Method for preservation of fresh fish or sea-food
US5108656A · kind A · utility
14Cited by
11References
4Claims
0Family size
Assignees
Inventors
Key dates
| Filing date | Jun 1, 1990 |
| Grant date | Apr 28, 1992 |
| Priority date | — |
| Expiry date | Jun 1, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/16
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A gas mixture for preserving fish and sea-food products, comprising carbon dioxide, oxygen and argon with partial pressures in the following range: ______________________________________ CO.sub.2 50%-68% O.sub.2 5%-20% Ar 27%-45% ______________________________________ This mixture slows down enzymatic reactions and microbiological development at the surface and inside the fish or sea-food product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.