Abstract: Provided are: a method for producing a protein material having a livestock meat-like texture, including performing an addition of an organic acid and a heating at the same time, with respect to a paste of fish meat or chicken meat; and a protein material of a fish meat or a chicken meat with a livestock meat-like texture, having a granular form having a hardness of from 8 to 30 N, a pH of from 5 to 7, a water content of from 70 to 85%, and a size of from 0.2 to 10 mm.

Abstract: Problem: The problem of the present invention is to provide a frozen unwashed minced fish meat that has high versatility similar to that of frozen surimi and that is capable of frozen storage. In particular, the problem of the present invention is to prevent the freezing-denaturation of frozen unwashed minced fish meat of a fish of the order Gadiformes that is widely used for frozen surimi. Means to Solve the Problem: A frozen uncooked fish meat product in which an alcohol having from 2 to 5 carbons and capable of being used in foodstuffs is added. Preferably, to the frozen uncooked fish meat product, sugars or sugar alcohols and/or salts are further added. A method for preventing freezing-denaturation of uncooked fish meat, the method comprising suppressing freezing-denaturation due to trimethylamine-N-oxide degradation by adding an alcohol having from 2 to 5 carbons that is capable of being used in foodstuffs to the uncooked fish meat.

Abstract: The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body; a step of removing the head, guts, and kidney tissue; a washing step; and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.

Abstract: According to a method for producing a surimi by adding a protease inhibitor when producing a surimi from fish meat that contains kidney or tissue thereof, such as backbone meat, that is left over when using a filleting and deboning method to extract fillets from fish from which the head and internal organs have been removed, it is possible to produce a surimi and a paste product having stable quality from backbone meat obtained as a residue when producing fillets. The protease inhibitor is preferably a cysteine protease inhibitor.

Abstract: A crustacean-derived protein, as measured by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis, displays a non-reduced band of a molecular weight of about 200,000, displays reduced-form bands at about 86,000 and 90,000 molecular weights, and has N-terminal amino acids as indicated by SEQ ID No. 1 or SEQ ID No. 2. This protein is contained in large amounts in the crustacean shells that are largely discarded except for use for meal, chitin, and chitosan raw material. Thus large volume preparation, as well as inexpensive production, is possible. Moreover, application by addition to foods is easy since this is a food-derived protein. Since the protein of the present invention has ice nucleation activity and recrystallization inhibition activity for ice crystals, wide use is possible with the object of quality maintenance and the like of frozen food and the like.

Abstract: A crustacean-derived protein having antifreeze activity which under reduced conditions has a molecular weight, as measured by sodium dodecyl sulfate (SDS)—polyacrylamide gel electrophoresis, of about 37,000, about 16,000, and/or about 15,400; and the N-terminal amino acids are indicated by SEQ ID No. 1 or SEQ ID No. 2. Since this protein is excellent in comparison to the conventional antifreeze proteins from the standpoints of safety, activity, production rate, cost, and the like, use is possible in a wide range of fields, beginning with foods.

Abstract: The present invention provides a method for preparing a hybrid gene. The method includes a step of amplifying a P450 gene fragment contained in a sample using primers designed on the basis of regions of a plurality of P450 in which amino acid sequences are highly conserved and a step of preparing the hybrid gene using the amplified fragments and a known P450 gene. The method includes no culturing step or a step of normalizing extracted DNAs and is useful in isolating a P450 gene from various microbial resources. The present invention further provides a fused cytochrome P450 monooxygenase containing a peptide which is linked to the C-terminus of a P450 protein with a linker portion disposed therebetween and which has the same function as that of a reductase domain contained in a cytochrome P450 monooxygenase originating from Rhodococcus sp. strain NCIMB 9784.