NO124811B - - Google Patents
Download PDFInfo
- Publication number
- NO124811B NO124811B NO0402/71A NO40271A NO124811B NO 124811 B NO124811 B NO 124811B NO 0402/71 A NO0402/71 A NO 0402/71A NO 40271 A NO40271 A NO 40271A NO 124811 B NO124811 B NO 124811B
- Authority
- NO
- Norway
- Prior art keywords
- gdl
- herring
- brine
- gluconic acid
- fish
- Prior art date
Links
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 28
- 241000252203 Clupea harengus Species 0.000 claims description 21
- 235000019514 herring Nutrition 0.000 claims description 21
- 239000012267 brine Substances 0.000 claims description 17
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 235000019688 fish Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 10
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000174 gluconic acid Substances 0.000 claims description 10
- 235000012208 gluconic acid Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 241000269821 Scombridae Species 0.000 claims description 6
- 235000020640 mackerel Nutrition 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000011065 in-situ storage Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 description 11
- 230000001580 bacterial effect Effects 0.000 description 10
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 230000007423 decrease Effects 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012496 blank sample Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000020988 fatty fish Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000386 microscopy Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO124811D NO124811L (de) | 1971-02-03 | ||
| NO0402/71A NO124811B (de) | 1971-02-03 | 1971-02-03 | |
| NL7201343A NL7201343A (de) | 1971-02-03 | 1972-02-02 | |
| GB514672A GB1344801A (en) | 1971-02-03 | 1972-02-03 | Method for processing fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO0402/71A NO124811B (de) | 1971-02-03 | 1971-02-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO124811B true NO124811B (de) | 1972-06-12 |
Family
ID=19877577
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO124811D NO124811L (de) | 1971-02-03 | ||
| NO0402/71A NO124811B (de) | 1971-02-03 | 1971-02-03 |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO124811D NO124811L (de) | 1971-02-03 |
Country Status (3)
| Country | Link |
|---|---|
| GB (1) | GB1344801A (de) |
| NL (1) | NL7201343A (de) |
| NO (2) | NO124811B (de) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1982003533A1 (en) * | 1981-04-15 | 1982-10-28 | Kjell Rolf Opshaug | Method for enzyme maturing of fish |
| EP0191573A2 (de) * | 1985-01-28 | 1986-08-20 | American National Can Company | Verfahren zur Hitzebehandlung von Lebensmitteln, damit gefüllte hermetische Verpackungen und in der Hitze behandelte Lebensmittel |
| EP0190028A3 (en) * | 1985-01-28 | 1988-03-16 | American Can Company | Method of thermally processing seafood and package having the seafood therein |
-
0
- NO NO124811D patent/NO124811L/no unknown
-
1971
- 1971-02-03 NO NO0402/71A patent/NO124811B/no unknown
-
1972
- 1972-02-02 NL NL7201343A patent/NL7201343A/xx unknown
- 1972-02-03 GB GB514672A patent/GB1344801A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1982003533A1 (en) * | 1981-04-15 | 1982-10-28 | Kjell Rolf Opshaug | Method for enzyme maturing of fish |
| EP0191573A2 (de) * | 1985-01-28 | 1986-08-20 | American National Can Company | Verfahren zur Hitzebehandlung von Lebensmitteln, damit gefüllte hermetische Verpackungen und in der Hitze behandelte Lebensmittel |
| EP0190028A3 (en) * | 1985-01-28 | 1988-03-16 | American Can Company | Method of thermally processing seafood and package having the seafood therein |
| EP0191573A3 (en) * | 1985-01-28 | 1988-03-23 | American Can Company | Method of thermally processing foodstuffs, hermetically sealed foodstuffs containers and thermally processed foodstuffs |
Also Published As
| Publication number | Publication date |
|---|---|
| NL7201343A (de) | 1972-08-07 |
| NO124811L (de) | |
| GB1344801A (en) | 1974-01-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sánchez Gómez et al. | Elaboration of table olives | |
| US5093140A (en) | Aqueous bactericide for animal treatment | |
| CN104172222B (zh) | 一种负压腌制腊肉的制作方法 | |
| CN104824591A (zh) | 一种含益生菌的低盐不生花泡菜的制备方法 | |
| BRPI0615868B1 (pt) | composições para a melhoria do sabor e segurança de produtos de carne marinados | |
| PL121126B1 (en) | Method of manufacture of dry sausages | |
| Puolanne et al. | Principles of meat fermentation | |
| KR20190008488A (ko) | 소고기의 등심 및 설도육의 건식 숙성 방법 | |
| NO124811B (de) | ||
| NO164659B (no) | 7-amino-3-((z)-1-propen-1-yl)-3-cefem-4-karboksylsyrederivater. | |
| Colmogro et al. | Processing technology of the table olive | |
| JPWO2020045406A1 (ja) | 牡蠣の風味低下抑制剤、活牡蠣の保持用水溶液、及び、風味低下が抑制された牡蠣の製造方法 | |
| Ezeama et al. | The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria | |
| JP2511345B2 (ja) | 生鮮物の鮮度保持剤とその用法 | |
| JP7075314B2 (ja) | ホタテ貝の食感低下抑制剤、活ホタテ貝の保持用水溶液、及び、食感低下が抑制されたホタテ貝の製造方法 | |
| JP2007151407A (ja) | 骨のある食用肉の加工処理方法 | |
| CN111838564A (zh) | 一种白切鸡卤水再利用的方法 | |
| DE1492650A1 (de) | Verfahren zur Herstellung von mit Dill eingelegten Essigfruechten | |
| KR101075932B1 (ko) | 누름돌과 오이지 발효액을 이용한 속성 발효 오이지 및 그 제조방법 | |
| JPH10210927A (ja) | 魚介類の加工方法 | |
| JP2549902B2 (ja) | おろし生姜 | |
| JPH06253733A (ja) | 無塩発酵漬物 | |
| Gibbons | Wiltshire bacon | |
| JP3585286B2 (ja) | 食品用保存剤 | |
| KR102297114B1 (ko) | 가수분해 유자침지액을 이용한 생선의 비린내 제거 및 표면 미생물 살균방법 |