Process for improving fish meat quality
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United States of America Patent
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Oct 26, 1993
Grant Date -
N/A
app pub date -
Oct 27, 1988
filing date -
Jul 28, 1987
priority date (Note) -
Expired
status (Latency Note)
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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.
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