| 摘要 |
A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided. The invention intends a heat-sterilized seafood product which maintains the same appearance, taste and texture as those in a raw state thereof, a frozen product of the same, and cooked foods using those products. The heat-sterilized seafood product of the invention is featured in that, as compared with a product boiled at the same heating temperature, an outer part of the heat-sterilized seafood product shows a lower degree of protein degeneration, and an inner part thereof shows a comparable or higher degree of protein degeneration; and/or drips generated when the heat-sterilized seafood product is frozen and then thawed are clear and have a low level of turbidity; and/or when the heat-sterilized seafood product is frozen and then thawed, a reduction of the yield, a change of the appearance, the number of bacteria, and an outflow of the taste substances are all small. The heat-sterilized seafood product is obtained by heat-sterilizing an seafood product by ohmic heating, preferably ohmic heating wherein the seafood product is heated with an aqueous solution employed as a medium, and more preferably ohmic heating wherein the seafood product is heated to a temperature of not lower than 60 DEG C but lower than 90 DEG C and the aqueous solution is heated to a temperature lower than the temperature of the seafood product by a range of not less than 0 DEG C but less than 25 DEG C. <IMAGE> |
