WO2004075639A1 - A method of processing fish - Google Patents

A method of processing fish Download PDF

Info

Publication number
WO2004075639A1
WO2004075639A1 PCT/IB2004/000485 IB2004000485W WO2004075639A1 WO 2004075639 A1 WO2004075639 A1 WO 2004075639A1 IB 2004000485 W IB2004000485 W IB 2004000485W WO 2004075639 A1 WO2004075639 A1 WO 2004075639A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
pressure chamber
pressure
flavouring agent
chamber
Prior art date
Application number
PCT/IB2004/000485
Other languages
French (fr)
Inventor
William Roland Burke
Original Assignee
Quali Guarantee (Proprietary) Limited
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
Priority claimed from ZA200308939A external-priority patent/ZA200308939B/en
Application filed by Quali Guarantee (Proprietary) Limited filed Critical Quali Guarantee (Proprietary) Limited
Publication of WO2004075639A1 publication Critical patent/WO2004075639A1/en

Links

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
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • 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
    • A23B4/16—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
    • 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
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

Definitions

  • THIS INVENTION relates to a method of processing a foodstuff.
  • the method of the invention as hereinafter defined relates particularly to the processing of fish, where fluid penetration is associated with processing thereof, particularly for extending the effective shelf life of the fish by providing the fish with good preservative qualities, or for otherwise enhancing required properties or qualities of the fish.
  • a fluid used for penetrating fish is referred to hereinafter as a treatment fluid, which may be a liquid or a gas.
  • a method of processing fish which includes the steps of:
  • the method of the invention may include, prior to introducing the fish into the pressure chamber, cleaning the fish, washing the fish and cutting the fish into at least one of loins and steaks. Such cleaning, washing and cutting of the fish particularly are carried out by conventional means, utilizing conventional methods.
  • the method of the invention may include also introducing the fish into the pressure chamber by stacking units of fish onto one another on a support structure. More particularly, the method may include stacking the units of fish onto one another in layers and positioning a fluid permeable sheet element between adjacent layers.
  • the negative pressure induced in the pressure chamber may be induced at a level of approximately -1 bar for a period between 1 0 minutes and 30 minutes.
  • the pressure chamber may be pressurized by the treatment fluid to a pressure between 6 bar and 10 bar and the pressure may be maintained for a period between 3 hours and 6 hours.
  • the above pressures and time periods will be determined by the characteristics of the fish being processed in relation to the hardness of the fish, the thickness of the units of the fish being processed, and the like.
  • the method of the invention also may include maintaining the temperature in the pressure chamber during the process at a temperature between 0°C and 3 °C.
  • the method of the invention may include defrosting the fish prior to introduction into the pressure chamber.
  • the treatment fluid used within the method of processing fish in accordance with the invention, may be a treatment gas including carbon monoxide.
  • the treatment gas may include also, in combination with the carbon monoxide, either one or both of nitrogen and carbon dioxide.
  • the treatment gas includes by volume 60% to 80% carbon monoxide, 10% to 30% nitrogen and 5% to 1 5% carbon dioxide.
  • the method of the invention also may include, after exposing the fish to pressurized treatment gas for a predetermined time period, extracting the treatment gas from the pressure chamber.
  • the extracted treatment gas may be displaced to a storage chamber, permitting recycling thereof.
  • the method may include introducing a flavouring agent into the pressure chamber at a sufficient pressure that will provide for penetration of the fish by the flavouring agent. After such penetration of the fish with a flavouring agent, the method of the invention may include displacing the remaining flavouring agent from the pressure chamber.
  • the treatment fluid as used within the method may include any fluid, being a gas or a liquid, that, through penetration of the flesh of the fish, can enhance the quality of the fish in terms of colour and general freshness appearance and/or the preservative qualities of the fish, or any other desired characteristics or qualities of the fish. It is envisaged in this regard that various different treatment fluids can fulfil different purposes and, as such, it is envisaged also that the fish being processed may be exposed to different treatment fluids, one after the other.
  • the method of the invention also may include vacuum packing the fish in respect of which the processing has been completed.
  • the invention extends also to apparatus for use in the processing of fish, which includes
  • connection pipes and valves may permit also displacement of the treatment fluid back to the storage chamber.
