Allan R Hughes

Title: Innovations of Allan R Hughes in Fish Processing

Introduction

Allan R Hughes is a notable inventor based in Billericay, GB. He has made significant contributions to the field of food processing, particularly in the treatment of fish. His innovative approach has led to the development of a unique process for bleaching dark fish meat.

Latest Patents

Hughes holds a patent for a process specifically designed for bleaching dark fish meat, such as skeletal cod threshings. This process involves bleaching the fish in its undissolved state at ambient temperature using a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. After the bleaching process, residual hydrogen peroxide is removed from the bleached fish by treating it with an aqueous solution of catalase at a pH of 7.5 to 8.0. Finally, the pH of the fish is adjusted to a natural value of 6 to 7 by washing it with an aqueous solution of a food acid, such as citric acid.

Career Highlights

Hughes is associated with Interox Chemicals Limited, where he has applied his expertise in food processing. His work has not only advanced the field but has also contributed to the efficiency and safety of fish processing methods.

Collaborations

Throughout his career, Hughes has collaborated with notable colleagues, including Joseph E McCrudden and Barry J Mayes. These collaborations have further enriched his work and contributed to the development of innovative solutions in the industry.

Conclusion

Allan R Hughes is a distinguished inventor whose work in the bleaching of dark fish meat has made a significant impact in food processing. His innovative methods continue to influence the industry and improve food safety standards.