A METHOD OF PRESERVING FISH

PROCEDE DE CONSERVATION DU POISSON

English Abstract

The present invention is a dip for preserving fish. It includes the following
ingredients: lactic acid, sodium phosphate, cultured dextrose, vitamin C,
vitamin E, carnosic acid, rosamarinic acid, citric acid and honey and salt.
The dip may be provided in a liquid, for example, water, and used as a bath.

French Abstract

Cette invention concerne un bain conservateur pour le poisson. Ce bain à base d'eau, par exemple, renferme les ingrédients suivants: acide lactique, phosphate de sodium, dextrose cultivée, vitamine C, vitamine E, acide carnosique, acide rosmarinique, acide citrique, miel et sel

Claims

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What is claimed:
1. A dip f or preserving fish comprising:
lactic acid;
sodium phosphate;
cultured dextrose;
Vitamin C;
Vitamin E;
carnosic acid;
rosamarinic acid;
citric acid;
honey; and
salt.
2. The dip according to Claim 1, wherein the
proportions of the ingredients in a liquid are
0-20 lactic acid;
5-10% sodium phosphate;
5-10o cultured dextrose;
5-10% the combination of Vitamin C, Vitamin
E, citric acid, carnosic acid and
rosamarinic acid;
5% dark honey; and
1y % salt.
3. The dip according to Claim 1,including
lemon extract.
4. The dip according to Claim 1,including
Canthaxantin
5. The dip according to Claim 1, wherein
Vitamin C is in the range of 400 ppm.
6. A process for preserving fish comprising:
dipping the fish in a bath including the dip of
Claim 1.

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7. The process according to claim 6,
including pre-washing the fish with water under
pressure.
8. The process according to claim 6,
including pre-washing the fish in a bath having 30-
50 ppm of activated chlorine dioxide.
9. The process according to claim 6,including
packaging the fish after dipping in an atmosphere of
nitrogen, oxygen and carbon dioxide.
10. The process according to claim ,wherein
the atmosphere is 20-40% nitrogen, 20% oxygen and
40-60% carbon dioxide.
11. A process for preserving fish comprising:
dipping the fish in a bath, which includes a
dip, for a sufficient time to preserve the fish for
at least 14 days without packaging.

Description

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A METHOD OF PRESERVTNG FISH
BACKGROUND AND SUMMARY OF THE INVENTION
The present invention is directed to preserving
or extending the shelf life of fish and more
specifically, to a wash and packaging of fish to
extend its shelf life.
Fish are generally processed as follows.
First, the exterior of the fish is washed by water
under pressure. Then the fish is filleted and
dipped in a bath. The fish may be packaged in a
modified atmosphere packaging which generally
includes mixtures of gases.
The bath generally includes water with
different ingredients for extending the shelf life
of the fish. These have included one of 20 lactic
acid, a combination of sodium phosphate and salt,
and Duralox, available from Kalse (a combination of
Vitamin C, Vitamin E, citric acid and rosemary
extract( carnosic and rosamarinic acids)). The
gases generally include some combination of
nitrogen, oxygen and carbon dioxide.
Depending upon the ingredients used in the
wash, the packaged fish generally has a shelf life
of up to about eight days. Some, depending upon the
cleanliness of the processing, have experienced 10-
14 day shelf life. The present invention is
directed to extending the shelf life between 14-18
days. Although the shelf life is longer than 14-18
days with respect to health concerns, the fish may
change its look and feel and thus, be commercially
unacceptable.

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The present invention~is a dip for preserving
fish. It includes the following ingredients: lactic
acid, sodium phosphate, cultured dextrose, vitamin
C, vitamin E, carnosic acid, rosamarinic acid,
citric acid and honey and salt. The dip may be
provided in a liquid, for example, water, and used
as a bath. The filleted fish is dipped in the bath.
The fish may be precleaned by an exterior wash of
water under pressure and/or a quick preliminary dip
in the wash of activated chlorined oxide. The wash
may also include flavorings, for example, lemon
extract or colorants, for example, canthaxantin. The
fillet is dipped in the bath for a sufficient amount
of time to preserve the fish for at least 14 days
without packaging. To further extend the life of
the fish, it may be packaged in an atmosphere having
a combination of nitrogen, oxygen and carbon
dioxide.
Other objects, aspects and novel features of
the present invention~will become apparent from the
following detailed description of the invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention also begins the process
with an exterior wash of water under pressure. The
fish is filleted and then dipped in a bath. A quick
preliminary dip in a wash of 30-50ppm of activated
chlorine dioxide may be performed. The bath extends
the shelf life even without the packaging. For an
extended shelf life, the dipped fish is then stored
in a modified atmosphere packaging having a mixture
of nitrogen, oxygen and carbon dioxide. The bath

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includes the following ingredients in water for all
fish:
0-20 lactic acid
5-10% sodium phosphate
5-10% cultured dextrose
5-10o combination of Vitamin C, Vitamin E,
citric acid, carnosic acid and rosamarinic acid
5o dark honey
1 % o salt
.250 lemon extract
For salmon, 4-8 parts per million of Canthaxantin
are added. This adds a pink color to the salmon and
is not used with other fish. Other ingredients may
be added to the wash for flavor or coloring.
The process is carried out by keeping the fish
at 38°F or below during the total process. The
gassed atmosphere includes at least 40% carbon
dioxide and the other 60o is a mixture of oxygen and
nitrogen. Preferably the atmosphere would be 60o
carbon dioxide, 200 oxygen and 20% nitrogen.
The sodium phosphate, the Duralox and dark
honey all acts as antioxidants. The ingredients in
Duralox are antioxidants in two modes. The amount
of Vitamin C in Duralox may be supplemented to
increase from 40 ppm to 400 ppm. The sodium
phosphate is also an antibacterial and helps hold
the water and the components of the solution. The
goal is for the fish to hold 20 of the solution.
The cultured dextrose is preferably Microgard
200, available from Rhodia, and produces bactriocin,
proprionic acid or proprionates. This inhibits
fungus, mold and bacteria. The lactic acid helps
the proprionic acid at a lower PH. Lactic acid also

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inhibits other bacteria from forming, specifically
bacteria that produces lactic acid since it is
already present.
The ingredients for the bath can also be used
without packaging to extend the shelf life of the
fish in a display case versus that of a prepackaged
environment. With the extended shelf life, the fish
can be provided in combination with other.food as a
prepackaged meal.
Although specifically commercially available,
cultured dextrose and Duralox have been mentioned,
the equivalence may be substituted in the
appropriate proportions. The use of as many natural
ingredients such as honey as an anti-oxidant is
preferred. Light honey may be used, but dark honey
is more effective.
Although some of the ingredients have been used
before in the bath treatment of fish, this specific
combination of ingredients have not been brought
together before to produce the synergistic effect of
substantially increasing shelf life. The results
produced are considered unexpected.