| 摘要 |
The present invention provides a hygienically safe preservative for crustaceans in place of conventional sulfite compounds used for preserving the crustaceans, wherein the preservative is able to prevent the appearance, color and flavor from being deteriorated while it can suppress unpleasant taste and unpleasant odor from generating by taking advantage of organic materials known as foods and food additives. The preservative for the crustaceans contains a first component comprising an effective amount of ascorbic compounds, organic polybasic acid compounds in an amount less than equivalent to the content of the first component, and a second component comprising at least a compound selected from amino acid compounds in an amount less than equivalent to the content of the first component, and the content of the second component is less than equivalent to the content of the first component. The crustaceans in a live state, in a raw state of an apparent death but not losing their vital reactions or in a frozen state capable of resuming their vital reactions after defrosting are subjected to preservative treatment by allowing them to contact a preservative treatment liquid for the crustaceans, and the treated crustaceans are preserved by chilling or freezing. |
