Fish Preservation Composition Using Antioxidants for Color and Shelf Life
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Solution Overview
Problem
Existing preservation methods for fish, such as freezing, alter sensory attributes like color and flavor, leading to reduced market value, and methods like carbon monoxide treatment raise health concerns.
Innovation Solution
A composition comprising sodium acetate, sodium citrate, sodium bicarbonate, sodium ascorbate, and sodium nitrite, used as an antioxidant, antimicrobial agent, and pH modifier, to maintain color, texture, and flavor while extending shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If freezing is used to extend shelf life, then storage duration is improved, but color and sensory attributes deteriorate
Solution Approach 1:
The patent applies preliminary action by treating the fish with a specific composition containing antioxidants (ascorbate, nitrite) and pH modifiers before freezing. This pre-treatment prevents oxidation and color changes during the freezing process, allowing the fish to maintain fresh appearance and sensory attributes while still benefiting from extended shelf life through freezing.
Solution Approach 2:
The patent utilizes parameter changes by adjusting the pH of the fish tissue through the application of a composition containing sodium acetate, sodium citrate, and sodium bicarbonate. This pH modification, combined with antioxidant treatment, prevents oxidative damage to myoglobin and maintains the natural red color and sensory qualities of the fish during frozen storage.
2Object-affected harmful factors
If carbon monoxide treatment is used to maintain red coloration, then color is improved, but health safety deteriorates
Solution Approach 1:
The patent employs an intermediary approach by using a food-grade composition containing safe antioxidants (ascorbate, nitrite) and pH modifiers as mediators to achieve color retention. This alternative intermediary substance provides the same color-preserving function as carbon monoxide but without the health safety concerns, effectively replacing the harmful agent with a safe one.
Solution Approach 2:
The patent converts the potentially harmful effect of oxidation (which causes color deterioration) into a beneficial process by applying antioxidants that specifically target and prevent oxidation of myoglobin. This transforms the harmful oxidative process into a controlled, beneficial preservation mechanism that maintains color and safety.
3Object-affected harmful factors
If super-frozen technologies are used to preserve quality, then sensory attributes are improved, but cost and infrastructure requirements worsen
Solution Approach 1:
The patent applies the principle of using simple, affordable, food-grade chemical compositions rather than complex expensive equipment. The preservation method uses readily available antioxidants and pH modifiers that can be applied with basic processing equipment, eliminating the need for costly super-frozen infrastructure while still achieving excellent quality preservation.
Solution Approach 2:
The patent substitutes mechanical complex systems (super-frozen technologies requiring specialized infrastructure) with a chemical solution approach. By using a composition containing antioxidants and pH modifiers, the method achieves quality preservation through chemical mechanisms rather than complex mechanical or thermal systems, significantly reducing infrastructure requirements and costs.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The composition effectively inhibits oxidation and microbial growth, preserving the freshness and quality of fish, allowing for extended shelf life and maintaining sensory attributes.
Implementation Method 1
This change in coloration arises due to the oxidation of the Fe+ ion in the heme pigment found within the myoglobin of the flesh
Implementation Method 2
The composition includes an antioxidant, an antimicrobial agent, and a pH modifier
Implementation Method 3
The composition includes an antioxidant, an antimicrobial agent, and a pH modifier
Data Source
AI summary
The present disclosure provides a fish preservation composition comprising an antioxidant, an antimicrobial agent, and a pH modifier. The composition is an aqueous solution comprising sodium acetate, sodium citrate, sodium bicarbonate, sodium ascorbate, and sodium nitrite. A method for preserving fish includes preparing the fish, immersing the fish in the preservation composition, removing the fish from the composition, and packaging and storing the treated fish. A system for preserving fish includes a container holding the fish preservation composition and an administrative device for applying the composition to fish. The composition, method, and system extend shelf life and maintain quality of fresh or frozen fish.