| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve the problem in which a time required from processing to eating is shortly limited, because oil or fat in fish meat is readily oxidized by oxygen in air and readily causes lowering of the taste, and oil or fat in fish meat is oxidezed and the taste is often lowered by exposing an opened fish with ultraviolet light, because sunlight is applied to the opened fish to be dried in production of dried fish. <P>SOLUTION: The present invention relates to a method for preventing deterioration of the fish processed product and the dried fish by oxidation or ultraviolet light. Lowering of taste of processed product and dried fish can be prevented by adding, spraying or dipping an extract consisting mainly of chlorogenic acids extracted from fresh coffee bean to the fish meat processed product and the dried fish. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
