ES2196970B1 - Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante. - Google Patents

Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante.

Info

Publication number
ES2196970B1
ES2196970B1 ES200101939A ES200101939A ES2196970B1 ES 2196970 B1 ES2196970 B1 ES 2196970B1 ES 200101939 A ES200101939 A ES 200101939A ES 200101939 A ES200101939 A ES 200101939A ES 2196970 B1 ES2196970 B1 ES 2196970B1
Authority
ES
Spain
Prior art keywords
obtaining
resulting product
protein concentrate
tunids
muscle
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Fee Related
Application number
ES200101939A
Other languages
English (en)
Other versions
ES2196970A1 (es
Inventor
Gaizka Aurrecoechea Cusumano
Irene Garcia Palacios
Carlos Bald Garmendia
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fundacion Azti
Original Assignee
Fundacion Azti
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 Fundacion Azti filed Critical Fundacion Azti
Priority to ES200101939A priority Critical patent/ES2196970B1/es
Publication of ES2196970A1 publication Critical patent/ES2196970A1/es
Application granted granted Critical
Publication of ES2196970B1 publication Critical patent/ES2196970B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Proceso de obtención de un concentrado proteico a partir del músculo rojo de túnidos y producto resultante. El sangacho o músculo rojo del pescado cocido puede decolorarse (IV), tras la eliminación (I) de la piel (1) y de las espinas (2) su pesado (II) y su molienda (III), por eliminación de los hemopigmentos con peróxido de hidrógeno (3) entre el 1 y el 3%, a un pH entre 10 y 11, inactivando (V) luego los residuos del peróxido con catalasa (6) en salmuera (7) y midiendo (VI) su actividad, lavando (VII) con agitación en salmuera (7), escurriendo (VIII) y liofilizando (IX) o, alternativamente, secando por calor (X) y, por último, realizando una molienda fina (XI), con obtención de un producto de color amarillo-ocre claro, semejante a la proteína de atún en polvo.
ES200101939A 2001-08-22 2001-08-22 Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante. Expired - Fee Related ES2196970B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200101939A ES2196970B1 (es) 2001-08-22 2001-08-22 Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200101939A ES2196970B1 (es) 2001-08-22 2001-08-22 Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante.

Publications (2)

Publication Number Publication Date
ES2196970A1 ES2196970A1 (es) 2003-12-16
ES2196970B1 true ES2196970B1 (es) 2005-03-01

Family

ID=30470482

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200101939A Expired - Fee Related ES2196970B1 (es) 2001-08-22 2001-08-22 Proceso de obtencion de un concentrado proteico a partir del musculo rojo de tunidos y producto resultante.

Country Status (1)

Country Link
ES (1) ES2196970B1 (es)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3879370A (en) * 1971-11-10 1975-04-22 Lever Brothers Ltd Fish product prepared by decolorizing fish with alkaline hydroperoxide and then deodorizing by isopropanol extraction
US4136204A (en) * 1975-05-13 1979-01-23 Interox Chemicals Limited Process for bleaching dark fish meat
US4301182A (en) * 1980-06-18 1981-11-17 Ralston Purina Company Process for producing a fish product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5312456A (en) * 1976-07-20 1978-02-03 Nichiro Gyogyo Kk Method of producing edible fish powder
EP0948906A1 (fr) * 1998-04-09 1999-10-13 Saupiquet S.A. Procédé de traitement du muscle rouge des thonidés, en vue de la réalisation d'une préparation alimentaire

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3879370A (en) * 1971-11-10 1975-04-22 Lever Brothers Ltd Fish product prepared by decolorizing fish with alkaline hydroperoxide and then deodorizing by isopropanol extraction
US4136204A (en) * 1975-05-13 1979-01-23 Interox Chemicals Limited Process for bleaching dark fish meat
US4301182A (en) * 1980-06-18 1981-11-17 Ralston Purina Company Process for producing a fish product

Also Published As

Publication number Publication date
ES2196970A1 (es) 2003-12-16

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