Preventing denaturation of the proteins in frozen fish muscle and fillets I. Effects of additives on the quality of frozen minced fish muscle

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Abstract
Summary. In Japan, frozen minced fish muscle has recently tended to be used as the raw material for making Japanese‐style fish paste, such as ‘Kamaboko’, ‘Chikuwa’, fish sausage and ham. The effect of additives on the quality of frozen minced fish muscle has been studied. Among such, the use of a mixture of sugars (5% by weight) and alkaline polyphosphate (0.5% by weight) was the most effective way to keep high the quality of the frozen raw muscle. In addition to these substances, egg‐white (5% by weight) was also effective in preserving the quality. Other high molecular weight substances, such as starches, casein, gluten, carboxymethylcellulose and sodium polyacrylate, showed little effect. Olive oil, shortening oil or lecithin were partially useful as additives accompanying the use of sugars and polyphosphates. Inorganic substances, including potassium bromate, aluminium chloride and sodium chloride, were not effective in improving the quality. A water‐leaching procedure prior to the grinding of raw fish muscle always gave a better product than that produced without leaching.

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