A Study on the Processing of Sardine Protein Concentrate with Good Rehydration Capacity -1. Processing and Product Quality of Sardine Protein Concentrate-

This study was carried out with sardine to develope a new type of fish protein concentrate. Chopped sardine meat was thermally treated in two different ways, autoclaved at for 1 min and boiled at for 5 min. The heat treated meat was pressed, controlled to PH 7.8 with (w/v) of and hot-air dried(at ). The dried meat was powdered (50mesh), air and vacuum packed in laminated film bag(PET/AL. foil/CCP) and stored at room temperature for 60 days. The results of product quality analysis are as follows : 1. Proximate contents of moisture, crude lipid and protein of the autoclaved and boiled product were in the range of and , respectively. Yields of the both products were and . 2. Values of emulsion activity, emulsion stability and foam expansion of the autoclaved product were , , respectively. These values were higher than those of boiled product. 3. Water holding capacity and digestibility of the both products were in the range of and , respectively.