Abstract: A method and apparatus for retaining closure of shells of raw molluscan shellfish prior to high pressure processing involves positioning of heat-shrinkable band around each individual shellfish. The shellfish is then exposed to heated air of about 300-400 degrees Fahrenheit to 2-3 seconds, a time sufficient to cause shrinking of the band and secure adherence of the band to the shells. To prevent denaturing of raw shellfish the banded shellfish is then immediately exposed to a stream of cold air, about 30 degrees Fahrenheit for 1 second. Cooling of the banded shellfish arrests the heating process and helps retain sensory qualities of the product.

Abstract: This invention includes: an additive-liquid preparation step of preparing an additive liquid 10 into which water 11, a pH adjuster 12, a water-soluble food material 13 and salt 15 have been mixed; and an additive-liquid permeation step of causing the additive liquid 10 to permeate into the piece of fish meat 20. According to the feature, it may be effectively prevented that freeze denaturation occur during a subsequent freezing process for the piece of fish meat.

Abstract: Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective ingredients to inhibit trimethylamine formation per se from raw fishery products, and an edible fishery product with satisfactory flavor and taste obtained by using the method or the agent.

Abstract: An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the fermented fish is encased in capsules that are essentially impermeable to the scent agents that are emitted by the fermented fish. According to a second method for the production of the agent fermented fish in a finely divided form is formed into units, for instance tablets or cookies, and is brought into an essentially solid form. The invention also comprises use of a preparation comprising fermented fish for curing states of illness in the digestive apparatus. Likewise, the invention comprises a method for curing states of illness in the digestive apparatus, wherein a preparation comprising fermented fish is administered to a patient/an animal. Furthermore, the invention comprises an animal feeding stuff comprising fermented fish and methods for the production of such an animal feeding stuff.

Abstract: A process for the preparation of a peeled and cooked shrimp product includes the steps of placing peeled raw shrimps side-by-side on a shape setting platter, covering the shrimps with a mesh, cooking the shrimps, removing the mesh from the cooked shrimps, covering the shrimps with a cover, turning assembly of the cover and the shape setting platter upside down, removing the shape setting platter, superimposing a packaging platter on the cover, and turning assembly of the cover and the packaging platter upside down.

Abstract: Method and apparatus used in producing a feed product or premix and the products made by the method. A predetermined quantity of krill hydrolysate is added to a predetermined quantity of dry carrier with or without a predetermined quantity of liquid marine protein. The mixture is subject to evaporation and drying steps in which relatively heavier particles are separated from relatively lighter particles. The mixture may be blended, ground and subject to chemical reaction in a balance tank prior to entering a dryer. The dryer utilizes a warm air source, a tower and a cyclone to dry the mixture following its entry into the dryer. Temperature sensitive enzymes or other bioactive products may be added to the product produced from the dryer. A method for obtaining enzymes from a fresh krill extract or an autolyzed krill preparation and the product are also disclosed.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 10,000 p.s.i. to 60,000 p.s.i. for 1-15 minutes. The process is conducted at elevated temperatures, in the range of between 50 and 130 degrees Fahrenheit, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 60,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: Flaked, chipped or minced raw fish is filled into a plurality of grooved segments 4 provided in a plate 2 and then is frozen to form and retain a plurality of frozen sushi ingredient bars 3 within the plate 2. In their frozen state, the frozen sushi ingredient bars 3 are used as roll cores for rolled sushi.

Abstract: In this application is disclosed a dietary fibrous feed for domestic animals, i.e., reared animals, comprising the irreversible gel of glucomannan hydrate, and thereby, a low-calorie feed for domestic animals can be provided easily.