  • the apparatus of the invention may include also cooling means for maintaining the temperature in the chamber within a predetermined temperature range.
  • the apparatus also may include a vent arrangement and air displacement means for displacing air through the pressure chamber.
  • the apparatus may include a flavouring agent storage chamber and liquid displacement means for displacing flavouring agent from the flavouring agent storage chamber to the pressure chamber and, after penetration of fish being treated with the flavouring agent, displacing the remaining flavouring agent from the pressure chamber back to the flavouring agent storage chamber.
  • the apparatus may include a support vessel in which fish to be treated can be stacked for the support thereof during the treatment process and which permits charging of a liquid flavouring agent into the vessel to provide for the penetration of the fish being treated by the flavouring agent.
  • the invention extends also to apparatus that is particularly adapted for use in the method of processing fish, in accordance with the present invention.
  • the exact configuration of the apparatus is greatly variable while still permitting the implementation of the method of processing fish, in accordance with the present invention.
  • the treatment fluid for pressurising the pressure chamber may be provided from any source and, as such, the apparatus may not include a storage chamber as an actual part thereof.
  • the storage chamber when forming part of the apparatus of the invention, may include one or more valve controlled inlet for feeding a required fluid or fluids into the storage chamber.
  • Figure 1 illustrates schematically in cross-sectional view the configuration of apparatus for use in the method of processing fish, in accordance with the invention
  • Figure 2 illustrates schematically a mode of stacking units of fish, in accordance with the method of processing fish, in accordance with the invention.
  • FIG 3 illustrates schematically in cross-sectional end view the apparatus as shown in Figure 1 , in relation to the penetration of fish being processed with a flavouring agent, in accordance with the method of processing fish, in accordance with the invention.
  • apparatus for use in the method of processing fish, in accordance with the invention is designated generally by the reference numeral 10.
  • the apparatus 10 includes generally a pressure chamber 12, a gas storage chamber 14 and a gas displacement pump 16.
  • the pressure chamber 12 has a scaling hatch 22 which is displaceably securable onto the main container part 24 of the chamber 1 2, in a configuration in which it permits, through its displacement, introduction of fish to be processed into the container part of the pressure chamber 12.
  • the gas storage chamber 14 includes a valve controlled inlet 25 which permits any required gas, or any required combination of gases, to be introduced into the chamber 14, for the purpose described hereafter.
  • the pressure chamber 1 2 and the gas storage chamber 14 are connected in gas communication with the suction end 18 of the pump 16 via pipes 26, a valve 28 controlling communication with the pressure chamber 1 2 and a valve 30 controlling communication with the gas storage chamber 14.
  • Pipes 32 similarly connect the two chambers in gas communication with the pressure end 20 of the pump 1 6, a valve 34 controlling communication with the pressure chamber 12 and a valve 36 controlling communication with the gas storage chamber 14.
  • the apparatus 10 includes also an air fan 38 which can displace air via a pipe 40 and a valve 42 into the pressure chamber 12, and from the pressure chamber 12, via a valve 44 and a vent pipe 46, to the atmosphere.
  • the removal of the hatch 22 of the pressure chamber 12 permits washed, cleaned and cut fish to be introduced into the container part 24 of the chamber 12, following which the hatch can again be sealingly applied to the container part 24.
  • the washing, cleaning and cutting of the fish into loins and/or steaks can be carried out by conventional means, using conventional methods and, therefore, is not described further herein.
  • the units of fish 50 will be stacked on one another on a support tray 52, the units of fish 50 particularly being stacked in layers and having a gas permeable sheet element 54 located between layers as indicated, each gas permeable sheet element 54 typically being in the form of conventional-type shade cloth, or the like.
  • the sheet elements 54 ensure that during the introduction of a negative pressure in the pressure chamber 1 2, or a positive pressure, as hereinafter described, all the units of fish will be similarly exposed to these pressures, thereby ensuring that the fish processing, as described hereafter, is equivalently applied to all the units of fish.
  • the method of processing fish is continued by inducing a negative pressure within the pressure chamber 1 2, particularly by the operation of the pump 1 6.
  • the negative pressure typically is in the order of -1 bar, which will result in rupturing of the moisture containing cells of the flesh of the fish.
  • the fish typically is exposed to this negative pressure for a period between 1 0 minutes and 30 minutes, this time period and the particular negative pressure utilized being such that the fish will not be excessively dried out by this process step.
