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DK200601633A - Preservative for crustaceans and method for preserving crustaceans - Google Patents

Preservative for crustaceans and method for preserving crustaceans Download PDF

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Publication number
DK200601633A
DK200601633A DK200601633A DKPA200601633A DK200601633A DK 200601633 A DK200601633 A DK 200601633A DK 200601633 A DK200601633 A DK 200601633A DK PA200601633 A DKPA200601633 A DK PA200601633A DK 200601633 A DK200601633 A DK 200601633A
Authority
DK
Denmark
Prior art keywords
component
content
crustaceans
preservative
crustacean
Prior art date
Application number
DK200601633A
Other languages
Danish (da)
Inventor
Higuchi Nobuyuki
Original Assignee
Newton Lab Inc
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
Priority claimed from JP2006163941A external-priority patent/JP4430631B2/en
Application filed by Newton Lab Inc filed Critical Newton Lab Inc
Publication of DK200601633A publication Critical patent/DK200601633A/en
Application granted granted Critical
Publication of DK176680B1 publication Critical patent/DK176680B1/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
    • A23B4/12—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
    • A23B4/06—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
    • A23B4/14—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Claims (7)

1. Konserveringsmiddel til krebsdyr, der indeholder en første komponent omfattende en effektiv mængde ascorbinsyreforbindelser, og en anden komponent omfattende mindst en forbindelse valgt blandt organiske polybasiske syreforbindelser i en mængde, der er mindre end ækvivalent med indholdet af den første komponent, og aminosyreforbindelser i en mængde, der er mindre end ækvivalent med indholdet af den første komponent, hvor indholdet af den anden komponent er mindre end ækvivalent med indholdet af den første komponent.A crustacean preservative containing a first component comprising an effective amount of ascorbic acid compounds, and a second component comprising at least one compound selected from organic polybasic acid compounds in an amount less than equivalent to the content of the first component and amino acid compounds in a amount less than equivalent to the content of the first component, wherein the content of the second component is less than equivalent to the content of the first component. 2. Konserveringsmiddel til krebsdyr ifølge krav 1,kendetegnet ved, at ascorbinsyreforbindelsen er valgt blandt ascorbinsyre, erythorbinsyre, salt deraf og en ester deraf.Crustacean preservative according to claim 1, characterized in that the ascorbic acid compound is selected from ascorbic acid, erythorbic acid, salt thereof and an ester thereof. 3. Konserveringsmiddel til krebsdyr ifølge krav 1 eller 2, kendetegnet ved, at den organiske polybasiske syreforbindelse er valgt blandt æblesyre, ravsyre, citronsyre, vinsyre og salte deraf.Crustacean preservative according to claim 1 or 2, characterized in that the organic polybasic acid compound is selected from malic, succinic, citric, tartaric and salts thereof. 4. Konserveringsmiddel til krebsdyr ifølge krav 1 eller 2,kendetegnet ved, at aminosyreforbindelsen er valgt blandt lysin og glycin.A crustacean preservative according to claim 1 or 2, characterized in that the amino acid compound is selected from lysine and glycine. 5. Konserveringsmiddel til krebsdyr ifølge krav 1 eller 2 indeholdende fra 0,1 til 1 fold afen reducerende forbindelse baseret på mængden af ascorbinsyreforbindelsen.The crustacean preservative of claim 1 or 2 containing from 0.1 to 1 fold of a reducing compound based on the amount of the ascorbic acid compound. 6. Konserveringsmiddel til krebsdyr ifølge et hvilket som helst af krav 1 til 4, kendetegnet ved, at formuleringen er vandopløselig.A crustacean preservative according to any one of claims 1 to 4, characterized in that the formulation is water-soluble. 7. Fremgangsmåde til konservering af krebsdyr, der omfatter trinnene med: behandling af krebsdyrene i levende tilstand, i rå, tilsyneladende død, tilstand, men hvor de ikke mister deres vitale reaktioner, eller i trosset tilstand, hvor de vitale reaktioner kan genoptages efter optøning, ved at lade krebsdyrene komme i kontakt med en konserveringsbehandlingsvæske til krebsdyrene; og konservering af de behandlede krebsdyr ved nedkøling eller frysning, hvor konserveringsmidlet til krebsdyr indeholder en første komponent omfattende en effektiv mængde ascorbinsyreforbindelser, og en anden komponent omfattende mindst en forbindelse valgt blandt organiske polybasiske syreforbindelser i en mængde, der er mindre end ækvivalent med indholdet af den første komponent, og aminosyreforbindelser i en mængde, der er mindre end ækvivalent med indholdet af den første komponent, hvor indholdet af den anden komponent er mindre end ækvivalent med indholdet af den første komponent.7. Process for the preservation of crustaceans comprising the steps of: treating the crustaceans in living state, in raw, apparent death, state, but in which they do not lose their vital reactions, or in defiant state where the vital reactions can be resumed after thawing , by contacting the crustaceans with a preservative liquid for the crustaceans; and preserving the treated crustaceans by cooling or freezing, wherein the crustacean preservative contains a first component comprising an effective amount of ascorbic acid compounds, and a second component comprising at least one compound selected from organic polybasic acid compounds in an amount less than equivalent to the content of the first component, and amino acid compounds in an amount less than equivalent to the content of the first component, wherein the content of the second component is less than equivalent to the content of the first component.
DK200601633A 2006-06-13 2006-12-13 Preservative for crustaceans and method for preserving crustaceans DK176680B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006163941 2006-06-13
JP2006163941A JP4430631B2 (en) 2005-06-14 2006-06-13 Crustacean preservative and crustacean preservation method

