Potato product for improving heat gelation of fish muscle
CA 2003252 A1 · Owner: The United States Of America, Represented By The Secretary, U.S. Department Of Commerce · Inventors: Porter, Roy W.; Koury, Barbara J.; Kudo, George
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The present invention describes a method of treating fish meat which becomes softened due to contamination with sporozoa parasites. The method involves mixing salt and an improved freeze-dried water extract of potato or a freeze-dried raw potato powder with the contaminated fish meat paste. A particular extraction process is described which results in an improved color characteristic of the finished product. Also a method of, obtaining a freeze-dried raw potato powder which has an improved color characteristic, is described. The invention also pertains to the use of the powder in treating meat from uncontaminated fish to improve the gelation characteristic thereof.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed November 17, 1989. No grant is recorded for it in Canada; had it been granted, its 20-year term would have ended November 17, 2009.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by November 17, 2011.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.