NO311163B1 - Procedure for preserving maritime nutrients - Google Patents
Procedure for preserving maritime nutrients Download PDFInfo
- Publication number
- NO311163B1 NO311163B1 NO19982025A NO982025A NO311163B1 NO 311163 B1 NO311163 B1 NO 311163B1 NO 19982025 A NO19982025 A NO 19982025A NO 982025 A NO982025 A NO 982025A NO 311163 B1 NO311163 B1 NO 311163B1
- Authority
- NO
- Norway
- Prior art keywords
- acid
- roe
- raw material
- salt
- salts
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 21
- 235000015097 nutrients Nutrition 0.000 title 1
- 239000002994 raw material Substances 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000004321 preservation Methods 0.000 claims description 10
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 239000005711 Benzoic acid Substances 0.000 claims description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 4
- 235000011054 acetic acid Nutrition 0.000 claims description 4
- 235000010233 benzoic acid Nutrition 0.000 claims description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- 229940093915 gynecological organic acid Drugs 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 150000007522 mineralic acids Chemical class 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000004267 EU approved acidity regulator Substances 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 230000004888 barrier function Effects 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000019260 propionic acid Nutrition 0.000 claims description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 description 24
- 239000003755 preservative agent Substances 0.000 description 18
- 238000009938 salting Methods 0.000 description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
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- 239000012467 final product Substances 0.000 description 9
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- 239000011780 sodium chloride Substances 0.000 description 6
- 239000012267 brine Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
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- 230000000813 microbial effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 239000008268 mayonnaise Substances 0.000 description 2
- 235000010746 mayonnaise Nutrition 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000881711 Acipenser sturio Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001417902 Mallotus villosus Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 241001233037 catfish Species 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
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- 230000009467 reduction Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- 239000000811 xylitol Substances 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
-
- 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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Traffic Control Systems (AREA)
- Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
- Liquid Crystal Substances (AREA)
Description
Foreliggende oppfinnelse angår en fremgangsmåte ved konservering av maritime næringsmidler. The present invention relates to a method for preserving maritime foodstuffs.
Foreliggende oppfinnelse angår nærmere bestemt en fremgangsmåte ved konservering av maritime næringsmidler ved hinderteknologi ved anvendelse av reduserte mengder ufordelaktige komponenter, uten anvendelse av undertrykk. The present invention specifically relates to a method for the preservation of maritime foodstuffs by barrier technology using reduced amounts of disadvantageous components, without the use of negative pressure.
Det er et velkjent fenomen at næringsmidler må konserveres og det er også velkjent at også råstoffer for senere foredling i næringsmiddelproduksjonen ofte må konserveres for å hindre forringelse, særlig på grunn av mikrobiell innvirkning. It is a well-known phenomenon that foodstuffs must be preserved and it is also well-known that also raw materials for later processing in food production often must be preserved to prevent deterioration, particularly due to microbial impact.
En metode som ofte benyttes er såkalt konservering ved lav vannaktivitet (aw). A method that is often used is so-called conservation at low water activity (aw).
Den lave vannaktiviteten oppnås ved å sette lavmolekylære forbindelser som koksalt (NaCl) og/eller forskjellige sukkertyper (som sukrose, glucose, fruktose, maltose eller lactose) eller også sukkeralkoholer (som sorbitol, mannitol, inositol eller xylitol) til næringsmiddelråvaren. The low water activity is achieved by adding low-molecular compounds such as table salt (NaCl) and/or different types of sugar (such as sucrose, glucose, fructose, maltose or lactose) or also sugar alcohols (such as sorbitol, mannitol, inositol or xylitol) to the food raw material.
Det er imidlertid i dag fastslått at for høye nivåer av slike lavmolekylære forbindelser helst bør unngås fra et helsemessig synspunkt. Særlig er høye salt- og sukkerinntak hos befolkningen uønsket og et høyt inntak av sukkeralkoholer har en lakserende effekt. However, it has now been established that excessive levels of such low molecular weight compounds should preferably be avoided from a health point of view. In particular, high salt and sugar intakes among the population are undesirable and a high intake of sugar alcohols has a laxative effect.