  • a treatment gas contained in the storage chamber 14 can be displaced into the chamber 1 2.
  • the treatment gas particularly includes a combination of carbon monoxide, nitrogen and carbon dioxide, the carbon monoxide typically making up 70% of the volume of the treatment gas, nitrogen 20% of the volume of the treatment gas and carbon dioxide 1 0% of the volume of the treatment gas.
  • the pressure chamber particularly will be pressurized by the introduction of the treatment gas to a pressure in the order of 8 bar and the fish units within the pressure chamber will be exposed to the treatment gas at this pressure for a period between 3 and 6 hours, the apparatus of the invention providing also for means that can maintain the temperature of the fish within the chamber at approximately 3°C.
  • the fish will be penetrated by the treatment gas, with the carbon monoxide serving to provide the fish with a fresh red colour, while the nitrogen gas will provide the gas with improved preservative qualities.
  • the rupturing of the moisture containing cells of the flesh of the fish during the earlier step in the process particularly provides for more effective penetration of the flesh of the fish by the treatment gas introduced into the pressure chamber, as above described.
  • the treatment gas can again be displaced from the chamber 12 into the chamber 14. This clearly renders the returned treatment gas re-usable. It is envisaged in this regard that the treatment gas that is returned to the storage chamber will also be passed through one or more filters (not shown) that will provide for the effective purification of the treatment gas and also the removal of any liquid or moisture simultaneously displaced from the pressure chamber.
  • valves 42 and 44 can be opened while all the other valves are closed and the fan 38 can then be activated to provide for effective flushing of the chamber 1 2 with air and, thereby, the removal of carbon monoxide from the chamber and the discharge thereof to the atmosphere at a remote location, via the pipe 46.
  • the fish can be removed from the chamber, whereafter the fish can be frozen and/or vacuum packed for onward transport.
  • the above process can be applied to various different forms of fish, including sword fish and tuna and can be applied both to fresh fish and frozen fish. Where fish has been frozen, a defrosting step will precede introduction of the fish into the chamber.
  • the above fish treatment process can be associated also with a fish flavouring process and for this purpose the pressure chamber 12, shown here without the associated components and parts as shown in Figure 1 , is associated also with a vessel-like fish support body 70 which permits stacking of fish units 72 therein, with or without gas permeable sheets, as illustrated.
  • the vessel 70 is connected in liquid communication with a flavouring agent storage tank 74, effectively via a pump 76 and an inlet valve 78.
  • the arrangement also provides for a return path for flavouring agent via a pipe section 80 and valve 82, which communicates also with the pump 76.
  • a flavouring agent e.g. a garlic flavoured olive oil, or the like
  • the flavouring agent will penetrate the fish units, providing for flavouring thereof. It is envisaged that this process will occur over a period in the order of 3 to 10 hours and following this process the remaining flavouring agent can be discharged from the vessel via the pipe section 80 and the valve 82, permitting displacement back to the tank 74.
  • the fish treatment process can then again be completed by effective vacuum packing of the fish units into packages that are suitable for transport and sale.
  • a solution of water and chlorine dioxide optionally also can be sprayed into the chamber and onto the fish inside the chamber before removal thereof, providing for effective trapping of any remaining carbon monoxide.
  • different treatment gases can be utilized in conjunction with the method of the invention in order to accommodate the same or different purposes in relation to the processing of fish.
  • the exact configuration of the apparatus is greatly variable, it being envisaged that the apparatus will comprise a plurality of state-of-the-art components and parts that can be linked with one another in order to accommodate the processing method of the invention.
  • the gas treatment as applied to fish will ensure that the fish maintains a fresh red colour over an extended time period, due to its exposure to the carbon monoxide, while the nitrogen enhances significantly the preservative qualities of the fish.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a method of processing fish. The method includes the penetration of the fish being processed with a treatment gas that serves to enhance the preservative qualities and/or other qualities of the fish. The method is initiated by exposing the fish to a negative pressure induced in a pressure chamber in which the fish is stacked, the negative pressure being such that the moisture containing cells of the fish are ruptured. Thereafter the fish is exposed to the required treatment gas by feeding the gas under pressure into the pressure chamber, the ruptured cells serving to facilitate the effective penetration of the fish by the treatment gas.

