JPS5615671A - Prevention of fading of aquatic product of fish and shellfish and color change of meat - Google Patents

Prevention of fading of aquatic product of fish and shellfish and color change of meat

Info

Publication number
JPS5615671A
JPS5615671A JP8840779A JP8840779A JPS5615671A JP S5615671 A JPS5615671 A JP S5615671A JP 8840779 A JP8840779 A JP 8840779A JP 8840779 A JP8840779 A JP 8840779A JP S5615671 A JPS5615671 A JP S5615671A
Authority
JP
Japan
Prior art keywords
meat
fish
shellfishes
sodium bicarbonate
fishes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP8840779A
Other languages
Japanese (ja)
Inventor
Kuranari Tokuda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP8840779A priority Critical patent/JPS5615671A/en
Publication of JPS5615671A publication Critical patent/JPS5615671A/en
Pending legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prevent the fading of aquatic products of fishes and shellfishes and the color change of meat practically effectively, by treating fresh fishes and shellfishes, fish or beast meat with sodium bicarbonate or a solution or powder agent containing it.
CONSTITUTION: Fresh fishes and shellfishes, fish or beast meat is treated with a small amount of sodium bicarbonate and an agent containing it to prevent the fading of the fishes and shellfishes and the color change of the meat. The fishes and shellfishes or the meat is preferably soaked in a solution containing not less than 0.05wt% sodium bicarbonate for a given time, or powder containing not less than 0.01wt% sodium bicarbonate is added to the fish or beast meat, which is preferably minced. The addition of potassium carbonate, potassium phosphate, etc. besides sodium bicarbonate is preferable.
COPYRIGHT: (C)1981,JPO&Japio
JP8840779A 1979-07-12 1979-07-12 Prevention of fading of aquatic product of fish and shellfish and color change of meat Pending JPS5615671A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8840779A JPS5615671A (en) 1979-07-12 1979-07-12 Prevention of fading of aquatic product of fish and shellfish and color change of meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8840779A JPS5615671A (en) 1979-07-12 1979-07-12 Prevention of fading of aquatic product of fish and shellfish and color change of meat

Publications (1)

Publication Number Publication Date
JPS5615671A true JPS5615671A (en) 1981-02-14

Family

ID=13941937

Family Applications (1)

Application Number Title Priority Date Filing Date
JP8840779A Pending JPS5615671A (en) 1979-07-12 1979-07-12 Prevention of fading of aquatic product of fish and shellfish and color change of meat

Country Status (1)

Country Link
JP (1) JPS5615671A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5618572A (en) * 1979-07-24 1981-02-21 Seiwa Kasei Kk Prevention of bonito meat against discoloration
WO1996027300A1 (en) * 1995-03-06 1996-09-12 Kabushiki Kaisha Katayama Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat
EP0743011A1 (en) * 1994-01-31 1996-11-20 Kabushiki Kaisha Katayama Processed meat, meat material using the same, and method of processing meat
JP2004081213A (en) * 2002-06-28 2004-03-18 Sanei Gen Ffi Inc Treating agent for marine products
JP2008029209A (en) * 2006-07-26 2008-02-14 Nippon Suisan Kaisha Ltd Frozen tuna sashimi, method for producing the same, and package of the frozen tuna sashimi with seasoning liquid
JP2009213438A (en) * 2008-03-12 2009-09-24 Nippon Suisan Kaisha Ltd Method for maintaining color tone of red fish meat, and red fish meat to be eaten raw

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53139753A (en) * 1977-05-09 1978-12-06 Seiichi Matsumura Processing and quality improving method for bonito meat

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS53139753A (en) * 1977-05-09 1978-12-06 Seiichi Matsumura Processing and quality improving method for bonito meat

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5618572A (en) * 1979-07-24 1981-02-21 Seiwa Kasei Kk Prevention of bonito meat against discoloration
EP0743011A1 (en) * 1994-01-31 1996-11-20 Kabushiki Kaisha Katayama Processed meat, meat material using the same, and method of processing meat
EP0743011A4 (en) * 1994-01-31 1998-10-21 Katayama Kk Processed meat, meat material using the same, and method of processing meat
WO1996027300A1 (en) * 1995-03-06 1996-09-12 Kabushiki Kaisha Katayama Processed fish meat, fish meat material prepared by using the same, and process for producing processed fish meat
US5965191A (en) * 1995-03-06 1999-10-12 Kabushiki Kaisha Katayama Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh
JP2004081213A (en) * 2002-06-28 2004-03-18 Sanei Gen Ffi Inc Treating agent for marine products
JP2008029209A (en) * 2006-07-26 2008-02-14 Nippon Suisan Kaisha Ltd Frozen tuna sashimi, method for producing the same, and package of the frozen tuna sashimi with seasoning liquid
JP2009213438A (en) * 2008-03-12 2009-09-24 Nippon Suisan Kaisha Ltd Method for maintaining color tone of red fish meat, and red fish meat to be eaten raw

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