WO1999060863A2 - A method for preserving food products particularly caviar - Google Patents

A method for preserving food products particularly caviar Download PDF

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Publication number
WO1999060863A2
WO1999060863A2 PCT/NO1999/000131 NO9900131W WO9960863A2 WO 1999060863 A2 WO1999060863 A2 WO 1999060863A2 NO 9900131 W NO9900131 W NO 9900131W WO 9960863 A2 WO9960863 A2 WO 9960863A2
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WO
WIPO (PCT)
Prior art keywords
roe
raw material
acid
salt
food products
Prior art date
Application number
PCT/NO1999/000131
Other languages
French (fr)
Other versions
WO1999060863A3 (en
Inventor
Kjell Domaas Josefsen
Ivar STORRØ
Ola Eide
Original Assignee
Mills Da
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 Mills Da filed Critical Mills Da
Priority to GB0027057A priority Critical patent/GB2353461B/en
Priority to AU55369/99A priority patent/AU5536999A/en
Priority to PL344399A priority patent/PL191229B1/en
Publication of WO1999060863A2 publication Critical patent/WO1999060863A2/en
Publication of WO1999060863A3 publication Critical patent/WO1999060863A3/en
Priority to SE0003992A priority patent/SE0003992L/en
Priority to IS5702A priority patent/IS5702A/en
Priority to DK200001643A priority patent/DK200001643A/en

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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

