Method for processing animal protein

Abstract

To provide a method for treating animal protein and a pet food product containing the animal protein.SOLUTION: A method of treating one or more sources of proteins, the method comprising adding one or more base components to the source of proteins, wherein the treated source of proteins has a histamine level of less than about 300ppm is provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The subject matter of the present disclosure relates to animal proteins and methods for processing the same. Specifically, the animal proteins of the present disclosure can be treated with one or more basic ingredients to advantageously increase the shelf life and reduce deterioration of the animal proteins. The animal proteins processed according to the present disclosure can be used in combination with other ingredients to form, for example, pet food products. [Background technology]

[0002] Pet food products provide a wide range of options for feeding pets. For manufactured pet food products, there is a growing demand for incorporating natural ingredients with enhanced freshness and quality, while also offering the convenience of a longer shelf life. The freshness of ingredients, such as meat and offal, and the reduction of their fermentation have been achieved in various ways, for example, by lowering the temperature of the ingredients for freezing or refrigeration. Other known methods include acidifying the ingredients or lowering their pH. For example, commercially available products that lower the pH to reduce or prevent bacterial growth and preserve the ingredients are readily available. Improving both the quality and freshness of the dry and wet animal proteins used in such pet food products improves product performance for pets due to increased palatability. Summary of the Invention [Problem to be solved by the invention]

[0003] Therefore, consumer demand has increased for pet food production that includes ingredients with high levels of freshness and quality, and for methods of producing the same. There is a continuing need for ingredients that can maintain their integrity during processing and enhance the palatability of pet food products. The subject matter of the present disclosure addresses these and other needs. [Means for solving the problem]

[0004] The subject matter of the present disclosure provides a process for treating animal protein. Such treated protein can be used in combination with other ingredients to form pet food products. Surprisingly, it has been found that using a base component to raise the pH of animal protein advantageously reduces fermentation, resulting in improved freshness and quality of such raw materials. Raising the pH of raw materials in accordance with the present disclosure can advantageously reduce or prevent spoilage and fermentation of raw materials. Furthermore, the quality of pet food can be improved by obtaining fresher raw materials due to such treated animal protein, as indicated, for example, by the level of biogenic amines. This improved quality can affect palatability and can also advantageously affect side effects caused by biogenic amines.

[0005] The present disclosure provides methods for treating one or more protein sources. The methods can include adding one or more base components to the one or more protein sources. The treated protein sources can have a histamine level of less than about 300 ppm. In certain non-limiting embodiments, the treated protein sources can have a histamine level of about 10 ppm to about 200 ppm. According to one of its aspects, the present invention relates to methods for treating one or more protein sources, including adding one or more base components to the protein sources, wherein the treated protein sources have a histamine level of less than about 300 ppm.

[0006] In certain non-limiting embodiments, the base component comprises sodium hydroxide (NaOH). In certain non-limiting embodiments, the only base component is sodium hydroxide (NaOH). In certain non-limiting embodiments, the sodium hydroxide can be present in an amount of about 0.25% to about 0.5% by weight.

[0007] In certain non-limiting embodiments, the base component is added without the addition of the acid component.

[0008] In certain non-limiting embodiments, the one or more protein sources can include animal protein, animal-derived protein, or a combination thereof. In certain non-limiting embodiments, the one or more protein sources can include organ meats.

[0009] In certain non-limiting embodiments, the treated animal protein can have a pH of about 5 to about 8. In certain non-limiting embodiments, the treated animal protein can have a pH of about 6 to about 7.

[0010] The foregoing has outlined broadly the features and technical advantages of the present application in order that the detailed description that follows may be better understood. Additional features and advantages of the present application will be described hereinafter which form the subject of the claims of the present application. Those skilled in the art should appreciate that the conception and specific embodiments disclosed may be readily utilized as a basis for modifying or designing other structures for carrying out the same purposes of the present application. Those skilled in the art should also realize that such equivalent constructions do not depart from the spirit and scope of the present application as set forth in the appended claims. The novel features believed characteristic of the present application, both as to its organization and method of operation, together with further objects and advantages, will be better understood from the following description. [Brief explanation of the drawings]

