The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0 C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

An insect-trap olfactory bait is formed by processing fish (for example, by using a salt) and then aging the processed fish. The processing can then be reversed at least in part (for example, by rinsing away some salt) following which the resultant fish parts are placed in contact with an alcohol. Solid remnants of the resultant fish parts are later separated from the alcohol to thus provide an olfactory fish extract infused liquid filtrate. These teachings will accommodate, during at least a portion of such a process, dehydrating the fish parts. By another approach, in lieu of the foregoing or in combination therewith, these teachings will accommodate, prior to separating solid remnants of the resultant fish part from the alcohol, comminuting the fish parts to thereby reduce the overall average size and density of the solid fish material.

A method for preparing seafood alternatives from vegetation is provided. The method includes preparing the vegetation, wherein the preparing the vegetation includes cutting the vegetation into two or more pieces, brining the vegetation in a brining solution, cooking the vegetation, and marinating the vegetation in a marinade configured to give the vegetation a seafood flavor.

The present invention relates to a method for the application and implantation of starter cultures in products of animal origin for curing same, which comprises: a) introducing one or more starter cultures of Staphylococcus and yeasts in a whole muscle product of animal origin by means of sprinkling, tumbling and massaging; b) subjecting said product after step a) to maturation treatment with heat and humidity to favor starter culture growth; d1) freezing the product after step b), stopping the starter culture biological activity; and d2) cutting or slicing the frozen product; and d3) subjecting cutted or sliced product to a rapid drying process for between 30 and 120 minutes; and e) packing the dried product of animal origin.

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.

A manufacturing method of Kabayaki includes a hole-opening step of opening a large number of holes through firmed-up slices with skins of a catfish, an immersing step of immersing the slices with skins in a source after performing the hole-opening step, and a grilling step of grilling a surface of the slices with skins after performing the immersing step.

A manufacturing method of Kabayaki includes a hole-opening step of opening a large number of holes through firmed-up slices with skins of a catfish, an immersing step of immersing the slices with skins in a source after performing the hole-opening step, and a grilling step of grilling a surface of the slices with skins after performing the immersing step.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.