JPS6143985B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fish surimi, which is a raw material for fish paste products, and aims to improve the quality of frozen fish surimi by adding cystine to it during production. Frozen surimi made from raw fish that has lost its freshness or red-fleshed fish that is highly harvested has poor freezing resistance, and when refrigerated for a long period of time, its strength decreases significantly. Similar drawbacks can also be seen in small walleye cod and in cases where the meat yield is increased from the perspective of resource conservation. As a result of various studies to improve these shortcomings, we found that adding cystine during the production of fish surimi improves the freezing resistance of fish protein. This was determined from the data on its properties and its flow birefringence. Furthermore, this improving effect of cystine is supported by the fact that the feet of fish paste products produced from frozen surimi added with cystine are significantly greater than those without additives. Conventionally, there are two commonly used methods for producing frozen fish surimi: the unsalted method and the salted method. In other words, after removing unnecessary parts such as the head, bones, internal organs, and skin of raw fish, the obtained fish meat is soaked in cold water several times, and then, in the salt-free method, 0.2 to 0.4% of phosphates and 4 to 7% of sugars are added. and mix, and the salting method is 1 to 5 ounces of salt.
%, add 5 to 15% of sugars and mix, place the mixture in a container and quickly freeze at -25°C to -35°C. The quality-improving effect of cystine is exhibited in exactly the same way for surimi produced by both the salt-free method and the salt-added method. The amount of cystine added has a quality improvement effect of approximately 1
%, the upper limit is 1%, and the optimum addition amount is 0.01% to 0.2%. Examples of the present invention will be described below. Example Fresh walleye cod was harvested, the meat was harvested, the meat was cut into pieces, and the fish was exposed to water and dehydrated in a conventional manner to obtain raw fish meat. 0.2 parts of polyphosphate, 4 parts of sugar, and a predetermined amount of cystine were mixed in advance with 100 parts of raw fish to prepare the cystine part according to the method of the present invention. In addition, in the control group using the conventional method, cystine was not added. This mixture was quickly frozen and stored at -30°C. Thereafter, the quality of the frozen surimi was investigated over time, and the results are shown in Table 1. Salt-soluble protein was evaluated by the ratio of the amount of 0.6MKCl soluble protein to the total protein amount. Flow birefringence was determined by the method of Okada et al. (Fish paste product P61, Seiseisha Kosei-kaku, 1972).

[Table] Furthermore, the Okada type jelly strength measurement of the prototype kamaboko prepared by boiling it in a hot water bath at 90°C after salting in the usual manner was conducted to evaluate the quality of the legs. The results are shown in Table 2.

[Table] From Table 1, it is clearly seen that the addition of cystine increases the amount of salt-soluble protein compared to the control. Therefore, it is recognized that cystine has the effect of improving the freezing resistance of fish meat protein. This improving effect of cystine is also strongly supported by the results shown in Table 2, which evaluated the quality of prototype kamaboko.

Claims (1)

[Claims] 1. A method for producing frozen fish surimi, which comprises adding 1% or less cystine to the fish surimi and then freezing it.