Company Filing History:
Years Active: 1991-1993
Title: The Innovations of Norihisa Nishi in Fish Processing
Introduction
Norihisa Nishi, an accomplished inventor based in Tokyo, Japan, has made significant strides in the field of fish processing. With two patents to his name, he has focused his research on improving the quality of fish products through innovative methods. His work not only enhances the sensory attributes of fish but also addresses issues related to contamination and product integrity.
Latest Patents
Nishi's latest patents include a groundbreaking "Process for Improving Fish Meat Quality." This method involves treating fish or minced fish with a specific concentration of an aqueous calcium salt solution, followed by dehydration to achieve an optimal moisture content of 70 to 90%. The addition of plasma protein, albumen, or cow's milk further enhances the elasticity, water retention, taste, flavor, color, and odor of the fish meat.
His second patent, titled "Process for the Production of Surimi," outlines a unique approach to distinguish highly contaminated fish from lesser contaminated ones. By identifying and removing fish with sporozoan cysts, Nishi’s process allows for the collection of high-quality fish meat, which can then be leached and dehydrated to produce surimi of superior commercial value.
Career Highlights
Nishi is a key figure at Taiyo Fishery Co., Ltd., where he applies his innovative techniques to improve fish product quality. His dedication to research and development has placed him at the forefront of the fish processing industry, making substantial contributions to food safety and quality enhancements.
Collaborations
Throughout his career, Norihisa Nishi has collaborated with talented individuals such as Makoto Nakamura and Satoshi Noguchi. Together, they have engaged in various projects aimed at advancing the technology and methodologies used in fish processing, ensuring that products meet high standards of quality.
Conclusion
Norihisa Nishi's contributions to the field of fish processing through his patents illustrate the importance of innovation in enhancing food quality and safety. His work serves as an inspiration for future inventors and highlights the potential of research in the food industry to address critical challenges.