New Emulsified Product from Sardine Meat Preparation with Very Low Lipid Content.

Abstract

OMURA et al. manufactured the emulsified product from sardine fillet. The consistency of their product was softer than that of commercial mayonnaise and the limit in the storage period was about 10days. To improve these imperfections, the effect of the removal of lipid from sardine meat was investigated. We produced a new emulsified product from sardine meat preparation with very low lipid content. As the soybean oil content increased, the dynamic rigidity G′ and dynamic loss G″values of the product increased. The increase in the viscoelasticity could be explained by the fact that the firmer consistency was created as the structure of emulsified product became similar to the closest packing. The viscoelasticity of our products with the soybean oil ratio of 1.64 and 2.46 to sardine meat was almost equal to and larger than that of commercial mayonnaise, respectively. Our products with the vinegar ratio of 0.14 and 0.21 to sardine meat showed higher G′ and G″values than those of commercial mayonnaise. In these products, both G′ and G″remained almost unchanged for 4weeks of cold storage. Therefore, it is considered from the consistency and stability evaluations that these products are superior as a dressing-type food to OMURA'S. In the sample with the vinegar ratio of 0.07, the G′ considerably and G″to some extent decreased during the storage. When NaCl content was high, the G′ and G″values of the sample increased but the consistency became unstable. The G′ value decreased during the storage up to 1week. As to NaCl, the product with low content (the ratio to sardine meat is 0.021) was suitable.