Abstract: A tray set composed of a first tray and a second tray, wherein the first tray having a plurality of depressed portions in which sushi toppings can be placed and which each has a shape having a depth so as to fill it with the sushi topping and a portion of a lump of rice seasoned with vinegar. The first tray is provided with a plurality of holes on the bottom so as for liquid dropped or oozed out from the toppings to be discharged therethrough. The second tray is arranged such that it can be laid under the first tray and the liquid discharged from the first tray can be received by a depressed face, and a plurality of projections are formed continually and integrally with the depressed face and the plurality of the projections are disposed so as to be engageable with the holes of the first tray and to project through the holes inside the first tray, when the second tray is laid under the first tray. The projections assist in separating the sushi from the tray.

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 high-pressure processing method which can produce fish meat and/or a kneaded fish meat products having improved sterilizability, texture and taste by a treatment at a relatively low pressure range is provided. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products which performs high-pressure treatment at low temperature of a frozen preparation of fish meat and/or a kneaded fish meat product obtained by freezing fish meat and/or a kneaded fish meat product after dehydration treatment or without dehydration treatment thereof while maintaining it in a frozen state is provided. Since fish meat and/or kneaded fish meat products which is sufficiently sterilized, has good storability, and has favorable texture can be obtained by the above method even when subjected to high-pressure treatment at a relatively low pressure range, the method is useful in the field of fish meat and/or kneaded fish meat products.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of above ambient temperature to 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: A method for making a simulated crustacean-meat product is disclosed. In a preferred embodiment for making a simulated crab-meat product, this method comprises the steps of: (1) providing a supply of “dry” scallop adductor muscles or scallop meat, (2) exerting forces on the surfaces of these muscles so as to break them along their natural lines of separation so as to form smaller, natural pieces that are comparable in volume to that of the crab-meat whose appearance the smaller, natural pieces are intended to simulate, and (3) cooking these smaller, natural pieces in a manner similar to that used to cook the crab-meat whose taste and feel is to be simulated by these smaller, natural pieces.

Abstract: Part of “surimi” in a sequential thermal treatment process comprising four stages: drainage of excess water; preliminary cooking in oil; final cooking in oil and drainage of excess oil; incorporating ground fish muscle, between 50 and 60% of final total mass; water in a state just prior to freezing, from 8 to 12%; white wine from 2 to 4%; vegetable or animal oil, from 1 to 2%; salt, from 1 to 3%; sugar, up to 1%; ovoalbumin, from 4 to 6%; flours, from 7 to 16%; starch form 7 to 16%; garlic and white pepper up to 0.5% each; cryoprotectors, up to 0.5%; potassium sorbate up to 0.5%; aromas of crab, oyster and eel, between 1 and 1.5%; alginates up to 2% and cephalopod ink in varying proportions up to 4%.

Abstract: The present invention is directed to compositions and methods for increasing the reproductive performance of breeding populations of swine. The swine feed compositions of the present invention are animal feed blends including marine animal products such as a fish oil or fish meal products. Methods include administering to the female swine a biologically effective amount of the swine feed composition comprising marine animal products wherein the marine animal products contain omega-3 fatty acids or esters thereof that serve as a source of metabolites in the female swine, to improve reproductive performance of the female swine. The methods can also be used to increase the fertility of a male swine, and can be used to increase the reproductive performance of both male and female animals by feeding the swine feed composition to both the male and female swine.

Abstract: The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic acid, vitamin B12, folic acid, niacin and mixtures thereof with the fish. The composition is a tablet comprising the water soluble vitamin and sodium chloride.

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: The present invention 10 involves a drying process wherein cooked seafood 12 is deposited into an input port 14 of the dryer 10 wherein a conveyance system 16 moves the seafood or shellfish 12 while it is being dried. A power supply 28 is provided for the conveyance system 16 along with an on/off switch 30. Dryer equipment is provided by a blower 32 having a heater 34 thereby providing a piped hot air system 36. At a selected predetermined time the shellfish 12 are removed manually 18 or by vacuum equipment 20 to a peeling device 22 having rotational equipment for turning the shellfish 12 until the shells 24 have been removed by vacuum equipment 20 to a predetermined location as well as the cleaned product 26 being removed to a predetermined location. Alternative designs are provided using an ascending conveyance system and a stacked horizontal conveyance system. Also, alternative peeler designs are provided.

