| 摘要 |
PURPOSE:To obtain frozen ground fish meat paste excellent in stickiness-forming ability and having good elasticity and keeping quality by adding a glycerin citric acid fatty acid ester to ground fish meat paste. CONSTITUTION:About 0.01-1wt.%, preferably about 0.02-0.3wt.% of glycerin citric acid fatty acid ester is added to ground fish meat paste. A fatty acid constituting the glycerin citric acid fatty acid ester is 8-22C, preferably 16-18C fatty acid. The fatty acid is capable of making ice crystals of the frozen ground fish meat paste fine and preventing trouble in freezing or denaturation of protein in frozen storage. Thereby, texture, appearance and gloss of the resultant product as well as whiteness thereof are improved and browning, etc., can be prevented. |
