AU2002239698A1 - Seafood preservation process - Google Patents

Seafood preservation process

Info

Publication number
AU2002239698A1
AU2002239698A1 AU2002239698A AU3969802A AU2002239698A1 AU 2002239698 A1 AU2002239698 A1 AU 2002239698A1 AU 2002239698 A AU2002239698 A AU 2002239698A AU 3969802 A AU3969802 A AU 3969802A AU 2002239698 A1 AU2002239698 A1 AU 2002239698A1
Authority
AU
Australia
Prior art keywords
fish
preservation
products
ozone
smoke
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
AU2002239698A
Inventor
Douglas B. Brinsmade
Blane E. Olson
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26934686&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AU2002239698(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Individual filed Critical Individual
Publication of AU2002239698A1 publication Critical patent/AU2002239698A1/en
Abandoned legal-status Critical Current

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
    • A23B4/24—Inorganic compounds
    • 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
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)
  • Farming Of Fish And Shellfish (AREA)

Abstract

The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.
AU2002239698A 2000-10-20 2001-10-19 Seafood preservation process Abandoned AU2002239698A1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US24192000P 2000-10-20 2000-10-20
US60/241,920 2000-10-20
US09/874,885 2001-06-05
US09/874,885 US6777012B2 (en) 2000-10-20 2001-06-05 Seafood preservation process
PCT/US2001/050184 WO2002039829A2 (en) 2000-10-20 2001-10-19 Seafood preservation process

Publications (1)

Publication Number Publication Date
AU2002239698A1 true AU2002239698A1 (en) 2002-05-27

Family

ID=26934686

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2002239698A Abandoned AU2002239698A1 (en) 2000-10-20 2001-10-19 Seafood preservation process

Country Status (9)

Country Link
US (1) US6777012B2 (en)
EP (1) EP1331853B1 (en)
AT (1) ATE452538T1 (en)
AU (1) AU2002239698A1 (en)
CA (1) CA2464553C (en)
DE (1) DE60140881D1 (en)
DK (1) DK1331853T3 (en)
ES (1) ES2338526T3 (en)
WO (1) WO2002039829A2 (en)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030054073A1 (en) * 2001-07-25 2003-03-20 Delduca Gary R. Modified atmosphere packages and methods for making the same
US20030054074A1 (en) * 2001-07-25 2003-03-20 Delduca Gary R. Modified atomsphere packages and methods for making the same
US7174744B2 (en) * 2002-08-20 2007-02-13 American Air Liquide, Inc. Method of improving the biocidal efficacy of dry ice
ATE322170T1 (en) * 2003-01-20 2006-04-15 Fu Chiu SYSTEM FOR FILTERED COLD SMOKING WITH COCONUT SHELLS
US20040224061A1 (en) * 2003-02-07 2004-11-11 Takashi Mori Frozen fillet or slice of fish meat, or a frozen processed fillet or slice of fish meat, in which degeneration due to TMAO is inhibited or prevented during freeze-storage
US7087257B1 (en) * 2003-05-12 2006-08-08 Alfred Prestenbach Crustacean seafood process
ES2229933B1 (en) * 2003-10-06 2006-07-16 Consejo Sup. De Invest. Cientificas CONSERVATION BY MODIFIED ATMOSPHERES OF LIVE BIVALVES MOLLUSCS IN HERMETICAL CONTAINER.
GB2411944B (en) * 2004-03-08 2008-02-27 Derek Reginald Palmer Drying apparatus
US20060019003A1 (en) * 2004-07-23 2006-01-26 Take Xulin Sun Kyokurin Novel synergistic rapid-sanitization method
US8158176B2 (en) * 2005-07-01 2012-04-17 Cargill, Incorporated Meat processing
US20070237671A1 (en) * 2005-08-29 2007-10-11 Yuan James T Novel method of sanitizing target items using a moist sanitizing gas
US20070087111A1 (en) * 2005-10-18 2007-04-19 Cargill, Inc. Meat treatment systems and methods
CA2572371A1 (en) * 2005-12-30 2007-06-30 Cargill, Incorporated Meat treatment systems and methods
US20080072770A1 (en) * 2006-09-22 2008-03-27 Fu Chiu Meat-smoking device for refrigeration
EP2191727A4 (en) * 2007-08-06 2013-11-27 Tenpoint Mfg Corp Method of treating fish meat
US20090238939A1 (en) * 2008-03-18 2009-09-24 Itzel Machado Defrosting device
ATE548268T1 (en) * 2008-11-06 2012-03-15 4F4Fresh Ab DEVICE FOR FOOD PACKAGING
WO2012036571A1 (en) * 2010-09-14 2012-03-22 Friend, Richard Philip A process for treating meat using tasteless liquid smoke
EP2742809B1 (en) * 2012-12-13 2016-09-14 Sea Delight Europe, SL Method and apparatus for cold smoking meat or seafood
CN105533495A (en) * 2015-12-17 2016-05-04 百洋产业投资集团股份有限公司 Preparation method of jack macheral leisure product
US10470487B2 (en) 2017-04-06 2019-11-12 R.J. Reynolds Tobacco Company Smoke treatment
US20180332866A1 (en) * 2017-05-19 2018-11-22 Henkelman Inc. System and method for smoke vacuum packaging
CN109566718B (en) * 2018-12-29 2021-10-22 浙江省海洋水产研究所 Hairtail coating micro-freezing preservation method
US20210235733A1 (en) 2020-02-04 2021-08-05 Memphis Meats, Inc. Characteristics of meat products
US20220354141A1 (en) * 2021-05-10 2022-11-10 Low and Slow Smoked Snacks, LLC Method and system for smoking food
CN113973901A (en) * 2021-10-25 2022-01-28 温氏食品集团股份有限公司 Method for treating chicken by ozone water prepared based on electrolysis method
EP4436393A1 (en) * 2022-11-30 2024-10-02 Linda-1, Sia Smokehouse with ozone generator

