PROBLEM TO BE SOLVED: To provide a method for retaining seafood freshness which prevents food poisoning and allergic disease even when the seafood including histidine is taken in.SOLUTION: Seafood including histidine (for example, red-fleshed fish, such as mackerel, tuna, sardine, saury, horse mackerel, yellowtail, spanish mackerel and bonito) is made contact the solution of calcium oxide and/or calcium hydroxide (pH12 or more). The contact method between the seafood and the solution of calcium oxide and/or calcium hydroxide includes (1) an immersion method, (2) a spray aerosol method or (3) a method for wrapping with cloth, paper or nonwoven fabric immersed with the solution.COPYRIGHT: (C)2015,JPO&INPIT【課題】ヒスチジンを含有する魚介類を摂取しても食中毒・アレルギー疾患を生じることがない魚介類の鮮度保持方法を提供する。【解決手段】ヒスチジンを含む魚介類(例えば、サバ、マグロ、イワシ、サンマ、アジ、ブリ、サワラ、カツオ等の赤身魚)に、酸化カルシウム又は/及び水酸化カルシウムの水溶液(pH12以上)を接触させる。魚介類と酸化カルシウムまたは/及び水酸化カルシウムの水溶液との接触方法としては、(1)浸漬方法、(2)スプレー噴霧方法、又は(3)同水溶液を浸漬した布又は紙あるいは不織布で包む方法がある。【選択図】なし
