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Salt product for flavor stabilization in cured meat products

A technology of edible spices and products, which is applied in the fields of application, food preservation, meat/fish preservation, etc., and can solve the problems of aroma change, aroma destruction or distortion, etc.

Pending Publication Date: 2019-02-05
GIVAUDAN SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the inclusion of nitrites causes stability issues leading to aroma changes, for example, the intended aroma may be destroyed or distorted, as well as new flavors due to component interactions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1、2 and 3

[0033] Three low sodium salt products (Example 1, Example 2 and Example 3) were prepared and are shown in Table 1. Example 1 contains no phosphate and nitrite; Example 2 contains only nitrite; Example 3 contains phosphate and nitrite.

[0034] Table 1

[0035] components

Example 1 (wt%)

Example 2 (wt%)

Example 3 (wt%)

NaCl

1.02

1.02

1.02

KCl

0.68

0.68

0.68

Edible spices 1

0.10

0.10

0.10

K 3 PO 4

0.30

Nitrite

0.01

0.01

[0036] 1 Available from Givaudan Flavors Corp. Salt Flavor Enhancer Flavoring.

[0037] For each preparation, two samples were prepared - one at room temperature and one at 40°C. The moisture content of the samples was 1%. After 30 days, the low sodium salt products of the formulations in Table 1 were evaluated by a sensory panel comprising 3 technical experts.

[0038] Sample Stability Test Results

Embodiment 1

[0039] Example 1 RT (little more mushroom / no off-flavor)

[0040] 40°C (almost no more mushroom smell / no smell)

Embodiment 2

[0041] Example 2 RT (little more mushroom / no off-flavor)

[0042] 40°C (almost no more mushrooms / different off-flavors start to develop)

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PUM

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Abstract

A low sodium salt product for curing meats is provided. The low sodium salt product for curing meats includes sodium chloride; a sodium chloride replacing material selected from the group consisting of potassium chloride, magnesium chloride, calcium chloride, ammonium chloride, magnesium sulphate and combinations thereof; at least one flavorant; at least one nitrite; and a phosphate flavor stabilizing agent present in an amount to inhibit the reaction of the at least one flavorant and the at least one nitrite.

Description

field of invention [0001] The present disclosure relates to the stabilization of fragrances. More specifically, the present disclosure relates to spice stabilized low sodium salt products for use in cured meat products. Background of the invention [0002] Preservation of meat and meat products has been practiced for many years in various ways, such as treating meat products with additives such as salt, color-fixing ingredients and seasonings to impart desired palatability characteristics to meat products. [0003] Meat curing preparations or additives include sodium chloride, sodium and potassium nitrate, sodium and potassium nitrite, sugar, condiments, etc. Such cured meats typically have a salt content of from about 1 to about 12% by weight, depending on the particular type of meat product. Salt is used for flavor, preservation and extraction of myofibrin. Nitrite promotes color development, flavor and preservation by inhibiting microbial growth and fat oxidation. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023A23L27/40A23L13/70A23L13/72
CPCA23B4/023A23L13/70A23L13/72A23L27/40A23L27/88A23L27/45A23L13/428A23V2002/00
Inventor K·范达姆C·奥伦巴赫S·海比尔S·M·沃斯特
Owner GIVAUDAN SA