Definitions

  • a method that is often used is the so-called preservation by low water activity (a w ).
  • the low water activity is attained by adding low molecular compounds such as cooking salt (NaCl) and/or various types of sugars (such as sucrose, glucose, fructose, maltose or lactose) or also sugar alcohols (such as sorbitol, mannitol, inositol or xylitol) to the food raw materials.
  • low molecular compounds such as cooking salt (NaCl) and/or various types of sugars (such as sucrose, glucose, fructose, maltose or lactose) or also sugar alcohols (such as sorbitol, mannitol, inositol or xylitol)
  • the present invention relates generally to a method for preserving food products, but it concerns in particular a method for preserving caviar and particularly cod roe caviar.
  • Roe is a raw material that is perishable.
  • the roe is harvested in large quantities during a relatively short season, and its industrial utilization therefore necessitates the preservation of the roe already at the raw material stage.
  • Roe is traditionally preserved by canning/bottling, freezing, salting (NaCl) or sugar- salting (also referred to as “sugar curing” or “pickling”) (NaCl + sucrose).
  • the first two are relatively expensive due to the necessary investments in plants and similar installations and are therefore primarily suited to high priced products. This leads to a preference for more inexpensive methods of preservation such as salting and sugar curing, often in combination with cold storage.
  • a further disadvantage with salting/sugar curing is that the roe's water content varies with its maturation degree.
  • the salted/sugar cured roe is preserved by virtue of reduced water activity a w , and if the water content of the roe is too high, this must in turn be compensated for by an increased, but undesirable, addition of salt.
  • Still another difficulty in this connection is that the water activity, in practice, is not measured at the location where the roe is packed, meaning that the dosage of salt is carried out on the basis of an estimate.
  • the present invention aims to remedy all these deficiencies in a simple and effective matter, at the same time as it provides a raw material that is directly available for further processing without the need for additional preservation.
  • the present invention relates to a method for preserving food products, and this method is characterized in that the desired end preservation is carried out at the raw material stage.
  • the method is applied to roe, and most preferably to cod roe.
  • the invention's method for preservation, particularly of roe, is based on the so-called hurdle technology. Instead of only basing the preservation on one principle (the aforementioned reduced water activity a w ), the preservation is now based on several principles that individually would probably not impart sufficient keeping quality to the roe, but which in combination provide a good result.
  • the roe is preserved by a combination of reduced water activity by virtue of the addition of salt, but in significantly lower quantities than with traditional salting/sugar curing, further reduced pH, low storage temperature (cold storage), and the addition of conventional preservatives that are approved for use in food products.
  • the addition of the preservatives is transferred from the end product to the raw material, and the preservative is then allowed to remain with the goods all the way to the end product, where it will continue to impart its desired effect.
  • the end product consists, as a rule, of other components in addition to the roe, and by the method of the invention it is possible to increase or adapt the addition of the preservative in the raw material to correspond to the "dilution" which occurs during the processing and further refining toward the end product.
  • preservative cannot, of course, be undertaken entirely without restriction where food products such as roe, for example, are concerned. It is a precondition, of course, that the preservative must be suitable for being added to the end product. Accordingly, this additive also must not result in any significant, and certainly not any unfavorable, effects with regard to taste. Finally, and by no means of least significance, the preservative must have a positive effect on the keeping quality of the raw material. This can be governed in part by a proper control of the other attendant conditions such as, for example, the pH value.
  • the pH value in the roe is reduced somewhat by the addition of an inorganic acid such as hydrochloric acid or phosphoric acid in order thereby to increase the anti-microbial effect of acetic and benzoic acid; this must be balanced, however, against the effects on the taste of the end product.
  • an inorganic acid such as hydrochloric acid or phosphoric acid
  • Na-benzoate is used today as a preservative in caviar emulsions, and the dosage of Na- benzoate in the roe is adapted to this additive.
  • the proposed process is not limited to cod roe, but can be applied without major modifications to roe from other types of fish such as capelin, salmon, trout, lumpfish, catfish, and sturgeon, and also shellfish such as crab and lobster.
  • the process of the invention that is, the transfer of the addition of preservatives from the end product to the raw material, can also be utilized on other products which are currently being preserved by salting, and of which the following examples can be mentioned:
  • roe which, in principle, is egg
  • egg yolk that is preserved by salting can be treated with the same preservatives as are used in the finished products such as mayonnaise, remulade, dressings and other products derived from mayonnaise.
  • Vegetables that are preserved by salting in order to be used later on in end products such as peas, beans, onions and cauliflower can be treated with the same preservatives as those that go into the end product.
  • Meat that is to be salted in order to be used later on in blended products to which preservatives will be added can be treated with these same preservatives during the salting.
  • Fresh cod roe was pressed out of the roe sacks, blended well and mixed with sea water from Trondheim Harbour in an amount of 24 ml/kg roe in order to ensure that the roe contained from the outset a varied flora of micro-organisms.
  • the roe was then divided into two portions, part A and part B.
  • part B To part B was added sodium benzoate 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 smaller amount of pure water (8- 10 ml/kg roe).
  • the pH value was adjusted with hydrochloric acid to a pH of 4.7 to 4.9 in portions from part B.
  • the pH value in part A was not adjusted, but varied in the pH range of 5.5 to 6.0, depending on the salt concentration, with the pH value decreasing with an increasing amount of salt.
  • the roe was then transferred to a Hungate tube that was closed by a cork having a rubber septum. After closing the tube, the air pocket above the roe mass in the tubes was flushed with nitrogen gas to obtain approximately anaerobic conditions corresponding to the conditions under which the roe is stored in filled barrels.
  • the Hungate tubes were then incubated at 30°C and 15°C. At regular intervals the pressure in the Hungate tubes was measured by inserting the tip of a syringe coupled to a manometer through the rubber septum.
  • Table 1 Storage of salted roe with and without Na-benzoate and acetic acid in Hungate tubes under approximately oxygen-free atmosphere. The time period for significant pressure increase (>0.3 atm overpressure) was registered as a measurement of microbial spoilage. Tubes wherein an overpressure of 0.1 to 0.3 atmospheres was measured are indicated by parentheses.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Traffic Control Systems (AREA)
  • Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
  • Liquid Crystal Substances (AREA)

Abstract

A method for preserving food products, preferentially roe and most preferably roe from cod, is performed by carrying out the desired end preservation at the raw material stage. A salting at the raw material stage results in a severely reduced consumption of salt. Preservation with salt can be carried out in combination with one or more preservatives such as sugar, benzoic acid and derivatives thereof, sorbic acid and derivatives thereof, organic acids and salts thereof and acidity regulating agents.

