CA1236327A - Agent for preventing degradation of protein of food - Google Patents
Agent for preventing degradation of protein of foodInfo
- Publication number
- CA1236327A CA1236327A CA000484674A CA484674A CA1236327A CA 1236327 A CA1236327 A CA 1236327A CA 000484674 A CA000484674 A CA 000484674A CA 484674 A CA484674 A CA 484674A CA 1236327 A CA1236327 A CA 1236327A
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- agent
- food
- protein
- salt
- degradation
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Abstract
ABSTRACT
An agent for preventing degradation of protein contained in fresh food such as fish and meat is disclosed. The agent comprises gallic acid or a salt thereof and ascorbic acid or a salt thereof as effective components. The agent can safely and conveniently prevent degradation of protein and maintain freshness of food for a long period of time.
An agent for preventing degradation of protein contained in fresh food such as fish and meat is disclosed. The agent comprises gallic acid or a salt thereof and ascorbic acid or a salt thereof as effective components. The agent can safely and conveniently prevent degradation of protein and maintain freshness of food for a long period of time.
Description
3~
AGENT FOR PREVENTING DEGRADATION OF PROTEIN OF FOOD
BACKGROUND OF THE INVENTION
This invention relates to an agent for preventing degradation of protein of food, and more particularly to an agent which can prevent degradation of protein contained in fresh food such as fish and meat and thereby maintain fresh-ness of the food for a long period of time.
Degradation of protein contained in fresh food such as fish and meat causes to reduce freshness and value of the food. Therefore it is necessary to prevent degradation of protein during transportation or storage of the food.
Eleretofore, it has been in practice to have food cooled in a refrigerator or the like in order to prevent degradation of the food and maintain freshness thereof. This method, however, does not provide an excellent effect to prevent degradation of protein. It is also in practice to rapid]y fresze fish or meat. This method, however, requires a large scale apparatus and is not suited depending on the kind of foodstuff.
OBJECT OF THE INVENTION
This invention seeks to preclude the above difficiencies.
An object of the present invention is to provide an agent for preventing degradation of protein of food which can safe-ly and conveniently prevent degradation of protein and 4~
~3~3~Y~
maintain freshness Eor a long yeriod of -timc.
CONSTITUTION OF THE INVENTION
The agent for preven-ting degradation of protein of food according to this invention comprises as effective components gallic acid or a salt thereof and ascorbic acid or a salt thereof.
Gallic acid and ascorbic acid pose no safety problems as additive to food and can be used in a form of acid and also in a form of water-soluble salt such as sodium salt and calcium saltO Gallic acid or ascorbic acid may be used in combination with their saltO Ascorbic acid may be either L-or DL-ascorbic acid, and L-ascorbic acid is preferred.
The ratio of gallic acid or a salt thereof to ascorbic acid or a salt thereof may be 1 : 0.3 to 1 : 10, preferably 1 : 1 to 1 : 3. The agent according to the invention may contain other components if necessary.
Gallic acid or a salt thereof and ascorbic acid or a salt thereof have to coexist in use. Although these compo-nents may be mixed together when used, it is desirable to mix them together with other components, if necessary, in advance and use them as a mixture. A mixture agent may be in a form of powder, particle, grain, tablet, liquid, or the like.
When preparing the agent, it is possible to add such aux-iliary componen-ts as diluents, binders, shaping agents and solvents.
,.~ o f /3 The agent according to the invention can prevent de-gradation of pro-tein contained in food and maintain freshness thereof when it is contacted with food. The agent May be contacted by any method; iOeO, it may be scattered or sprayed in situ over food. A suitable method of contacting is to immerse food in a solution of the agent. In this case, a refrigerant such as ice may be added to the solu-tion.
A solution of the agent may be prepared by dissolving the agent in any type of water e.g., sea water, fresh water and salt water. The concentration of the agent is 0.01 to 3 % by weight, preferably 0.05 to O.5 % by weight The amount of the agent to be used is 0.01 to 1 % by weight, preferably 0.05 to 0.5 % by weight, of the amount of food.
