MATURATION PROCESS FOR PROTEIN FOODS OF THE FISH OR MEAT TYPE

Abstract

The present invention relates to a method for maturing a protein food such as fish or meat, said method comprising the following steps: - A) the protein food to be matured is placed on an absorbent fabric, smoked or not; then - B) the protein food is completely wrapped in an absorbent fabric which is a viscose non-woven fabric with a surface weight varying from 25 g / m2 to 300 g / m2; - C) the whole is placed in a flexible plastic packaging bag suitable for vacuum sealing; - D) the filled flexible bag is vacuum-sealed; then - E) the whole is left to mature in a cold room at a temperature between 0°C and 5°C, and preferably around 3°C, for a period of between 7 and 42 days after vacuum sealing.

Description

Title of the invention: METHOD FOR MATURING PROTEIN FOODS OF THE FISH OR MEAT TYPE Technical field of the invention

[0001] The present invention relates generally to the maturation of protein foods of the fish or meat type. Technical background

[0002] It is known to those skilled in the art to mature the finest cuts of beef (particularly beef ribs, rib steaks and sirloin steaks). Two techniques are generally used: wet maturation carried out under vacuum, which has the advantage of limiting water loss during storage, or dry maturation, which consists of hanging the pieces of meat on hooks in a cellar or display case dedicated to maturation, where the temperature and humidity are extremely controlled and the air circulation is organized. However, in the case of dry maturation, excessive maturation can lead to the proliferation of pathogenic (dangerous) bacteria, which causes the development of blackness on the surface of the meat, leading to the meat rotting. However, matured meat is not rotten meat. The blackened part of the meat must be removed, which risks leaving a surface that is still unfit for consumption.By carrying out this removal of wasted meat, this considerably increases the cost of matured meat.

[0003] To overcome this, the applicant has developed a vacuum maturation process, in which the moisture that is not eliminated during conventional wet vacuum maturation of a protein food is absorbed by a non-woven absorbent viscose fabric. Thanks to the absorbent fabric that absorbs the moisture loss from the protein food (up to 30% by weight of the food) and to the work of the enzymes during autolysis (transformation of lipids and proteins by enzymes), the muscle fibers of the food to be matured, such as meat or fish, relax, making the meat or fish more tender. By losing its moisture and part of its weight, the flavors are more concentrated, and the juice thus exuded from the food is absorbed by the fabric during wet vacuum maturation: this prevents bacteria from developing there, and thus increases the duration of the maturation process without requiring the use of a specific maturation cellar or display case. Statement of the invention

[0004] More particularly, the present invention relates to a method for maturing a protein food of the fish or meat type, said method comprising the following steps:

[0005] - A) said protein food to be matured is placed on an absorbent fabric, smoked or not; Then

[0006] - B) said protein food is completely wrapped in an absorbent fabric which is a viscose non-woven fabric with a surface weight ranging from 25 g / m2 to 300 g / m2;

[0007] - C) are placed together in a flexible plastic packaging bag suitable for vacuum storage;

[0008] - D) the flexible bag thus filled is placed under vacuum; then

[0009] - E) the whole thing is left to mature in a cold room at a temperature between between 0°C and 5°C, for a period of between 7 days and 42 days after vacuum packaging, the duration depending on the nature of the protein food to be matured.

[0010] All steps of the method according to the invention must be carried out on a work surface and with perfectly clean and completely disinfected tools.

[0011] For the purposes of the invention, the term "food to be matured" means food originating from an animal or fish, which, once dead, is cut into pieces after being placed in the refrigerator for 8 to 15 days at the butcher's, or for 1 to 2 days at the fishmonger's respectively. These pieces must be vacuum-packed immediately afterwards.

[0012] According to the custom of artisans in the food industry in France, the shelf life of food after vacuum packing is three days. This is a custom. Beyond three days of storage, it is mandatory to carry out analyses proving the good preservation of the product. In the context of the present invention, the analyses presented below in the examples clearly show that a shelf life going well beyond three days is possible, even up to 42 days for meat and up to 15 days for fish.

[0013] According to an advantageous embodiment of the present invention, the absorbent fabric may be smoked beforehand by introducing said absorbent fabric into a smoker comprising smoking chips or powder and inside which the temperature is between 20°C and 80°C, and preferably between 50 and 65°C so as to obtain a smoked absorbent fabric. This prior smoking of the fabric has the effect of preserving the protein food to be matured.

[0014] In the case where the protein food is meat, the duration of the maturation step E) in a cold room can be between 21 days and 42 days after vacuuming, whether the absorbent fabric has been previously smoked or not.

[0015] In the case where the protein food is a fish, for example cod, the duration of the maturation step E) in a cold room can be between 7 days and 15 days after vacuum packing, whether the absorbent fabric has been previously smoked or not.

[0016] In any event, if one wishes to mature a protein food (of the meat or fish type) in accordance with the method according to the invention, it will be necessary to carry out micro-analyses. biological properties of the food thus matured prior to its consumption.

[0017] Preferably, in the context of the method according to the invention, a non-woven viscose fabric having a surface weight of 45 g / m2 may be used as absorbent fabric.

[0018] Advantageously, smoked salt or unsmoked salt and / or spices and / or aromatic herbs (fresh or dried) may be placed on the surface of the absorbent fabric.

[0019] Smoked salt or aromatic herbs (such as thyme or bay leaf) are antioxidants. Therefore, adding them can only help slow down the proliferation of bacteria.

[0020] The present invention also relates to a compostable and biodegradable absorbent fabric intended to be used in the method according to the invention.

[0021] Of course, the different characteristics of the invention mentioned above can be implemented with each other in different combinations when they are not incompatible or exclusive of each other. EXAMPLES

[0022] Other advantages and features of the present invention will result from the description which follows, given by way of non-limiting example and made with reference to the examples which follow. Food

[0023] Raw cod, beef. Food analyses carried out: methodology

[0024] An aging test protocol in accordance with standard NF-V 01-003 was carried out for the foods obtained at the end of stage E of the maturation processes carried out, to evaluate the microbiological shelf life of these foods.

[0025] At the end of each aging test carried out, the following measurements were taken: - Enumeration of Listeria monocytogenes according to the BKR23 / 05-12 / 07 method (for beef only); - Measurement of E. Coli Beta Glucuronidase Positive content according to ISO 16649-2 standard; - Measurement of lactic flora according to the ISO 15214 standard method (for beef only): - Measurement of the aerobic microorganism content at 30°C according to the method of standard NF EN ISO 4833-1: - Measurement of Salmonella in 10g of food according to the BKR23 / 07-10 / 11 method (for beef only); - Measurement of the content of coagulase-positive staphylococci 37°C: according to the method of standard NF EN ISO 7888-2; - Determination of the compostability of the absorbent fabric obtained after implementing the method according to the invention in examples 1 to 5. Maturation processes used in the trials

[0026] First embodiment of the method according to the invention according to which the absorbent fabric is not smoked beforehand (at 1 or 2°C for cod and at 3-4°C for beef.

[0027] Second embodiment of the method according to the invention according to which the absorbent fabric is smoked beforehand (at 1 or 2°C for cod and at 3-4°C for minced and unminced beef);

[0028] Maturation process after vacuuming known from the prior art, corresponding to the process according to the invention without steps A and B.

[0029] EXAMPLE 1: maturation according to a first embodiment of the method according to the invention of a piece of beef

[0030] The following tests were carried out in accordance with the method according to the invention with the following operating conditions: - Implementation of the first embodiment of the method according to the invention (non-smoked absorbent fabric); - Steps A) and B): installation of a non-woven fabric according to the invention in viscose marketed by the Applicant under the trade name IMFUM® (surface weight of 45 g / m2); - Step E) maturation in a cold room at a temperature between 3°C and 4°C, for 42 days from vacuum packing.

[0031] At the end of step E, an aging test protocol (compliant with standard NF-V 01-003) of the piece of beef was carried out. The food analyses (averages of 5 measurements carried out) are satisfactory after aging for 42 days, as shown in table 1.

[0032] EXAMPLE 2: maturation according to a second embodiment of the method according to the invention of a piece of beef (smoked absorbent fabric)

[0033] The following tests were carried out in accordance with the method according to the invention with the following operating conditions: - Implementation of the second embodiment of the method according to the invention (smoked absorbent fabric); - Steps A) and B): installation of a non-woven fabric according to the invention in viscose marketed by the Applicant under the trade name IMFUM® (surface weight of 45 g / m2), which has been previously smoked by introducing the absorbent fabric into a smokehouse comprising chips or smoking powder and inside which the temperature is between 20°C and 80°C, and preferably between 50 and 65°C so as to obtain a smoked absorbent fabric; - Step E) maturation in a cold room at a temperature between 3°C and 4°C, for 42 days from vacuum packing.

[0034] At the end of step E, an aging test protocol (compliant with standard NF-V 01-003) of the piece of beef was carried out. The food analyses (averages of 5 measurements carried out) are satisfactory after aging for 42 days, as shown in Table 2.

[0035] EXAMPLE 3 (COMPARATIVE) The following tests were carried out in accordance with the following operating conditions: - Implementation of the second embodiment of the method in accordance with the prior art (without steps A and B); - Step E) maturation in a cold room at a temperature between 3°C and 4°C, for 6 days.

[0036] At the end of step E, we observe that: - for meat, when it is simply vacuum-packed (without carrying out steps A and B), a consumption period of up to 21 days (from the date of vacuum-packing) is possible, - whereas for a piece of cod simply vacuum-packed (without carrying out steps A and B), a consumption period of at most 3 days (from the date of vacuum-packing) is possible. EXAMPLE 4: maturation according to a first embodiment of the method according to the invention of a piece of cod

[0037] The tests were carried out in accordance with the method according to the invention with the following operating conditions: - Implementation of the first embodiment of the method according to the invention (non-smoked absorbent fabric); - Steps A) and B): installation of a non-woven fabric according to the invention in viscose marketed by the Applicant under the trade name IMFUM ® (surface weight of 45 g / m2); - Step E) maturation in a cold room at a temperature between 1°C and 2°C, for 15 days from vacuum packing.

[0038] At the end of step E, an aging test protocol (compliant with standard NF-V 01-003) of the cod piece was carried out. The food analyses (averages of 5 measurements carried out) are satisfactory after aging for 15 days, as shown in Table 3.

[0039] EXAMPLE 5: maturation according to a second embodiment of the process according to the invention of a piece of cod (smoked absorbent fabric)

[0040] The tests were carried out in accordance with the method according to the invention with the following operating conditions: - Implementation of the second embodiment of the method according to the invention (smoked absorbent fabric); - Steps A) and B): installation of a non-woven fabric according to the invention in viscose marketed by the Applicant under the trade name IMFUM® (surface weight of 45 g / m2), which has been previously smoked by introducing the absorbent fabric into a smokehouse comprising smoking chips or powder and inside which the temperature is between 20°C and 80°C, and preferably between 50 and 65°C so as to obtain a smoked absorbent fabric; - Step E) maturation in a cold room at a temperature between 1°C and 2°C, for 15 days from vacuum packing.

[0041] At the end of step E, an aging test protocol (compliant with standard NF-V 01-003) of the cod piece was carried out. The food analyses (averages of 5 measurements carried out) are satisfactory after aging for 15 days, as shown in Table 4.

[0042] EXAMPLE 6: Compostability of absorbent fabric

[0043] Absorbent fabrics intended for implementing the method according to the invention, as used in particular in Examples 1 to 5, were incubated in a compost at 58°C ± 2°C under strict aerobic conditions for a period of 6 months. During this period, the organic matter was degraded and transformed into CO2. At the end of the incubation period, no more absorbent fabric fraction was visible in the compost, which indicates complete degradation of the fabric.

[0044] A toxicity test on plants was carried out with the resulting compost after 6 months of incubation: the test indicated that there was no inhibitory effect on the three seeds tested.

[0045] Heavy metals and elements specified in standard EN13432 (namely Zn, Cu, Ni, Cd, Pb, Hg, Cr, Mo, Se, As and F) were searched for in the fabric: the tests carried out showed that the levels of these different elements were all lower than the limits given by this standard.

[0046] Finally the absorbent fabric is completely disintegrated after 6 months of incubation. Results of tests of examples 1 to 5

[0047] The various measurements carried out at the end of the aging test are, for each example, recorded in tables 1 to 6 respectively below (average over 5 tests).

