Patent · US Expired

Method for the separation of fat, pigments and entrail remains from fish raw material

US4309794A · kind A · utility

3Cited by

5References

5Claims

0Family size

Assignee

Fiskeriteknologisk Forskningsinstitutt · NO

Inventors

Jan Raa · Bartlesville, US
Terje Strom · Tromsø, NO
Even Tidemann
Ola EIDE · Tromsø, NO

Key dates

Filing date	Apr 23, 1980
Grant date	Jan 12, 1982
Priority date	—
Expiry date	Apr 23, 2000

Classification

Technology area (CPC C)Chemistry; Metallurgy
CPC primaryC11B1/14
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

The invention concerns a method for the preparation of fish mass wherein the fish meat is separated from fat, pigment and entrail remains. The method can be utilized for fatty as well as for lean fish. This is achieved by holding fatty or lean fish raw material in an aqueous environment in which the pH is adjusted to pH 3-5, preferably pH 4, and in which the temperature is adjusted within the range of 20.degree.-50.degree. C. The fish meat with fish bones is separated from the liquid aqueous solution containing fat, entrail remains, and dissolved skin and abdominal epithelium and dark pigments from these, by methods known per se. The resulting fish mass is well suited for use as raw material in the production of manufactured foods, as the fish muscle proteins are not substantially denatured by the process.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.