Process for improving fish meat quality

Details Process for improving fish meat quality Process for improving fish meat quality

1988-10-27

1993-10-26

Pratt, Helen F.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

426643, A23L 1325

Patent

active

052564339

ABSTRACT:
A process for improving fish meat quality which comprises treating fish meat or minced fish meat with a 0.01 to 10 mM aqueous solution of a calcium salt, dehydrating said fish meat or minced fish meat to thereby give a moisture content of 70 to 90%, and then adding 0.1 to 10%, in terms of dry matters, of one or more materials selected from among plasma protein (or serum protein), albumen and cow's milk thereto. According to this process, not only the elasticity and water holding property of the fish meat or minced fish meat but also the taste, flavor, color and odor of the same can be improved.

REFERENCES:
patent: 3863017 (1975-01-01), Yueh
patent: 4221819 (1980-09-01), Falci et al.
patent: 4464404 (1984-08-01), Ueno et al.
patent: 5006353 (1991-04-01), Nishi et al.
English language Abstract of JP 55104846.
English language Abstract of JP 58056661.
English language Abstract of JP 58098061.

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