FR2696077B1 - Method for preventing the development of melanosis in crustaceans. - Google Patents

Method for preventing the development of melanosis in crustaceans.

Info

Publication number
FR2696077B1
FR2696077B1 FR9211727A FR9211727A FR2696077B1 FR 2696077 B1 FR2696077 B1 FR 2696077B1 FR 9211727 A FR9211727 A FR 9211727A FR 9211727 A FR9211727 A FR 9211727A FR 2696077 B1 FR2696077 B1 FR 2696077B1
Authority
FR
France
Prior art keywords
melanosis
crustaceans
development
preventing
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
FR9211727A
Other languages
French (fr)
Other versions
FR2696077A1 (en
Inventor
Monique Kourcia
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.)
FRANCE SUD CCE EXT PROD GONGEL
Original Assignee
FRANCE SUD CCE EXT PROD GONGEL
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 FRANCE SUD CCE EXT PROD GONGEL filed Critical FRANCE SUD CCE EXT PROD GONGEL
Priority to FR9211727A priority Critical patent/FR2696077B1/en
Publication of FR2696077A1 publication Critical patent/FR2696077A1/en
Application granted granted Critical
Publication of FR2696077B1 publication Critical patent/FR2696077B1/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
    • 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
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical 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
    • A23B4/06—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
    • 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
FR9211727A 1992-09-25 1992-09-25 Method for preventing the development of melanosis in crustaceans. Expired - Fee Related FR2696077B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9211727A FR2696077B1 (en) 1992-09-25 1992-09-25 Method for preventing the development of melanosis in crustaceans.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9211727A FR2696077B1 (en) 1992-09-25 1992-09-25 Method for preventing the development of melanosis in crustaceans.

Publications (2)

Publication Number Publication Date
FR2696077A1 FR2696077A1 (en) 1994-04-01
FR2696077B1 true FR2696077B1 (en) 1994-11-25

Family

ID=9434105

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9211727A Expired - Fee Related FR2696077B1 (en) 1992-09-25 1992-09-25 Method for preventing the development of melanosis in crustaceans.

Country Status (1)

Country Link
FR (1) FR2696077B1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3787585A (en) * 1970-11-25 1974-01-22 S Inamine Stable lactone solution
US3745027A (en) * 1970-11-27 1973-07-10 Gen Foods Corp Immersion cooking in a stabilizing solution comprising polyhydric alcohol
FR2286606A1 (en) * 1974-10-04 1976-04-30 Gutix Sa Additive for preserving crustaceans without melanosis - contg. magnesium carbonate, citric or tartaric acid and metabisulphite
ZA79611B (en) * 1978-02-13 1980-02-27 Bush Boake Allen Ltd Dehydration of organic tissue
KR910005264B1 (en) * 1985-01-28 1991-07-24 아메리칸 내쇼날 캔 캄파니 Method of thermally processing seafood
FR2656771B1 (en) * 1990-01-05 1993-07-30 Roquette Freres COMPOSITION USEFUL FOR THE PREPARATION OF CANNED SEAFOOD PRODUCTS, PROCESS FOR PREPARING SUCH CANNED PRODUCTS AND PRESERVED PRODUCTS.

Also Published As

Publication number Publication date
FR2696077A1 (en) 1994-04-01

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Legal Events

Date Code Title Description
ST Notification of lapse