[0048] [Table 1] beef - process according to the invention - unsmoked tissue Measurements carried out target unit Results of the aging test (42 days) Listeria monocytogenes content CFU / 25 g - < 100 E. Coli Beta Glucu-ronidase Positive content CFU / g 50 < 10 Lactic flora CFU / g - 818000 Aerobic microorganism content at 30°C CFU / g 5000000 798000 Salmonella content in 10g of food CFU / 10 g - Absence Coagulase-positive staphylococci content 37°C CFU / g 500 < 10 [Table 2] Beef - process according to the invention - smoked tissue Measurements carried out target unit Results of the aging test (42 days) Listeria monocytogenes content CFU / 25 g - < 100 E. Coli Beta Glucu-ronidase Positive content CFU / g 50 < 10 Lactic flora CFU / g - 3514000 Aerobic microorganism content at 30°C CFU / g 5000000 1826000 Salmonella content in 10g of food CFU / 10 g - Absence Coagulase-positive staphylococci content 37°C CFU / g 500 < 10 [Table 3] cod - process according to the invention - unsmoked fabric Measurements carried out target unit Results of the aging test (15 days) Listeria monocytogenes content CFU / 25 g - absence E. Coli Beta Glucu-ronidase Positive content CFU / g 10 < 10 Salmonella content in 10g CFU / 25g 10000000 absence of food content of coagulase-positive staphylococci 37°C CFU / g 100 < 10 [Table 4] cod - process according to the invention - smoked fabric Measurements carried out target unit Results of the aging test (15 days) Listeria monocytogenes content CFU / 25 g - absence E. Coli Beta Glucu-ronidase Positive content CFU / g 10 < 10 Salmonella content in 10 g of food CFU / g 10000000 <16000 Coagulase-positive staphylococci content 37°C CFU / g 100 < 10

Claims

Claims

1. Compostable non-woven viscose absorbent fabric with a surface weight ranging from 25 g / m2 to 300 g / m2, characterized in that it is biodegradable in 6 months under the following conditions: - A) a protein food to be matured was placed on the absorbent fabric; then - B) said protein food was wrapped in the absorbent fabric; - C) the assembly was placed in a flexible plastic packaging bag suitable for vacuum storage; - D) the flexible bag thus filled was vacuum-sealed; then - E) the assembly was left to mature in a cold room at a temperature between 0°C and 5°C, for a period of between 7 days and 42 days after vacuum-sealing, - F) the fabric was incubated in compost at 58°C ± 2°C under strict aerobic conditions for a period of 6 months.

2. Absorbent fabric according to claim 1, characterized in that it is previously smoked by introducing said absorbent fabric into a smoker comprising smoking chips or powder and inside which the temperature is between 20°C and 80°C, and preferably between 50 and 65°C so as to obtain a smoked absorbent fabric.

3. Absorbent fabric according to any one of claims 1 and 2, for which said protein food is meat and for which: - the temperature in the cold room during the maturation step E) is between 3 and 5°C, and - the duration of the maturation step E) in the cold room is between 21 days and 42 days after vacuuming.

4. Absorbent fabric according to any one of claims 1 and 2, for which said protein food is a fish and for which: - the temperature in the cold room during the maturation step E) is 2°C, and - the duration of the maturation step E) in the cold room is between 7 days and 15 days after vacuuming.

5. Absorbent fabric according to any one of claims 1 to 4, characterized in that it has a surface weight of 45 g / m2.

6. Method for biodegrading a tissue according to any one of claims 1 to 5, characterized in that it comprises the following steps: - A) a protein food is placed on the absorbent fabric to mature; then - B) said protein food is wrapped in the absorbent fabric; - C) the whole thing is placed in a flexible plastic packaging bag suitable for vacuum storage; - D) the filled flexible bag is vacuum-packed; then - E) the whole thing is left to mature in a cold room at a temperature between 0°C and 5°C, for a period between 7 days and 42 days after vacuum-packing, - F) the tissue is incubated in compost at 58°C ± 2°C under strict aerobic conditions for a period of 6 months.