Process for preparing canned tuna fish

Details Process for preparing canned tuna fish Process for preparing canned tuna fish

1982-02-19

1982-12-14

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

By organic color remover

426268, 426325, 426332, 426407, 426643, 426652, 426657, A23B 414

Patent

active

043638201

ABSTRACT:
A process and a composition used in preparing canned tuna fish which results in the canned tuna having improved product characteristics. Casein is treated with alkali metal hydroxide and a quantity of water. The treated casein is placed in a sealable container with a quantity of untreated tuna fish flesh. After sealing the container the container is heat treated at a temperature to react the treated casein with the tuna flesh and to prevent spoilage of the flesh, the temperature of treatment being governed by that required to prevent spoilage of the flesh. The sealed container, upon cooling, can be stored and the tuna fish utilized in a normal manner upon opening the container.

REFERENCES:
patent: 2271272 (1942-01-01), Minde
patent: 3118777 (1964-01-01), Lavck et al.
patent: 3620767 (1971-11-01), Swartz
patent: 3928652 (1975-12-01), Lanter
patent: 4055555 (1977-10-01), Badertscher
patent: 4126607 (1978-11-01), Eastin
patent: 4213896 (1980-07-01), Davis
patent: 4218490 (1980-08-01), Phillips et al.

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