マイワシ落し身の減圧アルカリ晒しによる品質改善と食品素材化

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タイトル別名
  • Qualitative Improvement of Minced Sardine Meat by a Brief Alkaline-leaching in Vacuo.
  • マイワシ オトシミ ノ ゲンアツ アルカリ サラシ ニヨル ヒンシツ カイゼン

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Alkaline-pyrophosphate leaching under reduced pressure is a method devised for removing fat and preventing protein denaturation effectively from fatty pelagic fish (so-called red-meat fish) meat in surimi processing. In this study, an attempt was made to improve the quality of minced sardine meat by a modified vacuum-alkaline leaching. Minced sardine meat was briefly washed once with a small quantity of cold sodium bicarbonate solution containing pyrophosphate in vacuo (at about 10mmHg for 20min) to liberate an excess amount of fat, and to retain as much tasty substances as possible. The free fat and excess aqueous layer were removed by centrifugation. It was found that by this treatment, more than one third of fat in the original minced meat was removed, and that the solubility of myofibrillar protein in the minced meat and its gel-forming ability increased. The hamburger prepared from vacuum treated minced meat was somewhat sticky and elastic compared with ordinary meat hamburger (such as beef hamburger), and had a bland taste with little fishy smell.

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