抄録
Restructured sardine meat was produced from the mixture of sardine mince and sodiumalginate by the aid of dialysis against CaCl2 solution. In comparison of raw and cooked products From May-sardine-round (lipid 9.8%), the jelly strength did not increase and the breaking de-formation was slightly decreased by the cooking process. These results would be due to theprotein denaturation induced during the frozen-storage of sardine at -20°C for 2 months. In comparison of raw and cooked products from November-sardine-dress (lipid 16.6%), the jelly strength did not increase and the breaking deformation was slightly decreased by the cooking process. These results would be due to high lipid content in November-sardine-dress. In com-parison of raw and cooked products from December-sardine-round (lipid 11.6%) and December-sazdine-dress (lipid 10.4%), the jelly strength increased twice or more by the cooking process. However, upon cooking, the breaking deformation clearly increased in the case of round-product, but it remained unchanged in the case of dress-product. These results suggest that the proteins were kept in native state when sardine was frozen-stored at -40°C within 1 month. The cooked product from December-sardine-round possessed the most favorable texture with a juicy taste.
