Process for bleaching dark fish meat

Details Process for bleaching dark fish meat Process for bleaching dark fish meat

1977-11-03

1979-01-23

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Removing natural color by chemical reaction, e.g.,...

By heavy metal compound or peroxide

426643, A22C 2500, A23L 1277

Patent

active

041362047

ABSTRACT:
A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8.0. The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.

REFERENCES:
patent: 3879370 (1975-04-01), Carpenter et al.

Affiliated with

Also associated with

Rating

Process for bleaching dark fish meat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for bleaching dark fish meat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for bleaching dark fish meat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2273555