冷凍すり身の製造原理に関する研究 Ｉ 無さらしすり身とさらしすり身の冷凍耐性

Abstract

The effect of washing on the refrigeration tolerance of minced meat from seven species of fish was determined by assaying the kamaboko-forming ability and protein extractability. The quality deterioration occurred at both the freezing stage and the storage period. The degree of the stability of unwashed mince during freezing did not always correspond with that of the stability during storage. In the cases of lizard fish and common mackerel mince the freezing stability was very high, but the storage tolerance was low. In case of carp the case was reverse. Horse mackerel, red branchiostegus fish and flat-nosed shark minces were very stable to both freezing and storage, while Alaska pollack mince was extraordinarily unstable to both. When minces were washed, their stability to freezing were remarkably lowered, while their storage tolerance were increased, although the extent of the increase was different with the fish species and storage period. The addition of sucrose to washed mince was very effective in increasing the freezing stability, but not so effective in enhancing the storage tolerance. From these results it became clear that “washing” in the frozen surimi making process is for improving the storage tolerance of fish meat and “sugar adding” is for recovering a loss of the freezing stability suffered during “washing”.