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Low flavor anti-microbials derived from smoke flavors

A technology of derivatives and microorganisms, applied in the field of smoked liquid derivatives, can solve the problems of inedible marketability, bad quality, etc.

Active Publication Date: 2015-04-08
MASTERTASTE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, solutions to the problem of the growth of dangerous pathogens on food without rendering the food essentially inedible and thus unmarketable continue to be researched

Method used

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  • Low flavor anti-microbials derived from smoke flavors
  • Low flavor anti-microbials derived from smoke flavors
  • Low flavor anti-microbials derived from smoke flavors

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Preparation of Smoked Liquid Derivatives

[0089] Liquids 1, 2 and 5 were derived from primary concentrates of liquids that had had their phenolic content substantially removed by various combinations of delignification and dephenolization as described herein. Liquid Smoke 3 is the standard version of the primary liquid smoke concentrate completely containing acids, carbonyls and phenols. Its concentration was adjusted by dilution so that the titratable acidity was similar to that of the other LS / DLS fractions for comparison. Liquid 4 is an extract of the insoluble tar fraction precipitated from a typical primary liquid concentrate. It is distinguished by a high concentration of phenols and a low amount of titratable acidity and carbonyl groups. The addition of polysorbate 80 makes it water soluble. The preparation of liquid smokes 6, 7, 8 and 9 included various manipulations of the concentrate evaporated from the primary LS. These manipulations adjust the products ...

Embodiment 2

[0097] MIC values ​​against Gram-negative bacteria

[0098] Liquid smoke derivatives 1-9 in Example 1 were used in mixtures against Gram-negative bacteria in broth or agar dilution methods. The mixture contained Salmonella muenster, Salmonella Senftenburg, Salmonella typhimurium and E. coli 8677. 1000 cells of each bacterial species were used to inoculate different dilutions of the liquid smoke fraction (dilutions expressed as v / v %).

[0099] To determine the minimum inhibitory concentration for each of the fractions, the tubes were then inoculated with TSB containing different percentages of smoke derivatives as appropriate. Tubes were incubated at 37°C for 24 hours and 48 hours and scored as growth / no growth. MIC values ​​were performed in triplicate, with three replicates for each. MIC values ​​are shown in Table 2.

[0100] Table 2

[0101] MIC values ​​against mixtures of Gram-negative bacteria

[0102] Liquid No. MIC value 1 1.5％ 2 >2.00％ ...

Embodiment 3

[0105] MIC values ​​against Gram-negative bacteria

[0106] Liquid smoke derivatives 1-9 were tested against Gram-positive bacteria (Listeria innocua M1 ) using the technique described in Example 2. MIC values ​​are shown in Table 3.

[0107] table 3

[0108]MIC value of smoked liquid against Listeria harmless M1

[0109] 1 1.5％ 2 2.00％ 3 >2.00％ 4 2.00％ 5 2.00％ 6 2.00％ 7 4.00％ 8 2.00％ 9 6.00％

[0110] Growth curves were established for the derivative smoke (DLS) against L. innocua below the pre-determined MIC levels. Figure 5-6 Growth curves shown in all represent the mean of triplicate experiments.

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Abstract

The presently disclosed subject matter provides methods and compositions for anti-microbial treatment of food products. More particularly, the presently disclosed subject matter provides derivatives of liquid smoke and methods of treating food products with the derivatives to inhibit the growth of microorganisms without imparting smoky flavors to the food product.

Description

[0001] related application [0002] This application claims priority to US Provisional Application 60 / 536,160, filed January 13, 2004, the disclosure of which is incorporated herein by reference in its entirety. technical field [0003] The present invention relates to methods and compositions for the antimicrobial treatment of foodstuffs. More specifically, the invention relates to liquid smoke derivatives and methods of using the derivatives to treat food products to inhibit microbial growth without imparting a smoky flavor to the food product. [0004] Abbreviation list [0005] CFU colony forming unit [0006] DLS Smoked Liquid Derivatives [0007] KSU Kansas State University [0008] LS Smoked Liquid [0009] MEB Wort Broth [0010] MIC minimum inhibitory concentration [0011] MOX Modified Oxford Agar [0012] PDA Potato Dextrose Agar [0013] PW peptone water [0014] RTE ready to eat [0015] RTC Instant Cook [0016] TSA Trypticase Soy Agar [0017] TSB T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L13/00A23L13/40A23L13/70A23L27/20C12H1/10
CPCA23L1/232A23B7/154A23L1/23A23L3/3463A23B4/20A23B4/048A21D15/00A23L1/31409A23L27/24A23L27/27A23L13/42A23L13/70A23L3/34635
Inventor 帕特里克·W.·莫勒斯瑞库马尔·拉玛克里希南
Owner MASTERTASTE
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