Method for preservation of fresh fish or sea-food
US4946326A · kind A · utility
20Cited by
11References
7Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Jun 7, 1988 |
| Grant date | Aug 7, 1990 |
| Priority date | — |
| Expiry date | Jun 7, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A gas mixture comprising carbon dioxide, oxygen and argon is provided to extend the shelf life of sea-food products and fish from 15 to 21 days at the storage temperature of 4.degree.0 C. Comparison is made with similar mixtures comprising nitrogen in lieu of argon which shows the unexpected results obtained with the mixtures of the invention.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.