16results about "Meat/fish preservation using acids" patented technology

The present invention relates to a dry fermentation comprising, per kilogram of dry matter: 4.7 mol to 8.1 mol of a propionate salt; 1.2 mol to 3.0 mol of a calcium cation; 2.4 mol to 7.8 mol of an alkali metal cation selected from the group consisting of sodium, potassium, and combinations thereof; and. 1 g to 50 g of a glucose equivalent weight of hydrolyzed glucan; the calcium cation and the propionate are present in a molar ratio of 0.2 to 0.6 in the dry fermentation. The dried propionate leavening according to the present invention combines a very high propionate content with a light taste. The present invention also provides a method of preparing a dry ferment of the present invention, said method comprising an incubation step in which the pH is maintained in the range of 5.0 to 7.5 by adding an alkalizing agent comprising an alkaline water-soluble alkali metal salt and an alkaline water-soluble calcium salt.

The invention relates to a particulate composition comprising, calculated by weight of dry matter: a) 25-85 wt.% of organic acid salt selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate and combinations thereof; b) 6-40 wt.% of diacetate component selected from sodium diacetate, potassium diacetate and combinations thereof; c) 5-30 wt.% of disodium diphosphate; wherein components a), b), and c) together constitute at least 80 wt.% of the dry matter that is contained in the particulate composition. The particulate composition of the present invention may suitably be applied as a food preservative, e.g. in meat products.

To provide a technology that curbs a color change such as browning or color fading of a marine product having a red color in fish meat or body surface thereof while the marine product is stored or distributed.SOLUTION: A method of immersing a marine product in an immersing liquid including plum vinegar curbs a color change of the marine product. It is preferable that the immersing liquid has a citric acid concentration of 0.1-20.0 wt.%, a malic acid concentration of 0.02-4.0 wt.%, a sodium chloride concentration of 0.4-5.0 wt.%, and pH of 7.0-10.0.SELECTED DRAWING: Figure 1

A particulate food preservative composition is disclosed, which comprises at least 60 wt. % of preservation granules having a diameter in the range of 150-1800 um, wherein the preservation granules are compacted agglomerates of: (a) particles containing at least 90 wt. % of the chloride salt and (b) particles containing at least 70 wt. % of the alkali metal salt of organic acid, said preservation granules comprising (i) at least 20 wt. % of chloride salt selected from sodium chloride, potassium chloride, magnesium chloride and combinations thereof; and (ii) at least 20 wt. % of an alkali metal salt of an organic acid selected from acetic acid, lactic acid, propionic acid and combinations thereof; the combination of the chloride salt and the alkali metal salt of an organic acid constituting at least 80 wt. % of the dry matter that is contained in the preservation granules. Methods of making the compositions is also disclosed.

The invention relates to a concentrated liquid meat treatment composition comprising a combination of a buffered food acid component in the form of partially or completely neutralized acetic acid; and a nitrite source in the form of a cultured vegetable extract. The meat treatment composition exhibits excellent shelf stability in that the nitrite content of the composition remains constant for a prolonged period of time.

Method for dynamically adjusting the extraction control parameters of products stored in a chamber: - an initial phase (100) comprising: . determination of a target weight loss profile (101) for the product, . determination of the corresponding extraction climatic conditions (102); - an extraction phase (200) comprising: a / application of the climatic conditions (201); b / measurement of quantitative data (202); c / establishment of the actual weight loss profile (203); d / establishment of a predictive weight loss profile (204) based on the quantitative data; e / automatic adjustment of the climatic conditions (205) if a predefined deviation between the target profile and the actual or predictive profile is observed, and application of these adjusted climatic conditions; f / implementation of steps b / to e / until the end of the extraction cycle. Figure for the abstract: Fig 6

A system for applying a gaseous biocide to a foodstuff, comprising: a treatment chamber having a vapor partitioning passage in which biocide is applied to the foodstuff; a conveyor extending from a first location outside the treatment chamber for conveying the foodstuff, through a first aperture in a wall of the treatment chamber, through the vapor partitioning passage, through a second aperture in a wall of the treatment chamber, and terminating at a second location outside the treatment chamber; an air distribution system supplying air into the treatment chamber, and an air extraction system through which air and remaining biocide is drawn from the treatment chamber. Pressure within the treatment chamber is maintained lower than outside the treatment chamber and lower than within the vapor partitioning passage, whereby air drawn into the treatment chamber is directed away from the vapor partitioning passage and gaseous biocide is prevented from exiting.

The present invention relates to a fermentationally produced propionate powder comprising: 25 wt.% to 60 wt.% of propionic acid equivalents; 3 wt.% to 16 wt.% of an acetic acid equivalent; 2 wt.% to 12 wt.% of a succinic acid equivalent; 0.1 mol to 0.8 mol of a Ca < 2 + > / mol propionate; 0 mol to 1.0 mol of a Na < + > / mol propionate; 0 mol to 1.0 mol of a K < + > / mol propionate; wherein 0.4 < = ([Na +] + [K +]) / [propionate] < = 1.4; 1.1 < = (2 [Ca < 2 + >] + [Na +] + [K +]) / [propionate] < = 2.8; [Ca < 2 + >] represents the concentration of Ca < 2 + > and takes mmol / g powder as a unit; [Na < + >] represents the concentration of Na < + >, and mmol / g powder is taken as a unit; [K < + >] represents the concentration of K < + >, and mmol / g powder is taken as a unit; [propionate] represents the concentration of propionate in mmol / g powder. These fermentationally produced propionate powders are superior to fermentationally produced propionate powders in which the majority of the propionate is composed of calcium, sodium or potassium propionate, in particular in terms of taste, odor and / or flow properties.

