Taiyo Fishery Co., Ltd.

Other

Hiroki Saeki

Makoto Nakamura

Makoto Itoh

Yasuzo Uchida

Satoshi Noguchi

Hitoshi Nagasaki

Norihisa Nishi

Hirotada Ozaki, Deceased

Yasuo Iso

A process for improving fish meat quality which comprises treating fish meat or minced fish meat with a 0.01 to 10 mM aqueous solution of a calcium salt, dehydrating said fish meat or minced fish meat to thereby give a moisture content of 70 to 90%, and then adding 0.1 to 10%, in terms of dry matters, of one or more materials selected from among plasma protein (or serum protein), albumen and cow's milk thereto. According to this process, not only the elasticity and water holding property of the fish meat or minced fish meat but also the taste, flavor, color and odor of the same can be improved.

Process for improving fish meat quality

Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture.

Method for production of protein food products or protein food materials

Growing community of inventors

Tokyo, Japan

Hiroki Saeki