Description

A METHOD OF PROCESSING FISH
THIS INVENTION relates to a method of processing a foodstuff.
The method of the invention as hereinafter defined relates particularly to the processing of fish, where fluid penetration is associated with processing thereof, particularly for extending the effective shelf life of the fish by providing the fish with good preservative qualities, or for otherwise enhancing required properties or qualities of the fish. A fluid used for penetrating fish is referred to hereinafter as a treatment fluid, which may be a liquid or a gas.
According to the invention there is provided a method of processing fish, which includes the steps of:
introducing the fish to be processed into a pressure chamber;
inducing a negative pressure in the pressure chamber to a negative pressure level at which moisture containing cells of the fish are ruptured and maintaining this negative pressure for a predetermined time period; and
following rupturing of moisture containing cells of the fish, pressurizing the pressure chamber with a treatment fluid to a predetermined pressure level, by displacing the treatment fluid under pressure into the pressure chamber, and maintaining the pressure for a predetermined time period, the pressure level and the time period being such that the fish is penetrated by the treatment fluid.
The method of the invention may include, prior to introducing the fish into the pressure chamber, cleaning the fish, washing the fish and cutting the fish into at least one of loins and steaks. Such cleaning, washing and cutting of the fish particularly are carried out by conventional means, utilizing conventional methods.
The method of the invention may include also introducing the fish into the pressure chamber by stacking units of fish onto one another on a support structure. More particularly, the method may include stacking the units of fish onto one another in layers and positioning a fluid permeable sheet element between adjacent layers.
The negative pressure induced in the pressure chamber may be induced at a level of approximately -1 bar for a period between 1 0 minutes and 30 minutes.
Still further, the pressure chamber may be pressurized by the treatment fluid to a pressure between 6 bar and 10 bar and the pressure may be maintained for a period between 3 hours and 6 hours. Clearly, the above pressures and time periods will be determined by the characteristics of the fish being processed in relation to the hardness of the fish, the thickness of the units of the fish being processed, and the like.
The method of the invention also may include maintaining the temperature in the pressure chamber during the process at a temperature between 0°C and 3 °C.
In relation to fish to be processed and that is provided in a frozen state, the method of the invention may include defrosting the fish prior to introduction into the pressure chamber. The treatment fluid used within the method of processing fish, in accordance with the invention, may be a treatment gas including carbon monoxide. The treatment gas may include also, in combination with the carbon monoxide, either one or both of nitrogen and carbon dioxide. Typically the treatment gas includes by volume 60% to 80% carbon monoxide, 10% to 30% nitrogen and 5% to 1 5% carbon dioxide.
The method of the invention also may include, after exposing the fish to pressurized treatment gas for a predetermined time period, extracting the treatment gas from the pressure chamber. The extracted treatment gas may be displaced to a storage chamber, permitting recycling thereof.
After the extraction of the treatment gas from the pressure chamber, the method may include introducing a flavouring agent into the pressure chamber at a sufficient pressure that will provide for penetration of the fish by the flavouring agent. After such penetration of the fish with a flavouring agent, the method of the invention may include displacing the remaining flavouring agent from the pressure chamber.
It will be appreciated in relation to the use of a treatment fluid for treating fish, the treatment fluid as used within the method may include any fluid, being a gas or a liquid, that, through penetration of the flesh of the fish, can enhance the quality of the fish in terms of colour and general freshness appearance and/or the preservative qualities of the fish, or any other desired characteristics or qualities of the fish. It is envisaged in this regard that various different treatment fluids can fulfil different purposes and, as such, it is envisaged also that the fish being processed may be exposed to different treatment fluids, one after the other.
The method of the invention also may include vacuum packing the fish in respect of which the processing has been completed. The invention extends also to apparatus for use in the processing of fish, which includes
a pressure chamber;
a treatment fluid storage chamber;
fluid displacement means; and
an arrangement of connecting pipes and valves which permit, by operation of the fluid displacement means, inducing a negative pressure in the pressure chamber and then pressurizing the pressure chamber by introduction of a treatment fluid from the storage chamber into the pressure chamber, to provide for penetration of the flesh of the fish with the treatment fluid.
The arrangement of connecting pipes and valves may permit also displacement of the treatment fluid back to the storage chamber.
The apparatus of the invention may include also cooling means for maintaining the temperature in the chamber within a predetermined temperature range.
The apparatus also may include a vent arrangement and air displacement means for displacing air through the pressure chamber.
