Process for improving fish meat quality

Details Process for improving fish meat quality Process for improving fish meat quality

A - Human Necessities

23

B

99/106

A23B 4/02 (2006.01) A23L 1/325 (2006.01)

Patent

CA 1329726

ABSTRACT OF THE DISCLOSURE A process is provided herein for improving fish flesh qual- ity. In such process, fish flesh, preferably minced fish flesh, is treated in an aqueous calcium salt solution (concentration level, 0.01mM to 10mM) and then such fish flesh is dehydrated down to a moisture content of 70 - 90%. Then 0.1 to 10% on a dry basis, of one or more of either blood plasma or blood serum protein or the white of an egg (albumen) or milk (cow's milk) is added to such fish flesh to improve the quality of the fish flesh. According to such process, not only is the elasticity and water-holding property of such fish flesh improved, but also the taste, flavor, colour and odour of such fish flesh is also improved.

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