When food is immersed in a solution of the agent for 30 minutes to 2 hours, effects of preventing degradation of protein and maintaining freshness can be obtained. The im-mersion may be terminated at this time, and may be continued for an extended period of time, if necessary. The immersed state of food may be maintained during a period of transpor-tation or storage. When continuing the immersion for an extended period of time, additional amount of the agent may be provided, if necessary. When the immersion is done only for a period necessary to obtain protein degradation preven-tion effect, it is desirable to have the food after the treatment be surrounded with a refrigerant such as ice, or 32~
rapidly freeze the treated food. The concen-tration of the agent in a solution and immersion period may be suitably controlled depending on kind and volume of food.
The treatment described above can prevent degradation of protein in food and maintain the food fresh for a long period of time. While the protein degradation prevention effect according to the prior art treatment with ice continues only for about one day, the protein degradation prevention effect can be continued for 2 to 10 days when the food is treated through immersion in a solution of the agent according to the invention and then protected with ice.
Further, by extending the immersion period the protein de-gradation prevention effect can be maintained for an extended period of time.
The agent according to the invention may be used for any protein-containing food such as fishes, fish egg, shellfishes and meat such as beaf, mutton, pork and chicken. Further, the timing of treatment is by no means limitative. Usually, the treatment is done after landing or separation, but it may also be done immediately after catch or at the site of slaughter. The earlier the treatment is done, the better is the effect.
EFFECT OF THE INVENTION
The agent according to the invention is effective in preventing degradation of protein contained in food and 3~7 maintaining freshness thereof for a long period of time using a combination of particular chemica]s noted above. In ad-dition, the treatment requires only a simple apparatus and can be done in a simple operation. Further chemicals used are safe to human body and will never degrade value of the treated foodO
EXAMPLES GF THE INVENTION
_ Examples of the invention are given below in which parts given are in weight, and per cent given is also in weight.
Powdery protein degradation prevention agents of the follow-ing compositions were used.
Agent 1:
Gallic acid (lH20)11.4 parts L-ascorbic acid 20.6 parts Lactose 68.0 parts Agent 2:
Gallic acid (lH20)11.4 parts Sodium L-ascorbate20.6 parts Lactose 68.0 parts Agent 3:
Gallic acid ~lH20~5.7 parts L-ascor~ic acid 0.3 parts Calcium L-ascorbate10.0 parts Lactose 84.0 parts Measurement of K value as an index of protein degradation ~23~
prevention effect, is clone on a basis of the fish freshness judgement constant by Saito et al, clescribed in Bulletin Japanese Society Science of Fish, ~4, 749~ 750 (1959) K value represents an extent of degradation of protein; the smaller the K value, the smaller is the extent of degradation and the fresher is the food. A specific method of measure-ment of K value is as follows.
Method of measurement of K value:
AGENT FOR PREVENTING DEGRADATION OF PROTEIN OF FOOD
BACKGROUND OF THE INVENTION
This invention relates to an agent for preventing degradation of protein of food, and more particularly to an agent which can prevent degradation of protein contained in fresh food such as fish and meat and thereby maintain fresh-ness of the food for a long period of time.
Degradation of protein contained in fresh food such as fish and meat causes to reduce freshness and value of the food. Therefore it is necessary to prevent degradation of protein during transportation or storage of the food.
Eleretofore, it has been in practice to have food cooled in a refrigerator or the like in order to prevent degradation of the food and maintain freshness thereof. This method, however, does not provide an excellent effect to prevent degradation of protein. It is also in practice to rapid]y fresze fish or meat. This method, however, requires a large scale apparatus and is not suited depending on the kind of foodstuff.
OBJECT OF THE INVENTION
This invention seeks to preclude the above difficiencies.
An object of the present invention is to provide an agent for preventing degradation of protein of food which can safe-ly and conveniently prevent degradation of protein and 4~
~3~3~Y~
maintain freshness Eor a long yeriod of -timc.
CONSTITUTION OF THE INVENTION
The agent for preven-ting degradation of protein of food according to this invention comprises as effective components gallic acid or a salt thereof and ascorbic acid or a salt thereof.
Gallic acid and ascorbic acid pose no safety problems as additive to food and can be used in a form of acid and also in a form of water-soluble salt such as sodium salt and calcium saltO Gallic acid or ascorbic acid may be used in combination with their saltO Ascorbic acid may be either L-or DL-ascorbic acid, and L-ascorbic acid is preferred.
