Seafood preservation process
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United States of America Patent
Stats
-
Aug 17, 2004
Grant Date -
May 9, 2002
app pub date -
Jun 5, 2001
filing date -
Oct 20, 2000
priority date (Note) -
In Force
status (Latency Note)
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Abstract
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.
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