Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide |
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| Authors: | KENSHIRO FUJIMOTO YASUSHI ENDO SOON-YEONG CHO RITSUKO WATABE YASUO SUZUKI MASANORI KONNO KAZUO SHOJI KUNIO ARAI SHOZABURO SAITO |
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| Affiliation: | Authors Fujimoto, Endo, Cho, and Watabe are with the Dept. of Food Chemistry, Faculty of Agriculture, Tohoku Univ., Tsutsum-idori-Amamiyamachi, Sendai, Japan 981. Authors Suzuki, Konno, and Shoji are with the Miyagi Prefectural Inst, of Technology, Nagamachi, Sendai, Japan 982. Authors Arai and Saito are with the Dept. of Biochemistry &Engineering Chemistry, Faculty of Engineering, Tohoku Univ., Aoba, Aramaki, Sendai, Japan 980. |
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| Abstract: | Oils and fishy odor were extracted from the minced sardine meat with liquid carbon dioxide after dehydration with high osmotic pressure resin. This treatment resulted in higher quality minced sardine meat usable as “Surimi.” The lipids of the minced sardine meat defatted with liquid carbon dioxide was half that of undefatted meats; residual lipids were mainly composed of polar lipids such as phospholipids. Although soluble nitrogen and ATPase activity in sardine meat were decreased by dehydration and defatting, the Kamaboko-forming ability was present, and its flavor was improved after defatting. Moreover, sardine meat defatted with liquid carbon dioxide had good stability against protein deterioration and lipid peroxidation. |
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