The ratio of gallic acid or a salt thereof to ascorbic acid or a salt thereof may be 1 : 0.3 to 1 : 10, preferably 1 : 1 to 1 : 3. The agent according to the invention may contain other components if necessary.
Gallic acid or a salt thereof and ascorbic acid or a salt thereof have to coexist in use. Although these compo-nents may be mixed together when used, it is desirable to mix them together with other components, if necessary, in advance and use them as a mixture. A mixture agent may be in a form of powder, particle, grain, tablet, liquid, or the like.
When preparing the agent, it is possible to add such aux-iliary componen-ts as diluents, binders, shaping agents and solvents.
,.~ o f /3 The agent according to the invention can prevent de-gradation of pro-tein contained in food and maintain freshness thereof when it is contacted with food. The agent May be contacted by any method; iOeO, it may be scattered or sprayed in situ over food. A suitable method of contacting is to immerse food in a solution of the agent. In this case, a refrigerant such as ice may be added to the solu-tion.
A solution of the agent may be prepared by dissolving the agent in any type of water e.g., sea water, fresh water and salt water. The concentration of the agent is 0.01 to 3 % by weight, preferably 0.05 to O.5 % by weight The amount of the agent to be used is 0.01 to 1 % by weight, preferably 0.05 to 0.5 % by weight, of the amount of food.
When food is immersed in a solution of the agent for 30 minutes to 2 hours, effects of preventing degradation of protein and maintaining freshness can be obtained. The im-mersion may be terminated at this time, and may be continued for an extended period of time, if necessary. The immersed state of food may be maintained during a period of transpor-tation or storage. When continuing the immersion for an extended period of time, additional amount of the agent may be provided, if necessary. When the immersion is done only for a period necessary to obtain protein degradation preven-tion effect, it is desirable to have the food after the treatment be surrounded with a refrigerant such as ice, or 32~
rapidly freeze the treated food. The concen-tration of the agent in a solution and immersion period may be suitably controlled depending on kind and volume of food.
The treatment described above can prevent degradation of protein in food and maintain the food fresh for a long period of time. While the protein degradation prevention effect according to the prior art treatment with ice continues only for about one day, the protein degradation prevention effect can be continued for 2 to 10 days when the food is treated through immersion in a solution of the agent according to the invention and then protected with ice.
Further, by extending the immersion period the protein de-gradation prevention effect can be maintained for an extended period of time.
The agent according to the invention may be used for any protein-containing food such as fishes, fish egg, shellfishes and meat such as beaf, mutton, pork and chicken. Further, the timing of treatment is by no means limitative. Usually, the treatment is done after landing or separation, but it may also be done immediately after catch or at the site of slaughter. The earlier the treatment is done, the better is the effect.
EFFECT OF THE INVENTION
The agent according to the invention is effective in preventing degradation of protein contained in food and 3~7 maintaining freshness thereof for a long period of time using a combination of particular chemica]s noted above. In ad-dition, the treatment requires only a simple apparatus and can be done in a simple operation. Further chemicals used are safe to human body and will never degrade value of the treated foodO
EXAMPLES GF THE INVENTION
_ Examples of the invention are given below in which parts given are in weight, and per cent given is also in weight.
Powdery protein degradation prevention agents of the follow-ing compositions were used.
Agent 1:
Gallic acid (lH20)11.4 parts L-ascorbic acid 20.6 parts Lactose 68.0 parts Agent 2:
Gallic acid (lH20)11.4 parts Sodium L-ascorbate20.6 parts Lactose 68.0 parts Agent 3:
Gallic acid ~lH20~5.7 parts L-ascor~ic acid 0.3 parts Calcium L-ascorbate10.0 parts Lactose 84.0 parts Measurement of K value as an index of protein degradation ~23~
prevention effect, is clone on a basis of the fish freshness judgement constant by Saito et al, clescribed in Bulletin Japanese Society Science of Fish, ~4, 749~ 750 (1959) K value represents an extent of degradation of protein; the smaller the K value, the smaller is the extent of degradation and the fresher is the food. A specific method of measure-ment of K value is as follows.
Method of measurement of K value:
2 g of muscle of food is ground in 20 mQ of a 4 cold perchloric acid solution, and the extract is filtered. 10 mQ
of the filtrate is used as a sample and is separated into hypoxanthin, inosine and nucleotides by hydrochloric acid gradient elusion system using ion-exchange resin "Amberlite IRA-400" (a trade ~F~. K value is given as K = A x 100 where A is total optical density at ~50 my of the perchloric acid extract t and B is optical density at the same wave-length of inosine and hypoxanthine fraction.
