TOKYO UNIV OF MARINE SCIENCE & TECHNOLOGY;国立大学法人東京海洋大学
发明人:
ISHIZAKI MATSUICHIRO,石崎 松一郎,HISADA TAKASHI,久田 孝
申请号：
JP2015136410
公开号：
JP2017018009A
申请日:
2015.07.07
申请国别(地区):
JP
年份:
2017
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a production method of a fish fillet, capable of efficiently removing an odor component such as an ammonia odor of a fillet of fishes generating an ammonia odor such as a shark and a ray, and capable of improving a taste and a texture of the fish fillet.SOLUTION: The production method of a fish fillet is configured to remove an ammonia odor of a fillet of fishes which generate an ammonia odor by immersing a fillet of fishes which generate an ammonia odor to a solution containing cultures of lactic acid bacteria belonging to a Lactobacillus genus, cultures of yeasts belonging to a Saccharomyces genus or Candida genus, glucide, and saline, and a taste and a texture of fish fillet are improved and maintained.SELECTED DRAWING: None【課題】サメやエイのようなアンモニア臭を発生する魚類のフィレ肉のアンモニア臭等の臭い成分を効果的に除去し、しかも該フィレ肉の食味及び食感の維持と向上が図られたフィレ肉の製造方法の提供。【解決手段】アンモニア臭を発生する魚類のフィレ肉を、Lactobacillus属に属する乳酸菌の培養菌体及びSaccharomyces属又はCandida属の酵母の培養菌体と、糖質及び食塩を含有させた水溶液に浸漬処理する魚類のフィレ肉のアンモニア臭の除去と、食味及び食感を維持、向上させたアンモニア臭発生魚類のフィレ肉の製造方法。【選択図】なし
