CA1180940A - Protein fortified fish - Google Patents
Protein fortified fishInfo
- Publication number
- CA1180940A CA1180940A CA000367558A CA367558A CA1180940A CA 1180940 A CA1180940 A CA 1180940A CA 000367558 A CA000367558 A CA 000367558A CA 367558 A CA367558 A CA 367558A CA 1180940 A CA1180940 A CA 1180940A
- Authority
- CA
- Canada
- Prior art keywords
- protein
- whey
- fish
- fish flesh
- whey protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Meat, Egg Or Seafood Products (AREA)
Abstract
PROTEIN FORTIFIED FISH
ABSTRACT
Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and processes for the preparation thereof.
ABSTRACT
Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and processes for the preparation thereof.
Description
EI~T~IW -~R~IFIED FISH
The pre~ent invention relates to the protein fortification of intact ~ish ~lesh.
Tuna, a member of the scombroidea group of fish, generally including,tuna, albacore, skipjack tunny, bonito, mackerel and ka~akawa is a fairly large ~ish of high oil content which is a prime commercial fish. The white and light meat of the tuna is usually canned and sold for human consump-tion while the dark portions of the tuna are sold for animal food. It would be desira~le to extend the yield of the white and light portion of the tuna because or the high price it com~ands as human food. As stated in U.S. Patent No. 3,493,392, the yield of light and white tuna meat can be increased as much as 15% or more as compared to -the yield of untreated tuna where cooking is carried out by steam alone by pumping the tuna with a solution of molecularly dehydrated phosphates ~r an orthophosphate alone or in admixture with salt (NaCl~. In a similar manner, light meat of the bonito can also be extended by pumping with phosphates ~U.S. Patent No. 3~620,767). In each case, in addition to the increase in meat yield, the flavor and odor are less "fishy" and the meat is more tender and less dry.
The preceding methods of "extending" ~ish flesh have been accomplished using an inorganic phosphate with a corresponding reduction in food value per unit weight. Little work has been done on extending intact fish flesh with high ~uality protein to provide a product with equivalent or higher levels of protein as compared to the untreated fish.
'~
THE INVENTION
In accordance with the present invention, intact fish flesh can be favorably extended by injecting into the flesh or soaking the flesh in a whey protein containing ~ortif,ier solution.
DETAILED DESCRIPTION OF THE PRESENT INVENTION
... ... . . .
The fish which can be treated in accordance with the present invention include any fish and particularly the larger ~ish such as tuna, albacore, skipjack, tunny, kawakawa, bonito, halibut, mackerel, salmon, haddock, cod, whiting and the like. The ~ish can be treated immediately after ~atching or at a later date, even after freezing and thawing.
- The protein extender used in the present invention comprises 75-100% of a whey protein con-centrate and from about 25-0% of another protein containing source. The protein must be hydratable so tha~ it can be injected or absorbed into -the intact fish flesh. The whey protein concentrate is required to have a minimum of about 30~ protein with the remainder o~ the composition being lactose and ash. The optional protein source can be either animal or vegetable and can be derived ~rom dairy sources such as milk or whey, or vegetable sources such as soy. When using soy protein as the optional protein source, care must be taken to insure that the protein is properly hydrated. Limited amounts of soy protein should be ~s~ ~o avoid a beany taste.
The whey protein ~oncentrate used in the present invention can be derived from either acid whey or ....
, sweet whey as desired. Acid whey is the by-product obtained from the acid coagulation of milk protein by the use o~ a lactic acid producin~ bacteria (e.g., lactobacillus) or by the addition of food grade acids such as lactic or hydrochloric acid, i.e., by direct acidifica~lon. In either case, acidification is allowed to proceed until a pH of approximately 4.~ is reached. At this p~I, casein becomes insolubilized and coagulates as cheese curd.
The cheese commonly produced by this method is called cottage cheese. The whey obtained as a by-product from this method is commonly called "acid" or "cottag~ cheese whey".
The whey can also be derived from the production of cheddar cheese which is commonly produced by the rennet coagulation of protein. This cheese whey is commonly called "sweet" or "cheddar cheese whey".
The whey from other cheese production can also be used.
The whey protein concentrate as used in the present invention is most preferably derived from 100% acid cheese whey though minor amounts of other cheese wheys of less than 50% and preferably less than 20~ can be used in the preferred ~orm.