Example 1 Test on sardine protein deyradation prevention effect Sardine landed at fishery harbor was immersed in sea water with ice for about 2 hours before test and 3 kg of sardine was put into each polyethylene vessel with a capacity of approximately 8 Q 1 Q of sea water containing 0.025, 0.05 and 0.1 of the agents 1 to 3 and 500 g of pulverized ice were then added to each vessel for immersion for periods shown in Tables 1 and 2 below. Subsequently, each sample was put into polyvinylchloride sacks by 1 kg for each for K value measurement and appearance observation. These samples were then held together with sufficient ice in a cold storage chamber for keeping cool for 24 and 48 hours. After the lapse of the keeping cool periods, the samples were rapidly frozen at -30C for storage. After subsequent defreezing, the appearance observation and K value measurement were done.
As comparison, contrast samples similarly treated with-out any protein degradation prevention agent used were also prepared for appearance observation and K value measurement.
Tables 1 and 2 show the results of measurement of K
value. Figures with neither of marks (2) and (3) are of samples with the agent 1 used, figures with mark (2) are of samples with agent 2 used, and figures with mark (3) are of samples with agent 3 used.
Regarding the result of appearance observation, with the contrast samples after keeping cool for 24 and 48 hours, broken abdomen, red eye, discolorinq were observed. With the samples according to the invention, these phenomena were very slight t and excellent appearance was observed.
Op Table 1 K value after keeplng cool for 24 hours Concentration Immersion Period (minutes) (%) 30 60 60 -- 120 ~~
0~025 20.7 20.9 _ 20.6 0.05 15.8 16.8 (2)18.2 18.8 0.1 16.0 18.6 (3)18.3 17.9 (No agent 20.1 Table 2 K value after keeping cool for 48 hours Concentration Immersion Period (minutes) (%) 30 60 60 120 . _ 0u025 23.5 22.6 _ 21.4 0.05 18.3 19.1 (2)19.8 23.1 0.1 18.6 22.4 (3)20.3 22.0 used) 28.7 xample 2 Test on mackerel pike protein degradation preven-tion effect Tests were conducted under -the same condi-tions as in Example 1 except for that agent 1 was used for mackerel pike in 0.05, 0.2 and 0.5 % and the immersion was done for 60 ~363~7 minutes. The same measurement was done wi-th contrast similarly treated without any agen-t used and also with contrast rapidly frozen to ~30C immediately after the land-ingO The results are shown in Table 3.
Table 3 K value of mackerel pike Concentration ICeeping cool period (Hours) (%) 24 48 0O05 14.6 15.7 0.2 13.7 14.5 0.5 I3.4 14.7 (Rapidly 12O4 13.3 (No agent 21.7 25.4 xample 3 Test on mackerel protein degradation prevention effect Tests were conducted under the same conditions as in Example 1 in except for that agent 1 was used for mackerel in 0.1 % and 0O2 % and the immersion was done for 60 and 120 minutesO The same measurement was done with contrast similar-ly treated without any agent used and also with contrast rapidly frozen immediately after landing. The results are shown in Table 4.
~6i3~'7 Table 4 K value of mackerel . . . ..
Concentration Immersion period Keeping cool period . (Hours) (minutes) 24 48 0.1 60 17.7 18.4 0.1 120 16.3 17.1 0.2 60 16.0 16.3 0.2_ 120 14.1 15.7 (Rapidly 11.7 13,4 used) 20.3 24.6 xample 4 Test on broiler protein degradation prevention effect After separation, broiler was immersed in tap water with agen. 1 dissolved to concen-trations of 0.1 and 0.3 %
for an immersion period of 30 minutes, followed by rapid freezing for preservation for periods shown in Table 5 below. Then, the individual samples were naturally de-frozen for measurement of K value. The results of measure-ments are shown in Table 5.
Table 5 K value oE broiler _ . ............. . .
COnCentratiQn Preserv I :ion period (flours) (~) 72 144 240 .
