JPS56124338A - Method for keeping freshness or raw fish, raw fish meat, and cattle meat - Google Patents

Abstract

PURPOSE: To keep the freshness and to prevent the discoloration of meat, by dipping fish bodies, meat pieces, etc. in saline water containing CO₂ and gelatin, and freezing the fish, etc. wet with the saline water to form a glaze layer of gelatin to the surface of the fish, thereby bonding the proteins to CO₂ in the glaze layer.

CONSTITUTION: CO₂ gas is blasted into a 5% saline water, and 2W5% of gelatin is thrown into the mixture and stirred to obtain a solution. The food to be treated, e.g. raw fish, raw fish meat, animal meat, etc. is chopped, dipped in the solution for about 1min, and rapidly frozen. The gelatin in the solution gels rapidly to form a glaze layer, in which the proteins in the skin cells of the fish, etc. bond with CO₂ in the solution to form a surface protecting layer containing the cells bonded each other through a network structure. The glaze layer prevents the aggregation of the meat pieces even at a temperature of as low as about -20W-45°C. It can be thawed without remarkable blocking phenomenon, and the gelatin and salt which might affect the palatability of the meat can be easily removed by washing with water after thawing.

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