~he whey protein concentrate must be hydratable or dispersible to the extent o~ f~rming an injectable or absorbable solution. As used herein, the term "hydratable" is intended to include injectable dispersion. Otherwise, the protein material cannot be injected or absorbed into the intact fish flesh.
Processes which can be utilized to prepare whey protein concentrates in a hydratable form include electrodialysis (Stribely, R.C., Food Processing, Volume 24, No. 1, p. 49, 1963), Re~exse Osmosis, C-5~64 ~q3g'1~3 Marshall~ P.G. et al., Fractionation and Concentra-tion o~ Whey by Reverse Osmosis, Food Technology 22(a) 696, 1968, Gel Filtration (U.S. ~eissue Patent No. 27,806), or Ultrafiltration, ~Iorton~ B.S et al., Food Technolog~r Volume 26, p. 30, 1972).
Chemical methods such as ~hosphate precipitation as described in Gordon Patent No. 2,338,624 and Melachouris Patent No. 4,0~3,990 can be used if the products obtained from those chemical precipitation methods are hydratable.
It has been found that the most effective results have been obtained using an ultrafiltered acid (cottage cheese) whey protein concentrate containing at least about 40~ whey protein. In a typical process, cottage cheese whey is neutralized to a pH of about 6.4 with 50% caustic. A~ter storage, the p~ is then ad~usted to about 7.2 and any solids or precipitates are removed by centrifugal clarification. The clarified liquor is then pasteurized. The liquor is then fed into an ultrafiltration membrane unit. The retentate is condensed and spray dried. Protein products of 35~
or more whey protein can be prepared by this process.
One of the more preferred proaucts prepared by this process generally comprises from about 40~ to about 60% protein based on total Kjeldahl nitrogen, 10-30~ lactose, 3-15~ ash and 0.1-14~ ~at. It is preferred to use a product in the dry form to avoid the need for refrigeration though the li~uid whey protein concentrate can also be used if desired.
As used herein~ the term "whey protein concentrate"
is also intended to include any of the products prepared by other methods which have a whey protein concentration of at least 30% and which composition is hydratable under the conditions of the treatment.
It is required that the protein not be denatured or that the lactose, salts or any other material in the composition not cause any dissolution problems.
In addition to the ~hey protein concentrate~ the protein fortifier can also contain from about 25% to about 0~ of another protPin containing composition preferably based on dairy products such as NFDM, dried whey, delactosed whey, delactosed demineralized whey where demineralization is accomplished by any known method such as electrodialysis.
The whey protein concentrate-containing protein fortifier can be dissolved in water and the solution used as is or as a vehicle for adding other fla~oring agents to the raw fish flesh, such as salt, pepper, spices, herbs and the like, fla~or enhancers and other such ingredients. Gelling agents such as gelatin or other in~redients can be added in this manner. The protein solution can also contain molecularly dehydrated phosphates or orthophosphates to pre~ent drip loss in accordance with the processes of U. S.
Patent Nos. 3~493r392 and 3,620,767. The phosphates are sodium and potassium salts of non-cyclic molecularly dehydrated phosphates ha~ing an alkali metal oxide to P2O5 ratio of from about 0.9:1 to about 2-1. The whey protein concentrate is compatible with the phosphates and no special dissolution techniques are required for preparing the solution.
The protein fortifier is preferably applied as a solution to the intact fish flesh though the fish can be coated with the dry material. The fish can be treated as caught if the fishing boats are equipped with such equipment. The fish can also be immediately frozen and kept in that condition until thawed ~or canning. Thawed tuna or fresh tuna are eviscerated and then cooked for 2-4 hours at 100-103~C before separating and canning. The protein can be applied before or after cooking.
The protein fortifier and any phosphate is pumped into the raw or thawed flesh of the tuna before cooking to provide a whey protein level of 1.5%. The type and amount of phosphate which can 10 be used are disclosed in U.S. Patent Nos. 3,493,392 and 3,620,767.
Molecularly dehydrated phosphates used to prevent a significant loss of thawing drip in accordance with U.S. Patent No. 3,036,923 can also be used in combination with the protein fortification of the invention.