0.1 804 13.6 26.4 0~3 906 17.2 20~7 _ used) 15.1 27.5 43.7 With the samples according to the invention, greater freshness maintaining effect could be observed compared to the contrastO Water separation after natural defreezing was the greatest with the contrast, then with the 0.1 samples and then with the 003 % samples. It will be seen that water retaining property can be maintained by using the agent according to the invention.
Example 5 Test on beaf and pork protein degradation preven-tion effect Beaf and pork after separation were immersed in tap water with agent 1 dissolved to concentrations of 0.1 and 0~3 for an immersion period of 30 minutes. Then the individual samples were preserved at 5C for preservation periods shown in Tables 6 and 7 below before measurement of K value. The results of measurements are shown in Tables 6 and 70 .io Table 6 K value of beaf Concentration Preservation period (Hours) (%) 24 48 72 0.1 1503 25.6 34.7 003 12.5 19.7 28.
used) 28.4 49.2 74.8 Table 7 K value of pork Concentration Preserva :ion perioc (Hours (%) 24 48 72 ._ ..
0.1 9.3 1~.3 26.7 0.3 7.2 12.0 18.5 used)15.4 32.6 47.4 With the samples according to the invention greater protein degradation prevention effect could be observed compared to the contrast. Further, less discoloring resulted w1th the samples according to the invention.
It will be seen from the above examples that according to the invention the protein degradation prevention effec-t can be obtained for longer period than in the case of the contrast where the agent according to the invention is not ~oæ~
used. In addition, it will be seen that the same protein degradation prevention effect as when food is rapidly frozen can be obtai.ned by suitably selecting the concentration of the agent and the immersion period.
of the filtrate is used as a sample and is separated into hypoxanthin, inosine and nucleotides by hydrochloric acid gradient elusion system using ion-exchange resin "Amberlite IRA-400" (a trade ~F~. K value is given as K = A x 100 where A is total optical density at ~50 my of the perchloric acid extract t and B is optical density at the same wave-length of inosine and hypoxanthine fraction.
Example 1 Test on sardine protein deyradation prevention effect Sardine landed at fishery harbor was immersed in sea water with ice for about 2 hours before test and 3 kg of sardine was put into each polyethylene vessel with a capacity of approximately 8 Q 1 Q of sea water containing 0.025, 0.05 and 0.1 of the agents 1 to 3 and 500 g of pulverized ice were then added to each vessel for immersion for periods shown in Tables 1 and 2 below. Subsequently, each sample was put into polyvinylchloride sacks by 1 kg for each for K value measurement and appearance observation. These samples were then held together with sufficient ice in a cold storage chamber for keeping cool for 24 and 48 hours. After the lapse of the keeping cool periods, the samples were rapidly frozen at -30C for storage. After subsequent defreezing, the appearance observation and K value measurement were done.
As comparison, contrast samples similarly treated with-out any protein degradation prevention agent used were also prepared for appearance observation and K value measurement.
Tables 1 and 2 show the results of measurement of K
value. Figures with neither of marks (2) and (3) are of samples with the agent 1 used, figures with mark (2) are of samples with agent 2 used, and figures with mark (3) are of samples with agent 3 used.
Regarding the result of appearance observation, with the contrast samples after keeping cool for 24 and 48 hours, broken abdomen, red eye, discolorinq were observed. With the samples according to the invention, these phenomena were very slight t and excellent appearance was observed.
Op Table 1 K value after keeplng cool for 24 hours Concentration Immersion Period (minutes) (%) 30 60 60 -- 120 ~~
0~025 20.7 20.9 _ 20.6 0.05 15.8 16.8 (2)18.2 18.8 0.1 16.0 18.6 (3)18.3 17.9 (No agent 20.1 Table 2 K value after keeping cool for 48 hours Concentration Immersion Period (minutes) (%) 30 60 60 120 . _ 0u025 23.5 22.6 _ 21.4 0.05 18.3 19.1 (2)19.8 23.1 0.1 18.6 22.4 (3)20.3 22.0 used) 28.7 xample 2 Test on mackerel pike protein degradation preven-tion effect Tests were conducted under -the same condi-tions as in Example 1 except for that agent 1 was used for mackerel pike in 0.05, 0.2 and 0.5 % and the immersion was done for 60 ~363~7 minutes. The same measurement was done wi-th contrast similarly treated without any agen-t used and also with contrast rapidly frozen to ~30C immediately after the land-ingO The results are shown in Table 3.
