be satisfactory. Fishy odor was depressed and was almost scentless in the fresh product but was developed when the product was kept at room temperature. However, during cold and frozen storages, the repression of the odor was proved to be for one week and much longer. Anti-oxidation of lipid in the product was also observed, similar to that in which some anti-oxidants had been added.
社団法人日本食品科学工学会の論文