Description

A METHOD FOR PRESERVING FOOD PRODUCTS PARTICULARLY CAVIAR
It is a well known phenomenon that food products must be preserved, and it is also well known that raw materials for later processing in the production of food products often must also be preserved to prevent deterioration, particularly due to effects of microbial growth.
A method that is often used is the so-called preservation by low water activity (aw).
The low water activity is attained by adding low molecular compounds such as cooking salt (NaCl) and/or various types of sugars (such as sucrose, glucose, fructose, maltose or lactose) or also sugar alcohols (such as sorbitol, mannitol, inositol or xylitol) to the food raw materials.
Today it has been determined, however, that excessively high levels of such low molecular compounds should preferably be avoided from a health point of view. In particular, a high intake of salt and sugar in the population is undesirable, and a high intake of sugar alcohols has a laxative effect.
In addition to this, it is a disadvantage that excessively high, and even high, concentrations of the low molecular compounds often impart a taste to the raw material, a taste which is carried over to the products that are produced, thus severely limiting the utilization of the raw material.
The present invention relates generally to a method for preserving food products, but it concerns in particular a method for preserving caviar and particularly cod roe caviar.
Roe is a raw material that is perishable. The roe is harvested in large quantities during a relatively short season, and its industrial utilization therefore necessitates the preservation of the roe already at the raw material stage.
Roe is traditionally preserved by canning/bottling, freezing, salting (NaCl) or sugar- salting (also referred to as "sugar curing" or "pickling") (NaCl + sucrose).
Of these methods, the first two are relatively expensive due to the necessary investments in plants and similar installations and are therefore primarily suited to high priced products. This leads to a preference for more inexpensive methods of preservation such as salting and sugar curing, often in combination with cold storage.
These methods have the drawback, however, of bringing about a high and undesirable salt content in the roe, which means that the roe must either be watered down again prior to use, which is very costly and time consuming, or its use must be limited to products where the high saline content is not considered a problem.
A further disadvantage with salting/sugar curing is that the roe's water content varies with its maturation degree.
The salted/sugar cured roe is preserved by virtue of reduced water activity aw, and if the water content of the roe is too high, this must in turn be compensated for by an increased, but undesirable, addition of salt.
Still another difficulty in this connection is that the water activity, in practice, is not measured at the location where the roe is packed, meaning that the dosage of salt is carried out on the basis of an estimate.
This means, in turn, that the roe may become oversalted, resulting in the subsequent need for watering down ~ a process which in itself is not damaging, but also that the roe may be undersalted. with the detrimental disadvantage of the roe's fermenting during storage.
The present invention aims to remedy all these deficiencies in a simple and effective matter, at the same time as it provides a raw material that is directly available for further processing without the need for additional preservation.
In accordance with this, the present invention relates to a method for preserving food products, and this method is characterized in that the desired end preservation is carried out at the raw material stage.
Preferentially the method is applied to roe, and most preferably to cod roe.
The invention's method for preservation, particularly of roe, is based on the so-called hurdle technology. Instead of only basing the preservation on one principle (the aforementioned reduced water activity aw), the preservation is now based on several principles that individually would probably not impart sufficient keeping quality to the roe, but which in combination provide a good result.
An advantage of this is a significant reduction in the amounts of preservatives (salt) that are not always equally desirable, and also the fact that one is not as dependent on being able to estimate precisely the water content of the roe during the preserving process.
The roe is preserved by a combination of reduced water activity by virtue of the addition of salt, but in significantly lower quantities than with traditional salting/sugar curing, further reduced pH, low storage temperature (cold storage), and the addition of conventional preservatives that are approved for use in food products.
It should not be necessary to point out that the latter types of preservatives are preferentially selected among those already used in products that are produced using roe raw materials as a point of departure.
This has the additional advantage of reducing the costs of preservatives to a minimum.
According to the invention, the addition of the preservatives is transferred from the end product to the raw material, and the preservative is then allowed to remain with the goods all the way to the end product, where it will continue to impart its desired effect.
The end product consists, as a rule, of other components in addition to the roe, and by the method of the invention it is possible to increase or adapt the addition of the preservative in the raw material to correspond to the "dilution" which occurs during the processing and further refining toward the end product.