Table 3 K value of mackerel pike Concentration ICeeping cool period (Hours) (%) 24 48 0O05 14.6 15.7 0.2 13.7 14.5 0.5 I3.4 14.7 (Rapidly 12O4 13.3 (No agent 21.7 25.4 xample 3 Test on mackerel protein degradation prevention effect Tests were conducted under the same conditions as in Example 1 in except for that agent 1 was used for mackerel in 0.1 % and 0O2 % and the immersion was done for 60 and 120 minutesO The same measurement was done with contrast similar-ly treated without any agent used and also with contrast rapidly frozen immediately after landing. The results are shown in Table 4.
~6i3~'7 Table 4 K value of mackerel . . . ..
Concentration Immersion period Keeping cool period . (Hours) (minutes) 24 48 0.1 60 17.7 18.4 0.1 120 16.3 17.1 0.2 60 16.0 16.3 0.2_ 120 14.1 15.7 (Rapidly 11.7 13,4 used) 20.3 24.6 xample 4 Test on broiler protein degradation prevention effect After separation, broiler was immersed in tap water with agen. 1 dissolved to concen-trations of 0.1 and 0.3 %
for an immersion period of 30 minutes, followed by rapid freezing for preservation for periods shown in Table 5 below. Then, the individual samples were naturally de-frozen for measurement of K value. The results of measure-ments are shown in Table 5.
Table 5 K value oE broiler _ . ............. . .
COnCentratiQn Preserv I :ion period (flours) (~) 72 144 240 .
0.1 804 13.6 26.4 0~3 906 17.2 20~7 _ used) 15.1 27.5 43.7 With the samples according to the invention, greater freshness maintaining effect could be observed compared to the contrastO Water separation after natural defreezing was the greatest with the contrast, then with the 0.1 samples and then with the 003 % samples. It will be seen that water retaining property can be maintained by using the agent according to the invention.
Example 5 Test on beaf and pork protein degradation preven-tion effect Beaf and pork after separation were immersed in tap water with agent 1 dissolved to concentrations of 0.1 and 0~3 for an immersion period of 30 minutes. Then the individual samples were preserved at 5C for preservation periods shown in Tables 6 and 7 below before measurement of K value. The results of measurements are shown in Tables 6 and 70 .io Table 6 K value of beaf Concentration Preservation period (Hours) (%) 24 48 72 0.1 1503 25.6 34.7 003 12.5 19.7 28.
used) 28.4 49.2 74.8 Table 7 K value of pork Concentration Preserva :ion perioc (Hours (%) 24 48 72 ._ ..
0.1 9.3 1~.3 26.7 0.3 7.2 12.0 18.5 used)15.4 32.6 47.4 With the samples according to the invention greater protein degradation prevention effect could be observed compared to the contrast. Further, less discoloring resulted w1th the samples according to the invention.
It will be seen from the above examples that according to the invention the protein degradation prevention effec-t can be obtained for longer period than in the case of the contrast where the agent according to the invention is not ~oæ~
used. In addition, it will be seen that the same protein degradation prevention effect as when food is rapidly frozen can be obtai.ned by suitably selecting the concentration of the agent and the immersion period.
Claims (3)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. An agent for preventing degradation of protein of food, comprising gallic acid or a salt thereof, and ascorbic acid or a salt thereof as effective components.
2. An agent for preventing degradation of protein of food according to claim 1, wherein the weight ratio of gallic acid or a salt thereof to ascorbic acid or a salt thereof ranges from 1 : 0.3 to 1 : 10.
3. An agent for preventing degradation of protein of food according to claim 1 or 2, wherein the salt is sodium salt or calcium salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000484674A CA1236327A (en) | 1985-06-20 | 1985-06-20 | Agent for preventing degradation of protein of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000484674A CA1236327A (en) | 1985-06-20 | 1985-06-20 | Agent for preventing degradation of protein of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1236327A true CA1236327A (en) | 1988-05-10 |
Family
ID=4130785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000484674A Expired CA1236327A (en) | 1985-06-20 | 1985-06-20 | Agent for preventing degradation of protein of food |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1236327A (en) |
-
1985
- 1985-06-20 CA CA000484674A patent/CA1236327A/en not_active Expired
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| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |