Process for the bleaching of fish

Details Process for the bleaching of fish Process for the bleaching of fish

A - Human Necessities

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A23L 1/277 (2006.01) A23B 4/24 (2006.01) A23L 1/325 (2006.01)

Patent

CA 1066125

ABSTRACT A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequently removed from the separated bleached fish by, for example, treatment with an aqueous solution of catalase at a pH of 7.5 to 8Ø The pH of the fish is finally adjusted to a value of from 6 to 7, that is, the pH of natural fish, by washing it with an aqueous solution of a food acid, for example, citric acid.

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