Process for bleaching dark fish meat
US4136204A · kind A · utility
9Cited by
1References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 3, 1977 |
| Grant date | Jan 23, 1979 |
| Priority date | — |
| Expiry date | Nov 3, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/24
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.