Still further, the apparatus may include a flavouring agent storage chamber and liquid displacement means for displacing flavouring agent from the flavouring agent storage chamber to the pressure chamber and, after penetration of fish being treated with the flavouring agent, displacing the remaining flavouring agent from the pressure chamber back to the flavouring agent storage chamber. In order to facilitate penetration of fish with a flavouring agent, the apparatus may include a support vessel in which fish to be treated can be stacked for the support thereof during the treatment process and which permits charging of a liquid flavouring agent into the vessel to provide for the penetration of the fish being treated by the flavouring agent.
The invention extends also to apparatus that is particularly adapted for use in the method of processing fish, in accordance with the present invention.
It will be understood that the exact configuration of the apparatus is greatly variable while still permitting the implementation of the method of processing fish, in accordance with the present invention. In this regard it will be appreciated in particular that the treatment fluid for pressurising the pressure chamber may be provided from any source and, as such, the apparatus may not include a storage chamber as an actual part thereof. Also, in respect of the storage chamber, when forming part of the apparatus of the invention, the storage chamber may include one or more valve controlled inlet for feeding a required fluid or fluids into the storage chamber.
Further features of a method of processing fish, in accordance with the invention, and apparatus for use in this method, are described hereafter, by way of example, with reference to the accompanying diagrammatic drawings. In the drawings:
Figure 1 illustrates schematically in cross-sectional view the configuration of apparatus for use in the method of processing fish, in accordance with the invention;
Figure 2 illustrates schematically a mode of stacking units of fish, in accordance with the method of processing fish, in accordance with the invention; and
Figure 3 illustrates schematically in cross-sectional end view the apparatus as shown in Figure 1 , in relation to the penetration of fish being processed with a flavouring agent, in accordance with the method of processing fish, in accordance with the invention. Referring initially to Figure 1 of the drawings, apparatus for use in the method of processing fish, in accordance with the invention, is designated generally by the reference numeral 10. The apparatus 10 includes generally a pressure chamber 12, a gas storage chamber 14 and a gas displacement pump 16.
The pressure chamber 12 has a scaling hatch 22 which is displaceably securable onto the main container part 24 of the chamber 1 2, in a configuration in which it permits, through its displacement, introduction of fish to be processed into the container part of the pressure chamber 12.
The gas storage chamber 14 includes a valve controlled inlet 25 which permits any required gas, or any required combination of gases, to be introduced into the chamber 14, for the purpose described hereafter.
The pressure chamber 1 2 and the gas storage chamber 14 are connected in gas communication with the suction end 18 of the pump 16 via pipes 26, a valve 28 controlling communication with the pressure chamber 1 2 and a valve 30 controlling communication with the gas storage chamber 14. Pipes 32 similarly connect the two chambers in gas communication with the pressure end 20 of the pump 1 6, a valve 34 controlling communication with the pressure chamber 12 and a valve 36 controlling communication with the gas storage chamber 14.
The apparatus 10 includes also an air fan 38 which can displace air via a pipe 40 and a valve 42 into the pressure chamber 12, and from the pressure chamber 12, via a valve 44 and a vent pipe 46, to the atmosphere.
In accordance with the method of the invention, the removal of the hatch 22 of the pressure chamber 12 permits washed, cleaned and cut fish to be introduced into the container part 24 of the chamber 12, following which the hatch can again be sealingly applied to the container part 24. The washing, cleaning and cutting of the fish into loins and/or steaks, can be carried out by conventional means, using conventional methods and, therefore, is not described further herein.
Referring to the introduction of the units of fish, be it in the form of loins and/or steaks, or otherwise, as is illustrated in Figure 2 of the drawings, it is envisaged that the units of fish 50 will be stacked on one another on a support tray 52, the units of fish 50 particularly being stacked in layers and having a gas permeable sheet element 54 located between layers as indicated, each gas permeable sheet element 54 typically being in the form of conventional-type shade cloth, or the like. The sheet elements 54 ensure that during the introduction of a negative pressure in the pressure chamber 1 2, or a positive pressure, as hereinafter described, all the units of fish will be similarly exposed to these pressures, thereby ensuring that the fish processing, as described hereafter, is equivalently applied to all the units of fish.
Once the fish units have been located within the pressure chamber 1 2 and the scaling hatch 22 has been applied, the method of processing fish, in accordance with the invention, is continued by inducing a negative pressure within the pressure chamber 1 2, particularly by the operation of the pump 1 6. The negative pressure typically is in the order of -1 bar, which will result in rupturing of the moisture containing cells of the flesh of the fish. The fish typically is exposed to this negative pressure for a period between 1 0 minutes and 30 minutes, this time period and the particular negative pressure utilized being such that the fish will not be excessively dried out by this process step.