Abstract: The invention relates to a process for the preparation of fish gelatin from fresh or defrosted raw fish skins, which includes the steps of washing of the skins with an aqueous solution, of an oxidizing agent, treatment with acid and hot extraction at an acidic pH.

Abstract: Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste products which involves the step of mixing under stirring the ground fish meat thus thawed together with additives with the use of a pin mixer. Disclosure is furthermore made of a process for producing kamaboko which comprises molding the material for fish paste products thus obtained, passing electric current therethrough, thus heating the molded products due to the electrical resistance within the same, subjecting the products to suwari gelation by heating for a definite time and then further heating the same. The method of the present invention is widely usable in the industrial fields with the use of frozen ground fish meats.

Abstract: A food supplement composition which is derived from dehydrated crabs and which contains 150 to 250 g/kg of protein, 200,000 to 300,000 mg/kg of calcium, 10,000 to 15,000 mg/kg of phosphorus and 200 to 300 mg/kg of iron. The food supplement composition may be taken directly or in admixture with liquid or solid food or drink. It is beneficial for people with iron, calcium or protein deficiencies, and relieves the symptoms of asthma when taken by a person suffering from asthma.

Abstract: A method of treating fish to maintain freshness after freezing and thawing. A whole fish is chilled and cut into four loins, each with two flat sides forming a corner. The loins are chilled and either sliced cross sectionally to form steaks or sliced parallel to one of the flat sides to form sashimi slabs. If sashimi slabs are formed, the slabs are then preferably dipped in a warm flavor enhancing solution. The steaks or slabs are then sealed in non-permeable bags, preferably in a “puzzle pack” configuration that maximizes density and minimizes interstices. The bag with the steaks or sashimi slabs is then submerged in a brine solution. A treatment gas is then injected into the bag. After a treatment time, the gas is removed and the bag is vacuum packed. The bags are then frozen for shipping and storage. When needed, the bags can be thawed in a brine solution.

Abstract: The invention relates to a process for eliminating pathogenic organisms and other bacteria from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 150,000 p.s.i. for 1-15 minutes. The process is conducted at minimal elevated temperatures, in the range of between ambient temperature and 150° F., leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking bivalve mollusks without any mechanical force, with the pressure ranging from 10,000 p.s.i. to 100,000 p.s.i. Taste of raw seafood is enhanced by adding flavor enhancing agents to the pressure vessel before application of pressure.

Abstract: The invention relates to a process for eliminating pathogenic organisms from raw food products, such as raw shellfish, whereby the molluscan shellfish is exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 50,000 p.s.i. for 1-15 minutes. The process is conducted at ambient temperatures, leaving the raw shellfish substantially unaffected, in its desired raw state, such that the pathogenic organisms are destroyed, while sensory characteristics of the raw shellfish remain high. The same process can be used for shucking oysters without any mechanical force. A high pressure processor for elimination of bacteria in raw food products is disclosed.

Abstract: A method for processing marine products includes a plurality of steps. First put natural charcoal in a vacuum oven and draw air out of the vacuum oven. Second, heat up the interior of the vacuum oven to let charcoal produce carbon monoxide and water vapor, and third, cool carbon monoxide in a cooling tank to room temperature. Fourth. separate carbon monoxide from water vapor and draw carbon monoxide into an air bag. Fifth, draw the carbon monoxide in a marine food processing device to let carbon monoxide function to settle iron contained in marine food to remain in the meat of marine food to keep fresh red color and freshness of marine food.

