GB862088A - Fresh meat and fish preservation process - Google Patents

Fresh meat and fish preservation process

Info

Publication number
GB862088A
GB862088A GB3106259A GB3106259A GB862088A GB 862088 A GB862088 A GB 862088A GB 3106259 A GB3106259 A GB 3106259A GB 3106259 A GB3106259 A GB 3106259A GB 862088 A GB862088 A GB 862088A
Authority
GB
United Kingdom
Prior art keywords
weight
acid
salts
solution
water
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
Application number
GB3106259A
Inventor
Miguel Martinez Munoz
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.)
Extraccion Y Sintesis S A Prod
Original Assignee
Extraccion Y Sintesis S A Prod
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 Extraccion Y Sintesis S A Prod filed Critical Extraccion Y Sintesis S A Prod
Priority to GB3106259A priority Critical patent/GB862088A/en
Publication of GB862088A publication Critical patent/GB862088A/en
Expired 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Fresh meat and fish are preserved by immersion in an aqueous solution containing 0.25 to 2% by weight of an autoxidant, 20 to 40% by weight of sodium chloride and 0.1 to 1.5% by weight of a p synergistic or promoting agent, e.g. citric or tartaric acid. Suitable autoxidants, one or more of which may be incorporated, are citraconic acid, isopropyl gallate and nordihydroguayaretic acid, and the solution may additionally contain 0.2% by weight of a quaternary ammonium compound, 0.5 to 2.5% by weight of a water-soluble bactericidal agent, e.g. one or more of the following: parahydroxy benzoic acid esters, chlorophenols, benzoic acid and its salts, formic acid and its salts, sorbic acid and its salts, and 0.01 to 2% by weight of one or more surface-active agents, e.g. the reaction product of an aliphatic acid having 12 to 18 carbon atoms with a polyhydric alcohol. The solution may be conveniently prepared by dissolving the constituents in a small amount of water and then diluting; alternatively the constituents minus part of the sodium chloride may be dissolved in sea water. Besides immersion the preservation may be effected by spraying or injecting the solution or by pulverizing the food admixed with it, followed by refrigerated storage.
GB3106259A 1959-09-11 1959-09-11 Fresh meat and fish preservation process Expired GB862088A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3106259A GB862088A (en) 1959-09-11 1959-09-11 Fresh meat and fish preservation process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3106259A GB862088A (en) 1959-09-11 1959-09-11 Fresh meat and fish preservation process

Publications (1)

Publication Number Publication Date
GB862088A true GB862088A (en) 1961-03-01

Family

ID=10317393

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3106259A Expired GB862088A (en) 1959-09-11 1959-09-11 Fresh meat and fish preservation process

Country Status (1)

Country Link
GB (1) GB862088A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036511A2 (en) * 1999-03-15 2000-09-20 Arconia GmbH Method for preservation and composition for use therewith
ES2379228A1 (en) * 2010-09-28 2012-04-24 Disgrossa S.L. Fish processing method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036511A2 (en) * 1999-03-15 2000-09-20 Arconia GmbH Method for preservation and composition for use therewith
EP1036511A3 (en) * 1999-03-15 2001-08-29 Ralf M. Kern Method for preservation and composition for use therewith
ES2379228A1 (en) * 2010-09-28 2012-04-24 Disgrossa S.L. Fish processing method

Similar Documents

Publication Publication Date Title
BRPI9903804B1 (en) Antimicrobial Composition and Method for Treatment of Meat Products
JPS5811921B2 (en) liquid disinfectant composition
BR112019026778A2 (en) antimicrobial treatment of food products and animal carcasses
EA200200745A1 (en) THE CONCENTRATED, NOT FORMING FOAMS OF THE MORTAR OF THE FOURTH AMMONIUM COMPOUNDS AND METHODS OF ITS APPLICATION
US3600198A (en) Process of preserving fish with biocidal mixture
JPH07155102A (en) Freshness-retaining agent for meat, fish and their processed product and agent for improving productivity
GB862088A (en) Fresh meat and fish preservation process
GB947688A (en) Improvements in or relating to preserving foodstuffs
US20100324137A1 (en) Lauric arginate as a contact antimicrobial
US3122442A (en) Dry solid compositions for meat processing
US2930702A (en) Process of preserving dressed poultry
GB929554A (en) Process for pickling ham
US3563770A (en) Preservation of fish
JPH02117343A (en) Freshness preservative of vegetables and fruits
BR112020019967A2 (en) ONLINE PRODUCTION OF ORGANIC PEROXIDE USING CATALYST BED
US3683855A (en) Aquarium solutions for support of both fresh water and salt water fish
ES244407A1 (en) Procedure for the conservation of meat and fresh fish (Machine-translation by Google Translate, not legally binding)
GB1083245A (en) Improvements in or relating to compositions for the treatment of fruit and vegetables
US3442661A (en) Preserving fish with ammonia
GB659709A (en) Improvements in the preservation of green fodder
US2297441A (en) Method of preserving fish and similar food products of animal origin
ES251854A2 (en) Procedure for the conservation of meat and fresh fish (Machine-translation by Google Translate, not legally binding)
SU1435230A1 (en) Method of preserving corpses of animals
ES242592A1 (en) Procedure for the protection of citrus or agrarian fruits against the putrefaction and thrilling in the storage and transport phases (Machine-translation by Google Translate, not legally binding)
GB816592A (en) A method for the preparation of stable magnesium solutions of high concentration