| 摘要 |
PURPOSE:To improve the freezing resistance of a fish meat protein and increase the elasticity of a marine fish paste product, by adding a small amount of cystine to a ground fish meat, and freezing the resultant mixture. CONSTITUTION:Cystine in an amount of 1% or less, preferably 0.01-0.2% based on a ground fish meat obtained by saltless or salt addition method is added thereto, and the resultant mixture is frozen to afford the aimed frozen ground fish meat. |
