Conditions for Processing of Meaty Textured Fish Protein Concentration from Filefish and Sardine

축육(畜肉) 조직(組織)과 유사(類似)한 말쥐치 및 정어리의 조직(組織) 단백질(蛋白質) 농축물(濃縮物)의 가공(加工) 조건(條件)에 관한 연구(硏究)

  • Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Busan) ;
  • Sudibjono, Sudibjono (Department of Fisheries, University of Diponegoro) ;
  • Kim, Se-Kwon (Department of Food Science and Technology, National Fisheries University of Busan)
  • Published : 1979.12.15


For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.