Abstract: A process for preparing shellfish for storage comprising the steps of vacuum packing live shellfish within a suitable container and then heating the shellfish to a temperature of between 80° C. and 110° C. and a pressure of between 0.8-2.0 kgf/cm2, said temperature and pressure level being sufficiently high to pasteurize the shellfish while preventing substantial expansion of the container yet sufficiently low so as to minimize vaporization of internal juices and preventing substantially all of the shellfish meat from becoming mushy, thereby maintaining substantially all of the natural juices of the shellfish within the shells and maintaining any inadvertently escaped juices to remain in association with the shellfish from which it originated and within said container, said container being suitable for freezing and transport so that both the shellfish and any inadvertent juices remain together during transport.

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: This procedure proposes the obtention of a product similar to sturgeon caviar as from a mixture of fish muscle, egg, methylcellulose, cephalopod ink, preservatives and salt, forming an emulsion which is introduced into a granulator in which it is subjected to fluctuations which cause the emulsion to divide into drops in controlled manner, introducing the obtained drops into a configurator liquid medium, generally oil, which is to be found at a temperature between 75 and 94° C., adding to the thus obtained granules, a culinary emulsion made up of fish muscle, spawns and/or fish roes, and a methylcellulose solution. Finally adding vegetable oil and/or fish oil.

Abstract: A method for eliminating, reducing or retarding the amount of gram negative bacteria in cut fruits, cut vegetables, seafood, meat strips or meat chunks comprising the steps of: (a) treating the surface of said fruits, vegetables, seafood or meat with a chemical having a pH of greater than 8.5 in an amount of effective to destroy or disrupt the outer membrane of said gram negative bacteria; and then (b) treating said surface with an effective amount of one or more agents having bactericidal activity against gram positive bacteria is provided.

Abstract: A method for color development of a crustacean in a fresh state, comprising the steps of: treating a crustacean such as a lobster or a crab, in which a shell thereof is left as it is or removed, with an alkaline aqueous solution having a pH value in a range of from 10 to 14 to thereby develop the red color of a carotenoid pigment; and the treating the crustacean with an aqueous solution of an edible acid, such as an acetic acid, to thereby perform neutralization.

Abstract: In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied at a first temperature in a first step and at a higher temperature in a second step. As a result, it is possible to produce a frozen food product comprising a food portion coated with a coating comprising oil/fat and particulate coating material, the weight ratio of oil/fat to particulate coating material being greater than 2:1, and the food product having greater than 10% by weight of oil/fat. Substantially all of the particulate coating material is coated with oil/fat.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a 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 2.0 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. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.

Abstract: A packaging for shellfish, such as mussels, or crustaceans, includes a closed container in which there is situated a quantity of living shellfish or crustaceans, optionally water originating from the shellfish or crustaceans, as well as a protective gas atmosphere. Subatmospheric pressure may prevail in the container. Furthermore, the sum of the quantities of O2 and CO2 may amount to 50% to 90% of the total gas content of the container, and the quantity of O2 may amount to 25% to 50% of the total gas content of the container.

Abstract: Procedures are provided herein for the optimization of the utilization of crustaceans, e.g., whole lobsters, through the inclusion of under-utilized components. The procedure involves firstly, initiating the detachment of the raw edible deep-shoulder myotomal meat from deep-shoulder cartilaginous skeleton attachment. This may be accomplished either by immersing the head-shell in a solution of protease enzymes, or subjecting the head-shell to at least one freeze-thaw cycle. Then, the so-treated head-shell is subjected to vacuum aspiration to remove, and to recover, the raw meat fraction. Procedures are further-described for the utilization of such recovered raw meat fraction, e.g., to provide stuffing and to provide stuffed crustaceans, e.g., lobsters.

Abstract: A food supplement formulation comprises flaxseed oil, borage seed oil, fish oil, and lipase.

