http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S55102350-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6489059381b17c8309062df392ef1ac |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 1979-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aa2c56165aa783f185721bbd6db13ee |
| publicationDate | 1980-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S55102350-A |
| titleOfInvention | Antioxidant for fresh fish |
| abstract | PURPOSE: An antioxidant for fresh fish that contains alkali bicarbonate and sugar ester as the major components and whose aqueous solution can wash fresh fish or its fillets not only to remove the filth, e.g., outer skin slime or blood, but also to prevent the oxidation of fish meat. n CONSTITUTION: Said antioxidant comprises 90% of alkali bicarbonate mixture consisting of 60% of sodium bicarbonate and 40% of potassium bicarbonate and 10% of sugar ester, e.g., sucrose monolaurate. The antioxidant is, e.g., diluted into a solution of 250 times the weight and fresh fish from which the internals are removed is washed with the solution to remove the filth on the fish, e.g., outer skin slime or blood. As a result, the washed fish does not change even 5 days later. The fish treated is further washed with an appropriate anti-infective and frozen, thereby it can be stored for an extremely long period of time without any deterioration in freshness and taste. n COPYRIGHT: (C)1980,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5196221-A |
| priorityDate | 1979-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.