Seafood preservation process

Details Seafood preservation process Seafood preservation process

A - Human Necessities

23

B

A23B 4/044 (2006.01) A23B 4/048 (2006.01) A23B 4/06 (2006.01) A23B 4/16 (2006.01) B65B 31/02 (2006.01)

Patent

CA 2464553

The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

La conservation des produits carnés fait appel à une combinaison de techniques : fumage, traitement à l'ozone et congélation. En particulier, les produits à base de poisson sont débités en portions, traités ensuite à l'ozone et éventuellement congelés. Le système de conservation permet d'augmenter la durée avant péremption du poisson, lequel conserve sa fraîcheur et reste à l'abri de la décomposition bactérienne plus longtemps après la prise. Le procédé de conservation permet en outre de préserver les caractéristiques du poisson présentes au jour de la pêche telles que le goût, la texture et la couleur, ce qui rend les produits de la mer obtenus par le présent système attrayants pour le consommateur.

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