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IE20190200A2 - Process for shelf-life extension of fish - Google Patents

Process for shelf-life extension of fish

Info

Publication number
IE20190200A2
IE20190200A2 IE20190200A IE20190200A IE20190200A2 IE 20190200 A2 IE20190200 A2 IE 20190200A2 IE 20190200 A IE20190200 A IE 20190200A IE 20190200 A IE20190200 A IE 20190200A IE 20190200 A2 IE20190200 A2 IE 20190200A2
Authority
IE
Ireland
Prior art keywords
fish
packages
super
portions
range
Prior art date
Application number
IE20190200A
Other versions
IE20190200A3 (en
IE20190200A1 (en
IE87249B1 (en
Inventor
Keohane Michael
O'leary Elizabeth
Original Assignee
Keohane Seafood Unlimited Company
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
Application filed by Keohane Seafood Unlimited Company filed Critical Keohane Seafood Unlimited Company
Publication of IE20190200A2 publication Critical patent/IE20190200A2/en
Publication of IE20190200A1 publication Critical patent/IE20190200A1/en
Publication of IE20190200A3 publication Critical patent/IE20190200A3/en
Publication of IE87249B1 publication Critical patent/IE87249B1/en

Links

Landscapes

  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)

Abstract

A process for treating and packaging fish comprising the steps of receiving (1) and inspecting fish at a point of intake; chilling (2) the fish; and fileting and portioning (4) the fish. The process includes holding (6) the filleted and portioned fish in bulk production trays in an environment of - 1°C to +1°C; followed by packing (7) the portions to provide a package which is vacuum skin sealed (8, 101), wherein the fish is vacuum skin packed by placing the portions in a retail individual-product tray and covered with a skin film, and sealing with a vacuum pressure of less than 5mBar. The packages are super-chilled in a super-chill stage (9, 200), to a temperature in the range of -4°C to -2°C during a time duration in the range of 45mins to 180mins. The super chilling is implemented by delivering air with a temperature in the range of -25°C to -30°C to the packages. The method finally includes storing (10) the packages in a chill hold environment at a temperature of -6°C to -1°C; and despatching the packaged fish portions for transport to retailers. The packages have a shelf life up to 12 days arising from the combination of steps in the process.
IE20190200A 2018-12-14 2019-11-25 Process for shelf-life extension of fish IE87249B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IEIRELAND14/12/20182018/0569
IE20180569 2018-12-14

Publications (4)

Publication Number Publication Date
IE20190200A2 true IE20190200A2 (en) 2020-06-24
IE20190200A1 IE20190200A1 (en) 2020-06-24
IE20190200A3 IE20190200A3 (en) 2020-07-08
IE87249B1 IE87249B1 (en) 2021-08-04

Family

ID=71781021

Family Applications (2)

Application Number Title Priority Date Filing Date
IE20190201A IES87108Y1 (en) 2018-12-14 2019-11-25 Process for the shelf-life extension of fish
IE20190200A IE87249B1 (en) 2018-12-14 2019-11-25 Process for shelf-life extension of fish

Family Applications Before (1)

Application Number Title Priority Date Filing Date
IE20190201A IES87108Y1 (en) 2018-12-14 2019-11-25 Process for the shelf-life extension of fish

Country Status (1)

Country Link
IE (2) IES87108Y1 (en)

Also Published As

Publication number Publication date
IE20190201U1 (en) 2020-06-10
IE20190200A3 (en) 2020-07-08
IES87108Y1 (en) 2020-06-10
IE87249B1 (en) 2021-08-04

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