WO2002017729A1 - A method of preserving fish - Google Patents
A method of preserving fish Download PDFInfo
- Publication number
- WO2002017729A1 WO2002017729A1 PCT/US2001/026698 US0126698W WO0217729A1 WO 2002017729 A1 WO2002017729 A1 WO 2002017729A1 US 0126698 W US0126698 W US 0126698W WO 0217729 A1 WO0217729 A1 WO 0217729A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fish
- dip
- acid
- vitamin
- bath
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- QRYRORQUOLYVBU-VBKZILBWSA-N carnosic acid Chemical compound CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 claims abstract description 8
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 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 claims abstract description 7
- 239000008121 dextrose Substances 0.000 claims abstract description 7
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 6
- 229940046009 vitamin E Drugs 0.000 claims abstract description 6
- 239000011709 vitamin E Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 239000001569 carbon dioxide Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 244000248349 Citrus limon Species 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical class O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 3
- 238000005406 washing Methods 0.000 claims 2
- 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 abstract description 2
- -1 for example Substances 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 24
- 241000894006 Bacteria Species 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 229960004106 citric acid Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N Propionic acid Chemical compound CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000009448 modified atmosphere packaging Methods 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
Definitions
- the present invention is directed to preserving or extending the shelf life of fish and more specifically, to a wash and packaging of fish to extend its shelf life.
- Fish are generally processed as follows. First, the exterior of the fish is washed by water under pressure. Then the fish is filleted and dipped in a bath. The fish may be packaged in a modified atmosphere packaging which generally includes mixtures of gases .
- the bath generally includes water with different ingredients for extending the shelf life of the fish. These have included one of 2% lactic acid, a combination of sodium phosphate and salt, and Duralox, available from Kalse (a combination of Vitamin C, Vitamin E, citric acid and rosemary extract ( carnosic and rosamarinic acids) ) .
- the gases generally include some combination of nitrogen, oxygen and carbon dioxide.
- the packaged fish generally has a shelf life of up to about eight days. Some, depending upon the cleanliness of the processing, have experienced 10- 14 day shelf life.
- the present invention is directed to extending the shelf life between 14-18 days. Although the shelf life is longer than 14-18 days with respect to health concerns, the fish may change its look and feel and thus, be commercially unacceptable .
- the present invention- is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E, carnosic acid, rosamarinic acid, citric acid and honey and salt .
- the dip may be provided in a liquid, for example, water, and used as a bath. The filleted fish is dipped in the bath.
- the fish may be precleaned by an exterior wash of water under pressure and/or a quick preliminary dip in the wash of activated chlorined oxide.
- the wash may also include flavorings, for example, lemon extract or colorants, for example, canthaxantin.
- the fillet is dipped in the bath for a sufficient amount of time to preserve the fish for at least 14 days without packaging. To further extend the life of the fish, it may be packaged in an atmosphere having a combination of nitrogen, oxygen and carbon dioxide .
- the present invention also begins the process with an exterior wash of water under pressure.
- the fish is filleted and then dipped in a bath.
- a quick preliminary dip in a wash of 30-50ppm of activated chlorine dioxide may be performed.
- the bath extends the shelf life even without the packaging.
- the dipped fish is then stored in a modified atmosphere packaging having a mixture of nitrogen, oxygen and carbon dioxide.
- the bath includes the following ingredients in water for all fish:
- the gassed atmosphere includes at least 40% carbon dioxide and the other 60% is a mixture of oxygen and nitrogen. Preferably the atmosphere would be 60% carbon dioxide, 20% oxygen and 20% nitrogen.
- the amount of Vitamin C in Duralox may be supplemented to increase from 40 ppm to 400 ppm.
- the sodium phosphate is also an antibacterial and helps hold the water and the components of the solution. The goal is for the fish to hold 2% of the solution.
- the cultured dextrose is preferably Microgard 200, available from Rhodia, and produces bactriocin, proprionic acid or proprionates . This inhibits fungus, mold and bacteria.
