高栄養魚肉食品素材の開発に関する研究 ＶＩ 水中ミンス工法の採用による高栄養魚肉食品素材の品質の改良

Abstract

By introducing underwater mincing of fresh raw material, the quality of the food stuff tentatively named highly nutritional fish meat for food stuff (HNFM) was appreciably improved. The quality of HNFM thus obtained was examined by total activity of myofibrillar Ca-ATPase and gel forming ability of it. The quality of HNFM prepared from the minced meat in suspension (pH 7.0) as the intermediate raw material hardly changed, while such raw material was stored 2°C for 28h. However, that of HNFM prepared directly from the meat of sardine lowered rapidly during the sardine as the raw material stored at the same condition. The first order rate constant of denaturation rate of myofibrillar Ca-ATPase indicated that myofibrillar protein in the minced meat in suspension was 10 times more stable than that in the muscle tissue of round fish. Deteriorations of gel forming ability of both HNFM from the minced meat in suspension and round fish muscle were paralleled with the denaturation of myofibrillar Ca-ATPase activity of them.