Abstract: The invention concerns a complete feed composition for fish larvae, characterized in that it has a phospholipid content not less than 8.5 wt. % of dry matter of the feed.

Abstract: A method of processing meat scarcely dripping upon defrosting and maintaining delicious taste, including a step of aging meats of fishes, edible birds, or animals while maintaining the temperature at the central portion from 1° C. to 8° C., a step of cutting, washing them, then a step of packing edible meat portions in vacuum, a step of preliminarily cooling them from ?2° C. to 5° C. for 10 min to 60 min, and a step of quickly freezing the same to ?18° C.

Abstract: A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the treatment is used, the raw product is cleaned in a conventional manner. The treatment composition is intended to clean, deodorize, and disinfect the raw food product. The present invention removes slime and odor from fresh fish in preparation for cooking, and further, disinfects the fish and other food product to be cooked in the event that harmful bacteria or other microbes reside on the raw fish, such as harmful microorganisms which may be a residue of polluted water from which the fish was taken, or may have originated from filthy food preparation facilities.

Abstract: The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. It is possible with said process to treat all kinds of meat suitable for human consumption, in particular mammal meat, poultry and fish.

Abstract: A simulation of a Northern Quahog shell is provided for use in preparing, serving, and/or storing food. The shell is made from biodegradable materials, and includes two half-shells joined together by a functioning hinge portion. The shell also includes alignment notches so as to assure a perfectly aligned and tight closure, also bearing realistic growth rings, and realistic texture and coloring inside and outside the shells. The shell is made of materials suited to withstand handling, stuffing, baking, microwaving, and freezing, without material fatigue or distortion, and can be uniformly manufactured to assure consistent product size, ease of production, cleanliness, light weight, and improved durability. The shells are a one-time-use, consumable product. The shell is of natural color, using no dyes or inks. In use, the shell can contain food stuffing, which can be fully enclosed by the shell. The shell can be made from sugar cane stalk.

Abstract: A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under conditions which are lethal for the eggs or under non-lethal conditions which enable to obtain viable decapsulated eggs. The advantage of decapsulating cysts with permanganate instead of with hypochlorite, which is the known decapsulation process, is that this process is practical to implement on a large scale in which it is not hampered by pollution caused by the chemicals incorporated in the process nor the environmental concerns that are raised for the disposal of such chemicals. This advantage can also be achieved by an alternative process which involves the step of dissolving the outer shells of the eggs in a liquid medium having a pH higher than 11 and a temperature higher than 600 C and/or which contains persulfate.

Abstract: A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Abstract: A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

Abstract: The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbonate, and a process for pretreating a fish food which comprises contacting the pretreatment agent with the fish food.

Abstract: The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish are kept alive in an aqueous alkali solution and then washed with water or neutralized.

Abstract: A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the crustaceans in a few inches of clean running water, treating with ozone introduction of a preservative and bactericide while under a vacuum, spray coating a seasoning, thereon and quick freezing, and then packaging in bulk or individualized cook and serve containers.

Abstract: Various methods useful in connection with catching and freezing fish are disclosed. Also disclosed is an immersion freezer. In preferred embodiments, fish or other items to be frozen are immersed in a cooling medium. The cooling medium comprises an organic cooling agent, which preferably is a carbohydrate, sugar alcohol, glycoside, or non-toxic oil.

Abstract: A low cholesterol protein composition derived from animal muscle tissue is provided. The low cholesterol protein composition is added to meat or fish prior to cooking to retain moisture during cooking in the fish or meat.

Abstract: This invention describes feed supplement, and processes which increase the amount of essential fatty acids in the milk, eggs, meat and other by-products from animals including dairy cattle, beef cattle, goats and poultry. The food supplement described herein includes specific fish meal, fish oil, algae or plant dietary supplements combined with a natural ingredient/coating mixture, which can be either talc, clay or combinations; or mixtures of talc or clay with flax sprout powder to achieve enhanced levels of the essential fatty acids in the milk, eggs, meat and processed livestock products from animals fed this dietary supplement. In ruminants, the natural ingredient/coating mixture prevents microbial degradation of the essential fatty acids in the rumen stomach of the animals fed with this composition, thus providing more of the essential fatty acids to the animal, for their use. This in turn results in improved concentrations in the milk, meat and processed products from these animals.

