UA92922C2 - Способ обработки овулированных яиц водных животных на деликатесные пищевые продукты и овулированные яйца, полученные этим способом - Google Patents

Способ обработки овулированных яиц водных животных на деликатесные пищевые продукты и овулированные яйца, полученные этим способом

Info

Publication number
UA92922C2
UA92922C2 UAA200806709A UAA200806709A UA92922C2 UA 92922 C2 UA92922 C2 UA 92922C2 UA A200806709 A UAA200806709 A UA A200806709A UA A200806709 A UAA200806709 A UA A200806709A UA 92922 C2 UA92922 C2 UA 92922C2
Authority
UA
Ukraine
Prior art keywords
ovulated eggs
eggs
ovulated
processing
aquatic animals
Prior art date
Application number
UAA200806709A
Other languages
English (en)
Ukrainian (uk)
Inventor
Ангела Келлер-Гюнтер
Original Assignee
Штифтунг Альфред-Вегенер-Институт Фюр Полар- Унд Мейересфоршунг
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 Штифтунг Альфред-Вегенер-Институт Фюр Полар- Унд Мейересфоршунг filed Critical Штифтунг Альфред-Вегенер-Институт Фюр Полар- Унд Мейересфоршунг
Publication of UA92922C2 publication Critical patent/UA92922C2/ru

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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical 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
    • 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
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
  • Fodder In General (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Способ обработки овулированных яиц водных животных в деликатесные пищевые продукты включает сбор овулированных яиц, экзогенную обработку свежесобранных овулированных яиц водным раствором, в который добавлена по крайней мере одна молекула сигнальной трансдукции, естественным способом присутствующая также в яйцеклетке, для физиологической стабилизации мембраны яйца путем активации овопероксидазы, а потом предусматривает консервирование. Овулированные яйца водных животных имеют затвердевшую межклеточную внешнюю пленку со сшитыми клубками белков и необратимо встроенными молекулами тирозина без состояния оплодотворения.
UAA200806709A 2005-10-19 2006-10-18 Способ обработки овулированных яиц водных животных на деликатесные пищевые продукты и овулированные яйца, полученные этим способом UA92922C2 (ru)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102005050723A DE102005050723B4 (de) 2005-10-19 2005-10-19 Verfahren zur Aufbereitung der unbefruchteten Eier von Wassertieren zu Delikatess-Nahrungsmitteln und mit dem Verfahren aufbereitete Eier

Publications (1)

Publication Number Publication Date
UA92922C2 true UA92922C2 (ru) 2010-12-27

Family

ID=37758612

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200806709A UA92922C2 (ru) 2005-10-19 2006-10-18 Способ обработки овулированных яиц водных животных на деликатесные пищевые продукты и овулированные яйца, полученные этим способом

Country Status (30)

