Method for preserving seafood

Details Method for preserving seafood Method for preserving seafood

1996-10-10

1998-11-03

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

426643, A23C 2500, A23C 2900

Patent

active

058305220

ABSTRACT:
Shrimp and other seafood can be preserved to extend their freshness shelf life by immersing them in an aqueous solution prepared by dissolving a dry mixture containing sodium metabisulfite with from 30 to 50% by weight of sodium sulfite. These solutions have excellent preservative action yet have very little or no odor of sulfur dioxide. The solutions are useful in a concentration of up to about 3% by weight.

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McEvily 1991 Sulfite Alternative Prevents Shrimp Melanosis Food Technology Sep. 1991 pp. 80, 82-86.
Sapers 1993 Scientific Status Summary Food Technology Oct. 1993 pp. 75-84.
Brochure GCC TD-693, General Chemical Corporation, 1996.

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