Abstract
Fishes are frozen usually in such forms as “round” and “Otoshimi” and “fillet” We tried to freeze fishes in a new form, “Otoshimi” (crushed fish meat), whiche is suitable for the transportation and the raw material of foods. This crushed meat was prepared as follows. Fish fillet was sashed with water and minced by chopper, After freezing and glazing, this fish meat cake was wrapped with perchment paper and stored at low temperature.
Comparing with fish fillet, the denaturation of proteins in the frozen crushed meat was stuied, which was stored at 14° F. The results obtained may be summarized as follows.
1) The jelly strength of “Kamaboko” (a sort of boiled fishpaste) made from the frozen “Otoshimi” decreased according to the storage period and the decreasing ratio was larger in “Otoshimi” than in fish fillet. The remarkable decrease of the jelly strength was observed during the first 20 days.
2) During the cold storage, moesture and protein decreased and free ammonia increased. These changes were more remarkable in “Otoshimi” than in fish fillet.
3) Myosin, myogen and myotelin decreased and the decrease of myosin was also remarkable in “Otoshimi” during the first 20 days.
4) The isoelectric points of myosin, myogen and myotelin moved to the acid side. Among the aminoacids contained in the proteins above mentioned, diamino acids decreased and monoaminoacids increased.
5) In the first 10 days, the decrease of diamino acids in myosin and the increase of monoaminoacids in myogen were remarkable both in “Otoshimi” and fish fillet.