In this manner one achieves an enhanced preservative effect in the raw material without said effect interfering with the taste properties or conflicting with the provisions stipulated in the laws or regulations for the end product.
Here it should be pointed out that the choice of preservative cannot, of course, be undertaken entirely without restriction where food products such as roe, for example, are concerned. It is a precondition, of course, that the preservative must be suitable for being added to the end product. Accordingly, this additive also must not result in any significant, and certainly not any unfavorable, effects with regard to taste. Finally, and by no means of least significance, the preservative must have a positive effect on the keeping quality of the raw material. This can be governed in part by a proper control of the other attendant conditions such as, for example, the pH value.
Experiments have been carried out on the preservation of cod roe for production of caviar emulsion by the utilization of a combination of salt, acetic acid and sodium benzoate.
The pH value in the roe is reduced somewhat by the addition of an inorganic acid such as hydrochloric acid or phosphoric acid in order thereby to increase the anti-microbial effect of acetic and benzoic acid; this must be balanced, however, against the effects on the taste of the end product.
Na-benzoate is used today as a preservative in caviar emulsions, and the dosage of Na- benzoate in the roe is adapted to this additive.
Compared with traditional salting or sugar curing, one attains by the method of the invention, in addition to the simplified process, a substantial reduction in the amount of salt. In traditional salting/sugar curing there is used 14 kg or more of salt per 100 kg of fresh roe. By the invention's method, the amount of this addition may be reduced considerably, even to as low as 4 to 5 kg salt per 100 kg fresh roe.
This has rather significant economic implications, of course, but in addition it also has substantial significance with regard to health.
As indicated above, the proposed process is not limited to cod roe, but can be applied without major modifications to roe from other types of fish such as capelin, salmon, trout, lumpfish, catfish, and sturgeon, and also shellfish such as crab and lobster.
The process of the invention, that is, the transfer of the addition of preservatives from the end product to the raw material, can also be utilized on other products which are currently being preserved by salting, and of which the following examples can be mentioned: In the same manner as roe (which, in principle, is egg), egg yolk that is preserved by salting can be treated with the same preservatives as are used in the finished products such as mayonnaise, remulade, dressings and other products derived from mayonnaise.
Fish is currently cured in salt brine for later use in semi-preserves (perishables) such as pickled herring, pickled brisling, pickled herring filets, anchovies, etc. The same preservatives that are used in the end product can advantageously be added already during the pickling stage.
Vegetables that are preserved by salting in order to be used later on in end products such as peas, beans, onions and cauliflower can be treated with the same preservatives as those that go into the end product.
Meat that is to be salted in order to be used later on in blended products to which preservatives will be added can be treated with these same preservatives during the salting.
The invention will be described with the aid of the following example.
Example of preservation process
Fresh cod roe was pressed out of the roe sacks, blended well and mixed with sea water from Trondheim Harbour in an amount of 24 ml/kg roe in order to ensure that the roe contained from the outset a varied flora of micro-organisms.
The roe was then divided into two portions, part A and part B.
To part B was added sodium benzoate 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 smaller amount of pure water (8- 10 ml/kg roe).
Both part A and part B were then divided into 15 smaller portions, and NaCl was added, as indicated in Table 1.
After the addition of salt, the pH value was adjusted with hydrochloric acid to a pH of 4.7 to 4.9 in portions from part B. The pH value in part A was not adjusted, but varied in the pH range of 5.5 to 6.0, depending on the salt concentration, with the pH value decreasing with an increasing amount of salt.
The roe was then transferred to a Hungate tube that was closed by a cork having a rubber septum. After closing the tube, the air pocket above the roe mass in the tubes was flushed with nitrogen gas to obtain approximately anaerobic conditions corresponding to the conditions under which the roe is stored in filled barrels.
The Hungate tubes were then incubated at 30°C and 15°C. At regular intervals the pressure in the Hungate tubes was measured by inserting the tip of a syringe coupled to a manometer through the rubber septum.
The microbial growth in the roe resulted in the formation of CO2 and, in some cases, other gases and thus brought about a pressure increase in the tubes. Tubes with an overpressure of >0.3 atmospheres were regarded as being microbially spoiled, whereas tubes where an overpressure of 0.1 to 0.3 atmospheres was registered were regarded as doubtful.
The obtained results are shown in Table 1 and indicate a clearly positive effect of the added preservatives combined with salt and reduced pH value on the keeping quality of the roe.
Table 1: Storage of salted roe with and without Na-benzoate and acetic acid in Hungate tubes under approximately oxygen-free atmosphere. The time period for significant pressure increase (>0.3 atm overpressure) was registered as a measurement of microbial spoilage. Tubes wherein an overpressure of 0.1 to 0.3 atmospheres was measured are indicated by parentheses.
Figure imgf000009_0001

