METHOD OF NEUTRALIZING AMMONIA ODOR AND FLAVOR FROM SHARK AND OTHER UREA-CONTAINING FISH

Abstract

A composition for and method of neutralizing ammonia odor and flavor from shark and other urea-containing fish includes soaking the fish in a refrigerated (4 C.) bath containing water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%) for 18-20 minutes, with the objective of improving consumer perception of odor and taste during consumption of the fish.

Claims

1. A method of neutralizing ammonia odor and flavor from urea-containing fish, comprising the following step: placing the urea-containing fish in a bath containing water, dry skim milk solids, dry buttermilk solids, and salt.

2. The method according to claim 1 wherein the bath contains by weight the water at approximately 88.0%, the dry skim milk solids at approximately 7.5%, the dry buttermilk solids at approximately 2.5%, and the salt at approximately 2.0%.

3. The method according to claim 2 including refrigerating the bath and the fish in the bath at 4 C.

4. The method according to claim 2 including placing the fish in the bath for approximately 18-20 minutes.

5. The method according to claim 1 wherein the fish are urea-containing fish within a Chondrichthyes class.

6. The method according to claim 1 including selecting at least one of sharks, rays, skates, sawfish, and chimaeras as the fish.

7. The method according to claim 1 including, prior to placing the fish in the bath, processing the fish to remove cartilage, skin, bone, and other unsavory parts of the fish.

8. The method according to claim 1 including, prior to placing the fish in the bath, processing the fish to remove cartilage, skin, bone, and other unsavory parts of the fish, then cutting the fish into strips not exceeding 6.4 centimeters thick.

9. The method according to claim 1 including packaging the fish within the bath, whereby the fish are soaked for an extended period of time throughout distribution of the fish.

10. The method according to claim 1 including maintaining a temperature of the bath in a range from as low as 0 C. to as high as 40 C.

11. A method of neutralizing ammonia odor and flavor from urea-containing fish, comprising the following step: placing the urea-containing fish in a bath containing ingredients of at least two of water, dry skim milk solids, dry buttermilk solids and salt.

12. The method according to claim 11 wherein at least one of the ingredients is substituted with a different milk ingredient or a different salt ingredient.

13. The method according to claim 11 wherein the salt is an edible salt that contains at least one of sodium, potassium, calcium, aluminum, iron, magnesium, ammonium, and pyridinium cation.

14. The method according to claim 11 including soaking the fish within the bath for less than 18 minutes or greater than 20 minutes.

15. A composition for reducing unsavory ammonia odor and flavor from urea-containing fish, the composition comprising: at least two of water, dry skim milk solids, dry buttermilk solids, and salt.

16. The composition according to claim 15 containing the water at a percentage composition of approximately 88.0%, the dry skim milk solids at a percentage composition of approximately 7.5%, the dry buttermilk solids at a percentage composition of approximately 2.5%, and the salt at a percentage composition of approximately 2.0%.

17. The composition according to claim 15 wherein the salt is an edible salt that contains at least one of a sodium, potassium, calcium, aluminum, iron, magnesium, ammonium, and pyridinium cation.

18. The composition according to claim 15 wherein at least one of the dry skim milk solids and the dry buttermilk solids is selected from a mammalian milk or a milk product.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING

[0021] Reference will now be made, by way of example, to the accompanying drawing which shows an example embodiment of the present application, and in which:

[0022] FIG. 1 is block diagram illustrating an example method of neutralizing ammonia odor and flavor from shark fish.

DETAILED DESCRIPTION OF THE INVENTION

[0023] The U.S. provisional patent application Ser. No. 62/459,105 filed Feb. 15, 2017 is incorporated herein by reference.

[0024] The following detailed description and appended drawing describe and illustrate various exemplary embodiments of the invention. The description and drawing serve to enable one skilled in the art to make and use the invention, and are not intended to limit the scope of the invention in any manner. In respect of the methods disclosed, the steps presented are exemplary in nature, and thus, the order of the steps is not necessary or critical.

[0025] In some example implementations, shark, or other urea-containing fish, could be soaked in their whole form or processed into a variety of different shapes or conformations. For example, freshly caught shark could be minimally processed by simply heading and gutting the fish, and subsequently soaking in the treatment bath. Alternatively, shark could be processed into minced meat and subsequently soaked in the treatment bath.

[0026] In some example implementations, the treatment bath soak ingredients (water, dry skim milk solids, dry buttermilk solids, salt) may be utilized within the treatment bath at varying concentrations. Additionally, any one or two of the soak ingredients may be excluded completely from the treatment bath. For example, the treatment bath could be comprised of 80.0% water and 20.0% dry buttermilk solids to achieve the same effect as described in the example embodiment of the present invention comprising water (88.0%), dry skim milk solids (7.5%), dry buttermilk solids (2.5%), and salt (2.0%). While this specific composition exhibited desirable results, it should be understood that all conceivable variations in the relative compositions of elements of the composition are contemplated by the invention as claimed, even though such alternative relative compositions are not explicitly noted herein.

[0027] In some example implementations, the soak ingredients may be substituted with other milk or salt ingredients. For example, the salt may be selected from an edible salt which contains a sodium, potassium, calcium, aluminum, iron, magnesium, ammonium, or pyridinium cation; the milk ingredients may be selected from any mammalian milk or milk product. Alternately, for example, the salt fraction could be replaced with sodium tripolyphosphate or monosodium glutamate, both of which are effective salt substitutes and flavor enhancers within food products.

[0028] In some example implementations of the invention, the temperature of the treatment bath may be lower or higher than the example refrigerated temperature (4 C.), although not less than the temperature required to freeze the treatment bath or greater than the temperature required to cook the ingredients (40 C.). For example, the treatment bath could be cooled using ice, which would reduce the temperature to approximately 0 C. Alternatively, the fish could be soaked at room temperature (21 C.) in a pasteurized treatment bath.

[0029] In some example implementations, the fish may be soaked for less than or greater than 18-20 minutes. For example, the fish could be soaked for 5-10 minutes in a pressurized chamber, which would increase the rate of ingredient absorption and ammonia extraction/neutralization. Alternatively, the fish could be packaged with the treatment bath, which would result in the fish being soaked for an extended period of time throughout distribution.

[0030] The embodiments and example implementations of the present disclosure described above are intended to be examples only. The present disclosure may be embodied in other specific forms. Alterations, modifications and variations to the disclosure may be made without departing from the intended scope of the present disclosure. While the compositions and processes disclosed and shown herein may comprise a specific number of elements/components, the compositions, processes could be modified to include additional or fewer of such elements/components. Selected features from one or more of the above-described embodiments/implementations may be combined to create alternative embodiments not explicitly described. All values and sub-ranges within disclosed ranges are also included as well as any variations beyond disclosed ranges. The subject matter described herein intends to cover and embrace all suitable changes in technology. Persons skilled in the art will appreciate that the compositions and process parameters may be adjusted where desired.

[0031] In accordance with the provisions of the patent statutes, the invention has been described in what is considered to represent its preferred embodiment. However, it should be noted that the invention can be practiced otherwise than as specifically illustrated and described without departing from its spirit or scope.