FLAVOR AND QUALITY IMPROVING AGENT FOR CRUSTACEAN OR ANIMAL MEAT, AND TREATMENT METHOD FOR CRUSTACEAN OR ANIMAL USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a quality improving agent for suppressing quality decrease caused when freezing, refrigerating and heat-processing crustacean such as lobster and crab, and animal meat such as chicken and pork, and improving flavor, syneresis and yield, and to provide a process treatment method for the crustacean or animal meat.;SOLUTION: This flavor quality improving agent for the crustacean or animal meat contains 8-43% of sodium carbonate and/or sodium hydrogencarbonate, 3-20% of potassium chloride, and 2-30% of amino acid or its salt. The process treatment method comprises soaking treating the crustacean or animal meat in the aqueous solution of the flavor quality improving agent.;COPYRIGHT: (C)2008,JPO&INPIT