Abstract: The present invention provides a process for extracting minerals from mineral-rich oysters and furthermore provides an oyster extract containing the minerals, and taurine, glycogen, and nucleotides. First, raw oysters are subjected to hot water extraction to obtain soluble ingredients and to remove unwanted components, and then the residue is extracted with an acid solution of pH 2 to 4. The extract is neutralized with an alkali to obtain a precipitate having a high content of minerals such as zinc. The oyster extract obtained by this process contains zinc in the amount of 6% to 13% by dry weight.

Abstract: Novel bioactive peptide compositions and process for producing the same and the use of such compositions for enhancing the growth of warm blooded animals and fish is disclosed.

Abstract: A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a source of oilseed; subjecting the oilseed to heat treatment to substantially reduce the concentration of at least some antinutritional components normally present in the oilseed to obtain heat-treated seed; dehulling the heat-treated seed to produce a meat fraction, a hull fraction or a mixture thereof; and cold pressing the meat fraction or the mixture to yeild the plant oils and the protein and lipid-rich meals.

Abstract: This invention relates to a method to extract terpenoids in aquatic environments by using a hydrophobic absorbent, thus reducing or eliminating off-flavor in water and aquaculture products which is caused by cyanobacteria-produced terpenoids.

Abstract: Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary).

Abstract: The present invention provides a process for extracting minerals from mineral-rich oysters and furthermore provides an oyster extract containing the minerals, and taurine, glycogen, and nucleotides. First, raw oysters are subjected to hot water extraction to obtain soluble ingredients and to remove unwanted components, and then the residue is extracted with acid solution of pH 2 to 4. The extract is neutralized with alkali to obtain a precipitate having a high content of minerals such as zinc. The oyster extract obtained by this process contains zinc in the amount of 6% to 13% by dry weight.

Abstract: The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish.

Abstract: A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

Abstract: Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Abstract: A first holding tank includes a base and a plurality of sidewalls extending upwardly from the base to define an open top. An inlet pipe provides raw sewage into tank. Tank is part of a sewage treatment plant comprised of a number of like sequentially interlinked tanks. Tank has an average depth of about 1½ meters and a surface area of about 60 hectares. After a predetermined volume of sewage and other fluids are contained within tank, the inflow is halted and a number of live fish, in the form of European carp, are introduced into tank. The inclusion of the fish allows the conversion of the sewage into fish manure that progressively builds up on the bottom of the tank. Moreover, the movement of the fish in tank assists the processing of the sewage by aeration.

Abstract: This invention provides a process for production of surimi with stable quality from fish infected with the parasite Ichthyophonus hoferi, and a process for production of surimi based products of good quality using the surimi as the raw material. In the process for production of surimi from parasite-infected fish, an additive for inhibiting protease activity and recovering gel-forming capability, and calcium are added in the process of production of surimi from fish infected with Ichthyophonus hoferi, preferably from Alaska pollock. A protease inhibitor, preferably a thiol protease inhibitor, is used as the additive.

Abstract: A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided.

Abstract: The present invention relates to novel strains Pediococcus pentosaceus YJL with the accession numbers FERM-BP 8450 (BCRC 910210) and Pediococcus pentosaceus YJS with the accession numbers FERM-BP 8449 (BCRC 910211). The present invention also provides a method for processing fish foodstuffs comprising using lactic acid bacteria and the fish foodstuffs obtained thereby. The present invention also provides a method for processing legume foodstuffs comprising using lactic acid bacteria and the legume foodstuffs obtained thereby. The present invention further provides bacteriocins produced from the strains. The present methods are capable of producing processed products with reduced growth of unwanted microorganisms, improved flavor and enhanced economic value. The pentocins are effective on the inhibition of unwanted microorganisms thereby insuring the foodstuff a good quality during storage.

Abstract: This invention relates to frozen surimi to be used as a basic ingredient of kamaboko (boiled or steamed salt-added surimi), chikuwa (grilled salt-added surimi shaped like a section of bamboo), and fish sausages, etc., which containing (1) 0.05˜0.3% by weight of at least one kind selected among basic amino acids as food additives and (2) 0.05˜0.3% by weight of at least one kind selected among carbonates and (3) at least one kind selected among saccharides, and provides frozen surimi which is phosphorus-free, improved in quality without using polyphosphates that have been conventionally used as additives, and has frozen storage stability and a salt-grinding property equivalent to those in a case using polyphosphates, and furthermore has quality higher than conventional frozen surimi.