Country Link
US (1) US8039032B2 (ru)
EP (1) EP1959765B1 (ru)
JP (1) JP4790019B2 (ru)
KR (1) KR101044673B1 (ru)
CN (1) CN101277619B (ru)
AP (1) AP2257A (ru)
AT (1) ATE434946T1 (ru)
AU (1) AU2006303689C1 (ru)
BR (1) BRPI0617628B1 (ru)
CA (1) CA2624301C (ru)
CY (1) CY1109540T1 (ru)
DE (2) DE102005050723B4 (ru)
DK (1) DK1959765T3 (ru)
EA (1) EA013526B1 (ru)
ES (1) ES2328960T3 (ru)
GE (1) GEP20115215B (ru)
HR (1) HRP20090529T1 (ru)
IL (1) IL189392A0 (ru)
MA (1) MA29741B1 (ru)
MY (1) MY143796A (ru)
NO (1) NO334360B1 (ru)
NZ (1) NZ566687A (ru)
PL (1) PL1959765T3 (ru)
PT (1) PT1959765E (ru)
RS (1) RS51152B (ru)
SI (1) SI1959765T1 (ru)
TN (1) TNSN08072A1 (ru)
UA (1) UA92922C2 (ru)
WO (1) WO2007045233A1 (ru)
ZA (1) ZA200801367B (ru)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5561912B2 (ja) * 2008-04-14 2014-07-30 株式会社アテナ チョウザメの卵からの抽出液
US7958848B2 (en) * 2009-05-30 2011-06-14 Mahmoud Bahmani Method for artificial breeding of farmed sturgeon
EP2868207B1 (en) 2013-04-15 2017-03-01 Koryazova, Irina Lvovna Method for preserving ovulated sturgeon roe
JP6156769B2 (ja) * 2013-06-07 2017-07-05 奥野製薬工業株式会社 生ウニ保存剤およびそれを用いた生ウニの身崩れを防止するための方法
JP5916799B2 (ja) * 2014-06-12 2016-05-11 株式会社アテナ チョウザメの卵からの抽出液
GB201510540D0 (en) 2015-06-16 2015-07-29 Shah Caviar Ltd Roe sack presentation for caviar production
DE102018132386A1 (de) 2018-12-17 2020-06-18 Alfred-Wegener-Institut, Helmholtz-Zentrum für Polar- und Meeresforschung Verfahren zur Herstellung von Kaviar oder einem kaviarähnlichen Produkt aus reifen Eiern von lebenden Wassertieren und solche Produkte
CN113163825B (zh) * 2018-12-17 2025-11-18 艾尔弗雷德韦格纳研究所赫尔姆霍茨极地与海洋研究中心 从鱼或甲壳类动物的成熟活卵生产鱼子酱或类鱼子酱产品的方法及其产品
GEAP202315696A (en) * 2018-12-17 2023-06-12 Alfred Wegener Inst Helmholtz Zentrum Fuer Polar Und Meeres Forschung Method for producing caviar or caviar-like product from living, mature eggs of fish or crustaceans, and products of this kind
EP3669668A1 (de) 2018-12-17 2020-06-24 Alfred-Wegener-Institut Helmholtz-Zentrum für Polar- und Meeresforschung Verfahren zur herstellung von kaviar oder einem kaviarähnlichem produkt aus reifen eiern von lebenden wassertieren und solche produkte
WO2021067896A1 (en) * 2019-10-04 2021-04-08 Genetirate, Inc. Automated organism sorting device and method of use

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6091934A (ja) * 1983-10-25 1985-05-23 Toppan Printing Co Ltd 包装カズノコの製造方法
JPS62118868A (ja) * 1985-11-16 1987-05-30 Kikuo Inokawa 軟質な数の子の製造方法
US5331188A (en) * 1992-02-25 1994-07-19 International Business Machines Corporation Non-volatile DRAM cell
US5389657A (en) 1993-02-01 1995-02-14 Free Radical Sciences Corporation Method for treating infertility
RU2056759C1 (ru) 1994-05-20 1996-03-27 Варвара Александровна Громова Способ предварительной обработки икры осетровых рыб перед посолом
RU2126218C1 (ru) 1998-07-14 1999-02-20 Копыленко Лилия Рафаэльевна Способ приготовления зернистой икры рыб
RU2179815C2 (ru) 2000-02-08 2002-02-27 Полярный научно-исследовательский институт морского рыбного хозяйства и океанографии им. Н.М. Книповича Способ приготовления икры пинагора зернистой
RU2232523C2 (ru) * 2002-09-03 2004-07-20 Копыленко Лилия Рафаэльевна Способ получения зернистой икры из овулировавшей икры осетровых рыб
RU2236159C1 (ru) * 2003-02-18 2004-09-20 Громова Варвара Александровна Способ приготовления зернистой икры рыб
JP2004305188A (ja) * 2003-04-03 2004-11-04 Binshiyoo:Kk 数の子の食感（卵膜の強度）を変換する方法