Following the above step, by the operation of the pump and with the valves 28, 36, 42 and 44 closed and the valves 30 and 34 open, a treatment gas contained in the storage chamber 14 can be displaced into the chamber 1 2. The treatment gas particularly includes a combination of carbon monoxide, nitrogen and carbon dioxide, the carbon monoxide typically making up 70% of the volume of the treatment gas, nitrogen 20% of the volume of the treatment gas and carbon dioxide 1 0% of the volume of the treatment gas. The pressure chamber particularly will be pressurized by the introduction of the treatment gas to a pressure in the order of 8 bar and the fish units within the pressure chamber will be exposed to the treatment gas at this pressure for a period between 3 and 6 hours, the apparatus of the invention providing also for means that can maintain the temperature of the fish within the chamber at approximately 3°C. By such exposure, the fish will be penetrated by the treatment gas, with the carbon monoxide serving to provide the fish with a fresh red colour, while the nitrogen gas will provide the gas with improved preservative qualities. The rupturing of the moisture containing cells of the flesh of the fish during the earlier step in the process particularly provides for more effective penetration of the flesh of the fish by the treatment gas introduced into the pressure chamber, as above described.
Following exposure of the fish units to the treatment gas as above described, by the closure of the valves 30 and 34, opening of the valves 20 and 36 and by the operation of the pump 1 6, the treatment gas can again be displaced from the chamber 12 into the chamber 14. This clearly renders the returned treatment gas re-usable. It is envisaged in this regard that the treatment gas that is returned to the storage chamber will also be passed through one or more filters (not shown) that will provide for the effective purification of the treatment gas and also the removal of any liquid or moisture simultaneously displaced from the pressure chamber.
Because of the use of carbon monoxide, prior to removing the gas penetrated fish from the pressure chamber 12 via the hatch 22, valves 42 and 44 can be opened while all the other valves are closed and the fan 38 can then be activated to provide for effective flushing of the chamber 1 2 with air and, thereby, the removal of carbon monoxide from the chamber and the discharge thereof to the atmosphere at a remote location, via the pipe 46. Following such flushing, the fish can be removed from the chamber, whereafter the fish can be frozen and/or vacuum packed for onward transport. The above process can be applied to various different forms of fish, including sword fish and tuna and can be applied both to fresh fish and frozen fish. Where fish has been frozen, a defrosting step will precede introduction of the fish into the chamber.
Referring also to Figure 4 of the drawings, it is envisaged that the above fish treatment process can be associated also with a fish flavouring process and for this purpose the pressure chamber 12, shown here without the associated components and parts as shown in Figure 1 , is associated also with a vessel-like fish support body 70 which permits stacking of fish units 72 therein, with or without gas permeable sheets, as illustrated. The vessel 70 is connected in liquid communication with a flavouring agent storage tank 74, effectively via a pump 76 and an inlet valve 78. The arrangement also provides for a return path for flavouring agent via a pipe section 80 and valve 82, which communicates also with the pump 76. As such, after the above described treatment gas processing of the fish units 72, and particularly also the removal of treatment gas from the chamber 1 2, a flavouring agent, e.g. a garlic flavoured olive oil, or the like, can be displaced by the pump 76 into the vessel 70. As a result of this introduction of the flavouring agent and consequent pressurisation of the vessel 12, the flavouring agent will penetrate the fish units, providing for flavouring thereof. It is envisaged that this process will occur over a period in the order of 3 to 10 hours and following this process the remaining flavouring agent can be discharged from the vessel via the pipe section 80 and the valve 82, permitting displacement back to the tank 74. The fish treatment process can then again be completed by effective vacuum packing of the fish units into packages that are suitable for transport and sale.
Insofar as the fish treatment process is associated with the use of carbon monoxide, which is dangerous, after venting of the pressure chamber as above described, a solution of water and chlorine dioxide optionally also can be sprayed into the chamber and onto the fish inside the chamber before removal thereof, providing for effective trapping of any remaining carbon monoxide. It will be understood that different treatment gases can be utilized in conjunction with the method of the invention in order to accommodate the same or different purposes in relation to the processing of fish. It will be understood also that the exact configuration of the apparatus is greatly variable, it being envisaged that the apparatus will comprise a plurality of state-of-the-art components and parts that can be linked with one another in order to accommodate the processing method of the invention.
The gas treatment as applied to fish will ensure that the fish maintains a fresh red colour over an extended time period, due to its exposure to the carbon monoxide, while the nitrogen enhances significantly the preservative qualities of the fish.

