Proj
J-GLOBAL ID:200904058069052409  Research Project code:0250002944 Update date:Jan. 15, 2010

Study on gel formation mechanism of fish meat and meat properties of cultivated fishes

魚肉ゲル形成機構及び養殖魚の肉質に関する研究
Study period:2003 - 2005
Organization (1):
Investigating Researcher (2):
Research field (1): Other
Research overview:
In this study ground meat of Lepidocybium flavobrunneum, which is now discarded because of too much fax in it, is utilized as the material for boiled fish products by de-faxing treatment to less than 1%.
Keywords (3):
Lepidocybium flavobrunneum ,  ground meat ,  gel formation ability
Project name: Development project of technology to utilize marine biomass
Project Organization (1):
  • 独立行政法人 水産総合研究センター 中央水産研究所
Research program: Funded Research
Research budget: 2005: \2,300,000

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