METHOD FOR PRODUCTION OF GROUND FISH MEAT PRODUCT AND AGENT FOR IMPROVING GROUND FISH MEAT PRODUCT

摘要

[PROBLEMS] To provide: a method for production of a ground fish meat product (e.g., a fish ball) having a texture improved in such a manner that both hardness and flexibility can be provided; and an agent for improving a ground fish meat product. [MEANS FOR SOLVING PROBLEMS] A transglutaminase, an alkaline salt (e.g., trisodium phosphate) and sodium caseinaet and/or potassium caseinate are added to a ground fish meat.