http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001238592-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_120b2aa74aa63d3b1bc43437d0cfead2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6ad43ca8657ec52456c19ce6f37527c1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-027 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08 |
| filingDate | 2000-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63ccf666b9cf3956bc8e70ba59a4f6cf |
| publicationDate | 2001-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001238592-A |
| titleOfInvention | Oil burn prevention and freshness preservatives for fish meat such as tuna |
| abstract | (57) [Summary] (Problem corrected) [Problem] It is a safe, easy and hassle-free method that does not change the physical properties, taste, and color of fish meat such as tuna, and suppresses discoloration of fish meat at room temperature and maintains its freshness for a long time. Of the spray liquid to be provided. A freshness-retaining agent is prepared by blending a mixture of amino acid, condensed phosphate and vitamin C with water such as ethanol and purified water, a pH adjuster, and a thickener. [Effect] This agent is sprayed directly on the surface of fish meat such as tuna, Prevents autoxidation of unsaturated fatty acids and prolongs its effect, especially at room temperature. Even if sprayed on the surface of fish meat before cooking or on sashimi or sushi after cooking, it does not add odor or color, does not change taste, and suppresses the growth of microorganisms by the action of sterilization, bacteriostatic and antibacterial, and freshness Hold. Useful for good preservation of fish meat, such as improving the shelf life of takeout in the restaurant industry and eliminating losses due to oil burning during storage in the distribution industry. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014221080-A |
| priorityDate | 2000-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 208.