Frozen Minced Fish Meat Agglutination Prevention via Oxygen Packaging
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Solution Overview
Problem
Frozen minced fish meat tends to agglutinate during storage, leading to insufficient individualization when opened for cooking, which affects consumer convenience.
Innovation Solution
Packaging frozen minced fish meat with a gas containing at least 22% oxygen by volume, which inhibits hydrogen bond participation in agglutination, along with inert gases if necessary, and using specific fish types and packaging materials to maintain minimal agglutination levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If frozen minced fish meat is stored in package containers, then it maintains convenience and ease of use, but the particles are likely to be agglutinated to each other
Solution Approach 1:
The patent changes the chemical composition parameters of the packaging atmosphere by controlling the oxygen concentration to 21-30% by volume. This parameter change prevents agglutination by inhibiting hydrogen bond formation between frozen minced fish meat particles, while maintaining the convenience of packaged storage for consumers.
2Stability of the object's composition
If the oxygen content in packaging gas is increased to prevent agglutination, then individualization is improved, but oxidation of fish meat may occur
Solution Approach 1:
The patent optimizes the oxygen concentration parameter to a specific range of 21-30% by volume. This controlled parameter change provides sufficient oxygen to prevent agglutination through hydrogen bond inhibition, while limiting oxidation damage by preventing excessive oxygen accumulation. The balanced parameter setting achieves both individualization and quality preservation.
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 method effectively suppresses agglutination of frozen minced fish meat, ensuring it remains individually usable with less than 9.5% mass agglutination, maintaining quality and convenience for consumers.
Implementation Method 1
the gas contains oxygen at 22% by volume or more... which inhibits hydrogen bond participation in agglutination
Data Source
AI summary
Packaged fish meat, including: frozen minced fish meat and gas containing oxygen at 22% by volume or more as contents; frozen minced fish meat, wherein the amount of agglutinated frozen minced fish meat based on the entire amount of the frozen minced fish meat is 9.5% by mass or less; or a method for preventing the agglutination of frozen minced fish meat, wherein frozen minced fish meat is made to coexist with gas containing oxygen at 22% by volume or more.