魚油の乳化による水産ねり製品の品質向上とその利用

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  • 野田 誠司
    公益財団法人東京都農林水産振興財団東京都農林総合研究センター 食品技術センター
  • 岡﨑 惠美子
    東京海洋大学学術研究院 食品生産科学部門

書誌事項

タイトル別名
  • Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization
  • 地域食品研究のエクセレンス(第16回)魚油の乳化による水産ねり製品の品質向上とその利用
  • チイキ ショクヒン ケンキュウ ノ エクセレンス(ダイ16カイ)ギョユ ノ ニュウカ ニ ヨル スイサンネリ セイヒン ノ ヒンシツ コウジョウ ト ソノ リヨウ

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<p>Heat-induced gel was prepared from emulsified fish oil by adjusting the proportions of protein, water and oil in fish meat surimi. To investigate the effect of the dispersion of fish oil particles in surimi on the physical properties of heat-induced surimi gel, the stirring conditions for surimi and fish oil were changed. It was thus clarified that the gel-forming ability of the emulsified surimi is improved and the oxidation of the fish oil is suppressed by dispersing the oil finely and uniformly in the fish meat surimi. Improvement in gel-forming ability varied depending on the type of oil emulsified and the species of fish used for the surimi paste. Over the years, new products based on these developments have been in high demand in Tokyo. Therefore, using this technology, we developed a tofu-like surimi-based product with a texture like tofu that uses raw soybean powder and soybean oil obtained by grinding soybeans, which have been attracting attention as a health food. The resulting cured surimi, or kamaboko, was named “Tokyo-age”．</p>

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