Process for producing a kneaded meat

Details Process for producing a kneaded meat Process for producing a kneaded meat

2006-06-13

2006-06-13

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

C426S641000

Reexamination Certificate

active

07060310

ABSTRACT:
Disclosed is an inhibitory agent for, kneaded meat and process for producing fish and meat paste products, especially, kamabokos, and fish sausages. The inhibitory agent comprises (i) a member selected from sorbitol, trehalose, mixture thereof, and another saccharide(s) containing sorbitol and/or trehalose; and (ii) a pH-controlling agent which adjusts a kneaded meat to an alkaline pH. The agent effectively inhibits the protein denaturation of kneaded meat, and fish- and meat-paste products without using phosphate.

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Suidan-Kako-Shin-Genryo-Kaihatsu-Jigyo-Hokokusho, published in Jul. 1998 by the Fishery Processing Division of Department of Fishery Agency of Japan.

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