Quality of Kamaboko Prepared by Adding Yeast Protein to Brayed Fish Meat

摘要

To examine the aptitude of single cell proteins (SCP) for use as by-material of Kamaboko (fish paste), the author prepared the Kamaboko mixed with SCP or activated gluten (A-glu). After panel tests and estimations of physical parameters of the preparations, the following results were obtained. 1) According to the results of panel tests for "Ashi" (viscoelastical property) of the preparations, the preparation mixed with acetic acid assimilating yeast protein (SCP3) received better scores than that mixed with A-glu. On the other hand, the preparations mixed with hydrocarbon assimilating yeast proteins (SCP1 and SCP2) received lower scors. Since A-glu is used in practice, SCP3 may also become available as by-material of Kamaboko. 2) From the results of estimating physical parameters which were made along with panel tests, dissipation factors of viscoelasticity (tan δ) showed a correlation cofficient of -0.944 against panels' scores. This cofficient was far better than those between other physical parameters and panels' scores.