Influence of leaching process on the properties of lizardfish surimi

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  • 水晒しがエソ肉冷凍すり身の品質に及ぼす影響について
  • ミズサラシ　ガ　エソニク　レイトウスリミ　ノ　ヒンシツ　ニ　オヨボス　エイキョウ　ニツイテ

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Abstract

Lizardfish meat is popular as the material of surimi based products, due to its high gel forming ability, white color, and good flavor. However, lizardfish meat yields formaldehyde (FA), which strongly attaches and denatures the surimi protein, even in the frozen temperature at -20℃. Thus, it is difficult to store the lizardfish surimi for a long time. Trimethylamine oxide (TMAO) is the precursor substance of FA, and soluble in water. If TMAO was removed by washing before change to FA, the surimi probably can be kept for a long time. In this study, the effect of leaching on the quality of lizardfish surimi was investigated. In the case of the fresh meat whose K value was 14 %, almost all TMAO was removed by twice leaching and its gel strength kept high for 40 days. On the other hand, the slightly low fresh meat whose K value was 29 %, remained FA after twice leaching and its gel strength decreased during frozen storage. These results suggested that the lizardfish frozen surimi having high gel forming ability would be prepared from fresh lizardfish meat by processing of fully leaching.

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