GROUND FISH MEAT PRODUCTS STARTING WITH PROTEASE-CONTAINING FISH MEAT

摘要

It is intended to produce and provide ground fish meat products from PW ground fish meat which can be used only in restricted cases unless a protease inhibitor is added. Protease inhibitor-free ground fish meat products prepared from fish meat containing a protease having such a high activity as making it impossible to produce ground fish meat products unless a protease inhibitor is used. The starting fish meat is a fish meat on which sporozoans are parasitic and thus the protease activity in the muscles is elevated, for example, Pacific whiting and/or Merluccius gayi meat. Salt is rubbed into the starting fish meat and then the meat is denatured with a protein-denaturing agent. Then it is coagulated by heating. In a favorable case, the fish meat is extruded into a solution of a protein-denaturing agent preferably at a temperature lower than the protease activation temperature. More specifically speaking, it is extruded from a nozzle having a diameter of 1 mm or less or a thickness of 1 mm or less to thereby divide into filaments and then coagulated by heating.