Abstract: A flaked fish food wherein fresh (raw) fish, vitamins, starches and preservatives are disclosed. The fresh (raw) fish replace fishmeal which has heretofore been used. The fresh (raw) fish when heated gels (binds) the ingredients together in an appealing and substantially water insoluble manner. The fresh (raw) fish may be salmon, halibut, black cod, Pacific cod, herring, rockfish, shrimp and krill (or any other kind of raw fish). A method for making the flaked fish food is also disclosed which includes the steps of grinding the raw fish in a grinder, mixing a vitamin and a preservative in cold water and mixing the ground fish with the cold water, vitamin and preservative mixture, pumping the mixture to a grinder/emulsifier, and heating and drying the mixture.

Abstract: A composition of matter which demonstrates efficacy against both gram positive and gram negative bacteria containing: (a) a gram negative bacteria inhibiting effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid; (b) a gram positive bacteria inhibiting effective amount of a lantibiotic; and (c) a chelating effective amount of one or more phosphate salts which function as a chelating agent to bind the propionibacteria metabolites and lantibiotics to the surface of the substrate being treated and its method of use is provided.

Abstract: A method for producing edible quality refined fish oil comprising the steps of extracting press liquor from a cooked fish, wherein the press liquor consists primarily of fish oil and water inherent in the cooked fish. The fish oil is from the group of fish consisting of menhaden, other similar fish, and mixtures thereof. Enzymes present in the press liquor are deactivated by injecting an acidic solution into said press liquor. After the fish oil is removed from the press liquor, the fish oil is cold filtered to produce an olein fraction and a stearine fraction. The stearine fraction is separated from the olein fraction and fatty acids that remain in the olein fraction are removed. Then bleaching the fish oil by mixing amorphous silica and diatomaceous earth with the fish oil, under vacuum conditions, and deodorizing the fish oil under vacuum conditions with steam injection. Finally, preparing the fish oil for storage by mixing a chelating agent and anti-oxidants with fish oil.

Abstract: This invention relates to a process for detoxifying shellfish contaminated with paralytic toxin. Actually no industrial method has been described that is 100% effective for detoxification of shellfish containing this type of toxins. Decontamination is achieved through a process involving the chemical treatment of shellfish. This chemical treatment consists of preincubating and then cooking the shellfish in an alkaline pH solution. This treatment can be combined with one or more other procedures for the reduction of the products' final toxicity, these other procedures including, for example, partial shellfish detoxification by depuration, removal of the most toxic parts, and commercial cooking/canning of the shellfish. The process reduces total toxicity levels in shellfish to values below 80 &mgr;g of eq. STX/100 g shellfish, independently of the toxin profile, or the initial toxicity present in the shellfish.

Abstract: A process for decolorizing, sanitizing and deodorizing a food product with ozone. The food product and water are mixed to form an initial solution and supplied to a pumping device to pressurize the solution. An ozone containing gas is injected into the initial solution in order to allow the treatment of the food product, without the occurrence of liquid/gas demixing. The apparatus includes a pumping device for pressurizing the solution, a contactor into which the pressurized solution is fed, a source of ozone, and at least one injector for injecting ozone into the solution.

Abstract: Methods are provided for separating the intact shell of hard-shelled crustaceans of any species from the raw edible meat contained therein which is very strongly attached to the shells. The methods each include the first step of initiating the detachment of the raw edible meat from the intact shell by the step of subjecting the intact shell to at least one freeze-thaw cycle, where the thawing is carried out in cold water or cold brine to minimize deterioration of the flavour of the crustacean meat. Then the intact shell is separated from the raw edible meat by several different alternative steps. One alternative step includes subjecting the so-treated intact shell to vacuum aspiration to separate the intact shell from the raw edible crustacean meat, so as to recover the raw edible crustacean meat. These methods may also be used for the recovery of raw edible intact crustacean meat, from easy-to-process clawed lobsters of the Homaridae family, easy-to-process crab, e.g.

