PRODUCTION OF GROUND FISH MEAT

摘要

PURPOSE:To obtain ground fish meat without adding a phosphate and impairing quality by adding a specific amount of a transglutaminase derived from a microorganism to fish meat. CONSTITUTION:A transglutaminase derived from a microorganism (preferably produced by a bacterium of the genus Streptoverticillium) in an amount of 0.1-700u/g protein preferably 1-140u/g protein is added to fish meat preferably after a leaching step to afford the objective ground meat.