Method for dynamically adjusting the control parameters of the extraction of products stored in a drying chamber comprising: - an initial phase of determining a target weight loss profile, taking into account in particular the type of product to be dried, the initial weight of the product to be dried, the duration of the drying cycle, and the target cumulative weight loss of the product at the end of drying, - a drying phase following the target weight loss profile determined in the initial phase, during which the following actions are carried out: application in the drying chamber of the climatic drying conditions corresponding to the target weight loss profile; real-time measurement throughout the drying cycle of quantitative data such as the actual weight loss, the temperature and humidity level of the chamber, the ventilation speed, and real-time establishment of the actual weight loss profile;Automatic adjustment of the climatic conditions to be applied in the drying chamber.

Compositions and methods for inhibiting microbial growth and / or accelerating fermentation in meat and other food products using acyl glycerol compounds are provided. The acyl glycerol compounds are added to food products in their natural oil form, via various routes of administration (mix, dip, spray, etc.). The acyl glycerol esterification sites can be tailored and / or mixtures of different acyl glycerol compounds may be used. The acyl glycerol compounds can also be used in combination with one or more additional agents, for example as part of a multi-functional antimicrobial or carrier of antioxidants, flavor compounds, etc.

This invention discloses a medium-chain fatty acid disinfectant for meat products, its preparation method, and its application. The medium-chain fatty acid disinfectant for meat products, by weight, comprises 0.1-1 parts acidifier, 4-6 parts medium-chain fatty acid, 25-35 parts solubilizer, 10-20 parts plant-derived surfactant, and 38-61 parts water. The medium-chain fatty acid includes at least one of caprylic acid, nonanoic acid, and capric acid, and the solubilizer includes lactic acid. This invention's medium-chain fatty acid disinfectant for meat products uses medium-chain fatty acid as the main bactericidal component, combined with a solubilizer and a plant-derived surfactant. The synergistic solubilization effect of these two components enhances the solubilization effect of the medium-chain fatty acid, further improving the bactericidal effect. Therefore, this invention's medium-chain fatty acid disinfectant maintains excellent bactericidal effect even at low concentrations, and because of the low concentration, it does not cause yellowing of the meat product surface.

A method for dynamically adjusting the control parameters of the extraction of products stored in a chamber: - an initial phase (100) comprising: * determining a weight-loss target profile (101) for the product, * determining the corresponding climatic extraction conditions (102); - an extraction phase (200) comprising: a / applying the climatic conditions (201); b / measuring quantitative data (202); c / establishing the actual weight-loss profile (203); d / establishing a predictive weight-loss profile (204) based on the quantitative data; e / automatically adjusting the climatic conditions (205) if a predefined deviation between the target profile and the actual profile or the predictive profile is observed, and applying these adjusted climatic conditions; f / implementing steps b / to e / until the end of the extraction cycle.

This invention provides a synergistic compound spray of lactic acid and acetic acid and its application in the preservation of chilled fresh lamb. The compound spray is composed of an aqueous solution of lactic acid and an aqueous solution of acetic acid. The mass fraction of lactic acid in the aqueous solution is 0.4-0.6%, and the mass fraction of acetic acid in the aqueous solution is 0.2-0.3%. The volume ratio of the two is 2:7 to 5:7. This invention also provides a corresponding method for preserving chilled fresh lamb: the compound spray is evenly sprayed onto the surface of the chilled lamb, which is then air-dried, packaged, and refrigerated. Experiments have confirmed that the combination of lactic acid and acetic acid in the compound spray agent of this invention exhibits a synergistic effect, with a combined antibacterial concentration index of 0.375. It can effectively inhibit the total bacterial count and coliform growth at low concentrations, delay the accumulation of volatile basic nitrogen, stabilize the pH, color, texture and sensory quality of meat products, avoid meat quality deterioration caused by high concentrations of single organic acids, and extend the shelf life of chilled fresh lamb at 4°C from 6 days to 10 days. It is safe and reliable and suitable for long-distance cold chain distribution and industrial applications.

The present invention relates to a particulate composition comprising, calculated by dry matter weight, a) 25 to 85% by weight of a salt of an organic acid selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate, and combinations thereof; b) 6 to 40% by weight of a diacetate component selected from sodium diacetate, potassium diacetate, and combinations thereof; and c) 5 to 30% by weight of disodium diphosphate, wherein components a), b), and c) together constitute at least 80% by weight of the dry matter contained in the particulate composition. The particulate composition of the present invention can be suitably applied as a food preservative, for example, in meat products.

Compositions and methods for inhibiting microbial growth and / or accelerating fermentation in meat and other food products using acyl glycerol compounds are provided. The acyl glycerol compounds are added to food products in their natural oil form, via various routes of administration (mix, dip, spray, etc.). The acyl glycerol esterification sites can be tailored and / or mixtures of different acyl glycerol compounds may be used. The acyl glycerol compounds can also be used in combination with one or more additional agents, for example as part of a multi-functional antimicrobial or carrier of antioxidants, flavor compounds, etc.