IMPROVING AGENT FOR FROZEN STORED MINCED FILLET AND FISHERIES PASTE PRODUCT

摘要

PROBLEM TO BE SOLVED: To obtain an improving agent for frozen stored minced fillet and fisheries paste product affording excellent elasticity and whiteness, inhibiting freeze alteration of protein by utilizing a hydrophilic fatty acid ester of polyglycerin having predetermined particle size and HLB as the effective component. SOLUTION: This improving agent uses the powdery hydrophilic fatty acid ester of polyglycerin (preferred average degree of polymerization is 4 to 10) having particle size of less than 500 μm and HLB of >=10, as the effective component. The preferable adding amount of the improving agent to frozen stored minced fillet is 0.02 to 0.3% as the fatty acid ester of polyglycerin.