I tillegg til dette er det en ulempe at for høye eller også høye konsentrasjoner av de lavmolekylære forbindelser ofte setter smak på råvaren, en smak som følger med til produktene som fremstilles, noe som derved sterkt begrenser anvendelsen av råstoffet. In addition to this, it is a disadvantage that too high or even high concentrations of the low molecular weight compounds often impart a taste to the raw material, a taste that accompanies the products that are produced, which thereby greatly limits the use of the raw material.
Foreliggende oppfinnelse angår generelt en fremgangsmåte ved konservering av næringsmidler men angår spesielt en fremgangsmåte ved konservering av rogn og da særlig torskerogn. The present invention generally relates to a method for the preservation of foodstuffs, but in particular relates to a method for the preservation of roe and in particular cod roe.
Rogn er et råstoff som er lett bedervelig. Rognen høstes i store mengder i en relativt kort sesong og en industriell utnyttelse nødvendiggjør derfor en konservering av rognen allerede på råvaretrinnet. Roe is a raw material that is easily perishable. The roe is harvested in large quantities in a relatively short season and industrial exploitation therefore necessitates the preservation of the roe already at the raw material stage.
Tradisjonelt konserveres rogn ved hermetisering, nedfrysing, salting (NaCl) eller sukkersalting (NaCl + sukrose). Traditionally, roe is preserved by canning, freezing, salting (NaCl) or sugar salting (NaCl + sucrose).
Av disse metoder er de to førstnevnte relativt kostbare på grunn av anleggsinvesteringer og lignende og egner seg derfor i første rekke for høykostprodukter. Of these methods, the first two are relatively expensive due to plant investments and the like and are therefore primarily suitable for high-cost products.
Dette fører til at man foretrekker rimeligere konserveringsmetoder som salting og sukkersalting, gjerne i kombinasjon med kjølig lagring. This leads to a preference for cheaper conservation methods such as salting and sugar salting, preferably in combination with cool storage.
Disse metoder har imidlertid igjen den mangel at de fører til et høyt og uønsket saltinnhold i rognen, noe som medfører at rognen enten må vannes ut igjen før bruk, noe som er sterkt fordyrende og tidkrevende, eller bruken må begrenses til produkter der det høye saltinnhold ikke anses som et problem. However, these methods again have the shortcoming that they lead to a high and unwanted salt content in the roe, which means that the roe must either be re-watered before use, which is highly expensive and time-consuming, or the use must be limited to products where the high salt content not considered a problem.
En ytterligere ulempe ved salting/sukkersalting er at rognens vanninnhold varierer med rognens modningsgrad. A further disadvantage of salting/sugar salting is that the roe's water content varies with the roe's degree of maturity.
Saltet/sukkersaltet rogn er konservert ved redusert vannaktivitet aw og hvis vanninnholdet i rognen er for høyt må dette i sin tur kompenseres ved en øket men uønsket tilsetning av salt. Salted/sugar-salted roe is preserved by reduced water activity aw and if the water content in the roe is too high, this in turn must be compensated by an increased but unwanted addition of salt.
Nok en vanskelighet er i denne forbindelse at vannaktiviteten i praksis ikke måles på stedet når rognen legges ned, noe som fører til at doseringen av salt skjer efter skjønn. Another difficulty in this connection is that in practice the water activity is not measured on the spot when the roe is laid down, which means that the dosage of salt is done at discretion.
Dette medfører i sin tur at rognen kan oversaltes med etterfølgende behov for utvanning, noe som i og for seg ikke er ødeleggende, men også at rognen undersaltes med den ødeleggende ulempe at rognen gjærer under lagringen. This in turn means that the roe can be oversalted with a subsequent need for dilution, which in itself is not destructive, but also that the roe is undersalted with the devastating disadvantage that the roe ferments during storage.
