| 摘要 |
Bleaching of fish flesh is effected by (a) contacting the undissolved dark flesh with a dilute aq. soln. of hydrogen peroxide having an initial pH of 10.5-11.5 esp. 10.5-11, (b) sepg. the bleached flesh from the soln., (c) eliminating residual hydrogen peroxide, and (d) adjusting the pH of the flesh to the neutral value or a lower value. Provides efficient bleaching of dark fish flesh to an acceptable colour, e.g. for fish-fingers, in a relatively short time. Decompsn. of the flesh, esp. its protein content, is minimised. |
