METHOD OF 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 a fish paste product having a preferable firmness and elasticity can be obtained even in the case of reducing the amount of material surimi.