Foreliggende oppfinnelse tar sikte på, på en enkel og effektiv måte, å avhjelpe alle disse mangler og samtidig å tilveiebringe en råvare som direkte står til disposisjon for videre foredling uten behov for ytterligere konservering. The present invention aims, in a simple and effective way, to remedy all these shortcomings and at the same time to provide a raw material which is directly available for further processing without the need for further preservation.
I henhold til dette angår foreliggende oppfinnelse en fremgangsmåte av den innledningsvis nevnte art og denne fremgangsmåte karakteriseres ved at den ønskede sluttkonservering gjennomføres på fangstfrisk råvare, eventuelt efter fjerning av hud, skinn, ben og lignende, ved behandling med According to this, the present invention relates to a method of the kind mentioned at the outset and this method is characterized by the fact that the desired final preservation is carried out on freshly caught raw material, possibly after removal of skin, skin, bones and the like, by treatment with
1-12 kg og fortrinnsvis 4-8 kg salt/100 kg fersk vare, 1-12 kg and preferably 4-8 kg salt/100 kg fresh product,
i kombinasjon med avstemte mengder av en eller flere av: in combination with matched amounts of one or more of:
sukker 0-120 g/kg råvare sugar 0-120 g/kg raw material
benzosyre, dens salter og derivater 0-10 g/kg råvare benzoic acid, its salts and derivatives 0-10 g/kg raw material
sorbinsyre og dens salter 0-5 g/kg råvare sorbic acid and its salts 0-5 g/kg raw material
organiske syrer som eddiksyre, propionsyre og melkesyre og deres salter organic acids such as acetic acid, propionic acid and lactic acid and their salts
0-10 g/kg råvare 0-10 g/kg raw material
surhetsregulerende midler som organiske syrer eksemplifisert ved ascorbinsyre, eplesyre, sitronsyre, smørsyre og vinsyre; og uorganiske syrer som fosforsyre til pH i området 6,5 til 3. acidity regulators such as organic acids exemplified by ascorbic acid, malic acid, citric acid, butyric acid and tartaric acid; and inorganic acids such as phosphoric acid to a pH in the range 6.5 to 3.
Fortrinnsvis anvendes fremgangsmåten på rogn og aller helst på torskerogn. The method is preferably used on roe and most preferably on cod roe.
Oppfinnelsens fremgangsmåte for konservering, særlig av rogn, baserer seg på den såkalte hinderteknologi (hurdle technology). The method of the invention for conservation, particularly of roe, is based on the so-called hurdle technology.
I stedet for kun å basere konserveringen på et prinsipp (den ovenfor nevnte reduserte vann-aktivitet aw), baseres konserveringen nu på flere prinsipper som hver for seg sannsynligvis ikke vil gi rognen tilstrekkelig holdbarhet men som i kombinasjon gir et godt resultat. Instead of only basing the preservation on one principle (the above-mentioned reduced water activity aw), the preservation is now based on several principles which individually probably will not give the roe sufficient shelf life, but which in combination give a good result.
En fordel ved dette er vesentlig reduserte mengder av ikke alltid like ønskede konserveringsmidler (salt) men også at man ikke er like avhengige av å anslå vanninnholdet i rognen nøyaktig under nedleggingen. An advantage of this is significantly reduced quantities of preservatives (salt), which are not always equally desirable, but also that you are not as dependent on estimating the water content of the roe accurately during the lay-down.
Rognen konserveres ved en kombinasjon av redusert vannaktivitet ved tilsetning av salt men i vesentlig mindre mengder enn ved tradisjonell salting/sukkersalting, videre redusert pH-verdi, lav lagringstemperatur (kjølelager) og tilsetning av konvensjonelle konserveringsmidler som er godkjent for bruk i næringsmidler. The roe is preserved by a combination of reduced water activity by the addition of salt but in significantly smaller quantities than with traditional salting/sugar salting, a further reduced pH value, low storage temperature (cold storage) and the addition of conventional preservatives that are approved for use in foodstuffs.
