http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08126481-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
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filingDate 1994-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5d542fc532c42fe3c176019b0fb9c70
publicationDate 1996-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H08126481-A
titleOfInvention Method of preventing fading of tuna fish meat and method of manufacturing canned tuna
abstract (57) [Summary] [Purpose] To produce tuna fish meat that can retain the desirable pink color tone peculiar to tuna fish for a long time and canned tuna that can retain the desirable pink color tone peculiar to tuna fish meat for a long time after opening. [Structure] (1) Tuna fish meat is treated with sugar and / or polymerized phosphate alone or in addition to the enzyme before or after the heating step. (2) In a process before or after filling in a can, transglutaminase alone or a can containing tuna fish meat treated with sugar and / or polymerized phosphate in addition to the enzyme is sealed and heated after sealing. Sterilize.
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priorityDate 1994-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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Total number of triples: 31.