| abstract |
A processed fish meat which has a strong thermal binding property and an elasticity, can be freely processed, scarcely suffers from deterioration or outflow of low-molecular-weight nutrients (drips, etc.), and has a high nutritive value with the use of these nutrients in a high yield. The processed fish meat comprises, per 100 parts by weight of a round or chunk of fish meat or fish meat pieces, from 0.2 to 4 parts by weight (on a dry basis) of salts added in the form of a 1.5 to 7 mol solution in water or drips and from 0.1 to 2.7 parts by weight (on a dry basis) of alkaline agents added in the form of a 0.3 to 3 mol solution in water or drips. |