Barry J Mayes

Title: The Innovative Contributions of Barry J Mayes

Introduction

Barry J Mayes is a notable inventor based in Grimsby, GB. He has made significant contributions to the field of food processing, particularly in the treatment of fish products. His innovative approach has led to the development of a unique process that enhances the quality of fish meat.

Latest Patents

Barry J Mayes holds a patent for a process for bleaching dark fish meat. This process involves bleaching fish, such as skeletal cod threshings, in an undissolved state at ambient temperature using a dilute aqueous solution of hydrogen peroxide. The pH of the solution is maintained between 10.5 and 11.5. After bleaching, residual hydrogen peroxide is removed from the 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

Barry J Mayes is associated with Interox Chemicals Limited, where he has applied his expertise in food processing. His work has contributed to advancements in the treatment of fish products, ensuring better quality and safety for consumers.

Collaborations

Throughout his career, Barry has collaborated with notable colleagues, including Allan R Hughes and Joseph E McCrudden. These collaborations have fostered innovation and development in the field of food processing.

Conclusion

Barry J Mayes is a distinguished inventor whose work in bleaching dark fish meat has made a significant impact on the food industry. His innovative processes continue to enhance the quality of fish products, showcasing the importance of research and development in food technology.