FREEZE-DENATURATION INHIBITING AGENT OF FISH, FREEZE-DENATURATION INHIBITING METHOD, FISH ODOR INHIBITING AGENT, AND FISH ODOR INHIBITING METHOD

摘要

PROBLEM TO BE SOLVED: To provide a freeze-denaturation inhibiting agent of fish suitable for shabu-shabu cooking (boiling quickly thinly sliced fish with vegetables, and dipping in sauce) of blue-skinned fish, to provide a freeze-denaturation inhibiting method, to provide a fish odor inhibiting agent, and to provide a fish odor inhibiting method.;SOLUTION: This freeze-denaturation inhibiting agent of the fish and the fish odor inhibiting agent each comprise an aqueous solution which contains 1-5 mass% of trehalose and 0.1-0.5 mass% of tea extract polyphenol. Glucide may comprise a combination of one kind or at least 2 kinds selected from trehalose, sorbitol, maltitol, lactitol and erythritol. The aqueous solution is used for soaking the fish.;COPYRIGHT: (C)2009,JPO&INPIT