Abstract
A viscous fish-flesh sol, shio-surimi, prepared from frozen Alaska pollack surimi, water, sodium chloride and starch was cooked at 80°C for 30 min. The cooked product remained viscous if the starch had been pregelatinized. The most viscous type of paste with a consistency of mayonnaise or tomato ketchup was obtained from the shio-surimi containing 4.5-9% of pregelatinized tapioca starch or potato starch and 150 or 300% of water. The viscosity of the paste was increased when salad oil or butter was further added to the shio-surimi. Furthermore, a type of paste with the consistency of French dressing was obtained by grinding the resulting paste with rice vinegar and salad oil or butter. Cooked fish pastes prepared in this way may be utilized as a new form of marine food.
