Abstract: An antipsychotic comprising at least one of docosahexaenoic acid or derivatives thereof as an active ingredient. An antipsychotic is provided which is effective in treating or preventing psychosis and which is highly safe.

Abstract: A method of effectively producing minced fish meat in a large quantity from fish bodies having hard meat comprising supplying a substantially fixed and large quantity of fish bodies having hard meat to a fish body cutting means for constantly cutting all the fish bodies into a plurality of cut pieces, feeding the cut pieces of the fish bodies to a washing means for removing impurities such as scales, dirts, blood and internal organs, etc. from said cut pieces, crushing said cut pieces by a crusher for softening the fish meat, and then collecting the fish meat by a fish meat collecting means for obtaining the minced fish meat.

Abstract: The present invention provides cell lines capable of indefinite growth which are produced by transforming leukocytes isolated from peripheral blood of fish with a oncogene, a method of establishing the cell line, a method of recovering immunologically active substances from the culture of the cell lines. It has been difficult to maintain continuous cultures of fish leukocytes. The present invention provides cell lines capable of indefinite growth and a method of producing immunologically active substances, e.g., immunologically acitive substances, using these cell lines.

Abstract: A process for improving fish meat quality which comprises treating fish meat or minced fish meat with a 0.01 to 10 mM aqueous solution of a calcium salt, dehydrating said fish meat or minced fish meat to thereby give a moisture content of 70 to 90%, and then adding 0.1 to 10%, in terms of dry matters, of one or more materials selected from among plasma protein (or serum protein), albumen and cow's milk thereto. According to this process, not only the elasticity and water holding property of the fish meat or minced fish meat but also the taste, flavor, color and odor of the same can be improved.

Abstract: The process for producing a flake style food of the present invention comprises adding a dehydrated vegetable to a seasoning solution, emulsifying the obtained mixture by stirring at a high speed of from 1,000 to 10,000 rpm within a temperature zone of from 10.degree. to 80.degree. C. for 1 to 10 minutes and mixing the emulsified product thus obtained with fish meat, poultry meat, cattle meat or artificial meat.

Abstract: An apparatus for carrying out a method for gutting fish is provided, which comprises in combination a conveyor including a number of segments at given intervals in a direction substantially perpendicular with respect to its moving direction and operating at a given speed in a certain direction, a rotary cutter for cutting off a head of a fish placed and carried on the conveyor while the venter located within the segment leads and the head is projected from one side edge of the conveyor, a retainer for retaining the fish to be beheaded in place, a plate for forcing the dorsal region of the beheaded fish onto the conveyor by the action of a spring, a guide plate fixed at a position where it comes into engagement with a cut end of the beheaded fish forced onto the conveyor by the plate, and a guts squeezer member formed of an elastomer adpated to be forcedly slid over the venter of the fish from the anus toward the cut end, the fish being now in engagement with the fixed guide plate and forced by the plate.

Abstract: There is disclosed a method for inspecting leakage of a sealed container which is effectively used for detecting a leaking place such as a pin hole, crack, etc. of a sealed container which contains foods, pharmaceuticals, chemical industrial products, etc. A method for inspecting leakage of a sealed container according to the present invention comprises changing an internal pressure of a vacuum chamber provided with an eddy-current displacement sensor to a predetermined degree of vacuum from a normal pressure after putting a sealed container to be inspected having a conductive material on at least at a portion of the container in the chamber; detecting an amount of expansion of the sealed container at the degree of vacuum in time sequence by the eddy-current displacement sensor; and determining any change in the amount of expansion after a time when the detected amount of expansion shows the maximum value, thereby to determine any pin hole formed in the sealed container.

Abstract: An aqueouse composition of an acrylic polymer to which a water soluble peroxide radical initiator has been added, said initiator being adapted to decompose at a temperature of from about 40.degree. C. to about 180.degree. C. and act on the polymer to crosslink the same. Using the aqueous composition, a water absorbent crosslinked polymer and a water absorbent polymer-coated article can be produced through simplified processes. The water absorbent crosslinked polymer exhibits excellent water absorbing and swelling properties so that it can be advantageously utilized for the production of wet absorbent articles such as disposable diaper, sanitary napkin or the like. The water absorbent polymer-coated article is excellent in water absorption properties and can be used safely for the purposes as mentioned above.

