AGENT FOR PREVENTING CONVERSION OF FISH MEAT TO JELLY MEAT STATE AND PREPARATION OF MINCED MEAT USING THE AGENT

Title:

AGENT FOR PREVENTING CONVERSION OF FISH MEAT TO JELLY MEAT STATE AND PREPARATION OF MINCED MEAT USING THE AGENT

Document Type and Number:

Japanese Patent JPH0767521

Kind Code:

A

Abstract:

PURPOSE: To obtain an agent for preventing the conversion of fish meat to jelly state by separating a proteinase-inhibiting substance from a milk component and using the substance as an active component and to provide a minced meat preparation process capable of producing fish paste product having excellent springiness and color from fish meat contaminated with myxospores by using the preventing agent.

CONSTITUTION: This agent for preventing the conversion of fish meat to jelly state contains a thiol-type proteinase-inhibiting substance separated from a milk component and having a molecular weight of 12,000-14,000 or a serine-type proteinase-inhibiting substance separated from a milk component and having a molecular weight of 50,000-100,000. The process for the production of minced meat comprises the contact of the preventing agent with fish meat contaminated with myxosporidia.

Inventors:

OISHI HIFUMI
UCHIDA TOMOKO
KIRIHARA OSAMU
MIYAUCHI YOSHIRO
SAKURADA KATSUHIKO
SASAKI YASUYUKI

Application Number:

JP23556993A

Publication Date:

March 14, 1995

Filing Date:

August 27, 1993

Export Citation:

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Assignee:

KYODO MILK IND
NICHIRO GYOGYO KK

International Classes:

A23B4/00; A23L17/00; C12N9/99; (IPC1-7): A23B4/00; A23L1/325

Attorney, Agent or Firm:

Hiroo Otsu

Next Patent: AGENT FOR PREVENTING DETERIORATION OF QUALITY OF MARINE PRODUCT AND PREVENTING METHOD THEREFOR