PREVENTION OF DISCOLORATION OF WHITE MEAT FISH

PROBLEM TO BE SOLVED: To obtain a discoloration preventing agent for white meat fishes such as sea bream, flatfish or bastard halibut, containing kojic acid as an active ingredient and excellent in freshness retaining property and storage stability. SOLUTION: The discoloration preventing agent conta...

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Bibliographische Detailangaben
Hauptverfasser:	SHINRO OSAMU, HIDA DAISUKE, SAITO SUSUMU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain a discoloration preventing agent for white meat fishes such as sea bream, flatfish or bastard halibut, containing kojic acid as an active ingredient and excellent in freshness retaining property and storage stability. SOLUTION: The discoloration preventing agent contains a kojic acid such as that produced by kojic acid fermentation using filamentous fungi belonging to the genus Aspergillus, Penicillium, etc., as an active ingredient. Furthermore, cut fish meat of white meat fish is preferably brought into contact with a kojic acid-containing solution (preferably having 0.01-5% concentration) by a simple method, e.g. spraying, immersing, coating, etc., to prevent the discoloration of the white meat fish.