10. Application of Freeze-Drying into a New Field (No.4) : Freeze-drying of physiologically active fish peptide (1)(Papers presented at the 38th Annual Meeting)

Abstract

Since the appearance of the paper concerning freeze-dried ground fish meat in the journal of Nissuishi (Y. Matsuda) in 1969, a number of reports have been published. These studies were performed aiming to manufacture fish meal with the properties of fresh meat by freeze-drying (FD) fish meat or frozen ground meat and to store it as a raw material for boiled fish paste for a longperiod. We searched a new application field of freeze-dried ground fish meat under joint researches since 1972. In this research process, however, we developed quite a new application as a "non-heating food binding agent" for the manufacture of copied herring roes by FD powdered ground meat. In addition, we have tried to improve the binding property. In this report, we focus on the binding ability of freeze-dried fish peptide (FDFip) as a New FD Material, and report the detailed examination of reproducibility of viscoelasticity, along with the effect of FD conditions on the reconstitution of physiological activities, effects of salt and other additives, and effects of pH and heating, when FDFip is added to foods.