Method of treatment of animal flesh

A method of controlling the color of animal flesh and particularly, the color of tuna type fish is disclosed. By applying cysteine or homo-cysteine to the flesh of tuna-type fish an improvement of the color, especially a lightening of the color, and in some cases the greening thereof is reduced or p...

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Bibliographische Detailangaben
Hauptverfasser:	COURTNEY, GEORGE W, DUNN, HOWARD J, KHAYAT, ALI
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:	A method of controlling the color of animal flesh and particularly, the color of tuna type fish is disclosed. By applying cysteine or homo-cysteine to the flesh of tuna-type fish an improvement of the color, especially a lightening of the color, and in some cases the greening thereof is reduced or prevented when the fish is cooked. Additionally, the addition of cysteine or homo-cysteine has beneficial results in the removal of mercury from the tuna flesh.