CL2004000260A1 - Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina. - Google Patents

Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina.

Info

Publication number
CL2004000260A1
CL2004000260A1 CL200400260A CL2004000260A CL2004000260A1 CL 2004000260 A1 CL2004000260 A1 CL 2004000260A1 CL 200400260 A CL200400260 A CL 200400260A CL 2004000260 A CL2004000260 A CL 2004000260A CL 2004000260 A1 CL2004000260 A1 CL 2004000260A1
Authority
CL
Chile
Prior art keywords
protein
fish
hydrolyze
filete
filette
Prior art date
Application number
CL200400260A
Other languages
English (en)
Inventor
Harald Sandnes Kjartan Hagen
Original Assignee
Marine Bioproucts As
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 Marine Bioproucts As filed Critical Marine Bioproucts As
Publication of CL2004000260A1 publication Critical patent/CL2004000260A1/es

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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Fish Paste Products (AREA)

Abstract

LA PRESENTE INVENCION PROVEE UN PROCESO PARA ELABORAR UNHDROLIZADO DE PROTEINAS DE PESCADO TANTO PARA MEJORAR LA CALIDAD DE CONSERVACIO Y FRESCURA DE UN FILETE DE PESCADO, COMO PARA REDUCIR EL DESARROLLO DE RANCIDEZ EN DICHO FILETE DE PESCADO, ADEMAS, DE USOS DE DICHOS HIDROLIZADO PARA MEJORAR CARACTERISTICAS DE LA CALIDAD DE LA CARNE EN PRODUCTOS.
CL200400260A 2003-02-12 2004-02-12 Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina. CL2004000260A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NO20030684A NO320833B1 (no) 2003-02-12 2003-02-12 Proteinhydrolysat fra fisk, fremgangsmate for fremstilling derav og anvendelse derav for a forbedre egenskaper til en fiskefilet

Publications (1)

Publication Number Publication Date
CL2004000260A1 true CL2004000260A1 (es) 2005-01-21

Family

ID=19914477

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200400260A CL2004000260A1 (es) 2003-02-12 2004-02-12 Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina.

Country Status (6)

Country Link
EP (1) EP1605767B1 (es)
AT (1) ATE525911T1 (es)
CL (1) CL2004000260A1 (es)
DK (1) DK1605767T3 (es)
NO (1) NO320833B1 (es)
WO (1) WO2004071202A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO320736B1 (no) 2005-03-08 2006-01-23 Wahl Process Systems As Enzymatisk hydrolyseprosess for kollagen og proteinholdige rastoffer og en klaringstank for separasjon av kollagen, og anvendelser derav.
CN101491270B (zh) * 2008-01-21 2011-05-18 中国水产科学研究院东海水产研究所 一种保持冰鲜篮子鱼体色的方法
EP3102047B1 (en) 2014-01-08 2019-06-26 Firmenich SA Marine peptide emulsions
GB201522443D0 (en) * 2015-12-18 2016-02-03 Bergen Teknologioverføring As Use
CN112998222A (zh) * 2021-04-08 2021-06-22 上海海洋大学 一种高蛋白大西洋鲑鱼鱼片及其制备方法
CN116584623B (zh) * 2023-06-28 2025-10-10 西南大学 一种冷冻预制草鱼片的方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3989851A (en) * 1974-08-26 1976-11-02 Ralston Purina Company Method for protein fortification of extra pumped meats
NZ195928A (en) * 1979-12-31 1982-12-21 Stauffer Chemical Co Protein fortified red meat
JPS6236165A (ja) * 1985-08-09 1987-02-17 Amou Suisan Kk 部分冷凍法による魚肉すり身の製造保存法
JPH02113859A (ja) * 1988-10-24 1990-04-26 Nitto Denko Corp タンパク質加水分解物の製造方法

Also Published As

Publication number Publication date
NO320833B1 (no) 2006-01-30
NO20030684L (no) 2004-08-13
EP1605767A1 (en) 2005-12-21
EP1605767B1 (en) 2011-09-28
NO20030684D0 (no) 2003-02-12
ATE525911T1 (de) 2011-10-15
WO2004071202A1 (en) 2004-08-26
DK1605767T3 (da) 2012-01-23

Similar Documents

Publication Publication Date Title
LV11719A (lv) Sastavs dzivnieku kautkermenu saglabasanas uzlabosanai
PE20040320A1 (es) Composicion alimenticia que comprende hidrolizado de proteinas de pescado y metodo para obtenerla
AR044251A1 (es) Producto de caseina hidrolizada que comprende tripeptidos ipp y/o vpp
AR033518A1 (es) Composiciones gelificadas y gelificables para productos alimenticios
CO5221078A1 (es) Producto de emulsion de carne
ATE548462T1 (de) Verwendung von lysozymhydrolysaten enthaltend tryptophan
DK1282361T3 (da) Fraktionering og behandling af oliefrösskrå
ATE453328T1 (de) Verbesserte formulierung zur bereitstellung eines magensaftresitenten beschichtungsmaterials
CL2004000260A1 (es) Proceso para mejorar y/o mantener la claridad y color de un filete de pescado que comprende adicionar un hidrolizado de proteina a dicho filete de pescado, hidrolizado de proteina, proceso de elaboracion y uso de dicho hidrolizado de proteina.
DE60015156D1 (de) Verwendung von enzymatischen austerfleischhydrolysaten zur herstellung von antiradikalischen zusammensetzungen
PT1276763E (pt) Proteinas anti-congelantes sua producao e utilizacao
BR0311379A (pt) Método para preparar um aditivo alimentìcio, aditivo alimentìcio, uso do mesmo, e, produto alimentìcio
WO2003105784A8 (en) Compositions and methods for softening, thinning and removing hyperkeratotic tissue
BR0211951A (pt) Farinha de glúten de proteìna branca e métodos de uso
WO2007072064A3 (en) Defatting collagen
ATE342373T1 (de) Verfahren zur hydrolyse von carotinoidestern
BR0316434A (pt) Aparelho e método para misturar componentes para a preparação de produtos
BR0117136A (pt) Método para amaciar carne crua
DE60332730D1 (de) Molkenproteinhydrolysate
ITRM20050425A1 (it) Processo per la produzione di prodotti a base di idrolizzati proteici in composizione con manganese.
BRPI0416712A (pt) uso de tripeptìdeo xpp, produto alimentìcio e processo para a preparação de um produto alimentìcio
PL446348A1 (pl) Zastosowanie hydrolizatu białka owsa w produkcji wyrobów mięsnych oraz sposób wytwarzania hydrolizatu białka owsa do produkcji wyrobów mięsnych
MX2025007364A (es) Analogo de carne que comprende trozos de proteina vegana texturizada fibrosa y proceso para producir las mismas
CA3275045A1 (en) Meat analogue comprising fibrous texturized vegan protein pieces and process to produce the same
ES2191785T3 (es) Proteina de accion antitumoral.