Det skulle ikke være nødvendig å påpeke at den sistnevnte type konserveirngsmidler fortrinnsvis velges blant de som allerede benyttes i produkter som produseres med utgangspunkt i rognråvare. It should not be necessary to point out that the latter type of preservatives is preferably chosen from among those already used in products produced from roe raw material.
Dette gir den ytterligere fordel at omkostningene for konserveirngsmidler reduseres til et minimum. This gives the further advantage that the costs for preservatives are reduced to a minimum.
Tilsetningen av konserveirngsmidler flyttes ifølge oppfinnelsen fra sluttproduktet til råstoffet og man lar så konserveirngsmidlet følge varen frem til sluttproduktet der det fortsatt vil ha sin ønskede effekt. According to the invention, the addition of preservatives is moved from the final product to the raw material and the preservative is then allowed to follow the product to the final product where it will still have its desired effect.
Sluttproduktet består som regel av andre komponenter i tillegg til rognen og man har ved oppfinnelsens fremgangsmåte muligheten for å øke henholdsvis å avstemme tilsetningen av konserveirngsmiddel i råstoffet tilsvarende den "fortynning" som skjer under prosessering og videreforedling til sluttprodukt. The final product usually consists of other components in addition to the roe, and with the method of the invention, one has the option of increasing or adjusting the addition of preservative in the raw material corresponding to the "dilution" that occurs during processing and further processing into the final product.
På denne måte oppnår man en forsterket konserverende effekt i råvaren uten at dette kommer i konflikt med smaksegenskaper eller også bestemmelser som er fastsatt i lovverk eller regelverk, for sluttproduktet. In this way, an enhanced preservative effect is achieved in the raw material without this coming into conflict with taste characteristics or provisions laid down in legislation or regulations for the final product.
Det skal her påpekes at valget av konserveirngsmiddel selvfølgelig ikke skjer helt fritt når det dreier seg om næringsmidler som for eksempel rogn. It should be pointed out here that the choice of preservative is of course not completely free when it comes to foodstuffs such as roe.
Det er selvfølgelig en forutsetning at konserveirngsmidlet må kunne settes til sluttproduktet. Deretter må denne tilsetning heller ikke føre til signifikante og slett ikke ugunstige, smaksmessige effekter. Til slutt og slett ikke av minst betydning, må konserveirngsmidlet ha en god effekt på råstoffets holdbarhet. Dette kan delvis styres ved en riktig kontroll av de øvrige betingelser som for eksempel pH-verdien. It is of course a prerequisite that the preservative must be able to be added to the final product. Furthermore, this addition must also not lead to significant, and not at all unfavorable, taste-wise effects. Finally, and by no means least important, the preservative must have a good effect on the durability of the raw material. This can partly be controlled by proper control of the other conditions, such as the pH value.
Det har vært gjennomført forsøk ved konservering av torskerogn for produksjon av kaviaremulsjon ved anvendelse av en kombinasjon av salt, eddiksyre og natriumbenzoat. Experiments have been carried out in preserving cod roe for the production of caviar emulsion using a combination of salt, acetic acid and sodium benzoate.
pH-verdien i rognen reduseres noe ved tilsetning av en uorganisk syre som saltsyre eller fosforsyre for derved å øke den anti-mikrobielle effekt av eddik- og benzosyre, dette må imidlertid balanseres mot de smaksmessige effekter i sluttproduktet. The pH value in the roe is somewhat reduced by the addition of an inorganic acid such as hydrochloric or phosphoric acid to thereby increase the anti-microbial effect of acetic and benzoic acid, but this must be balanced against the taste effects in the final product.
Na-benzoat benyttes i dag som konserveirngsmiddel i kaviar-emulsjoner og doseringen av Na-benzoat i rognen tilpasses denne tilsetning. Na-benzoate is currently used as a preservative in caviar emulsions and the dosage of Na-benzoate in the roe is adapted to this addition.
