Method of improving the firmness of fish tissue

Details Method of improving the firmness of fish tissue Method of improving the firmness of fish tissue

1995-03-06

1996-06-04

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Subsequent cooking

426643, A23L 1325

Patent

active

055231020

ABSTRACT:
The invention provides significantly firmer and more desirable end-product texture for soft tissue fish species, especially those affected by protease enzymes. Fresh or frozen fish fillets, steaks, and substantially intact pieces of fish tissue are pretreated with phosphates or similar salts and powdered binding materials, such as whey proteins, high-protein dairy derivatives, known proteins, starches, and gelatinous or carbohydrate hydrocolloid-type binding materials. The fish is then subjected to a direct-contact heat treatment on a surface at a high temperature (145.degree.-400.degree. C.). The texture of normally firmer fish species may also be improved by this method.

REFERENCES:
patent: 4199603 (1980-04-01), Sortwell
patent: 4303685 (1981-12-01), Katoh et al.
patent: 4407831 (1983-10-01), Swartz
patent: 4411917 (1983-10-01), Chang
patent: 4517208 (1985-05-01), Crawford
patent: 5256433 (1993-10-01), Nakamura et al.
patent: 5266340 (1993-11-01), Samson et al.

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