| 摘要 |
PURPOSE: To provide a minced fish product which is protected at a low temperature, maintains the reactivity of protein in the minced fish, has resistance to Maillard browning and is palatable even after storing in a long period at a freezing temperature. CONSTITUTION: The minced fish product protected at a low temperature is prepared by mixing hydroxypropyl starch hydrolyzate, a spherical dextrose product or the mixture of them in a quantity which is enough for protecting the minced fish and maintaining the reactivity of protein in the minced fish with the minced fish and then freezing. |