Sammenlignet med tradisjonell salting/sukkersalting oppnår man ved oppfinnelsens fremgangsmåte, i tillegg til den forenklede prosess, en vesentlig reduksjon av salt-mengden. I den tradisjonelle salting/sukkersalting benyttes det 14 kg eller mer salt pr. 100 kg fersk rogn. Ved oppfinnelsens fremgangsmåte kan denne tilsetning reduseres betydelig, sågar ned til 4 til 5 kg salt pr. 100 kg fersk rogn. Compared to traditional salting/sugar salting, the method of the invention achieves, in addition to the simplified process, a significant reduction in the amount of salt. In the traditional salting/sugar salting, 14 kg or more salt is used per 100 kg of fresh roe. With the method of the invention, this addition can be significantly reduced, even down to 4 to 5 kg of salt per 100 kg of fresh roe.
Dette har selvfølgelig en ikke uvesentlig økonomisk betydning men har i tillegg også en vesentlig helsemessig betydning. Of course, this has a not inconsiderable economic significance, but it also has a significant health significance.
Som antydet ovenfor er den foreslåtte prosess ikke begrenset til torskerogn men kan uten større modifikasjoner benyttes på rogn fra andre fiskeslag som lodd, laks, ørret, rognkjeks, steinbit og stør men også skalldyr som krabbe og hummer. As indicated above, the proposed process is not limited to cod roe but can be used without major modifications on roe from other fish species such as capelin, salmon, trout, roe crackers, catfish and sturgeon but also shellfish such as crab and lobster.
Oppfinnelsens prosess, altså flytting av konserveringstilsetningen fra sluttprodukt til råvare, kan også benyttes på andre produkter som i dag konserveres ved salting og som eksempler kan nevnes: På samme måte som rogn (som i prinsippet er egg) kan eggeplomme som konserveres ved salting, tilsettes de samme konserveringsmidler som benyttes i de ferdige produkter som majones, remulade, dressinger og andre majonesavledede produkter. The process of the invention, i.e. moving the preservative additive from the final product to the raw material, can also be used on other products that are currently preserved by salting and as examples can be mentioned: In the same way as roe (which in principle is an egg), egg yolk that is preserved by salting can be added the same preservatives used in the finished products such as mayonnaise, remoulade, dressings and other mayonnaise-derived products.
Fisk blir i dag lakesaltet for senere anvendelse i halvkonserves som kryddersild, krydder-brisling, gaffelbiter, ansjos og så videre. De samme konserveringsmidler som benyttes i sluttproduktet kan med fordel tilsettes allerede ved lakesaltingen. Today, fish is brine-salted for later use in semi-canned products such as seasoned herring, seasoned sprats, fork pieces, anchovies and so on. The same preservatives that are used in the final product can advantageously be added already during the brine salting.
Grønnsaker som konserveres ved salting for siden å anvendes i sluttprodukter som erter, bønner, løk og blomkål, kan tilsettes de samme konserveringsmidler som inngår i sluttproduktet. Vegetables that are preserved by salting in order to be used in end products such as peas, beans, onions and cauliflower can be added to the same preservatives that are included in the end product.
Kjøtt som saltes for senere å inngå i blandingsprodukter der det er tilsatt konserverings-middel, kan tilsettes de samme konserveirngsmidler under saltingen. Meat that is salted to later be included in mixed products to which preservatives have been added, can have the same preservatives added during salting.
Oppfinnelsen skal beskrives ved hjelp av følgende eksempler. The invention shall be described by means of the following examples.
Eksempel på konservering Example of conservation
Fersk torskerogn ble klemt ut av rognsekkene, blandet godt og tilsatt sjøvann fra Trondheim Havn i en mengde av 24 ml/kg rogn for å sikre at rognen inneholdt en variert flora av mikroorganismer fra start. Fresh cod roe was squeezed out of the roe sacks, mixed well and seawater from Trondheim Harbor was added in an amount of 24 ml/kg roe to ensure that the roe contained a varied flora of microorganisms from the start.
