METHOD FOR PRODUCING FROZEN MINCED FISH MEAT EXCELLENT IN FROZEN-STATE STORAGE STABILITY

摘要

The invention provides a method that enables stable production of frozen minced fish meat that is excellent in frozen-state storage stability and is less likely to suffer from decreased gel-forming ability during frozen storage in a practical and productive manner, even when a fish meat raw material contaminated by visceral organs is used. Such method can be applied to the industrial production of minced fish meat. The invention also provides frozen minced fish meat produced by such method. Production of minced fish meat using a fish meat raw material contaminated by visceral organs, and, in particular, the kidneys, which are difficult to remove in the process of production, comprises adding sugar and sugar alcohol, a polymer phosphate, and a non-chelating basic additive other than a polymer phosphate and adjusting the pH level of the minced fish meat to 7.5 or higher using the polymer phosphate and the non-chelating basic additive other than a polymer phosphate.

主权项

1. A method for producing frozen minced fish meat that is excellent in frozen-state storage stability comprising adding (i) a sugar and/or a sugar alcohol, (ii) a polymer phosphate, and (iii) a non-chelating basic additive other than a polymer phosphate to minced fish meat and adjusting the pH level of the minced fish meat to 7.5 or higher with the polymer phosphate and the non-chelating basic additive other than a polymer phosphate.