Proj
J-GLOBAL ID:200904043344749604  Research Project code:9911005056 Update date:Nov. 13, 2003

Maintaining freshness of fishes and shellfishes by the use of liquid ice like sherbet.

水産物高付加価値化技術開発事業(シャーベット状海水氷を用いた魚分類の鮮度保持)
Study period:1997 - 2000
Organization (1):
Investigating Researcher (2):
Research overview:
Because the sliced raw fish (sashimi) is very popular in Japan, high quality and freshness are required in seafood. Effect of riquid ice (small soft ice and seabater) like sherbet on maintaining freshness and colour on fishes and shellfishes was examined.
Keywords (2):
freshness ,  seafood
Research program: Ordinary Research
Research budget: 1999: \1,720,000

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