ES2162610A1 - Method for producing an anchovied anchovy fillet-like product from chopped fish - Google Patents

Method for producing an anchovied anchovy fillet-like product from chopped fish

Info

Publication number
ES2162610A1
ES2162610A1 ES200001453A ES200001453A ES2162610A1 ES 2162610 A1 ES2162610 A1 ES 2162610A1 ES 200001453 A ES200001453 A ES 200001453A ES 200001453 A ES200001453 A ES 200001453A ES 2162610 A1 ES2162610 A1 ES 2162610A1
Authority
ES
Spain
Prior art keywords
product
anchovied
fillet
anchovy
chopped fish
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.)
Granted
Application number
ES200001453A
Other languages
Spanish (es)
Other versions
ES2162610B1 (en
Inventor
Juarez Antonio Javie Borderias
Garcia Pilar Montero
Guillen Carmen Gomez
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.)
Consejo Superior de Investigaciones Cientificas CSIC
Original Assignee
Consejo Superior de Investigaciones Cientificas CSIC
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 Consejo Superior de Investigaciones Cientificas CSIC filed Critical Consejo Superior de Investigaciones Cientificas CSIC
Priority to ES200001453A priority Critical patent/ES2162610B1/en
Priority to AU2001231782A priority patent/AU2001231782A1/en
Priority to PCT/ES2001/000054 priority patent/WO2001093702A1/en
Publication of ES2162610A1 publication Critical patent/ES2162610A1/en
Application granted granted Critical
Publication of ES2162610B1 publication Critical patent/ES2162610B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to an anchovied anchovy fillet-like product, which is characterized in that it is a food product having taste, color, texture and the shape of an anchovied fillet, said product being obtained by extrusion or molding. Said food product comprises chopped fish, all particles thereof being bound together by the ability of transglutaminase and/or potassium bromate and/or cysteine to establish links between the protein molecules of the muscle, anchovy extract and/or paste being added to said chopped fish. Some or all of the following ingredients can also be added: water, hydrocolloids, proteins, various salts, oil, food coloring agents, monosodium glutamate, antioxidants and sugars. Some or all of the above-mentioned ingredients may be used depending on the conditions and characteristics of the starting product and the physical treatment to which it is subjected.
ES200001453A 2000-06-08 2000-06-08 MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH. Expired - Fee Related ES2162610B1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES200001453A ES2162610B1 (en) 2000-06-08 2000-06-08 MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH.
AU2001231782A AU2001231782A1 (en) 2000-06-08 2001-02-15 Method for producing an anchovied anchovy fillet-like product from chopped fish
PCT/ES2001/000054 WO2001093702A1 (en) 2000-06-08 2001-02-15 Method for producing an anchovied anchovy fillet-like product from chopped fish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200001453A ES2162610B1 (en) 2000-06-08 2000-06-08 MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH.

Publications (2)

Publication Number Publication Date
ES2162610A1 true ES2162610A1 (en) 2001-12-16
ES2162610B1 ES2162610B1 (en) 2003-04-01

Family

ID=8493841

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200001453A Expired - Fee Related ES2162610B1 (en) 2000-06-08 2000-06-08 MANUFACTURING PROCEDURE OF AN ANALOG FILTER OF ANCHORED BOQUERON FROM CHICKED FISH.

Country Status (3)

Country Link
AU (1) AU2001231782A1 (en)
ES (1) ES2162610B1 (en)
WO (1) WO2001093702A1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003103416A1 (en) * 2002-06-07 2003-12-18 Fundacion Azti Method of producing a type of salted anchovy fillet and the product thus obtained
WO2004030473A1 (en) * 2002-10-01 2004-04-15 Consejo Superior De Investigaciones Científicas Method of producing a nonnat analogue
ES2209651A1 (en) * 2002-12-10 2004-06-16 Conservas Fredo, S.A. Food product similar to anchovy and production method thereof
WO2005036991A1 (en) * 2003-10-20 2005-04-28 Holdeker, S.L. Machine for the production of an anchovy fillet substitute or similar from surimi, production method thereof and product thus produced
ES2246179A1 (en) * 2002-06-07 2006-02-01 Innovacion Alimentaria Lehomar, S.L. Method of producing a type of salted anchovy fillet and the product thus obtained

