Potato product for improving heat gelation of fish muscle

Details Potato product for improving heat gelation of fish muscle Potato product for improving heat gelation of fish muscle

A - Human Necessities

23

B

99/105, 99/174

A23B 4/22 (2006.01) A23B 4/023 (2006.01) A23L 1/216 (2006.01) A23L 1/325 (2006.01)

Patent

CA 2003252

ABSTRACT OF THE DISCLOSURE The present invention describes a method of treating fish meat which becomes softened due to contamination with sporozoa parasites. The method involves mixing salt and an improved freeze-dried water extract of potato or a freeze-dried raw potato powder with the contaminated fish meat paste. A particular extraction process is described which results in an improved color characteristic of the finished product. Also, a method of obtaining a freeze-dried raw potato powder which has an improved color characteristic, is described. The invention also pertains to the use of the powder in treating meat from uncontaminated fish to improve the gelation characteristic thereof.

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