| 摘要 |
PURPOSE:To make it possible to produce a kneaded product of fish meat having good elasticity by treating and processing the fish meat using a sarcoplasm protein fraction extracted from discharge liquid of treated fish meat together with a calcium salt as gel formation promoter. CONSTITUTION:An aqueous solution containing 0.1-0.3M NaCl or KCI and having low salt concentration is added to a fish meat of walleye pollack, hoki, etc., or treated discharge liquid thereof and the mixture is homogenized and centrifuged to give a sarcoplasm protein fraction as supernatant thereof. The resultant protein fraction is concentrated to 10-50 times, preferably 20-40 times to afford a gel formation promoter. The gel formation promoter and calcium salt are added to ground fish meat or kneaded product. The amount of water soluble protein fraction concentrate and calcium salt added are each 0.01-30%, preferably 0.01-5% and 0.1-10mM (as calcium ion), preferably 0.3-5mM based on the ground fish meat. |
