METHOD FOR PRODUCING FISH PASTE PRODUCT, AND ENZYME PREPARATION FOR FISH PASTE PRODUCTS

摘要

IN THE PROCESS OF PRODUCING A FISH PASTE PRODUCT, A DIFINITE AMOUNT OF A TRANSGLUTAMINASE AND ASCORBIC ACID OR A RELATED COMPOUND THEREOF ARE ADDED TO MATERIAL SURIMI. THUS, CHANGES IN THE PHYSICAL PROPERTIES OF KNEADED FISH PASTE WITH OTHER INGRIDIENTS NERIMI CAN BE SUPPRESSED DURING THE PROCESS OF PRODUCING A FISH PASTE PRODUCT AND FISH PASTE PRODUCT HAVING A PREFERABLE FIRMNESS AND ELASTICITY CAN BE OBTAINED EVEN IN THE CASE OF REDUCING THE AMOUNT OF MATERIAL SURIMI.