CL2004000260A1 - Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina. - Google Patents

Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina.

Info

Publication number
CL2004000260A1
CL2004000260A1 CL200400260A CL2004000260A CL2004000260A1 CL 2004000260 A1 CL2004000260 A1 CL 2004000260A1 CL 200400260 A CL200400260 A CL 200400260A CL 2004000260 A CL2004000260 A CL 2004000260A CL 2004000260 A1 CL2004000260 A1 CL 2004000260A1
Authority
CL
Chile
Prior art keywords
protein
fish
hydrolyze
filete
filette
Prior art date
Application number
CL200400260A
Other languages
English (en)
Inventor
Harald Sandnes Kjartan Hagen
Original Assignee
Marine Bioproucts As
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
Application filed by Marine Bioproucts As filed Critical Marine Bioproucts As
Publication of CL2004000260A1 publication Critical patent/CL2004000260A1/es

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)
  • Fish Paste Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

LA PRESENTE INVENCION PROVEE UN PROCESO PARA ELABORAR UNHDROLIZADO DE PROTEINAS DE PESCADO TANTO PARA MEJORAR LA CALIDAD DE CONSERVACIO Y FRESCURA DE UN FILETE DE PESCADO, COMO PARA REDUCIR EL DESARROLLO DE RANCIDEZ EN DICHO FILETE DE PESCADO, ADEMAS, DE USOS DE DICHOS HIDROLIZADO PARA MEJORAR CARACTERISTICAS DE LA CALIDAD DE LA CARNE EN PRODUCTOS.
CL200400260A 2003-02-12 2004-02-12 Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina. CL2004000260A1 (es)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
CL2004000260A1 true CL2004000260A1 (es) 2005-01-21

Family

ID=19914477

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200400260A CL2004000260A1 (es) 2003-02-12 2004-02-12 Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina.

Country Status (6)

Country Link
EP (1) EP1605767B1 (es)
AT (1) ATE525911T1 (es)
CL (1) CL2004000260A1 (es)
DK (1) DK1605767T3 (es)
NO (1) NO320833B1 (es)
WO (1) WO2004071202A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO20051216A (no) * 2005-03-08 2006-01-23 Wahl Process Systems As Enzymatisk hydrolyseprosess for kollagen og proteinholdige råstoffer 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
EP3102047B1 (en) * 2014-01-08 2019-06-26 Firmenich SA Marine peptide emulsions
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)

* Cited by examiner, † Cited by third party
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

Also Published As

Publication number Publication date
DK1605767T3 (da) 2012-01-23
EP1605767A1 (en) 2005-12-21
NO20030684L (no) 2004-08-13
WO2004071202A1 (en) 2004-08-26
ATE525911T1 (de) 2011-10-15
NO20030684D0 (no) 2003-02-12
EP1605767B1 (en) 2011-09-28
NO320833B1 (no) 2006-01-30

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