- the lactic acid helps the proprionic acid at a lower PH. Lactic acid also inhibits other bacteria from forming, specifically bacteria that produces lactic acid since it is already present.
- the ingredients for the bath can also be used without packaging to extend the shelf life of the fish in a display case versus that of a prepackaged environment. With the extended shelf life, the fish can be provided in combination with other. food as a prepackaged meal .
- cultured dextrose and Duralox have been mentioned, the equivalence may be substituted in the appropriate proportions.
- the use of as many natural ingredients such as honey as an anti-oxidant is preferred. Light honey may be used, but dark honey is more effective.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E, carnosic acid, rosamarinic acid, citric acid and honey and salt. The dip may be provided in a liquid, for example, water, and used as a bath.
Description
A METHOD OF PRESERVING FISH
BACKGROUND AND SUMMARY OF THE INVENTION The present invention is directed to preserving or extending the shelf life of fish and more specifically, to a wash and packaging of fish to extend its shelf life.
Fish are generally processed as follows. First, the exterior of the fish is washed by water under pressure. Then the fish is filleted and dipped in a bath. The fish may be packaged in a modified atmosphere packaging which generally includes mixtures of gases . The bath generally includes water with different ingredients for extending the shelf life of the fish. These have included one of 2% lactic acid, a combination of sodium phosphate and salt, and Duralox, available from Kalse (a combination of Vitamin C, Vitamin E, citric acid and rosemary extract ( carnosic and rosamarinic acids) ) . The gases generally include some combination of nitrogen, oxygen and carbon dioxide.
Depending upon the ingredients used in the wash, the packaged fish generally has a shelf life of up to about eight days. Some, depending upon the cleanliness of the processing, have experienced 10- 14 day shelf life. The present invention is directed to extending the shelf life between 14-18 days. Although the shelf life is longer than 14-18 days with respect to health concerns, the fish may change its look and feel and thus, be commercially unacceptable .
The present invention- is a dip for preserving fish. It includes the following ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C, vitamin E, carnosic acid, rosamarinic acid, citric acid and honey and salt . The dip may be provided in a liquid, for example, water, and used as a bath. The filleted fish is dipped in the bath. The fish may be precleaned by an exterior wash of water under pressure and/or a quick preliminary dip in the wash of activated chlorined oxide. The wash may also include flavorings, for example, lemon extract or colorants, for example, canthaxantin. The fillet is dipped in the bath for a sufficient amount of time to preserve the fish for at least 14 days without packaging. To further extend the life of the fish, it may be packaged in an atmosphere having a combination of nitrogen, oxygen and carbon dioxide .
Other objects, aspects and novel features of the present invention' will become apparent from the following detailed description of the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention also begins the process with an exterior wash of water under pressure. The fish is filleted and then dipped in a bath. A quick preliminary dip in a wash of 30-50ppm of activated chlorine dioxide may be performed. The bath extends the shelf life even without the packaging. For an extended shelf life, the dipped fish is then stored in a modified atmosphere packaging having a mixture of nitrogen, oxygen and carbon dioxide. The bath
includes the following ingredients in water for all fish:
0-2% lactic acid 5-10% sodium phosphate 5-10% cultured dextrose
5-10% combination of Vitamin C, Vitamin E, citric acid, carnosic acid and rosamarinic acid 5% dark honey 1 y2 % salt .25% lemon extract
For salmon, 4-8 parts per million of Canthaxantin are added. This adds a pink color to the salmon and is not used with other fish. Other ingredients may be added to the wash for flavor or coloring. The process is carried out by keeping the fish at 38°F or below during the total process. The gassed atmosphere includes at least 40% carbon dioxide and the other 60% is a mixture of oxygen and nitrogen. Preferably the atmosphere would be 60% carbon dioxide, 20% oxygen and 20% nitrogen.
The sodium phosphate, the Duralox and dark honey all acts as antioxidants . The ingredients in Duralox are antioxidants in two modes. The amount of Vitamin C in Duralox may be supplemented to increase from 40 ppm to 400 ppm. The sodium phosphate is also an antibacterial and helps hold the water and the components of the solution. The goal is for the fish to hold 2% of the solution.
