JPS57122745A - Prevention of discoloration of fish - Google Patents

Prevention of discoloration of fish

Info

Publication number
JPS57122745A
JPS57122745A JP56008116A JP811681A JPS57122745A JP S57122745 A JPS57122745 A JP S57122745A JP 56008116 A JP56008116 A JP 56008116A JP 811681 A JP811681 A JP 811681A JP S57122745 A JPS57122745 A JP S57122745A
Authority
JP
Japan
Prior art keywords
fish
fish body
preventing
oxygen
contact
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.)
Granted
Application number
JP56008116A
Other languages
Japanese (ja)
Other versions
JPS5811977B2 (en
Inventor
Susumu Otsu
Kenji Nakajima
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 JP56008116A priority Critical patent/JPS5811977B2/en
Publication of JPS57122745A publication Critical patent/JPS57122745A/en
Publication of JPS5811977B2 publication Critical patent/JPS5811977B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To prevent the discoloration of fish, by freezing a fish body at a relatively high temperature and storing the body actively preventing the contact with oxygen, thereby preventing the oxidation of hemoglobin and myoglobin.
CONSTITUTION: A fish body is frozen at -2W-10°C and stored under a pressure of 2W5atm thereby forcibly preventing the contact of the fish body with oxygen. As an alternative method, a fish body is frozen at the above temperature, sliced, and sealed in a pack containing non-oxidative gas such as carbon dioxide gas, thereby forcibly preventing the contact of the fish body with oxygen.
COPYRIGHT: (C)1982,JPO&Japio
JP56008116A 1981-01-23 1981-01-23 How to prevent discoloration of fish Expired JPS5811977B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56008116A JPS5811977B2 (en) 1981-01-23 1981-01-23 How to prevent discoloration of fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56008116A JPS5811977B2 (en) 1981-01-23 1981-01-23 How to prevent discoloration of fish

Publications (2)

Publication Number Publication Date
JPS57122745A true JPS57122745A (en) 1982-07-30
JPS5811977B2 JPS5811977B2 (en) 1983-03-05

Family

ID=11684308

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56008116A Expired JPS5811977B2 (en) 1981-01-23 1981-01-23 How to prevent discoloration of fish

Country Status (1)

Country Link
JP (1) JPS5811977B2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006345797A (en) * 2005-06-17 2006-12-28 Maruha Corp Processed food of red fish meat for eating raw

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006345797A (en) * 2005-06-17 2006-12-28 Maruha Corp Processed food of red fish meat for eating raw
JP4579776B2 (en) * 2005-06-17 2010-11-10 株式会社マルハニチロ水産 Tuna red meat processed food

Also Published As

Publication number Publication date
JPS5811977B2 (en) 1983-03-05

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