Abstract: A process for the production of a surimi which comprises distinguishing fish highly contaminated with sporozoans from less contaminated ones on the basis of the presence of cysts in fish meat; removing said highly contaminated fish; collecting fish meat from the residual fish; and leaching and dehydrating said fish meat. Thus a surimi of a high commercial value can be obtained by using fish which might be contaminated with sporozoans and thus frequently suffer from excessive softening as the starting material.

Abstract: An apparatus for carrying out a method for gutting fish is provided, which comprises in combination a conveyor including a number of segments at given intervals in a direction substantially perpendicular with respect to its moving direction and operating at a given speed in a certain direction, a rotary cutter for cutting off a head of a fish placed and carried on the conveyor while the venter located within the segment leads and the head is projected from one side edge of the conveyor, a retainer for retaining the fish to be beheaded in place, a plate for forcing the dorsal region of the beheaded fish onto the conveyor by the action of a spring, a guide plate fixed at a position where it comes into engagement with a cut end of the beheaded fish forced onto the conveyor by the plate, and a guts squeezer member formed of an elastomer adapted to be forcedly slid over the venter of the fish from the anus toward the cut end, the fish being now in engagement with the fixed guide plate and forced by the plate.

Abstract: A biosensor comprising a main body and a built-in sensing electrode provided therein, wherein said sensing electrode is provided with a sensing part to which a buffer solution can be constantly fed and said main body is provided with an inlet which is brought into direct contact with a specimen to thereby incorporate the molecule to be assayed from said specimen therethrough, said inlet being covered with a membrane through which the molecule to be assayed can permeate. This biosensor enables a specified molecule contained in a specimen to be rapidly and conveniently assayed without requiring any pretreatment of the specimen.

Abstract: A process for the production of food having improved texture is disclosed wherein 0.001 to 5 parts by weight of transglutaminase is added to 100 parts by weight of a food material containing one or more materials selected from the group consisting of fish meat, animal meat and fowl.

Abstract: A frozen fried food is prepared by coating a food material to be fried with a particle/powder mixture comprising porous particles and a hygroscopic powder at a ratio by weight of 1:10 to 10:1, optionally semi-frying the coated material, and then freezing the same. The fried food thus obtained has a crunchy coating and shows a crispy and fresh-fried texture not only when fried in oil but also when heated in a microwave oven or an ordinary oven and maintains said texture for a prolonged period of time.

Abstract: A lobster-like or crab leg-like food product comprising a muscle imitation part and an outer shell imitation part which envelops said muscle imitation part to be integrated therewith. The process for producing the lobster-like or crab leg-like food product comprises using a pair of molds each having a concave on which is curved an outer shell shape of lobster abdomen having plural segments or an outer shell shape of crab leg.

Abstract: A process for processing and treating raw materials such as marine products comprising of fishes, shellfishes, such as Crustacea and mollusks, and seaweeds or mixtures of said material and an optional mixing additive such as soyprotein, wheat flour and starch by means of a twin-screw extruder. The extrudates obtained by the process have qualities and mouthfeel characteristics different from those of the raw material.

Abstract: A process for preparing a dough for enveloping food by mixing ground fish meat together with cereal flour powder and/or starch as well as oils and fats, and kneading the mixture to obtain a dough.

Abstract: The process for producing a ground meat of the present invention comprises grinding fish bodies or a fish meat together with water containing a protease inhibitor and/or a chelating agent and having an adjusted ionic strength; filtering the ground mixture thus obtained to thereby remove fine bones, skin and pieces of the internals and binding tissues therefrom; and then centrifuging the obtained liquid phase.

Abstract: A process for improving a water absorbent polyacrylic acid polymer in which the polymer is contacted with an aqueous solution containing a water soluble peroxide radical initiator, followed by heating, thereby causing substantially only the surface portion of the polymer to undergo crosslinking with the radical initiator while leaving the remaining core portion of the polymer substantially intact. The improved water absorbent polyacrylic acid polymer is excellent in both water absorbency and water absorption rate, and the hydrogel resulting from absorption of water has a pleasant, non-sticky feel. The improved water absorbent polyacrylic acid polymer can be advantageously utilized to produce a desirable disposable diaper, sanitary napkin, surgical pad, surgical sheet, paper towel or the like.

Abstract: Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture.

Abstract: Prawn-like food which exhibits a texture closely similar to that of prawns is prepared by adding foamed food starch material optionally containing protein to salted ground fish meat and molding the obtained mixture followed by heating.