Abstract: Fermented fish-meat food is provided which uses fish meat as start materials, has specific taste and flavor imparted upon fermentation with lactic acid bacteria, and has a texture similar to that of animal meat. In a method for producing a processed seafood product, a lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is used in the step of fermenting fish and shellfish with lactic acid bacteria. The lactic acid bacteria fermenting at temperature not higher than 10° C. and having salt tolerance and an antibacterial property is a lactic acid bacteria belonging to one genus selected from a group consisting of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, and Pediococcus genus. The lactic acid bacteria belonging to Leuconostoc genus is a lactic acid bacteria belonging to Lactobacillus sake and preferably Lactobacillus sake D-1001 (No. 11708 deposition to International Patent Organism Depositary).

Abstract: Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise freezing the vacuum tumbled food product in a liquid freeze bath.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 &mgr;m and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 &mgr;m to 0.1 mm.

Abstract: A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of encapsulation material, salt, coloring agents and flavoring agents, and granules are formed having a size of between about 2 to 4 millimeters. The thus formed granules may be treated with firming agents, crisping agents, and antioxidants. The caviar syrup in which the granules reside is a mixture including flavoring agents, salt, and stabilizing agents.

Abstract: The present invention provides a kit (200) for producing a high quality sushi product with uniformity and at a high rate of production. The kit (200) includes a Nigiri Sushi mold (10, 110) and a California Sushi Roll apparatus (54, 154.) In a preferred embodiment, the kit (200) includes a traditional Japanese bento box (18,20) that houses both the Nigiri Sushi mold (10, 110) and California Sushi Roll (54, 154.) The Nigiri Sushi mold (10, 110) is made up of a mold (12, 112) having several indentations (28, 128) for supporting the preferred ingredients. The Nigiri mold (12, 112) is joined with the plate (14, 114) and is placed in the bottom half of the Japanese bento box (18) to form the lower portion of the Sushi kit (200) of the present invention. The apparatus (54, 154) used to form the California Rolls sits atop an inverted Nigiri mold (12, 112) with plate (14, 114) and includes a roller sheet (56, 156) that is flexibly attached to a base plate (64, 164.

Abstract: A method of providing a concentrated animal protein product for use as a protein source in foodstuffs comprises hydrolysing the animal protein to form a slurry and removing water from the slurry and optionally removing fat from the concentrated animal protein product prior to inclusion of the product in a foodstuff. The hydrolysis can be enzymatic hydrolysis or autolysis.

Abstract: The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish is kept alive in an aqueous alkali solution and then washed with water or neutralized.

Abstract: One method for purifying a chitosan starting material includes contacting it with at least one treatment agent selected from a protein-complexing agent, a metal-chelating agent, and a metal-complexing agent under pH conditions effective for forming a water insoluble chitosan precipitate and at least one water soluble material selected from a water soluble protein complex, a water soluble metal chelate, and a water soluble metal complex. Another variant involves solubilizing the chitosan starting material in an aqueous solution to produce an intermediate chitosan material. The intermediate chitosan material is contacted with a deproteinization agent and/or a demetallization agent under pH conditions effective for forming a water insoluble chitosan precipitate and at least one water soluble material that includes the pre-existing impurity. In both methods, the water insoluble chitosan precipitate and the water soluble material are separated resulting in a purified chitosan material.

Abstract: A method for forming larger shrimp, seafood, and meat products from plural smaller products and the products of that method. A butterflied larger shrimp product formed from plural smaller food products can be created with a first child shrimp interposed between first and second butterfly halves of a mother shrimp. A peeled-round larger shrimp product formed from plural smaller products can be created with a distal end of a peeled-round mother shrimp joined to a proximal end of a peeled-round first child shrimp. In such a case, the joined ends of the mother and first child shrimp can be sloped at complementary angles. A shell-on larger shrimp product formed from plural smaller products can be created with a distal end of a shell-on mother shrimp joined to a proximal end of a shell-on first child shrimp.

Abstract: A cured product from a marine raw material, and a method for fermentation of the same, are described.

Abstract: The present invention provides a food product for animals, which has sufficient hardness, and strongly interests the animals, and the animals bite and eat it well. In addition, the food product of the present invention is nutritious to the animals. According to the present invention, there is provided a food product for animals comprising a mixture composition comprising a fish ingredient and a starch. In the mixture composition, the fish ingredient is contained in an amount of 5 to 70% by weight, and the starch is contained in an amount of 5 to 95% by weight. Also, water is added to the mixture composition to be formed into the product having a pre-determined shape. According to the present invention, water is contained in the food product in an amount of 10 to 40% by weight.

