Abstract
Active Fish Protein Powder (AFPP) produced by spray drying has gel-forming, water holding and emulsifying properties that are useful for foodstuffs. The water holding capacity and emulsifying capacity of AFPP were influenced by pH and fish meat content. AFPP was able to hold 40 grams of water per one gram of fish meat (centri-fugal method (10, 000xg)) and to emulsify 180 ml of oil per one gram of fish meat (continuous emulsifying method). The water holding capacity was related to the kamaboko-forming property (gel strength and bending test) of AFPP. This can be a criterion for judging the quality of AFPP. A feature of AFPP is its convenience for transport and storage. AFPP maintained its capacities for 6 months at 5°C, but lost them rapidly at 30°C. The low moisture content of AFPP and the elimination of oxygen from the package prevented the deterioration of its quality during storage. In order to increase the storage ability of AFPP, it was necessary to make low moisture AFPP and to store at low temperature and under deoxygenating.
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