The protein fortified solution can be applied to the intact fish flesh using any known means for that purpose, such as injection or stitch pumping, osmosis ~with or without pumping), soaking, dry curing or combinations thereof. The technique utilized will be governed by the fish and the desires of the processor.
The injection solution should contain a sufficient amount of protein to allow for convenient application. Protein solutions in excess of 17 are not preferred as they tend to clog the injection systems. Preferably, the in~ection systams contain from about 12% to3bo~t 17% protein- It is preferred to supplement the protein content of the green fish by at least about 5~ by weight.
Alternatively, it is preferred to increase the protein content of the final product by at least 1~. The upper limit is the amount of protein the meat can hold. It is more preferred to add sufficient protein so that the protein content of the fortified produc~ is equivalent to a protein level of at least 90~ of the protein level of the untreated flesh and in an amount sufficient to provide the proper moisture to protein ratio.
The term 7'intact fish flesh" includes whole fish~ whether eviscerated or uneviscerated, headed or beheaded, fresh or thawed. The term also includes intact fish flesh parts such ac fillets, cut fillets, fish sticks prepared from intact fish flesh, and steaks. These parts can be obtained from fresh or frozen fish flesh. The term is also intended to cover raw~ frozen, thawed or cooked Ibake, steam, smoke , microwave ) flesh. The flesh can be breaded in a sauce or coating as is conventional.
Fish fillets are prepared by cleaning, scaling, sorting and inspecting raw or iced fish. After scaling, the fish are filleted either by hand or machine. After a short immersion in a brine solution for cleaning or a brine/phosphate solution to reduce drip loss on thawing (U.S. Patent No.
3,036,923), the fillets are packed in a container and quick frozen (see Food ~roducts Formulary, Vol. 1, Meats, Poultry, Fish and Shellfish, S.L. Komarik et al., p. 292). The raw fish and/or the fillets can be treated in accordance with the inyention prior to freezing. The steaks cut from the fish can be treated in accordance with the invention either fresh or thawed.
Fish sticks and cut fish fillets can be prepared by freezing boneless and skinless fish fillets into a bloc]s, followed by sawing the desired fillets C-59~4 or sticks from the block (see Food Products Formulary, lbid, at pp. 2~0-291). This -type o~
fish flesh can be treated with the protein ~orti-fier prior to formation oE the block.
This invention will be more fully illustrated in the example which follows.
C-596~
v~
EXAMPLh' 1 Halibut eviscerated and washed is manually stitch injected (n~edles 2.54 cm apart) at a rate of 10% with a solution containing 30% oE a whey protein concen-trate (50% whey pro-tein) and 5~ sodium tripolyphosphate. The halihut is ~rozen and cut into steaks. Xncreased yield without appreciably diminished protein level is expected. An estimated 8% retained pump supplements -the fish protein b~ an estimated 1.2 grams or about 15% protein added in the liquid injected.
~alibut has about 15~20% protein.
The pre~ent invention relates to the protein fortification of intact ~ish ~lesh.
Tuna, a member of the scombroidea group of fish, generally including,tuna, albacore, skipjack tunny, bonito, mackerel and ka~akawa is a fairly large ~ish of high oil content which is a prime commercial fish. The white and light meat of the tuna is usually canned and sold for human consump-tion while the dark portions of the tuna are sold for animal food. It would be desira~le to extend the yield of the white and light portion of the tuna because or the high price it com~ands as human food. As stated in U.S. Patent No. 3,493,392, the yield of light and white tuna meat can be increased as much as 15% or more as compared to -the yield of untreated tuna where cooking is carried out by steam alone by pumping the tuna with a solution of molecularly dehydrated phosphates ~r an orthophosphate alone or in admixture with salt (NaCl~. In a similar manner, light meat of the bonito can also be extended by pumping with phosphates ~U.S. Patent No. 3~620,767). In each case, in addition to the increase in meat yield, the flavor and odor are less "fishy" and the meat is more tender and less dry.
The preceding methods of "extending" ~ish flesh have been accomplished using an inorganic phosphate with a corresponding reduction in food value per unit weight. Little work has been done on extending intact fish flesh with high ~uality protein to provide a product with equivalent or higher levels of protein as compared to the untreated fish.
'~
THE INVENTION
In accordance with the present invention, intact fish flesh can be favorably extended by injecting into the flesh or soaking the flesh in a whey protein containing ~ortif,ier solution.