The cultured dextrose is preferably Microgard 200, available from Rhodia, and produces bactriocin, proprionic acid or proprionates . This inhibits fungus, mold and bacteria. The lactic acid helps the proprionic acid at a lower PH. Lactic acid also
inhibits other bacteria from forming, specifically bacteria that produces lactic acid since it is already present.
The ingredients for the bath can also be used without packaging to extend the shelf life of the fish in a display case versus that of a prepackaged environment. With the extended shelf life, the fish can be provided in combination with other. food as a prepackaged meal . Although specifically commercially available, cultured dextrose and Duralox have been mentioned, the equivalence may be substituted in the appropriate proportions. The use of as many natural ingredients such as honey as an anti-oxidant is preferred. Light honey may be used, but dark honey is more effective.
Although some of the ingredients have been used before in the bath treatment of fish, this specific combination of ingredients have not been brought together before to produce the synergistic effect of substantially increasing shelf life. The results produced are considered unexpected.
Claims
1. A dip for preserving fish comprising: lactic acid; sodium phosphate; cultured dextrose; Vitamin C; Vitamin E; carnosic acid; rosamarinic acid; citric acid; honey; and salt .
2. The dip according to Claim 1, wherein the proportions of the ingredients in a liquid are
0-2% lactic acid;
5-10% sodium phosphate;
5-10% cultured dextrose;
5-10% the combination of Vitamin C, Vitamin
E, citric acid, carnosic acid and rosamarinic acid; 5% dark honey; and 1 % % salt.
3. The dip according to Claim l,inlcuding lemon extract.
4. The dip according to Claim 1, including Canthaxantin
5. The dip according to Claim 1, wherein Vitamin C is in the range of 400 ppm.
6. A process for preserving fish comprising: dipping the fish in a bath including the dip of
Claim 1.
7. The process according to claim 6, including pre-washing the fish with water under pressure .
8. The process according to claim 6, including pre-washing the fish in a bath having 30- 50 ppm of activated chlorine dioxide.
9. The process according to claim 6, including packaging the fish after dipping in an atmosphere of nitrogen, oxygen and carbon dioxide.
10. The process according to claim , wherein the atmosphere is 20-40% nitrogen, 20% oxygen and 40-60% carbon dioxide.
11. A process for preserving fish comprising: dipping the fish in a bath, which includes a dip, for a sufficient time to preserve the fish for at least 14 days without packaging.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10/362,889 US20030211208A1 (en) | 2001-08-28 | 2001-08-28 | Method of preserving fish |
| CA002419487A CA2419487A1 (en) | 2000-08-29 | 2001-08-28 | A method of preserving fish |
| AU2001286816A AU2001286816A1 (en) | 2000-08-29 | 2001-08-28 | A method of preserving fish |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US22844900P | 2000-08-29 | 2000-08-29 | |
| US60/228,449 | 2000-08-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2002017729A1 true WO2002017729A1 (en) | 2002-03-07 |
Family
ID=22857216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US2001/026698 WO2002017729A1 (en) | 2000-08-29 | 2001-08-28 | A method of preserving fish |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU2001286816A1 (en) |
| CA (1) | CA2419487A1 (en) |
| WO (1) | WO2002017729A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021055344A1 (en) * | 2019-09-20 | 2021-03-25 | Kalamazoo Holdings, Inc. | Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4832972A (en) * | 1988-04-06 | 1989-05-23 | Cornell Research Foundation, Inc. | Process for preservation of fish |
