Process for improving fish meat quality
US5256433A · kind A · utility
2Cited by
4References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 27, 1988 |
| Grant date | Oct 26, 1993 |
| Priority date | — |
| Expiry date | Oct 27, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L17/70
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.