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2990826B1 (en) * 2012-05-23 2015-07-24 Paul Paulet Ets METHOD FOR PRESERVING FOODSTUFFS COMPRISING FISH

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59198958A (en) * 1983-03-23 1984-11-10 Japan Organo Co Ltd Preparation of marine product of fish paste
US4917904A (en) * 1987-07-02 1990-04-17 Taiyo Fishery Co., Ltd. Process for the production of transglutaminase-containing food having improved texture
ES2047443A1 (en) * 1992-04-09 1994-02-16 Consejo Superior Investigacion Method for preparing a product analogous to an anchovy fillet and product thus obtained
US5518742A (en) * 1992-06-02 1996-05-21 Ajinomoto Co., Inc. Enzyme preparation for producing bound-formed food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59198958A (en) * 1983-03-23 1984-11-10 Japan Organo Co Ltd Preparation of marine product of fish paste
US4917904A (en) * 1987-07-02 1990-04-17 Taiyo Fishery Co., Ltd. Process for the production of transglutaminase-containing food having improved texture
ES2047443A1 (en) * 1992-04-09 1994-02-16 Consejo Superior Investigacion Method for preparing a product analogous to an anchovy fillet and product thus obtained
US5518742A (en) * 1992-06-02 1996-05-21 Ajinomoto Co., Inc. Enzyme preparation for producing bound-formed food

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
ASAGAMI et al. Effect of microbial transglutaminase on the quality of frozen surimi made from various kinds of fish species. Fisheries Science, 1995. Volumen 61 (2), paginas 267-272. *
CHEN, W.L. et al. Effects of some food additives on the gel forming-ability and color of milkfish meat paste. Fisheries Science, 1999. Volumen 65 (5), paginas 777-783. *
CHUMREANG, S. et al. Use of potassium bromate and egg white for increasing gel forming ability of surimi. International Journal of Food Properties, 1999. Volumen 2 (2), paginas 163-173. *
LEE, H.G. et al. Chemically induces covalent crosslink effects thermorheological profiles of fish protein gels. Journal of Food Science, 1997. Volumen 62 (1), paginas 29-32. *
SEGURO, K. et al. Microbial transglutaminase and epsilon-(gamma-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels. Journal of Food Science, 1995. Volumen 60 (2), paginas 305-311. *

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003103416A1 (en) * 2002-06-07 2003-12-18 Fundacion Azti Method of producing a type of salted anchovy fillet and the product thus obtained
ES2246179A1 (en) * 2002-06-07 2006-02-01 Innovacion Alimentaria Lehomar, S.L. Method of producing a type of salted anchovy fillet and the product thus obtained
WO2004030473A1 (en) * 2002-10-01 2004-04-15 Consejo Superior De Investigaciones Científicas Method of producing a nonnat analogue
ES2204323A1 (en) * 2002-10-01 2004-04-16 Consejo Sup. De Investig. Cientificas. Method of producing a nonnat analogue
ES2209651A1 (en) * 2002-12-10 2004-06-16 Conservas Fredo, S.A. Food product similar to anchovy and production method thereof
WO2004052124A1 (en) * 2002-12-10 2004-06-24 Conservas Fredo, S.A. Food product similar to anchovy and production method thereof
WO2005036991A1 (en) * 2003-10-20 2005-04-28 Holdeker, S.L. Machine for the production of an anchovy fillet substitute or similar from surimi, production method thereof and product thus produced

Also Published As

Publication number Publication date
ES2162610B1 (en) 2003-04-01
WO2001093702A1 (en) 2001-12-13
AU2001231782A1 (en) 2001-12-17

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