| US5196221A (en) * | 1990-02-08 | 1993-03-23 | Rutgers University | Process for inhibiting the growth of bacteria on seafood |
| US5262186A (en) * | 1991-06-07 | 1993-11-16 | Rhone Poulenc Specialty Chemicals Co. | Process for treating fish and shellfish to control bacterial contamination and/or growth |
-
2001
- 2001-08-28 AU AU2001286816A patent/AU2001286816A1/en not_active Abandoned
- 2001-08-28 CA CA002419487A patent/CA2419487A1/en not_active Abandoned
- 2001-08-28 WO PCT/US2001/026698 patent/WO2002017729A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4832972A (en) * | 1988-04-06 | 1989-05-23 | Cornell Research Foundation, Inc. | Process for preservation of fish |
| US5196221A (en) * | 1990-02-08 | 1993-03-23 | Rutgers University | Process for inhibiting the growth of bacteria on seafood |
| US5262186A (en) * | 1991-06-07 | 1993-11-16 | Rhone Poulenc Specialty Chemicals Co. | Process for treating fish and shellfish to control bacterial contamination and/or growth |
Non-Patent Citations (10)
| Title |
|---|
| CHEMICAL MARKET REPORTER, vol. 256, no. 3, 19 July 1999 (1999-07-19), pages 19 * |
| DATABASE CAB ABSTRACTS [online] XP002906569, accession no. Dialog Database accession no. 930457412 * |
| DATABASE FOOD SCI. & TECH. ABS. [online] CHINNAMMA ET AL.: "The use of chemical preservatives and spices to extend the frozen storage life of mackerel", XP002906568, accession no. Dialog Database accession no. 2000-03-R0159 * |
| DATABASE FOODS AD LIBRA [online] "Extending salmon shelf life", XP002906567, accession no. Dialog Database accession no. 95200304 * |
| DATABASE GALE GROUP PROMT [online] OUELLETT JENNIFER: "An injection of uncertainty in food preservatives", XP002906570, accession no. Dialog Database accession no. 55220942 * |
| DATABASE GALE GROUP TRADE&INDUSTRY [online] LABELL FRAN: "Blends keep pepperoni (and salmon) in the pink", XP002906571, accession no. Dialog Database accession no. 16063013 * |
| HANDBOOK OF APPLIED MYCOLOGY, FOODS AND FEEDS, vol. 3, 1991, pages 541 - 552 * |
| PREPARED FOODS, vol. 163, no. 9, August 1994 (1994-08-01), pages 139 * |
| SEAFOOD INTERNATIONAL, vol. 10, no. 9, September 1995 (1995-09-01), pages 100 * |
| TROPICAL SCIENCE, vol. 39, no. 1, 1999, pages 28 - 31 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021055344A1 (en) * | 2019-09-20 | 2021-03-25 | Kalamazoo Holdings, Inc. | Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar |
| KR20220065023A (en) * | 2019-09-20 | 2022-05-19 | 칼라마주 홀딩스, 인크. | Synergistic antimicrobial effect between rosemary extract, cultured dextrose and buffered vinegar |
| CN114585256A (en) * | 2019-09-20 | 2022-06-03 | 卡拉马祖控股股份有限公司 | Synergistic antimicrobial effect between rosemary extract, cultured glucose and buffered vinegar |
| JP2022548946A (en) * | 2019-09-20 | 2022-11-22 | カラマズー・ホールディングス・インコーポレイテッド | Synergistic antibacterial action between rosemary extract, cultured dextrose and buffered vinegar |
| US11559058B2 (en) | 2019-09-20 | 2023-01-24 | Kalamazoo Holdings, Inc. | Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar |
| AU2020351125B2 (en) * | 2019-09-20 | 2023-05-25 | Kalamazoo Holdings, Inc. | Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar |
| JP7385021B2 (en) | 2019-09-20 | 2023-11-21 | カラマズー・ホールディングス・インコーポレイテッド | Synergistic antimicrobial activity between rosemary extract, cultured dextrose and buffered vinegar |
| KR102707967B1 (en) | 2019-09-20 | 2024-09-19 | 칼라마주 홀딩스, 인크. | Synergistic antimicrobial effect between rosemary extract, cultured dextrose and buffered vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2001286816A1 (en) | 2002-03-13 |
| CA2419487A1 (en) | 2002-03-07 |
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