Also Published As

Publication number Publication date
HK1121647A1 (en) 2009-04-30
US20090246335A1 (en) 2009-10-01
WO2007045233A1 (de) 2007-04-26
MY143796A (en) 2011-07-15
AU2006303689C1 (en) 2010-11-18
MA29741B1 (fr) 2008-09-01
IL189392A0 (en) 2008-06-05
JP2009511077A (ja) 2009-03-19
EA013526B1 (ru) 2010-06-30
SI1959765T1 (sl) 2009-12-31
JP4790019B2 (ja) 2011-10-12
CN101277619B (zh) 2012-01-25
DE102005050723B4 (de) 2008-03-13
DE102005050723A1 (de) 2007-04-26
EA200801111A1 (ru) 2008-08-29
HRP20090529T1 (hr) 2009-12-31
DK1959765T3 (da) 2009-11-09
ES2328960T3 (es) 2009-11-19
BRPI0617628B1 (pt) 2015-09-08
ZA200801367B (en) 2008-12-31
CA2624301A1 (en) 2007-04-26
CN101277619A (zh) 2008-10-01
PL1959765T3 (pl) 2010-03-31
BRPI0617628A2 (pt) 2011-08-02
KR20080057298A (ko) 2008-06-24
NO20082247L (no) 2008-05-19
EP1959765A1 (de) 2008-08-27
NO334360B1 (no) 2014-02-17
EP1959765B1 (de) 2009-07-01
RS51152B (sr) 2010-10-31
AU2006303689B2 (en) 2010-03-25
AP2257A (en) 2011-07-21
NZ566687A (en) 2010-07-30
TNSN08072A1 (ar) 2009-07-14
KR101044673B1 (ko) 2011-06-28
CA2624301C (en) 2010-11-23
US8039032B2 (en) 2011-10-18
AU2006303689A1 (en) 2007-04-26
GEP20115215B (en) 2011-05-25
CY1109540T1 (el) 2014-08-13
ATE434946T1 (de) 2009-07-15
PT1959765E (pt) 2009-09-28
DE502006004152D1 (de) 2009-08-13
AP2008004445A0 (en) 2008-04-30

Similar Documents

Publication Publication Date Title
Zhu et al. Food protein-derived antioxidant peptides: Molecular mechanism, stability and bioavailability
Bao et al. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Boran et al. Optimization of gelatin extraction from silver carp skin
Gkogkolou et al. Advanced glycation end products: Key players in skin aging?
Yu et al. Cooking‐induced protein modifications in meat
Aursand et al. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): A low-field 1H NMR study
Li et al. Effects of protein and lipid oxidation on the water holding capacity of different parts of bighead carp: Eye, dorsal, belly and tail muscles
UA92922C2 (ru) Способ обработки овулированных яиц водных животных на деликатесные пищевые продукты и овулированные яйца, полученные этим способом
Rajput et al. The effect of dietary supplementation with the natural carotenoids curcumin and lutein on pigmentation, oxidative stability and quality of meat from broiler chickens affected by a coccidiosis challenge
Xu et al. Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage
Tulli et al. The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)
Zhang et al. Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting
Wang et al. Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef
Chanchi Prashanthkumar et al. Impact of prior pulsed electric field and Chitooligosaccharide treatment on trypsin activity and quality changes in whole and beheaded Harpiosquillid mantis shrimp during storage in iced water
Permadi et al. Characteristics and Applications of Collagen from the Animal By-Product as a Potential Source for Food Ingredients
Birkeland et al. Injection‐salting of pre rigor fillets of Atlantic salmon (Salmo salar)
Ma et al. The Mechanism of Quality Changes in Grass Carp (Ctenopharyngodon idella) During Vacuum-Assisted Salting Brining with Physicochemical and Microstructural View
Ørnholt-Johansson et al. Muscle protein profiles used for prediction of texture of farmed salmon (Salmo salar L.)
Gkogkolou et al. Advanced glycation end products (AGEs): Emerging mediators of skin aging
Kaur et al. Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS
Sockalingam et al. Effects of pre-treatment durations on properties of black tilapia (Oreochromis mossambicus) skin gelatin
Wang et al. Extraction Process Optimization and Functional Characteristics of by Papain Solubilized Collagen from Large Yellow Croaker (Pseudosciaena crocea) Skin
Malila et al. Muscle proteins, technological properties, and free amino acids of Epaxial muscle collected from Asian seabass (Lates calcarifer) at different postmortem durations
Steiner et al. Diabetes, non-enzymatic glycation, and aging
Tomisaka et al. Changes in water‐holding capacity and textural properties of chicken gizzard stored at 4° C