DETAILED DESCRIPTION OF THE PRESENT INVENTION
... ... . . .
The fish which can be treated in accordance with the present invention include any fish and particularly the larger ~ish such as tuna, albacore, skipjack, tunny, kawakawa, bonito, halibut, mackerel, salmon, haddock, cod, whiting and the like. The ~ish can be treated immediately after ~atching or at a later date, even after freezing and thawing.
- The protein extender used in the present invention comprises 75-100% of a whey protein con-centrate and from about 25-0% of another protein containing source. The protein must be hydratable so tha~ it can be injected or absorbed into -the intact fish flesh. The whey protein concentrate is required to have a minimum of about 30~ protein with the remainder o~ the composition being lactose and ash. The optional protein source can be either animal or vegetable and can be derived ~rom dairy sources such as milk or whey, or vegetable sources such as soy. When using soy protein as the optional protein source, care must be taken to insure that the protein is properly hydrated. Limited amounts of soy protein should be ~s~ ~o avoid a beany taste.
The whey protein ~oncentrate used in the present invention can be derived from either acid whey or ....
, sweet whey as desired. Acid whey is the by-product obtained from the acid coagulation of milk protein by the use o~ a lactic acid producin~ bacteria (e.g., lactobacillus) or by the addition of food grade acids such as lactic or hydrochloric acid, i.e., by direct acidifica~lon. In either case, acidification is allowed to proceed until a pH of approximately 4.~ is reached. At this p~I, casein becomes insolubilized and coagulates as cheese curd.
The cheese commonly produced by this method is called cottage cheese. The whey obtained as a by-product from this method is commonly called "acid" or "cottag~ cheese whey".
The whey can also be derived from the production of cheddar cheese which is commonly produced by the rennet coagulation of protein. This cheese whey is commonly called "sweet" or "cheddar cheese whey".
The whey from other cheese production can also be used.
The whey protein concentrate as used in the present invention is most preferably derived from 100% acid cheese whey though minor amounts of other cheese wheys of less than 50% and preferably less than 20~ can be used in the preferred ~orm.
~he whey protein concentrate must be hydratable or dispersible to the extent o~ f~rming an injectable or absorbable solution. As used herein, the term "hydratable" is intended to include injectable dispersion. Otherwise, the protein material cannot be injected or absorbed into the intact fish flesh.
Processes which can be utilized to prepare whey protein concentrates in a hydratable form include electrodialysis (Stribely, R.C., Food Processing, Volume 24, No. 1, p. 49, 1963), Re~exse Osmosis, C-5~64 ~q3g'1~3 Marshall~ P.G. et al., Fractionation and Concentra-tion o~ Whey by Reverse Osmosis, Food Technology 22(a) 696, 1968, Gel Filtration (U.S. ~eissue Patent No. 27,806), or Ultrafiltration, ~Iorton~ B.S et al., Food Technolog~r Volume 26, p. 30, 1972).
Chemical methods such as ~hosphate precipitation as described in Gordon Patent No. 2,338,624 and Melachouris Patent No. 4,0~3,990 can be used if the products obtained from those chemical precipitation methods are hydratable.
It has been found that the most effective results have been obtained using an ultrafiltered acid (cottage cheese) whey protein concentrate containing at least about 40~ whey protein. In a typical process, cottage cheese whey is neutralized to a pH of about 6.4 with 50% caustic. A~ter storage, the p~ is then ad~usted to about 7.2 and any solids or precipitates are removed by centrifugal clarification. The clarified liquor is then pasteurized. The liquor is then fed into an ultrafiltration membrane unit. The retentate is condensed and spray dried. Protein products of 35~
or more whey protein can be prepared by this process.
One of the more preferred proaucts prepared by this process generally comprises from about 40~ to about 60% protein based on total Kjeldahl nitrogen, 10-30~ lactose, 3-15~ ash and 0.1-14~ ~at. It is preferred to use a product in the dry form to avoid the need for refrigeration though the li~uid whey protein concentrate can also be used if desired.
As used herein~ the term "whey protein concentrate"
is also intended to include any of the products prepared by other methods which have a whey protein concentration of at least 30% and which composition is hydratable under the conditions of the treatment.
It is required that the protein not be denatured or that the lactose, salts or any other material in the composition not cause any dissolution problems.