Abstract: The present invention is to provide feed which is taken well by animals and marine animals, promotes the growth of the body and bone, relieves symptoms of a chicken coccidium disease, and has the effect of substituting low-priced soybean oil meal for fish meal, and if feed containing a precipitated fraction itself or after concentrated and dried, which was prepared by subjecting one or more bodies selected from marine animals, treated materials thereof or separated materials therefrom to enzymatic treatment with a proteolytic enzyme, is used, then the intake of the feed by domestic animals and raised marine animals is increased to promote the growth of bone, thus accelerating their growth and promoting an increase in their body weight, and preventing or relieving the chicken coccidium disease.

Abstract: Herein are discolsed a process for production of ground fish meat products or their analogues, using, as the main raw material, non-salt ground fish meat along with a gel of glucomannan hydrate, or a gel of glucomannan hydrate only, and another process for production of ground fish meat products or their analogues, using, as the main raw material, non-salt, well-ground fish meat only, or non-salt, well-ground fish meat and a gel of glucomannan, salt-grinding not being involved in both the processes, and these fish meat products or their analogues being new and different in taste or texture from prior art ground fish meat products like Japanese kamaboko, and also being optionally lowered in calories with the use of an increased proportion of such gel of glucomannan hydrate.

Abstract: A method for production of fish feed containing fish products and standard feed components and fish feed products. Ammonium-, sodium- or potassium diformates, comprising formic acid or mixtures thereof are included in the fish products prior to their further processing and mixing with the other feed components. The final fish feed contains preferably 0.3-2.5 weight % formates based on the total feed.

Abstract: A process for producing materials for fish paste products which comprises the step 1 of milling a frozen ground fish meat to thereby give a frozen ground fish meat in the form of fine particles, thawing a frozen ground fish meat under milling to thereby give a thawed ground fish meat in the form of fine particles, or thawing a frozen ground fish meat and then cutting it to thereby give a thawed ground fish meat, and the step 2 of mixing under stirring the ground fish meat obtained in the step 1 with the use of a stirring means.

Abstract: The present invention relates mainly to a method of preparing foodstuffs based on fish flesh [i.e. the flesh of fish proper, and/or shellfish], and to foodstuffs obtained by this method. In the method of the invention, the fish flesh is mechanically mixed or kneaded to a moderate extent, i.e. the mechanical action avoids any significant irreversible spoiling of the fiber structure of the flesh, this action taking place in the presence of edible water-retaining compounds, in particular edible hydrocolloids. Mixing and/or kneading is continued until a uniform distribution is obtained in the mass of fish flesh of the water-retaining compounds and any other additives. The present invention is particularly applicable to the food industry. The present invention is mainly applicable to transforming fish proper, as distinct from shellfish.

Abstract: Method and apparatus for harvesting and processing zooplankton and, in particular, for harvesting and processing euphausiids for subsequent use as a feed product for early stage juvenile or larvae feed or for a food product as an additive. The euphausiids are continuously harvested from coastal waters and dewatered. The dewatered product is passed to a heat exchanger to increase its temperature and, hence, to a digester where a desired level of enzymatic activity is obtained. The product is then held by a surge tank for subsequent transfer to a ball dryer where the product is dried at a relatively low temperature without destroying the stabilized enzymes created in the digester. The digesting step may be deleted in the event the end use of the product is for a food product.

Abstract: A fish product is packed in a tomato base sauce which is specifically formulated to withstand the high temperatures of vacuum sealing. In order to avoid any degradation in flavor of the fish product and the sauce, and particularly to avoid the occurrence of a burnt taste in the fish product and the sauce, the amounts of sugar, salt and white pepper in both the fish product and the sauce are maintained within close limits.

Abstract: A process for obtaining a frozen fish product comprises: treating frozen or non-frozen fish, which comprises molecules of myosin and molecules of actin, each molecule of myosin having a head region (6) and a tail region (8), such that the conformation of the head region of the molecule of myosin changes irreversibly and the conformation of the molecule of actin does not change completely and irreversibly; and storing the fish under freezing conditions. Suitable treatments for affecting the conformational change include application of pressure. The treated fish product has an increased resistance to frozen deterioration of texture.