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2120237A (en) 1936-01-22 1938-06-14 Sea Pride Packing Corp Ltd Treating fish and product thereof
FR2137541B1 (en) 1971-05-07 1974-12-20 Alsina Luis
US4522835A (en) 1976-09-13 1985-06-11 Transfresh Corporation Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish
DE3043489A1 (en) * 1980-11-18 1982-07-01 Hölter, Heinz, Dipl.-Ing., 4390 Gladbeck Controlling pollutant emission from meat-smoking kiln - by ozonisation of flue gas
US4552766A (en) * 1982-07-07 1985-11-12 Inno-Tech Developments Ltd. Method of drying and salting fish
DE3431578A1 (en) * 1984-08-28 1986-04-17 Naturin-Werk Becker & Co, 6940 Weinheim Use of an edible collagen flat film for the production of smoked foods, in particular fish products and ham
US4753809A (en) * 1985-10-04 1988-06-28 Webb Neil B Country ham curing process
JP2711377B2 (en) * 1993-04-06 1998-02-10 金光 山岡 Method and apparatus for maintaining quality of raw tuna by ultra-low temperature smoke
US5368872A (en) * 1993-08-31 1994-11-29 Davis, Jr.; Don M. Pressure and vacuum smoker apparatus and method
JP3106820B2 (en) 1993-12-08 2000-11-06 アールティーエー・アソシエーツ有限会社 Livestock and fish meat and their processed products freshness preservative and productivity improver
US5783242A (en) 1995-01-27 1998-07-21 Mba Consultant, Inc. Method for treating foodstuffs
EP0824868A1 (en) * 1996-08-22 1998-02-25 Fa. C. Bond & Zn. Import-Export Visgroothandel/rokerij Method and system for preparing a ready-to-use fish product and thus prepared fish product
US20020012724A1 (en) * 1996-10-18 2002-01-31 William R. Kowalski Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species

Also Published As

Publication number Publication date
EP1331853A4 (en) 2006-02-01
CA2464553C (en) 2008-01-15
ES2338526T3 (en) 2010-05-10
ATE452538T1 (en) 2010-01-15
DK1331853T3 (en) 2010-04-12
EP1331853A2 (en) 2003-08-06
DE60140881D1 (en) 2010-02-04
US6777012B2 (en) 2004-08-17
CA2464553A1 (en) 2002-05-23
US20020054942A1 (en) 2002-05-09
EP1331853B1 (en) 2009-12-23
WO2002039829A3 (en) 2002-12-27
WO2002039829A2 (en) 2002-05-23

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