PREVENTION OF DENATURATION OF FROZEN MINCED FISH MEAT AND IMPROVEMENT OF QUALITY THEREOF

摘要

PURPOSE:To prevent a minced fish meat from freeze denaturation and improve the qualities of the minced fish meat, by adding a starch hydrolyzate comprising mainly a branched dextrin to the minced fish meat and the freezing the mixture. CONSTITUTION:A starch hydrolyzate comprising mainly a branched dextrin produced by treating starch with alpha-amylase is added to and mixed with a minced fish meat preferably in the presence of sucrose, sorbitol, a phosphate salt and a surfactant, followed by freezing the mixture.