Claims

P a t e n t C l a i m s
1.
A method for preserving food products, characterized in that the desired end preservation is carried out at the raw material stage.
2.
A method according to claim 1, characterized in that roe is used as the raw material, preferentially roe from cod.
3.
A method according to claims 1 and 2, characterized in that the roe product is preserved with 1-12 kg and preferably 4-8 kg salt/100 kg fresh roe.
4.
A method according to any one of the claims 1-3, characterized in that fresh roe raw material is preserved with salt in a combination with one or more of
sugar 0-120 g/kg roe raw material - benzoic acid, its salts and derivatives 0-10 g/kg roe raw material sorbic acid and its salts 0-5 g/kg roe raw material organic acids such as acetic acid, propionic acid and lactic acid and their salts 0-10 g/kg roe raw material - acidity regulating agents 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 of 6.5 to 3.
PCT/NO1999/000131 1998-05-05 1999-04-22 A method for preserving food products particularly caviar WO1999060863A2 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
GB0027057A GB2353461B (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
PL344399A PL191229B1 (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
IS5702A IS5702A (en) 1998-05-05 2000-11-02 Method of preserving food products especially caviar
DK200001643A DK200001643A (en) 1998-05-05 2000-11-02 Process for preserving food products, especially caviar

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO19982025A NO311163B1 (en) 1998-05-05 1998-05-05 Procedure for preserving maritime nutrients
NO19982025 1998-05-05

Publications (2)

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WO1999060863A2 true WO1999060863A2 (en) 1999-12-02
WO1999060863A3 WO1999060863A3 (en) 2000-01-13

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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)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1479301A1 (en) * 2003-05-22 2004-11-24 Mills DA Closed system for curing fish eggs
EP2522226A3 (en) * 2011-05-11 2013-11-27 Desietra GmbH Composition for the preserving of caviare from fish grown in aquaculture
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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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.

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US5453289A (en) * 1993-07-02 1995-09-26 Maruha Corporation Method of processing Alaska pollack roe

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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

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US5453289A (en) * 1993-07-02 1995-09-26 Maruha Corporation Method of processing Alaska pollack roe

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JP 3108441 A (OKAMURA SHOKUHIN KOGYO KK) 08-05-1991 (abstract) World Patents Index (online). London, U.K:Derwent Publications, Ltd. (retrieved on 11-11-1999). Retrieved from:EPO WPI Database. DW199125, Accession No. 1991-180887; & JP 3128441 A (OKAMURA SHOKUHIN KOGYO KK) 08-06-1991 (abstract). (online)(retrieved on 11-11-1999). Retrieved from:EPO PAJ Database. *
JP 60114144 A (NICHIRO GYOGYO KK) 20-06-1985 (abstract) World Patents Index (online). London, U.K:Derwent Publication, Ltd. (retrieved on 11-11-1999). Retrieved from:EPO WPI Database. DW198531, Accession No. 1985-186591; & JP 60114144 A (NICHIRO GIYOGIYOU KK) 20-06-1985 (abstract). (online)(retrieved on 11-11-1999). Retieved from:EPO PAJ Database. *
JP 62029931 A (TAKEDA CHEM IND LTD) 07-02-1987 (abstract) World Patents Index (online). London, U.K:Derwent Publications, Ltd. (retrieved on 11-11-1999). Retrieved from:EPO WPI Database. DW198711, Accession No. 1987-076411; & JP 62029931 A (TAKEDA CHEM IND LTD) 07-02-1987, (abstract). (online)(retrieved on 11-11-1999). Retrieved from:EPO PAJ Database. *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1479301A1 (en) * 2003-05-22 2004-11-24 Mills DA Closed system for curing fish eggs
EP2522226A3 (en) * 2011-05-11 2013-11-27 Desietra GmbH Composition for the preserving of caviare from fish grown in aquaculture
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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SE0003992D0 (en) 2000-11-01
PL191229B1 (en) 2006-03-31
GB2353461B (en) 2002-11-20
GB2353461A (en) 2001-02-28
NO982025D0 (en) 1998-05-05
NO311163B1 (en) 2001-10-22
SE0003992L (en) 2000-11-13
NO982025L (en) 1999-11-08
IS5702A (en) 2000-11-02
AU5536999A (en) 1999-12-13
DK200001643A (en) 2000-11-02
GB0027057D0 (en) 2000-12-20
PL344399A1 (en) 2001-11-05
WO1999060863A3 (en) 2000-01-13

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