In addition to the ~hey protein concentrate~ the protein fortifier can also contain from about 25% to about 0~ of another protPin containing composition preferably based on dairy products such as NFDM, dried whey, delactosed whey, delactosed demineralized whey where demineralization is accomplished by any known method such as electrodialysis.
The whey protein concentrate-containing protein fortifier can be dissolved in water and the solution used as is or as a vehicle for adding other fla~oring agents to the raw fish flesh, such as salt, pepper, spices, herbs and the like, fla~or enhancers and other such ingredients. Gelling agents such as gelatin or other in~redients can be added in this manner. The protein solution can also contain molecularly dehydrated phosphates or orthophosphates to pre~ent drip loss in accordance with the processes of U. S.
Patent Nos. 3~493r392 and 3,620,767. The phosphates are sodium and potassium salts of non-cyclic molecularly dehydrated phosphates ha~ing an alkali metal oxide to P2O5 ratio of from about 0.9:1 to about 2-1. The whey protein concentrate is compatible with the phosphates and no special dissolution techniques are required for preparing the solution.
The protein fortifier is preferably applied as a solution to the intact fish flesh though the fish can be coated with the dry material. The fish can be treated as caught if the fishing boats are equipped with such equipment. The fish can also be immediately frozen and kept in that condition until thawed ~or canning. Thawed tuna or fresh tuna are eviscerated and then cooked for 2-4 hours at 100-103~C before separating and canning. The protein can be applied before or after cooking.
The protein fortifier and any phosphate is pumped into the raw or thawed flesh of the tuna before cooking to provide a whey protein level of 1.5%. The type and amount of phosphate which can 10 be used are disclosed in U.S. Patent Nos. 3,493,392 and 3,620,767.
Molecularly dehydrated phosphates used to prevent a significant loss of thawing drip in accordance with U.S. Patent No. 3,036,923 can also be used in combination with the protein fortification of the invention.
The protein fortified solution can be applied to the intact fish flesh using any known means for that purpose, such as injection or stitch pumping, osmosis ~with or without pumping), soaking, dry curing or combinations thereof. The technique utilized will be governed by the fish and the desires of the processor.
The injection solution should contain a sufficient amount of protein to allow for convenient application. Protein solutions in excess of 17 are not preferred as they tend to clog the injection systems. Preferably, the in~ection systams contain from about 12% to3bo~t 17% protein- It is preferred to supplement the protein content of the green fish by at least about 5~ by weight.
Alternatively, it is preferred to increase the protein content of the final product by at least 1~. The upper limit is the amount of protein the meat can hold. It is more preferred to add sufficient protein so that the protein content of the fortified produc~ is equivalent to a protein level of at least 90~ of the protein level of the untreated flesh and in an amount sufficient to provide the proper moisture to protein ratio.
The term 7'intact fish flesh" includes whole fish~ whether eviscerated or uneviscerated, headed or beheaded, fresh or thawed. The term also includes intact fish flesh parts such ac fillets, cut fillets, fish sticks prepared from intact fish flesh, and steaks. These parts can be obtained from fresh or frozen fish flesh. The term is also intended to cover raw~ frozen, thawed or cooked Ibake, steam, smoke , microwave ) flesh. The flesh can be breaded in a sauce or coating as is conventional.
Fish fillets are prepared by cleaning, scaling, sorting and inspecting raw or iced fish. After scaling, the fish are filleted either by hand or machine. After a short immersion in a brine solution for cleaning or a brine/phosphate solution to reduce drip loss on thawing (U.S. Patent No.
3,036,923), the fillets are packed in a container and quick frozen (see Food ~roducts Formulary, Vol. 1, Meats, Poultry, Fish and Shellfish, S.L. Komarik et al., p. 292). The raw fish and/or the fillets can be treated in accordance with the inyention prior to freezing. The steaks cut from the fish can be treated in accordance with the invention either fresh or thawed.
Fish sticks and cut fish fillets can be prepared by freezing boneless and skinless fish fillets into a bloc]s, followed by sawing the desired fillets C-59~4 or sticks from the block (see Food Products Formulary, lbid, at pp. 2~0-291). This -type o~
fish flesh can be treated with the protein ~orti-fier prior to formation oE the block.
