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 meatInfo
- 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
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
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)
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)
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 |
-
1979
- 1979-07-12 JP JP8840779A patent/JPS5615671A/en active Pending
Patent Citations (1)
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)
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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