淡水産魚肉すり身の凍結貯蔵中におけるかまぼこ原料適性

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  • Changes of Gel-forming Ability of Surimi from Freshwater fish during Frozen Storage
  • タンスイサン ギョニク スリミ ノ トウケツ チョゾウチュウ ニ オケル カマ

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With the view of utilizing a freshwater fish, carp, rainbow trout and silver crucian carp, especially, for fish-paste products, the changes of gel-forming ability of the surimi from these fishes during frozen storage were examined.<br> The gel-forming ability of the surimi with the general cryoprotective additives decreased gradually during frozen storage, but the gel-forming abiIity of surimi with additives in six months after frozen storage was higher than that of additives-free surimi. Each surimi from the three fish species showed resistance to freezing in the order of carp>rainbow trout>silver crucian carp. The gel-forming ability of the surimi from these fishes is low, but the present freshwater fish surimi have the permissible abiIity used for the practical kamaboko making like sardine surimi. On the other hand, a high correlation between gel-forming ability of surimi and total myofibrilIar Ca-ATPase activity, solubiIity and amount of unfrozen water was found.

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