Bleaching
AssigneeInterox Chemicals Limited
InventorJohn Edwin Braid
Life of this patent
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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 containing a polyphosphate 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 8.0. 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.
Claims9
A process for fish bleaching comprising the steps of contacting dark fish meat in the undissolved state with a dilute aqueous solution of hydrogen peroxide containing a polyphosphate at an initial pH of from 10.5 to 11 and at a temperature of from 10.degree. to 30.degree. C separating the fish from the solution when the fish meat has been bleached to a desired extent, removing any residual hydrogen peroxide from the fish, and adjusting the pH of the fish to below or approximately neutral.
Dependencies are inferred from the claim text.