Claims

1 . A method of processing fish, which includes the steps of:
introducing the fish to be processed into a pressure chamber;
inducing a negative pressure in the pressure chamber to a negative pressure level at which moisture containing cells of the fish are ruptured and maintaining this negative pressure for a predetermined time period; and
following rupturing of moisture containing cells of the fish, pressurising the chamber with a treatment fluid to a predetermined pressure level, by displacing the treatment fluid under pressure into the pressure chamber, and maintaining the pressure for a predetermined time period, the pressure level and the time period being such that the flesh of the fish is penetrated by the treatment fluid.
2. A method as claimed in Claim 1 , which includes, prior to introducing the fish into the pressure chamber, cleaning the fish, washing the fish and cutting the fish into at least one of loins and steaks.
3. A method as claimed in Claim 1 or Claim 2, which includes introducing the fish into the pressure chamber by stacking units of fish onto one another on a support structure.
4. A method as claimed in Claim 3, which includes stacking the units of fish onto one another in layers and positioning a fluid permeable sheet element between adjacent layers.
5. A method as claimed in any one of the preceding claims, in which the negative pressure is induced at a level of approximately -1 bar for a period of between 10 minutes and 30 minutes.
6. A method as claimed in any one of the preceding claims, in which the pressure chamber is pressurized by the treatment fluid to a pressure between 6 bar and 10 bar and the pressure is maintained for a period between 3 hours and 6 hours.
7. A method as claimed in any one of the preceding claims, which includes maintaining the temperature in the pressure chamber during the process at a temperature between 0°C and 3°C.
8. A method as claimed in any one of the preceding claims, which includes, for when the fish to be processed is provided in a frozen state, defrosting the fish prior to introduction into the pressure chamber.
9. A method as claimed in any one of the preceding claims, in which the treatment fluid is a treatment gas including carbon monoxide.
10. A method as claimed in Claim 9, in which the treatment gas includes nitrogen.
1 1 . A method as claimed in Claim 10, in which the treatment gas includes carbon dioxide.
12. A method as claimed in Claim 1 1 , in which the treatment gas includes by volume 60% to 80% carbon monoxide, 10% to 30% nitrogen and 5% to 15% carbon dioxide.
3. A method as claimed in any one of Claims 9 to 1 2, which includes, after exposing the fish to pressurized treatment gas for a predetermined time period, extracting the treatment gas from the pressure chamber.
4. A method as claimed in Claim 1 3, in which the extracted treatment gas is displaced to a storage chamber, permitting recycling thereof.
5. A method as claimed in Claim 1 3 or Claim 1 4, which includes, after extraction of the treatment gas from the pressure chamber, introducing a flavouring agent into the pressure chamber at a sufficient pressure that will provide for penetration of the fish by the flavouring agent.
6. A method as claimed in Claim 1 5, which includes, after penetration of the fish with a flavouring agent, displacing the remaining flavouring agent from the pressure chamber.
7. A method as claimed in any one of the preceding claims, which includes vacuum packing the fish in respect of which the processing has been completed.
8. Apparatus for use in the processing of fish, which includes
a pressure chamber;
a treatment fluid storage chamber;
fluid displacement means; and
an arrangement of connecting pipes and valves which permit, by operation of the fluid displacement means, inducing a negative pressure in the pressure chamber and then pressurising the pressure chamber by introduction of a treatment fluid from the storage chamber into the pressure chamber, to provide for penetration of the flesh of the fish with the treatment fluid.
19. Apparatus as claimed in Claim 18, in which the arrangement of connecting pipes and valves permit also displacement of the treatment fluid back to the storage chamber.
20. Apparatus as claimed in Claim 18 or Claim 1 9, which includes cooling means for maintaining the temperature in the pressure chamber within a predetermined temperature range.
21 . Apparatus as claimed in any one of Claims 18 to 20, which includes a vent arrangement and air displacement means for displacing air through the pressure chamber.
22. Apparatus as claimed in any one of Claims 18 to 21 , which includes a flavouring agent storage chamber and liquid displacement means for displacing flavouring agent from the flavouring agent storage chamber to the pressure chamber and thereby pressurizing the pressure chamber and, after penetration of the fish being treated with the flavouring agent, displacing the remaining flavouring agent from the pressure chamber back to the flavouring agent storage chamber.
23. Apparatus as claimed in Claim 22, which includes a support vessel in which fish to be treated can be stacked for the support thereof during the treatment process and which permits charging of a liquid flavouring agent into the vessel to provide for penetration of the fish being treated by the flavouring agent.
24. Apparatus that is adapted for use in the method of processing fish as claimed in any one of Claims 1 to 1 7.
25. A method of processing fish substantially as described in the specification with reference to and as illustrated in the accompanying drawings.
26. Apparatus for use in the processing of fish substantially as described in the specification, with reference to and as illustrated in the accompanying drawings.
PCT/IB2004/000485 2003-02-28 2004-02-25 A method of processing fish WO2004075639A1 (en)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
ZA200301711 2003-02-28
ZA2003/1711 2003-02-28
ZA200302455 2003-03-28
ZA2003/2455 2003-03-28
ZA2003/8939 2003-11-17
ZA200308939A ZA200308939B (en) 2003-02-28 2003-11-17 "A method of processing a foodstuff".

Publications (1)

Publication Number Publication Date
WO2004075639A1 true WO2004075639A1 (en) 2004-09-10

Family

ID=32931375

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2004/000485 WO2004075639A1 (en) 2003-02-28 2004-02-25 A method of processing fish

Country Status (1)

Country Link
WO (1) WO2004075639A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006004821A1 (en) * 2004-06-28 2006-01-12 Excel Corporation Meat packaging system
US20140193548A1 (en) * 2011-08-08 2014-07-10 Jose Luis Godoy Varo Method, unit and device for a treatment involving the drying, curing and preservation of solid or semi-solid foods
USD809329S1 (en) * 2016-06-01 2018-02-06 Emilio Alatorre Rodriguez Cooking tenderizer

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB431994A (en) * 1934-11-27 1935-07-18 Karl Arvid Johansson Improvements in or relating to the preservation of meat, pork, fish or the like
US4321862A (en) * 1979-09-11 1982-03-30 Stevenson Iii William H Method and apparatus for treating foodstuffs with liquid
US4992287A (en) * 1986-12-02 1991-02-12 Claude Dreano Process for treatment of meat
WO1995010944A1 (en) * 1993-10-22 1995-04-27 Hubert Verhaag Method of processing fresh meat
US5458901A (en) * 1994-08-03 1995-10-17 Liquid Carbonic Inc. Process for sterilizing meat and poultry
WO1999012428A1 (en) * 1997-09-10 1999-03-18 Vivotec New Concepts In Fresh Meat Gmbh Method and device for processing fresh meat
EP1042965A2 (en) * 1999-04-08 2000-10-11 SOLICH GESELLSCHAFT m.b.H Method and apparatus for the treatment of food products
WO2001003519A1 (en) * 1999-07-13 2001-01-18 Martin Zimmermann Method and device for treating meat, fish or fruit, vegetables and similar material to be treated
US6440484B1 (en) * 1999-02-22 2002-08-27 Hokurei Co., Ltd. Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products
WO2003013279A2 (en) * 2001-08-04 2003-02-20 Navital (Uk) Limited Seafood product and process