Publications (2)

Publication Number Publication Date
DK200601633A true DK200601633A (en) 2007-12-14
DK176680B1 DK176680B1 (en) 2009-02-16

Family

ID=38829320

Family Applications (1)

Application Number Title Priority Date Filing Date
DK200601633A DK176680B1 (en) 2006-06-13 2006-12-13 Preservative for crustaceans and method for preserving crustaceans

Country Status (6)

Country Link
KR (1) KR100918185B1 (en)
CN (1) CN101088423A (en)
CA (1) CA2566845C (en)
DK (1) DK176680B1 (en)
NO (1) NO330467B1 (en)
RU (1) RU2332013C1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101982123B (en) * 2010-10-11 2012-09-05 集美大学 Processing method of hypoallergenic canned crab meat
CN103734867B (en) * 2013-12-25 2015-10-28 广西科技大学 A kind of food preservative
CN103749645B (en) * 2013-12-31 2015-10-07 安徽利海新城镇开发有限公司 A kind of agent for preservation of shrimp and using method thereof
CN103918769B (en) * 2014-04-30 2016-05-25 湖北神地农业科贸有限公司 A kind of cold fresh-keeping agent for meat of high-performance bio plyability and using method thereof
RU2601599C1 (en) * 2015-08-06 2016-11-10 Федеральное государственное бюджетное учреждение науки "Научный центр биомедицинских технологий Федерального медико-биологического агентства" (ФГБУН НЦБТМ ФМБА России) Method for preserving food products
JP7042310B2 (en) * 2020-07-31 2022-03-25 日清食品ホールディングス株式会社 Raw Chinese noodles and their manufacturing methods, methods for suppressing the preserved odor of raw Chinese noodles, and agents for suppressing the preserved odor of raw Chinese noodles.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5314704A (en) * 1988-05-03 1994-05-24 Nestec S.A. Dehydrated meat product protected against oxidation
JPH02186936A (en) * 1989-01-12 1990-07-23 Kiteii:Kk Method for preventing lobsters from blackening and treating agent therefor
DE4420127C1 (en) * 1994-06-09 1995-05-11 Jun Heinz Stemmler Means for improving carcass keeping quality
JP2000023615A (en) * 1998-07-14 2000-01-25 Nichiro Corp Anti-blackening compositions for crustaceans, anti-blackening agents for crustaceans and edible crustaceans with anti-blackening treatment
RU2233600C2 (en) * 2002-08-09 2004-08-10 Радакова Татьяна Николаевна Method for producing of dried shrimp neck

Also Published As

Publication number Publication date
NO330467B1 (en) 2011-04-18
CA2566845C (en) 2011-02-22
KR20070118938A (en) 2007-12-18
NO20065779L (en) 2007-12-14
KR100918185B1 (en) 2009-09-22
DK176680B1 (en) 2009-02-16
CN101088423A (en) 2007-12-19
CA2566845A1 (en) 2007-12-13
RU2332013C1 (en) 2008-08-27

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