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filingDate 2009-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2011-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2011101597-A
titleOfInvention High-functional flounder and its processed products
abstract [PROBLEMS] To produce flounder that is rich in amino acids and unsaturated fatty acids and has high antioxidant activity, and efficiently provides high-quality marine products and processed fishery products. A high temperature fermented feed using a thermophilic microorganism group is continuously orally fed to a cultured Japanese flounder by a culture technique using a high temperature fermented feed using a thermophilic bacterium. [Effects] Cultured flounder characterized by high free antioxidant amino acid content such as oleic acid with a content of free amino acids in meat of more than 350 mg per 100 g in summer and high antioxidant activity Processed products manufactured using fish meat. [Selection] Figure 1
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