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB431994A (en) * 1934-11-27 1935-07-18 Karl Arvid Johansson Improvements in or relating to the preservation of meat, pork, fish or the like
US4321862A (en) * 1979-09-11 1982-03-30 Stevenson Iii William H Method and apparatus for treating foodstuffs with liquid
US4992287A (en) * 1986-12-02 1991-02-12 Claude Dreano Process for treatment of meat
WO1995010944A1 (en) * 1993-10-22 1995-04-27 Hubert Verhaag Method of processing fresh meat
US5458901A (en) * 1994-08-03 1995-10-17 Liquid Carbonic Inc. Process for sterilizing meat and poultry
WO1999012428A1 (en) * 1997-09-10 1999-03-18 Vivotec New Concepts In Fresh Meat Gmbh Method and device for processing fresh meat
US6440484B1 (en) * 1999-02-22 2002-08-27 Hokurei Co., Ltd. Low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products
EP1042965A2 (en) * 1999-04-08 2000-10-11 SOLICH GESELLSCHAFT m.b.H Method and apparatus for the treatment of food products
WO2001003519A1 (en) * 1999-07-13 2001-01-18 Martin Zimmermann Method and device for treating meat, fish or fruit, vegetables and similar material to be treated
WO2003013279A2 (en) * 2001-08-04 2003-02-20 Navital (Uk) Limited Seafood product and process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HURTADO J L ET AL: "EXTENSION OF SHELF LIFE OF CHILLED HAKE (MERLUCCIUS CAPENSIS) BY HIGH PRESSURE", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, NEW YORK, NY, US, vol. 6, no. 3, 2000, pages 243 - 249, XP008012314, ISSN: 1082-0132 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006004821A1 (en) * 2004-06-28 2006-01-12 Excel Corporation Meat packaging system
US20140193548A1 (en) * 2011-08-08 2014-07-10 Jose Luis Godoy Varo Method, unit and device for a treatment involving the drying, curing and preservation of solid or semi-solid foods
USD809329S1 (en) * 2016-06-01 2018-02-06 Emilio Alatorre Rodriguez Cooking tenderizer

Similar Documents

Publication Publication Date Title
US4992287A (en) Process for treatment of meat
US6387426B1 (en) Method for treating meat products with ammonia
US10820601B2 (en) Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures
CA2343819C (en) Method and device for processing fresh meat
US2001628A (en) Method for preserving foodstuffs
US20050186310A1 (en) Novel process for treating foods under alternating atmospheres
US20060127554A1 (en) Method for treating foods under alternating atmospheres
WO2002039829A2 (en) Seafood preservation process
EP1862074B1 (en) Method of producing fish meat having fresh color
WO2004075639A1 (en) A method of processing fish
US6015580A (en) Method of tenderizing meat
EP0628253B1 (en) Method of producing pickle product without fermentation step
JP2001258468A (en) Method for storing raw meats or fresh fishes and method for producing storage container
KR20090119801A (en) Aging and seasoning appratus for meat and method using vacuum
FR2909525A1 (en) Treating fruits/vegetables comprises collecting conditioning means having fruits/vegetables in block compact in housing bounded by belt on side walls inside enclosure, and bringing each deformable wall in its thread configuration of block
WO1995018537A1 (en) Method for pickling and/or marinating non-vegetable foodstuff raw material
RU2006116796A (en) PHYSICAL METHOD, ENSURING EFFECT OF PRESERVATION OF FISH OR MEAT PRODUCTS FOR DURING LONG PERIODS OF TIME, AND CONSERVING, SO WAY, FRESH PRODUCT PROPERTIES
US1033269A (en) Curing meats.
JP3299517B2 (en) Tuna processing and preservation method and oxygen recovery device used for it
DE32476C (en) Method of storing food under pressure
US20090130271A1 (en) Method of Processing Fish
JP2589266B2 (en) How to process cherry leaves brown
JPS5911140A (en) Method for removing astringency and afterripening unripe banana and apparatus therefor
US754340A (en) Process of preserving fruit.
EP1479301B1 (en) Closed system for curing fish eggs

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): BW GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 69(1) EPC SENT ON 06-03-2006 TO QUALI GUARANTEE (PROPRIETARY) LIMITED AT 13 VONDERLING STREET, SALDANHA 7395, SOUTH AFRICA (AFRIQUE DU SUD)

122 Ep: pct application non-entry in european phase