| 摘要 |
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. |