Rognen ble derefter delt i to deler, del A og del B. The roe was then divided into two parts, part A and part B.
Til del B ble det satt natriumbenzoat i en mengde av 2,4 g/kg rogn og konsentrert eddiksyre i en mengde av 2,1 g/kg rogn, begge deler oppløst i en mindre mengde rent vann (8-10 ml/kg rogn). To part B, sodium benzoate was added in an amount of 2.4 g/kg roe and concentrated acetic acid in an amount of 2.1 g/kg roe, both parts dissolved in a small amount of pure water (8-10 ml/kg roe ).
Både del A og del B ble så delt i 15 mindre porsjoner og det ble tilsatt NaCl som angitt i tabell 1. Both part A and part B were then divided into 15 smaller portions and NaCl was added as indicated in table 1.
Efter tilsetning av salt ble pH-verdien justert med saltsyre til pH lik 4,7 til 4,9 i porsjoner fra del B. pH-verdien i del A ble ikke justert men varierte i området pH lik 5,5 til 6, avhengig av saltkonsentrasjonen idet pH-verdien synker med økende sakmengde. Rognen ble så overført til Hungaterør som ble lukket med en kork med et gummiseptum. Efter lukking ble luftlommen over rognmassen i rørene spylt med nitrogengass for å oppnå tilnærmet anaerobe forhold tilsvarende de forhold under hvilke rognen lagres på fylte tønner. After adding salt, the pH value was adjusted with hydrochloric acid to pH equal to 4.7 to 4.9 in portions from part B. The pH value in part A was not adjusted but varied in the range of pH equal to 5.5 to 6, depending on the salt concentration as the pH value decreases with increasing amount of matter. The roe was then transferred to Hungate tube which was closed with a cork with a rubber septum. After closing, the air pocket above the roe mass in the tubes was flushed with nitrogen gas to achieve approximately anaerobic conditions corresponding to the conditions under which the roe is stored in filled barrels.
Hungaterørene ble så inkubert ved 30°C og 15°C. Med regelmessige intervaller ble trykket i Hungaterørene målt ved å stikke inn en sprøytespiss koblet til et manometer gjennom gummiseptum. The female tubes were then incubated at 30°C and 15°C. At regular intervals, the pressure in the Hungate tubes was measured by inserting a syringe tip connected to a manometer through the rubber septum.
Den mikrobielle vekst i rognen førte til dannelse av CO2 og eventuelt andre gasser og dermed en trykkøkning i rørene. Rør med et overtrykk på > 0,3 atmosfærer ble betraktet som mikrobielt bedervet mens rør hvor det ble registrert et overtrykk på 0,1 til 0,3 atmosfærer ble betraktet som tvilsomme. The microbial growth in the roe led to the formation of CO2 and possibly other gases and thus an increase in pressure in the pipes. Pipes with an overpressure of > 0.3 atmospheres were considered microbially spoiled, while pipes where an overpressure of 0.1 to 0.3 atmospheres was recorded were considered questionable.
De oppnådde resultater er vist i tabell 1 og viser en klart positiv effekt av de tilsatte konserveirngsmidler kombinert med salt og redusert pH-verdi, på rognens holdbarhet. The results obtained are shown in table 1 and show a clear positive effect of the added preservatives combined with salt and a reduced pH value on the durability of the roe.
Eksempel på prøvebehandling og inkubering/ lagring. Example of sample processing and incubation/storage.
Det ble gjennomført et eksempel med sild som råstoff. An example was carried out using herring as raw material.
Silden ble filetert, skinnet fjernet fra filetene og filetene så kuttet opp i biter med bredde ca. 24 mm idet halestykkene ble kastet. The herring was filleted, the skin removed from the fillets and the fillets then cut into pieces with a width of approx. 24 mm as the tail pieces were discarded.
