PE20140719A1 - Reactivante del color natural del atun y procedimiento para su obtencion - Google Patents

Reactivante del color natural del atun y procedimiento para su obtencion

Info

Publication number
PE20140719A1
PE20140719A1 PE2013001473A PE2013001473A PE20140719A1 PE 20140719 A1 PE20140719 A1 PE 20140719A1 PE 2013001473 A PE2013001473 A PE 2013001473A PE 2013001473 A PE2013001473 A PE 2013001473A PE 20140719 A1 PE20140719 A1 PE 20140719A1
Authority
PE
Peru
Prior art keywords
tuna
extract
natural color
procedure
obtaining
Prior art date
Application number
PE2013001473A
Other languages
English (en)
Inventor
Villaescussa Angel Samper
Original Assignee
Trivaris S L
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 Trivaris S L filed Critical Trivaris S L
Publication of PE20140719A1 publication Critical patent/PE20140719A1/es

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)

Abstract

SE REFIERE A UNA COMPOSICION REACTIVANTE DEL COLOR NATURAL DEL ATUN QUE COMPRENDE: A) UNA MEZCLA PULVERULENTA QUE CONTIENE i) 17.5% DE EXTRACTO DE ACEROLA, ii) 16.2% DE EXTRACTO DE LECHUGA, iii) 15.8% DE EXTRACTO DE ACELGA, iv) 14.5% DE EXTRACTO DE ESPINACA, v) 14.5% DE EXTRACTO DE ZANAHORIA, vi) 14.5% DE EXTRACTO DE POMELO, Y vii) 7% DE DEXTROSA; Y B) UN ADITIVO TAL COMO MERLUZIMA E. TAMBIEN SE REFIERE A UN PROCEDIMIENTO PARA LA OBTENCION DEL REACTIVANTE DE COLOR NATURAL DEL ATUN QUE COMPRENDE: I) DISPOSICION DE LA MEZCLA PULVERULENTA EN UNA PROPORCION DE 4KG POR 50 LITROS DE AGUA DE RED Y REMOVIDO HASTA SU DISOLUCION, II) ADICION DEL ADITIVO MERLUZIMA E, III) INCORPORACION DE LA MEZCLA AL LOMO DE ATUN, Y IV) ENVASADO AL VACIO DEL LOMO DE ATUN
PE2013001473A 2010-12-31 2011-12-30 Reactivante del color natural del atun y procedimiento para su obtencion PE20140719A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201100045A ES2385553B1 (es) 2010-12-31 2010-12-31 Reactivante del color natural del atun y procedimiento para su obtencion

Publications (1)

Publication Number Publication Date
PE20140719A1 true PE20140719A1 (es) 2014-07-12

Family

ID=46382343

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2013001473A PE20140719A1 (es) 2010-12-31 2011-12-30 Reactivante del color natural del atun y procedimiento para su obtencion

Country Status (8)

Country Link
US (1) US20130287911A1 (es)
EP (1) EP2659779A4 (es)
CN (1) CN103313606A (es)
CL (1) CL2013001916A1 (es)
ES (1) ES2385553B1 (es)
MX (1) MX2013007447A (es)
PE (1) PE20140719A1 (es)
WO (1) WO2012089872A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015166440A1 (en) * 2014-04-30 2015-11-05 Parma Valley S.R.L. Tuna in brine
CN107960450A (zh) * 2017-11-24 2018-04-27 惠州兴泰现代农业有限公司 一种冰鲜鸡的保鲜方法

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3928637A (en) * 1973-02-01 1975-12-23 Ralston Purina Co Method of treatment of animal flesh
JPS60145067A (ja) * 1984-01-09 1985-07-31 Takeda Chem Ind Ltd 肉類食品の退色防止方法および退色防止用組成物
CN1012787B (zh) * 1984-01-09 1991-06-12 武田药品工业株式会社 防止肉类产品变色的方法
JP3191210B2 (ja) * 1997-07-18 2001-07-23 大原 淳司 マグロなどの魚肉の油焼け抑制および鮮度保持用噴霧液
JP3299517B2 (ja) * 1999-04-27 2002-07-08 小野食品興業株式会社 鮪の処理保存方法およびそれに使用する酸素回収装置
EP1363510B1 (en) * 2001-03-02 2007-05-16 Kalsec, Incorporated Labiatae herb extracts and hop extracts for extending the color life and inhibiting the growth of microorganisms in fresh meat, fish and poultry
JP2003092982A (ja) * 2001-09-26 2003-04-02 Taisho Technos Co Ltd 赤身魚肉の退色防止用組成物および退色防止方法
US20040091587A1 (en) * 2002-11-13 2004-05-13 Vincent Sewalt Use of extracts of Lamiaceae species for delaying color loss in irradiated meat
EP1676489A3 (en) * 2004-12-16 2006-07-12 Shonan Pure Co. Ltd. Method of producing food and food produced by the method

Also Published As

Publication number Publication date
EP2659779A1 (en) 2013-11-06
CL2013001916A1 (es) 2014-01-10
MX2013007447A (es) 2014-02-27
US20130287911A1 (en) 2013-10-31
WO2012089872A1 (es) 2012-07-05
ES2385553B1 (es) 2013-06-06
ES2385553A1 (es) 2012-07-26
EP2659779A4 (en) 2013-11-27
CN103313606A (zh) 2013-09-18

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