Abstract: The present invention relates to a kind of pure aquatic animal meat sausage with fish, characterized in that using the mixture of minced cephalopod aquatic animal meat which is as a binding agent and fish meat as main material, and being prepared by conventional methods after supplement for seasonings are added to the mixture, wherein the cephalopod aquatic animal meat is 8-95% of the total weight. The present invention makes use of high binding ability of the cephalopod aquatic animal meat to overcome the defects of the fish being shaped difficultly due to its high moisture content and short fibres, and also by using cephalopod aquatic animal meat instead of animal and poultry meat in the sausage using fish meat mash as raw material, the pure aquatic animal meat sausage can be made.

Abstract: Method of producing raw fish meat products by substantially removing the pin-bones from the fish meat before resolution of rigor, including pre-rigor and in-rigor. The products obtained by this method have improved microbial, textural and sensorial qualities as compared to conventional post-rigor fish meat products. Additionally, there is provided a method of providing a raw composite fish meat product comprising adding a bonding agent to raw fish meat parts wherein pin-bones have been removed before resolution of rigor.

Abstract: A method for making an all natural bait, for trap fishing of crustaceans, in the form of dried virus free bait cakes having ground fish parts and a binder of a high bloom number gelatin blended in hot water, which gelatin acts as a binding agent for a dry bait with a finished internal and surface hardness for insertion in a bait bag. The bait, when fished in crustacean-bearing waters, results in a naturally eroding virus free bait which provides a slow release of small fish particles for chumming purposes, while larger rehydrated fish pieces remain contained in the bait bag.

Abstract: A marine feed composition is described comprising microbially derived arachidonic acid (ARA) or ARA in the form of a triglyceride. The ARA is suitably produced by a fungus, such as of the genus Mortierella, although the feed composition itself is free of microbial cells. These forms of ARA have been found to give better growth and pigmentation promotion in marine organisms (shrimps and fish) than corresponding phospholipid forms of ARA from fish oil. The ARA can be in the form of an oil, e.g. an oil-in-water emulsion or may first be fed to larvae, rotifers or nauplii which are themselves included in a composition as “live” feed for larger organisms.

Abstract: The present invention relates to a kind of fish sausage with fish meat block, wherein the fish meat having certain shape is prepared by performing rough handling on the fish, then curing the fish and drying salted or cured fish by airing in shady and cool place or by heating, removing fish bone and foreign materials after the fish cools down. And the sausage according to the invention use the mixture of the fish meat having certain shape described above 20-90% weight and animal and poultry meat 1-49% weight as main material, and is prepared by conventional methods after supplementary material are added to the mixture. The present invention overcomes the defects of fish meat being shaped difficultly due to its fine fibres and high moisture content, and can keep the original flavor of fish to maximum extent in the sausage, so the sausage of the present invention is more delicious and better in taste than the existing fish sausage prepared by the minced fish meat and small fish.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.

Abstract: A process for preparing a hand held appetizer of crabmeat is described. In the process, paddle legs or claws are removed from crabs and dusted with an edible dust. Crabmeat is mixed with a binder, and hand formed around the end of each leg. The composite leg with crabmeat attached is then dusted again with the edible dust, covered with batter and breadcrumbs and fried for a few seconds until it turns golden brown. The composites are then frozen for commercial distribution.

Abstract: A manufacturing process for packaging fresh frozen Calimari squid rings comprising the process steps of placing of fresh flattened Calamari squid slices on molds having a vertical pin to open up the squid slices, freezing the open squid slices on hexagonally arranged molds on trays at 5-15° F., removing the frozen open squid slices from the molds, refreezing the open squid slices at 20° F., and packaging the open squid slices in sealed containers selected from either paper boxes or plastic bags.

Abstract: This is a food item that has been formulated for consumption and enjoyment by the consumer and is a taste-conscious, natural product. Its formula is unique and has proven itself through taste-tested consumption by others. Preparation of this product utilizes fresh fish and vegetables. There are no artificial additives or preservatives. Also, this product is machine-rolled and finished, with no casing on the outside.

Abstract: A dried powdery and granular krill product containing all components of krill. The proteolytic enzymes originally contained in krill materials are perfectly disabled. The product is produced by a process including only heating as means for denaturing protein and disabling the proteolytic enzymes originally contained in krill materials. The product is produced by a process including no chemicals treatment to remove water and disable or inactivate the proteolytic enzymes in any production steps, and generating no wastewater. The production process comprises the steps of lightly dehydrating krill, coarsely crushing the krill, and drying the coarsely crushed krill under heating. Thus, water is removed from the krill by only heating, and degradation of the lipid in the krill product is prevented without using an anti-oxidant. Application fields are enlarged and the preservation characteristic is improved. The so-called zero-emission method and product, generating no wastes, are realized.