Sildebitene ble underkastet en lake forbehandling i 16 % NaCl-oppløsning i 24 timer og deretter marinert i salt-eddiklake, med og uten benzosyre. The herring pieces were subjected to a brine pre-treatment in 16% NaCl solution for 24 hours and then marinated in salt-vinegar brine, with and without benzoic acid.
For dette formål ble sildebiter og marinade pakket i infusjonsflasker med volum 250 ml: 110 g ± 1 g lake og 190 g ± 2 g sildebiter. For this purpose, herring pieces and marinade were packed in infusion bottles with a volume of 250 ml: 110 g ± 1 g of brine and 190 g ± 2 g of herring pieces.
Flaskene ble så rullet for å sikre god, enhetlig fordeling av sildebiter og lake og så hensatt til inkubeirng ved 15°C. The bottles were then rolled to ensure good, uniform distribution of herring pieces and brine and then set aside for incubation at 15°C.
Sildeflaskene ble inokkulert med en forurensende kultur inneholdende 1 x 10<5> cfu (colony forming unit) totalt pr. flaske. The herring bottles were inoculated with a contaminating culture containing 1 x 10<5> cfu (colony forming unit) in total per bottle.
Som forurensningskultur ble 0,5 gjord og 0,5 g gammel rogn blandet og "oppløst" i 60 ml vann og 1 ml av denne oppløsning ble satt til hvert sildeglass. As a contamination culture, 0.5 g of spawn and 0.5 g of old roe were mixed and "dissolved" in 60 ml of water and 1 ml of this solution was added to each sieve.
Resultater Results
Det ble ikke registrert noeri signifikant økning av overtrykket i infusjonsflaskene med sild og marinade før efter 16 uker og da kun i den dårligst konserverte prøve, se tabell 2. No significant increase in overpressure was recorded in the infusion bottles with herring and marinade until after 16 weeks and then only in the worst preserved sample, see table 2.
Kimtallet i denne prøven var da 1 x IO<8> kimer/g. Selv efter 25 ukers lagring ved 15°C ble det ikke registrert overtrykk i noen av de andre infusjonslfaskene. The germ count in this sample was then 1 x 10<8> germs/g. Even after 25 weeks of storage at 15°C, no overpressure was recorded in any of the other infusion bottles.
Fra forsøk med rogn (se beskrivelsens side 5 og 6) er det vist at en trykkøkning i infusjonsflaskene indikerer at prøven er mikrobielt bedervet. From experiments with roe (see pages 5 and 6 of the description) it has been shown that a pressure increase in the infusion bottles indicates that the sample is microbially spoiled.
Et signifikant overtrykk, > 0,3 atmosfærer, antyder som regel mellom IO7 og 10<8 >kimer/g. A significant overpressure, > 0.3 atmospheres, usually suggests between 107 and 10<8> cells/g.
En kombinasjon av manglende trykkøkning og stabil pH-verdi under lagring indikerer imidlertid at den mikrobielle aktivitet er fraværende eller lav. However, a combination of lack of pressure increase and stable pH value during storage indicates that the microbial activity is absent or low.
