ATE525911T1 - Verfahren zur verbesserung der fleischqualität von fisch,proteinhydrolysat und verfahren zur herstellung eines proteinhydrolysats - Google Patents
Verfahren zur verbesserung der fleischqualität von fisch,proteinhydrolysat und verfahren zur herstellung eines proteinhydrolysatsInfo
- Publication number
- ATE525911T1 ATE525911T1 AT04710567T AT04710567T ATE525911T1 AT E525911 T1 ATE525911 T1 AT E525911T1 AT 04710567 T AT04710567 T AT 04710567T AT 04710567 T AT04710567 T AT 04710567T AT E525911 T1 ATE525911 T1 AT E525911T1
- Authority
- AT
- Austria
- Prior art keywords
- protein hydrolyzate
- fish
- improving
- producing
- meat quality
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fish Paste Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO20030684A NO320833B1 (no) | 2003-02-12 | 2003-02-12 | Proteinhydrolysat fra fisk, fremgangsmate for fremstilling derav og anvendelse derav for a forbedre egenskaper til en fiskefilet |
PCT/NO2004/000043 WO2004071202A1 (en) | 2003-02-12 | 2004-02-12 | Process for improvement of meat quality in fish, protein hydrolysate and method of producing a protein hydrolysate |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE525911T1 true ATE525911T1 (de) | 2011-10-15 |
Family
ID=19914477
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT04710567T ATE525911T1 (de) | 2003-02-12 | 2004-02-12 | Verfahren zur verbesserung der fleischqualität von fisch,proteinhydrolysat und verfahren zur herstellung eines proteinhydrolysats |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1605767B1 (de) |
AT (1) | ATE525911T1 (de) |
CL (1) | CL2004000260A1 (de) |
DK (1) | DK1605767T3 (de) |
NO (1) | NO320833B1 (de) |
WO (1) | WO2004071202A1 (de) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NO320736B1 (no) * | 2005-03-08 | 2006-01-23 | Wahl Process Systems As | Enzymatisk hydrolyseprosess for kollagen og proteinholdige rastoffer og en klaringstank for separasjon av kollagen, og anvendelser derav. |
CN101491270B (zh) * | 2008-01-21 | 2011-05-18 | 中国水产科学研究院东海水产研究所 | 一种保持冰鲜篮子鱼体色的方法 |
BR112016015927B1 (pt) * | 2014-01-08 | 2022-05-10 | Firmenich Sa | Método para produzir uma emulsão que compreende um triglicerídeo e um hidrolisado de proteína marinha |
GB201522443D0 (en) * | 2015-12-18 | 2016-02-03 | Bergen Teknologioverføring As | Use |
CN112998222A (zh) * | 2021-04-08 | 2021-06-22 | 上海海洋大学 | 一种高蛋白大西洋鲑鱼鱼片及其制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3989851A (en) * | 1974-08-26 | 1976-11-02 | Ralston Purina Company | Method for protein fortification of extra pumped meats |
NZ195928A (en) * | 1979-12-31 | 1982-12-21 | Stauffer Chemical Co | Protein fortified red meat |
JPS6236165A (ja) * | 1985-08-09 | 1987-02-17 | Amou Suisan Kk | 部分冷凍法による魚肉すり身の製造保存法 |
JPH02113859A (ja) * | 1988-10-24 | 1990-04-26 | Nitto Denko Corp | タンパク質加水分解物の製造方法 |
-
2003
- 2003-02-12 NO NO20030684A patent/NO320833B1/no not_active IP Right Cessation
-
2004
- 2004-02-12 WO PCT/NO2004/000043 patent/WO2004071202A1/en active Application Filing
- 2004-02-12 CL CL200400260A patent/CL2004000260A1/es unknown
- 2004-02-12 AT AT04710567T patent/ATE525911T1/de not_active IP Right Cessation
- 2004-02-12 EP EP04710567A patent/EP1605767B1/de not_active Expired - Lifetime
- 2004-02-12 DK DK04710567.1T patent/DK1605767T3/da active
Also Published As
Publication number | Publication date |
---|---|
NO20030684D0 (no) | 2003-02-12 |
NO20030684L (no) | 2004-08-13 |
WO2004071202A1 (en) | 2004-08-26 |
NO320833B1 (no) | 2006-01-30 |
CL2004000260A1 (es) | 2005-01-21 |
DK1605767T3 (da) | 2012-01-23 |
EP1605767A1 (de) | 2005-12-21 |
EP1605767B1 (de) | 2011-09-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |