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WO1998037778A1 - Process for food preservation - Google Patents

Process for food preservation Download PDF

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Publication number
WO1998037778A1
WO1998037778A1 PCT/SE1998/000304 SE9800304W WO9837778A1 WO 1998037778 A1 WO1998037778 A1 WO 1998037778A1 SE 9800304 W SE9800304 W SE 9800304W WO 9837778 A1 WO9837778 A1 WO 9837778A1
Authority
WO
WIPO (PCT)
Prior art keywords
process according
sodium
solution
food
potassium
Prior art date
Application number
PCT/SE1998/000304
Other languages
French (fr)
Inventor
Henrik Arnberg
Original Assignee
Gidlund, Bo
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 Gidlund, Bo filed Critical Gidlund, Bo
Priority to AU66411/98A priority Critical patent/AU6641198A/en
Publication of WO1998037778A1 publication Critical patent/WO1998037778A1/en

Links

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
    • A23B4/10—Coating with a protective layer; 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/788—Inorganic 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—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
    • A23B4/24—Inorganic compounds

Definitions

  • the present invention relates to a process for treatment of fresh food, such as fish, shellfish and meat.
  • a drawback when using preservation agents in the form of bactericidal agents and such is, however, that it is difficult to avoid that the quality of the raw material decreases, for example smell and taste changes. Moreover, the added agent must of course be harmless to humans. Furthermore, the added agents must not be too expensive, which would make the process uneconomical. As regards deep freezing, it is often difficult to keep the raw material at the low temperature from the time the fish has been captured until it is delivered to the consumer. If the temperature increases the preservation effect decreases, after which the process of decomposition starts. Even if it is possible to keep the low temperature during freezing, the raw material is impaired by the freezing and thawing process, respectively, which sometimes gives impaired characteristics regarding consistency.
  • a cooling liquid for fresh fish comprises the following components: water; one or more inorganic salts, preferably NaCl; one or more polyols, preferably glycerol; and ascorbic acid.
  • this cooling liquid By using this cooling liquid the fish can be cooled to - 1°C to -2°C without freezing of the fishmeat. The purpose with this cooling liquid is thus to lower the freezing point so that the fish does not become frozen at the storage temperature used.
  • antioxidants such as ascorbic acid, increase the storage stability of food. However, the increase in storage stability is very short and not an alternative to deep-freezing.
  • the present invention provides a method of treating fresh food, such as fish, shellfish and meat, to improve its storage stability so that the smell, consistency and taste of the food is preserved during a longer period of time.
  • the process is characterized in that the fresh food is treated with a solution comprising at least two antioxidants having different antioxidative characteristics, i.e. different oxidation rates. By using these different antioxidants a prolonged antioxidative effect is provided.
  • the anitoxidants are chosen from antioxidants having rapid, intermediate, and slow oxidation rates, respectively.
  • the antioxidants according to the invention are selected from the following: ascorbic acid, astaxanthin, sodium ascorbate, calcium ascorbate, ascorbylic palmitate, ascorbylic stearate, tocopherol-rich extracts, ⁇ -tocopherol, ⁇ - tocopherol, ⁇ -tocopherol, propyl gallate, octyl gallate, dodecyl gallate, isoascorbic acid, sodium isoascorbate, butyl hydroxy anisol (BHA), butyl hy- droxy toluene (BHT), lecithin, sodium lactate, potassium lactate, calcium lactate, citric acid, sodium citrates, potassium citrates, calcium citrates, L- tartaric acid, sodium tartrates, potassium tartrates, sodium potassium tar- trates, phosphoric acid, sodium phosphates, potassium phosphates, calcium phosphates, sodium malate, sodium hydrogen malate, potassium mal
  • a presently preferred antioxidant is green tea which in itself shows a spectrum of antioxaditive characteristics.
  • the solution used in the process according to the invention may be a water solution, wherein water soluble antioxidantes are used, or an oil solution, wherein fat soluble antioxidantes are used.
  • the oil solution may comprise any edible oil, for example rape-oil.
  • the solution is added to the food by dipping, painting or spraying, wherein the latter has given especially good results for water solutions.
  • the solution also comprises antioxidative mineral agent(s), such as zinc and selenium, which has the additional function of stabilizing the solution, i. e. gives longer storage stability of the food.
  • antioxidative mineral agent(s) such as zinc and selenium
  • the preferred food for treatment according to the invention is all kinds of fish.
  • antioxidant solutions were used containing representative examples from rapid, intermediate and slow acting antioxidants.
  • a member from each of these groups is present. It is realised that the choice is dependant on the raw material, i. e. the food to be treated. For ex- ample, the size of the antioxidant will influence its penetration depth into the selected raw material.
  • the treated food was filleted fresh whitefish having a weight of 300-400 g.
  • Water-soluble antioxidant solution was added on both sides of the fish, after which it was kept, together with an untreated control, in a refrigerator at +7°C to +8°C.
  • the storage stability was judged after the levels of smell and consistency.
  • Untreated fish (control) consistency impairment after 5 days, smell impairment after 6 days.
  • Treated fish consistency impairment after 8 days, smell impairment after 9 days.
  • the results from example 1 show that the fish treated according to the invention exhibited about 50% better storage stability.
  • the treated food was filleted fresh whitefish having a weight of 700-800 g.
  • Water-soluble and oil-soluble antioxidant solution, respectively, were added on both sides of the fish, after which it was kept, together with an untreated control, in a cold-storage room at +2°C to +4°C.
  • the storage stability was judged after the levels of smell.
  • Treated fish (water-solution) smell impairment after 1 1 days.
  • Treated fish (oil-solution) smell impairment after 10 days.
  • the treated food was about 48 hours old (since the capture) filleted Baltic herring having a weight of about 100 g per fish.
  • Water-soluble and oil- soluble antioxidant solution, respectively, were added to both sides of the fish, after which it was kept, together with an untreated control, in a refrigerator at about +6°C.
  • the storage stability was judged after the levels of consistency and smell.
  • Untreated fish (control) consistency impairment after 5 days, smell impairment after 5-6 days.
  • Treated fish water- solution: consistency impairment after 7 days, smell impairment after 8 days.
  • Treated fish consistency impairment after 6 days, smell impairment after 7 days.
  • the results show a clear improvement for the treated fish, wherein better results were obtained for the water- solution than for the oil-solution.
  • the treated food was frozen and thawn shrimps. Antioxidant solution was sprayed on the shrimps. Controls were sprayed with the same amount of water. The specimens were kept in a cold storage room at +2°C to +4°C.
  • Untreated shrimps control: smell impairment after 3 days.
  • Treated shrimps (tea-solution): smell impairment after 8 days.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The present invention relates to a process for treatment of fresh food, especially fish, to improve its storage stability, wherein the fresh food is treated with a solution comprising at least two antioxidants having different antioxidative characteristics, i.e. different oxidation rate. The process provides a clear improvement of the storage stability of the food.

Description

Process for food preservation Background of the invention
The present invention relates to a process for treatment of fresh food, such as fish, shellfish and meat.
It is known that fresh fish, shellfish and meat lose their freshness after a period of storage if no measures are taken. After some time, the raw material becomes putrid and unsuitable as human food. To keep the fresh condition under a longer period of time it is necessary to take measures to preserve the raw material.
To increase the storage stability of different food hitherto different preservation agents have been used, such as bactericidal agents, antibiotics, radiation etc. Another well-known method is deep-freezing, wherein the raw material is rapidly frozen to a temperature typically between -20°C and -40°C.
A drawback when using preservation agents in the form of bactericidal agents and such is, however, that it is difficult to avoid that the quality of the raw material decreases, for example smell and taste changes. Moreover, the added agent must of course be harmless to humans. Furthermore, the added agents must not be too expensive, which would make the process uneconomical. As regards deep freezing, it is often difficult to keep the raw material at the low temperature from the time the fish has been captured until it is delivered to the consumer. If the temperature increases the preservation effect decreases, after which the process of decomposition starts. Even if it is possible to keep the low temperature during freezing, the raw material is impaired by the freezing and thawing process, respectively, which sometimes gives impaired characteristics regarding consistency.
From WO 88/09620 a cooling liquid for fresh fish is known. It comprises the following components: water; one or more inorganic salts, preferably NaCl; one or more polyols, preferably glycerol; and ascorbic acid. By using this cooling liquid the fish can be cooled to - 1°C to -2°C without freezing of the fishmeat. The purpose with this cooling liquid is thus to lower the freezing point so that the fish does not become frozen at the storage temperature used. It is known that antioxidants, such as ascorbic acid, increase the storage stability of food. However, the increase in storage stability is very short and not an alternative to deep-freezing.
The applicant is not aware of any satisfactory process for treatment of fish which gives the fish longer storage stability at normal refrigerator temperature, i. e. +4°C to +8°C, which is the storage temperature available to the consumers in their homes besides freezer temperature.
Summary of the invention
Therefore, it was the object of the present invention to provide a rapid, simple and cheap process to preserve the fresh condition of food, such as fish, shellfish and meat, under a longer period of time at storage in temperatures above 0°C.
The present invention provides a method of treating fresh food, such as fish, shellfish and meat, to improve its storage stability so that the smell, consistency and taste of the food is preserved during a longer period of time. The process is characterized in that the fresh food is treated with a solution comprising at least two antioxidants having different antioxidative characteristics, i.e. different oxidation rates. By using these different antioxidants a prolonged antioxidative effect is provided.
The anitoxidants are chosen from antioxidants having rapid, intermediate, and slow oxidation rates, respectively.
Preferably, the antioxidants according to the invention are selected from the following: ascorbic acid, astaxanthin, sodium ascorbate, calcium ascorbate, ascorbylic palmitate, ascorbylic stearate, tocopherol-rich extracts, α-tocopherol, γ- tocopherol, δ-tocopherol, propyl gallate, octyl gallate, dodecyl gallate, isoascorbic acid, sodium isoascorbate, butyl hydroxy anisol (BHA), butyl hy- droxy toluene (BHT), lecithin, sodium lactate, potassium lactate, calcium lactate, citric acid, sodium citrates, potassium citrates, calcium citrates, L- tartaric acid, sodium tartrates, potassium tartrates, sodium potassium tar- trates, phosphoric acid, sodium phosphates, potassium phosphates, calcium phosphates, sodium malate, sodium hydrogen malate, potassium malate, calcium malate, calcium hydrogen malate, metatartaric acid, cal- ciumtartrate, adipic acid, sodium adipate, potassium adipate, succinic acid, triammonium citrate, calcium disodium-EDTA, ubiquinon.
A presently preferred antioxidant is green tea which in itself shows a spectrum of antioxaditive characteristics.
The solution used in the process according to the invention may be a water solution, wherein water soluble antioxidantes are used, or an oil solution, wherein fat soluble antioxidantes are used. The oil solution may comprise any edible oil, for example rape-oil.
The solution is added to the food by dipping, painting or spraying, wherein the latter has given especially good results for water solutions.
According to a preferred embodiment of the invention the solution also comprises antioxidative mineral agent(s), such as zinc and selenium, which has the additional function of stabilizing the solution, i. e. gives longer storage stability of the food.
The preferred food for treatment according to the invention is all kinds of fish.
Detailed description of the invention
The invention will now be described closer in relation to some non-limiting examples. While the examples relate to fish, it is realised that the invention also can be applied to other kinds of food such as meat.
In the examples the antioxidant solutions were used containing representative examples from rapid, intermediate and slow acting antioxidants. Preferably, a member from each of these groups is present. It is realised that the choice is dependant on the raw material, i. e. the food to be treated. For ex- ample, the size of the antioxidant will influence its penetration depth into the selected raw material.
Water soluble antioxidant solution
Ascorbic acid 20 g/L
Zinc 1.8 g/L
Selenium 2 mg/L
Water to desired volume
Fat soluble antioxidant solution
Tocopherol 40 g/L
Ubiquinon 12 g/L
Selenium 2 mg/L
Rape-oil to desired volume
These concentrations have proven to be suitable but are only exemplifying. The storage stability of these solutions was larger than when the respective antioxidant was used separately. This shows that the process of the invention provides a synergistic antioxidative effect in the purpose of giving food increased storage stability.
Example 1
The treated food was filleted fresh whitefish having a weight of 300-400 g. Water-soluble antioxidant solution was added on both sides of the fish, after which it was kept, together with an untreated control, in a refrigerator at +7°C to +8°C. The storage stability was judged after the levels of smell and consistency.
Results:
Untreated fish (control) : consistency impairment after 5 days, smell impairment after 6 days.
Treated fish: consistency impairment after 8 days, smell impairment after 9 days. The results from example 1 show that the fish treated according to the invention exhibited about 50% better storage stability.
Example 2
The treated food was filleted fresh whitefish having a weight of 700-800 g. Water-soluble and oil-soluble antioxidant solution, respectively, were added on both sides of the fish, after which it was kept, together with an untreated control, in a cold-storage room at +2°C to +4°C. The storage stability was judged after the levels of smell.
Results:
Untreated fish (control): smell impairment after 8 days. Treated fish (water-solution) : smell impairment after 1 1 days. Treated fish (oil-solution) : smell impairment after 10 days.
The results show a clear improvement for the water-solution and the oil- solution, respectively, regarding storage stability whereby the former showed a somewhat better effect.
Example 3
The treated food was about 48 hours old (since the capture) filleted Baltic herring having a weight of about 100 g per fish. Water-soluble and oil- soluble antioxidant solution, respectively, were added to both sides of the fish, after which it was kept, together with an untreated control, in a refrigerator at about +6°C. The storage stability was judged after the levels of consistency and smell.
Results:
Untreated fish (control) : consistency impairment after 5 days, smell impairment after 5-6 days.
Treated fish (water- solution): consistency impairment after 7 days, smell impairment after 8 days.
Treated fish (oil-solution): consistency impairment after 6 days, smell impairment after 7 days. The results show a clear improvement for the treated fish, wherein better results were obtained for the water- solution than for the oil-solution.
Example 4
Water soluble antioxidant solution:
Green tea 10 g dry leaves/ 2 dl H20
Zinc 1.8 g/L
Selenium 2 mg/L
The treated food was frozen and thawn shrimps. Antioxidant solution was sprayed on the shrimps. Controls were sprayed with the same amount of water. The specimens were kept in a cold storage room at +2°C to +4°C.
Results:
Untreated shrimps (control): smell impairment after 3 days. Treated shrimps (tea-solution): smell impairment after 8 days.
In summary, the experimental results show that the process according to the invention provides clearly improved storage stability of fresh food.

Claims

1. A process for treating fresh food to improve its storage stability, characterized in that the fresh food is treated with a solution comprising at least two antioxidants having different antioxidative characteristics, i.e. different oxidation rates.
2. A process according to claim 1 , characterized in that the antioxidants are chosen from antioxidants having rapid, intermediate, and slow oxidation rates, respectively.
3. A process according to claims 1 or 2, characterized in that the antioxidants are selected from the group consisting of ascorbic acid, astaxanthin, sodium ascorbate, calcium ascorbate, ascorbylic palmitate, ascorbylic stearate, tocopherol-rich extracts, ╬▒- tocopherol, ╬│-tocopherol, ╬┤-tocopherol, propyl gallate, octyl gallate, dodecyl gallate, isoascorbic acid, sodium isoascorbate, butyl hydroxy anisol (BHA), butyl hydroxy toluene (BHT), lecithin, sodium lactate, potassium lactate, calcium lactate, citric acid, sodium citrates, potassium citrates, calcium citrates, L-tartaric acid, sodium tartrates, potassium tartrates, sodium potassium tartrates, phosphoric acid, sodium phosphates, potassium phosphates, calcium phosphates, sodium malate, sodium hydrogen malate, potassium malate, calcium malate, calcium hydrogen malate, metatartaric acid, calciumtartrate, adipic acid, sodium adipate, potassium adipate, succinic acid, triammonium citrate, calcium disodium-EDTA, ubiquinon.
4. A process according to one or more of the claims 1-3, characterized in that the antioxidant is green tea.
5. A process according to one or more of the claims 1-4, characterized in that the solution is water-soluble.
6. A process according to one or more of the claims 1-4, characterized in that the solution is fat-soluble.
7. A process according to one or more of above claims, characterized in that the solution furthermore comprises mineral agent(s), such as zinc and selenium.
8. A process according to claim 5, characterized in that the solution is sprayed on the food.
9. A process according to one or more of the above claims, characterized in that the food is fish.
10. A process according to one or more of the above claims, characterized in that it is performed at a temperature above 0┬░C.
11. A process according to claim 5, characterized in that the food is treated with a solution comprising ascorbic acid, zinc, and selenium.
12. A process according to claim 6, characterized in that the food is treated with a solution comprising green tea leaves, zinc, and selenium.
PCT/SE1998/000304 1997-02-28 1998-02-20 Process for food preservation WO1998037778A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU66411/98A AU6641198A (en) 1997-02-28 1998-02-20 Process for food preservation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9700728-0 1997-02-28
SE9700728A SE9700728L (en) 1997-02-28 1997-02-28 Food preservation procedure

Publications (1)

Publication Number Publication Date
WO1998037778A1 true WO1998037778A1 (en) 1998-09-03

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SE (1) SE9700728L (en)
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2327483A1 (en) * 2007-11-24 2009-10-29 Biolgolden Slu Food conservation procedure (Machine-translation by Google Translate, not legally binding)
WO2011033159A2 (en) 2009-09-16 2011-03-24 Biogolden S.L. Food-preservation method
AU2015227509B2 (en) * 2014-09-18 2019-11-07 Seafood Consulting Services Pty Ltd Methods and Compositions for Preservation of Shellfish

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4490394A (en) * 1979-02-21 1984-12-25 Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara R.T. 2,2-Dimethyl-1,2-dihydroquinoline derivatives useful as antioxidants, a process for the preparation thereof and mixtures containing them
GB2222509A (en) * 1988-09-08 1990-03-14 Ifremer Process and machine for treating small fresh crustaceans
WO1994022321A1 (en) * 1993-04-01 1994-10-13 Kalamazoo Holdings, Inc. Lipid-soluble green tea catechin antioxidant solutions

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4490394A (en) * 1979-02-21 1984-12-25 Chinoin Gyogyszer Es Vegyeszeti Termekek Gyara R.T. 2,2-Dimethyl-1,2-dihydroquinoline derivatives useful as antioxidants, a process for the preparation thereof and mixtures containing them
GB2222509A (en) * 1988-09-08 1990-03-14 Ifremer Process and machine for treating small fresh crustaceans
WO1994022321A1 (en) * 1993-04-01 1994-10-13 Kalamazoo Holdings, Inc. Lipid-soluble green tea catechin antioxidant solutions

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
WPI/DERWENT, Acc. No. 84-314697, (MITSUBISHI GAS CHEM. CO. INC.), "Storing Paste-Form Seafood - by Packaging with Antioxidant in Air-Impermeable Vessel and Heating"; & JP,A,59 196 030 (07-11-84). *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2327483A1 (en) * 2007-11-24 2009-10-29 Biolgolden Slu Food conservation procedure (Machine-translation by Google Translate, not legally binding)
ES2327483B1 (en) * 2007-11-24 2010-08-12 Biogolden Slu FOOD CONSERVATION PROCEDURE.
WO2011033159A2 (en) 2009-09-16 2011-03-24 Biogolden S.L. Food-preservation method
WO2011033159A3 (en) * 2009-09-16 2011-05-12 Biogolden S.L. Process for food preservation
AU2015227509B2 (en) * 2014-09-18 2019-11-07 Seafood Consulting Services Pty Ltd Methods and Compositions for Preservation of Shellfish

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Publication number Publication date
SE9700728L (en) 1998-08-29
SE9700728D0 (en) 1997-02-28
AU6641198A (en) 1998-09-18

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