Claims (2)
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO19982025A NO311163B1 (en) | 1998-05-05 | 1998-05-05 | Procedure for preserving maritime nutrients |
PL344399A PL191229B1 (en) | 1998-05-05 | 1999-04-22 | A method for preserving food products particularly caviar |
AU55369/99A AU5536999A (en) | 1998-05-05 | 1999-04-22 | A method for preserving food products particularly caviar |
GB0027057A GB2353461B (en) | 1998-05-05 | 1999-04-22 | A method for preserving food products particularly caviar |
PCT/NO1999/000131 WO1999060863A2 (en) | 1998-05-05 | 1999-04-22 | A method for preserving food products particularly caviar |
SE0003992A SE0003992L (en) | 1998-05-05 | 2000-11-01 | A method of preserving food products, especially caviar |
DK200001643A DK200001643A (en) | 1998-05-05 | 2000-11-02 | Process for preserving food products, especially caviar |
IS5702A IS5702A (en) | 1998-05-05 | 2000-11-02 | Method of preserving food products especially caviar |
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NO19982025A NO311163B1 (en) | 1998-05-05 | 1998-05-05 | Procedure for preserving maritime nutrients |
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NO982025D0 NO982025D0 (en) | 1998-05-05 |
NO982025L NO982025L (en) | 1999-11-08 |
NO311163B1 true NO311163B1 (en) | 2001-10-22 |
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AU (1) | AU5536999A (en) |
DK (1) | DK200001643A (en) |
GB (1) | GB2353461B (en) |
IS (1) | IS5702A (en) |
NO (1) | NO311163B1 (en) |
PL (1) | PL191229B1 (en) |
SE (1) | SE0003992L (en) |
WO (1) | WO1999060863A2 (en) |
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NO318221B1 (en) * | 2003-05-22 | 2005-02-21 | Mills Da | Closed fish eggs marinating plant |
ES2325195B1 (en) * | 2007-04-25 | 2010-05-14 | Consorcio Español Conservero, S.A. | PROCESS OF PREPARATION OF A WIDTH AND FILETS OF THIS WITH REDUCED CONTENT IN SALT AND PRODUCTS SO OBTAINED. |
RU2458584C1 (en) * | 2011-05-11 | 2012-08-20 | Лилия Рафаэльевна Копыленко | Composition for preservation of caviar of fish grown in aquaculture conditions |
RU2601599C1 (en) * | 2015-08-06 | 2016-11-10 | Федеральное государственное бюджетное учреждение науки "Научный центр биомедицинских технологий Федерального медико-биологического агентства" (ФГБУН НЦБТМ ФМБА России) | Method for preserving food products |
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JPS60114144A (en) * | 1983-11-22 | 1985-06-20 | Nichiro Gyogyo Kk | Preparation of salted salmon roe having low salt content |
JPS6229931A (en) * | 1985-04-05 | 1987-02-07 | Takeda Chem Ind Ltd | Composition for improving quality of salt-preserved spawn and production of salt-preserved spawn |
JPH0614829B2 (en) * | 1989-09-21 | 1994-03-02 | 株式会社オカムラ食品工業 | Streaks manufacturing method |
JPH0723700A (en) * | 1993-07-02 | 1995-01-27 | Maruha Corp | Method for treating and processing spawn of walleye pollack |
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1998
- 1998-05-05 NO NO19982025A patent/NO311163B1/en not_active IP Right Cessation
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1999
- 1999-04-22 GB GB0027057A patent/GB2353461B/en not_active Expired - Fee Related
- 1999-04-22 WO PCT/NO1999/000131 patent/WO1999060863A2/en active Application Filing
- 1999-04-22 AU AU55369/99A patent/AU5536999A/en not_active Abandoned
- 1999-04-22 PL PL344399A patent/PL191229B1/en unknown
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2000
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- 2000-11-02 DK DK200001643A patent/DK200001643A/en not_active Application Discontinuation
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SE0003992D0 (en) | 2000-11-01 |
GB2353461A (en) | 2001-02-28 |
AU5536999A (en) | 1999-12-13 |
GB0027057D0 (en) | 2000-12-20 |
PL344399A1 (en) | 2001-11-05 |
WO1999060863A3 (en) | 2000-01-13 |
IS5702A (en) | 2000-11-02 |
NO982025L (en) | 1999-11-08 |
NO982025D0 (en) | 1998-05-05 |
PL191229B1 (en) | 2006-03-31 |
SE0003992L (en) | 2000-11-13 |
GB2353461B (en) | 2002-11-20 |
DK200001643A (en) | 2000-11-02 |
WO1999060863A2 (en) | 1999-12-02 |
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