ES2196970B1 - PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT. - Google Patents

PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT.

Info

Publication number
ES2196970B1
ES2196970B1 ES200101939A ES200101939A ES2196970B1 ES 2196970 B1 ES2196970 B1 ES 2196970B1 ES 200101939 A ES200101939 A ES 200101939A ES 200101939 A ES200101939 A ES 200101939A ES 2196970 B1 ES2196970 B1 ES 2196970B1
Authority
ES
Spain
Prior art keywords
obtaining
resulting product
protein concentrate
tunids
muscle
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.)
Expired - Fee Related
Application number
ES200101939A
Other languages
Spanish (es)
Other versions
ES2196970A1 (en
Inventor
Gaizka Aurrecoechea Cusumano
Irene Garcia Palacios
Carlos Bald Garmendia
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.)
Fundacion Azti Azti Fundazioa
Original Assignee
Fundacion Azti Azti Fundazioa
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 Fundacion Azti Azti Fundazioa filed Critical Fundacion Azti Azti Fundazioa
Priority to ES200101939A priority Critical patent/ES2196970B1/en
Publication of ES2196970A1 publication Critical patent/ES2196970A1/en
Application granted granted Critical
Publication of ES2196970B1 publication Critical patent/ES2196970B1/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

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)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Proceso de obtención de un concentrado proteico a partir del músculo rojo de túnidos y producto resultante. El sangacho o músculo rojo del pescado cocido puede decolorarse (IV), tras la eliminación (I) de la piel (1) y de las espinas (2) su pesado (II) y su molienda (III), por eliminación de los hemopigmentos con peróxido de hidrógeno (3) entre el 1 y el 3%, a un pH entre 10 y 11, inactivando (V) luego los residuos del peróxido con catalasa (6) en salmuera (7) y midiendo (VI) su actividad, lavando (VII) con agitación en salmuera (7), escurriendo (VIII) y liofilizando (IX) o, alternativamente, secando por calor (X) y, por último, realizando una molienda fina (XI), con obtención de un producto de color amarillo-ocre claro, semejante a la proteína de atún en polvo.Process of obtaining a protein concentrate from the red tuna muscle and resulting product. Sangacho or red muscle of cooked fish may discolor (IV), after the removal (I) of the skin (1) and the bones (2) its weight (II) and its grinding (III), by elimination of hemopigments with hydrogen peroxide (3) between 1 and 3%, at a pH between 10 and 11, then inactivating (V) then the peroxide residues with catalase (6) in brine (7) and measuring (VI) its activity, washing (VII) with stirring in brine (7), draining (VIII) and freeze-drying (IX) or, alternatively, drying by heat (X) and, finally, performing a fine grinding (XI), obtaining a product of light yellow-ocher color, similar to tuna protein powder.

ES200101939A 2001-08-22 2001-08-22 PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT. Expired - Fee Related ES2196970B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101939A ES2196970B1 (en) 2001-08-22 2001-08-22 PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101939A ES2196970B1 (en) 2001-08-22 2001-08-22 PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT.

Publications (2)

Publication Number Publication Date
ES2196970A1 ES2196970A1 (en) 2003-12-16
ES2196970B1 true ES2196970B1 (en) 2005-03-01

Family

ID=30470482

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101939A Expired - Fee Related ES2196970B1 (en) 2001-08-22 2001-08-22 PROCESS OF OBTAINING A PROTEIN CONCENTRATE FROM THE RED MUSCLE OF TUNIDS AND RESULTING PRODUCT.

Country Status (1)

Country Link
ES (1) ES2196970B1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE791156A (en) * 1971-11-10 1973-05-09 Unilever Nv FISH PROTEIN PRODUCT
US4136204A (en) * 1975-05-13 1979-01-23 Interox Chemicals Limited Process for bleaching dark fish meat
JPS5312456A (en) * 1976-07-20 1978-02-03 Nichiro Gyogyo Kk Method of producing edible fish powder
US4301182A (en) * 1980-06-18 1981-11-17 Ralston Purina Company Process for producing a fish product
EP0948906A1 (en) * 1998-04-09 1999-10-13 Saupiquet S.A. Process for treatment of red muscle of tuna-like fish for the preparation of a food product

Also Published As

Publication number Publication date
ES2196970A1 (en) 2003-12-16

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