US4172153A
Expired / Lapsed
US
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Product with improved stability
Assignee: Extraco AB
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Filing: 1978-01-19
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Granted: 1979-10-23
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Expires: 1998-01-19
Abstract
Abstract The present invention relates to minced fish having improved stability during frozen storage and to a method of preparing such minced fish which comprises incorporating a gelatin hydrolysate into said minced fish.
Inventors
- 👤 Lars B. Zetherstrom
- 👤 Hakan P. Brandt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 23:32
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/06; A23B4/08; A23L; A23L17/00; A23L17/70
Claims Analysis
Total Claims: 8
Claim 1
Independent Claim
54 words
Minced fish meat having improved stability to protein changes during frozen storage, said minced fish meat containing at least 0.5 percent by weight, based on the minced meat, of a gelatin hydrolysate, said gelatin hydrolysate being collagen or gelatin that have been hydrolysed to such an extent that the gel-forming properties have been lost.
Claim 2
Dependent Claim
54 words
Minced fish meat having improved stability to protein changes during frozen storage, said minced fish meat containing at least 0.5 percent by weight, based on the minced meat, of a gelatin hydrolysate, said gelatin hydrolysate being collagen or gelatin that have been hydrolysed to such an extent that the gel-forming properties have been lost.
Claim 3
Dependent Claim
24 words
Minced fish meat according to claim 1, which contains gelatin hydrolysate in an amount exceeding 1.5 percent by weight based on the minced meat.
Claim 4
Dependent Claim
27 words
Minced fish meat according to claim 1 wherein the minced fish meat is whole minced meat that has been prepared by utilization of skin and bone separators.
Claim 5
Independent Claim
59 words
A method of preparing minced fish meat having improved stability to protein changes during frozen storage comprising mixing into minced fish meat at least 0.5 percent by weight based on the minced meat of a gelatin hydrolysate, said gelatin hydrolysate being collagen or gelatin that have been hydrolysed to such an extent that the gel-forming properties have been lost.
Claim 6
Independent Claim
59 words
A method of preparing minced fish meat having improved stability to protein changes during frozen storage comprising mixing into minced fish meat at least 0.5 percent by weight based on the minced meat of a gelatin hydrolysate, said gelatin hydrolysate being collagen or gelatin that have been hydrolysed to such an extent that the gel-forming properties have been lost.
Claim 7
Dependent Claim
30 words
A method according to claim 4 wherein the gelatin hydrolysate is mixed into the minced fish meat in an amount exceeding 1.5 percent by weight based on the minced meat.
Claim 8
Dependent Claim
26 words
A method according to claim 4 wherein the minced fish meat is whole minced meat that has been prepared by utilization of skin and bone separators.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1982-10-22 | 1983-04-23 | 1983-10-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1986-10-22 | 1987-04-23 | 1987-10-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1990-10-22 | 1991-04-23 | 1991-10-23 | $7700.00 | Window Closed / Lapsed |