초록 ▼

A low-cost process for preserving fish for periods up to five weeks without deterioration or loss of quality comprises the steps of subjecting freshly caught fish to one or more antimicrobial treatments, supercooling the treated fish in an ice/salt mixture to a temperature of from about -2°C. to -5°

A low-cost process for preserving fish for periods up to five weeks without deterioration or loss of quality comprises the steps of subjecting freshly caught fish to one or more antimicrobial treatments, supercooling the treated fish in an ice/salt mixture to a temperature of from about -2°C. to -5°C. and storing the supercooled fish in a non-frozen state at temperatures in the range of about 0°C. to about -5°C.

대표청구항 ▼

A process for the preservation of fish which comprises: (a) subjecting freshly caught fish to one or more treatments to eliminate bacteria present on the surface of the fish; wherein said treatment is selected from the group consisting of a thermalization treatment, an antimicrobial agent treatment

A process for the preservation of fish which comprises: (a) subjecting freshly caught fish to one or more treatments to eliminate bacteria present on the surface of the fish; wherein said treatment is selected from the group consisting of a thermalization treatment, an antimicrobial agent treatment or a combination thereof; (b) supercooling the treated fish with an ice-salt mixture to a temperature at from about -2°C. to about -5°C.; (c) storing the supercooled fish at a temperature of about 0°C. to about -5°C.