This invention will be more fully illustrated in the example which follows.
C-596~
v~
EXAMPLh' 1 Halibut eviscerated and washed is manually stitch injected (n~edles 2.54 cm apart) at a rate of 10% with a solution containing 30% oE a whey protein concen-trate (50% whey pro-tein) and 5~ sodium tripolyphosphate. The halihut is ~rozen and cut into steaks. Xncreased yield without appreciably diminished protein level is expected. An estimated 8% retained pump supplements -the fish protein b~ an estimated 1.2 grams or about 15% protein added in the liquid injected.
~alibut has about 15~20% protein.
Claims (12)
1. Protein fortified/extended intact fish flesh comprising intact fish meat having incorporated into the muscle tissue of said fish meat a whey protein fortifier/extender composition having more than about 30% by weight whey protein on a dry solids basis wherein said protein containing fortifier composition consists essentially of a whey protein concentrate as the sole protein source, said whey protein concentrate prepared by neutralizing the whey prior to protein concentration, said protein being hydratable for incorporation into said meat.
2. The protein fortified fish flesh as recited in claim 1 wherein said fortifier composition is used in an amount sufficient to supplement the protein content of the fish flesh at least about 1% by weight.
3. The protein fortified fish flesh as recited in claims 1 or 2 wherein said fortifier composition is used in an amount sufficient to supplement the protein content of the fish flesh at least about 1%.
4. The protein fortified fish flesh as cited in claims 1 or 2 wherein said whey protein composition is a whey protein concentrate having from about 40% to about 60% by weight protein.
5. The protein fortified fish flesh as recited in claim 1 wherein said whey protein containing fortifier composition is comprised of from about 75% to about 100% of a whey protein concentrate and from about 25% to 0% of another protein substance, said protein being hydratable for incorporation into said fish flesh.
6. The protein fortified fish flesh of claims 1 or 2 wherein said fish flesh further has incorporated therein sodium and potassium salts of molecularly dehydrated phosphates having a molar ratio of H2O to P2O5 of from about 0.9:1 to about 2:1.
7. A method for protein fortifying and extending intact fish flesh comprising incorporating into the muscle tissue of said intact fish flesh as the sole fish source a hydrated whey protein concentrate based protein fortifier/extender consisting essentially of whey protein concentrate as the sole protein source, said whey protein prepared by neutralizing the whey prior to protein concentration, said protein concentrate having more than 30% by weight whey protein on a dry solids basis.
8. A method of protein fortifying intact fish flesh comprising incorporating into the muscle tissue of intact fish flesh, as the sole fish source, a hydrated whey protein concentrate based protein extender consisting essentially of about 100% whey protein concentrate as the sole protein source, wherein said whey protein concentrate has more than 30% by weight whey protein on a dry solids basis, and wherein said whey protein concentrate is prepared by neutralizing whey prior to protein concentration thereof.
9. The method as recited in claim 7 wherein said fish flesh further has incorporated therein sodium and potasssium salts of molecularly dehydrated phosphates having a molar ratio of alkali metal oxide to P2O5 of from about 0.9:1 to about 2:1.
10. The method as recited in claim 8 wherein said fish flesh further has incorporated therein sodium and potassium salts of molecularly dehydrated phosphates having a molar ratio of alkali metal oxide to P2O5 of from about 0.9:1 to about 2:1.
11. The method as recited in claims 9 or 10 wherein the product is frozen after incorporation of the extender and the phosphate.
12. The method as recited in claims 7 or 8 wherein said incorporating is accomplished by a method selected from the group consisting of stitch pumping, vein pumping, artery pumping, injection and combinations thereof.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US10843279A | 1979-12-31 | 1979-12-31 | |
| US108,432 | 1979-12-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1180940A true CA1180940A (en) | 1985-01-15 |
Family
ID=22322152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000367558A Expired CA1180940A (en) | 1979-12-31 | 1980-12-24 | Protein fortified fish |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS56102770A (en) |
| CA (1) | CA1180940A (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5134909A (en) * | 1974-09-20 | 1976-03-25 | Hitachi Ltd |
-
1980
- 1980-12-24 CA CA000367558A patent/CA1180940A/en not_active Expired
- 1980-12-26 JP JP18947480A patent/JPS56102770A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56102770A (en) | 1981-08-17 |
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