JPS572666A - Prevention of change in color of lobster - Google Patents

Prevention of change in color of lobster

Info

Publication number
JPS572666A
JPS572666A JP7606880A JP7606880A JPS572666A JP S572666 A JPS572666 A JP S572666A JP 7606880 A JP7606880 A JP 7606880A JP 7606880 A JP7606880 A JP 7606880A JP S572666 A JPS572666 A JP S572666A
Authority
JP
Japan
Prior art keywords
lobsters
color
change
phytic acid
prevent
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
JP7606880A
Other languages
Japanese (ja)
Inventor
Takuichi Togo
Hideyoshi Kagami
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.)
K I KAGAKU KK
KEI AI KAGAKU KK
Mitsui Toatsu Chemicals Inc
Original Assignee
K I KAGAKU KK
KEI AI KAGAKU KK
Mitsui Toatsu Chemicals Inc
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 K I KAGAKU KK, KEI AI KAGAKU KK, Mitsui Toatsu Chemicals Inc filed Critical K I KAGAKU KK
Priority to JP7606880A priority Critical patent/JPS572666A/en
Publication of JPS572666A publication Critical patent/JPS572666A/en
Pending legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prevent lobsters from browning and blacking and to prevent the change in color of blue meat, by treating raw lobsters with phytic acid or its alkali metal salt.
CONSTITUTION: 0.005W0.5wt%, Preferably 0.01W0.1wt% phytic acid or one or more alkali metal phytates having 1W10 equivalent of phytic acid is added to fresh water or seawater to give a solution, in which raw lobsters are soaked for 5sec to 5min. When a content of cupric ion in the lobster bodies is high, before the treatment, the lobsters are soaked in fresh water or seawater containing 0.10W0.2wt% sulfite, e.g., sodium sulfite, sodium hydrogensulfite, etc. for 5sec to 5min, to accomplish the object to prevent fully the change in color.
COPYRIGHT: (C)1982,JPO&Japio
JP7606880A 1980-06-07 1980-06-07 Prevention of change in color of lobster Pending JPS572666A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7606880A JPS572666A (en) 1980-06-07 1980-06-07 Prevention of change in color of lobster

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7606880A JPS572666A (en) 1980-06-07 1980-06-07 Prevention of change in color of lobster

Publications (1)

Publication Number Publication Date
JPS572666A true JPS572666A (en) 1982-01-08

Family

ID=13594455

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7606880A Pending JPS572666A (en) 1980-06-07 1980-06-07 Prevention of change in color of lobster

Country Status (1)

Country Link
JP (1) JPS572666A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03177365A (en) * 1989-12-05 1991-08-01 Ngk Insulators Ltd Monolithic refractory for molten aluminum metal
US7359201B2 (en) 2005-10-19 2008-04-15 Shin-Etsu Chemical Co., Ltd. Heat-generating electronic part cover and cover mounting method
WO2011151878A1 (en) * 2010-05-31 2011-12-08 Ｕｋトレーディング株式会社 Method for preventing browning or blackening of crustacean carapace or shell without causing red color development of crustacean meat

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03177365A (en) * 1989-12-05 1991-08-01 Ngk Insulators Ltd Monolithic refractory for molten aluminum metal
US7359201B2 (en) 2005-10-19 2008-04-15 Shin-Etsu Chemical Co., Ltd. Heat-generating electronic part cover and cover mounting method
WO2011151878A1 (en) * 2010-05-31 2011-12-08 Ｕｋトレーディング株式会社 Method for preventing browning or blackening of crustacean carapace or shell without causing red color development of crustacean meat

Similar Documents

Publication Publication Date Title
ES2033440T3 (en) METHOD TO PRESERVE THE COLOR OF VEGETABLE PASTA PRODUCTS.
ES8502845A1 (en) Inhibition of discoloration on cellulose food casings.
US2669520A (en) Processing of shellfish and crustaceans
JPS572666A (en) Prevention of change in color of lobster
JPS5615671A (en) Prevention of fading of aquatic product of fish and shellfish and color change of meat
JPS55135570A (en) Processing of lobster or fish meat
JP2004201553A (en) Method for restoring green of browned plant, seaweed or the like
JPS5651969A (en) Processed table salt
JPS5791162A (en) Food additive and its utilization
US3013884A (en) Salt tablets containing an ethylenediaminetetracetic acid compound and process of producing the same
IE822660L (en) Shucking and eviscerating scallops
JPS56127070A (en) Preparation of fish paste product by salt grinding agent without common salt
JPS57102136A (en) Fish roe processing for storage
JPS5774037A (en) Preparation of processed meat food
JPS5747438A (en) Method for preventing lowering of freshness of crab, krill, squilla, and hermit crab
JPS57159454A (en) Preparation of cooked rice, etc.
JPS56164769A (en) Purification of fish egg
JPS5712972A (en) Preparation of food product containing 5"-nucleotide
JPS56106576A (en) Preparation of smoked sea food
JPS56117748A (en) Manufacturing method of smoked fish product
JPS5577878A (en) Swellfish pickled in seasoned sea urchin egg
JPS60141244A (en) Method for preventing blackening and browning of animal and plant
JPS57202246A (en) Preparation of pickle from vegetable
JPS5779861A (en) Bleach processing method
JPS56131367A (en) Preparation of fish meat ham