[0011] [Figure 1A] Graph showing the results of a preservation study by treating unground viscera with potassium hydroxide (KOH) as the base component at various final concentrations according to Example 1 and certain non-limiting embodiments. Horizontal axis: KOH level in % by weight. Vertical axis: histamine amount in ppm. The histamine amount (in ppm) is represented by the curve marked with diamonds. pH values ​​are represented by the curve marked with squares. [Figure 1B]Graph showing the results of a preservation study by treating pulverized viscera with potassium hydroxide (KOH) as the base component at various final concentrations according to Example 1 and certain non-limiting embodiments. Horizontal axis: KOH level in % by weight. Vertical axis: histamine amount in ppm. The histamine amount (in ppm) is represented by the curve marked with diamonds. pH values ​​are represented by the curve marked with squares. [Figure 2A] Graph showing the results of a preservation study by treating unground viscera with sodium hydroxide (NaOH) as the base component at various final concentrations according to Example 1 and certain non-limiting embodiments. Horizontal axis: NaOH level in % by weight. Vertical axis: histamine amount in ppm. The histamine amount (in ppm) is represented by the curve marked with diamonds. pH values ​​are represented by the curve marked with squares. [Figure 2B] Graph showing the results of a preservation study by treating pulverized viscera with sodium hydroxide (NaOH) as the base component at various final concentrations according to Example 1 and certain non-limiting embodiments. Horizontal axis: NaOH level in % by weight. Vertical axis: histamine amount in ppm. The histamine amount (in ppm) is represented by the curve marked with diamonds. pH values ​​are represented by the curve marked with squares. [Figure 3] Graph showing the results of a preservation test in which poultry diets containing offal were treated with sodium hydroxide (NaOH) as the base component at various final concentrations and for various periods of time according to Example 2 and certain non-limiting embodiments. Each bar on the horizontal axis of the graph represents the amount of histamine (in mg / kg) for each of the conditions listed above. Vertical axis: amount of histamine in mg / kg. [Figure 4] Graph showing the results of a preservation test in which poultry diets containing offal were treated with sodium hydroxide (NaOH) as the base component at various final concentrations and for various periods of time according to Example 2 and certain non-limiting embodiments. Each bar on the abscissa of the graph represents the amount of cadaverine (in mg / kg) for each of the conditions listed above. Vertical axis: amount of cadaverine in mg / kg. DETAILED DESCRIPTION OF THE INVENTION

[0012] The subject matter of the present disclosure relates to animal proteins and methods for processing the same. Specifically, the animal proteins of the present disclosure can be treated with one or more basic ingredients. Surprisingly, it has been found that increasing the pH of the animal proteins advantageously reduces or prevents material deterioration. The animal proteins processed according to the present disclosure can be used in combination with other ingredients to form, for example, pet food products. These and other aspects of the disclosed subject matter are discussed in more detail below.

[0013] For purposes of clarity, and not limitation, this detailed description is divided into the following subsections: 1. Definition; 2. Animal protein sources; 3. Pet food compositions; 4. A method for producing a pet food composition; and 5.Uses.

[0014] 1.Definition The terms used herein generally have their ordinary meanings in the art, within the context of the present subject matter and within the specific context in which each term is used. To provide additional guidance in describing the compositions and methods of the disclosed subject matter, and how to make and use them, certain terms are defined below.

[0015] As used in this specification and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a compound" includes a mixture of compounds.

[0016] The term "about" or "approximately" means within an acceptable error range of a particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, "about" can mean within 3 or more than 3 standard deviations, in accordance with practice in the art. Alternatively, "about" can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and even more preferably up to 1% of a given value. Also, particularly with respect to a system or process, the term can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value.

[0017] As used herein, the term "animal" or "pet" refers to animals, including, but not limited to, dogs, cats, etc. Domestic dogs and domestic cats are specific, non-limiting examples of animals or pets.

[0018] As used herein, the term "animal protein" refers to animal-based protein sources, including, but not limited to, meat (e.g., pork, beef, or veal), poultry (e.g., chicken), fish, organs (e.g., liver, spleen, or heart), offal (e.g., chicken or pig offal), and combinations thereof.

[0019] As used herein, the terms "comprises," "including," or any of the terms Other variations of are intended to extend to non-exclusive inclusion, such that a process, method, article, or apparatus comprising a list of elements may include not only those elements, but may also include other elements not expressly listed or inherent in such process, method, article, or apparatus.

[0020] As used herein, the term "nutritionally complete" refers to a pet food product that contains all known nutrients required by the intended recipient of the pet food product in all appropriate amounts and proportions, for example, based on recommendations from recognized competent authorities in the field of animal nutrition. Thus, such a food can serve as a life-sustaining dietary intake without the addition of supplemental nutrients. As used herein, the term "nutritionally balanced" refers to a pet food product that may be nutritionally complete. Alternatively, as used herein, "nutritionally balanced" can refer to a pet food product that is not nutritionally complete.

[0021] As used herein, the term "palatability" or "palatable" refers to something that is desirable to the palate or taste. Furthermore, as used herein, the term "palatability" or "palatability" refers to the degree to which a pet food product appeals to an animal's palate or taste. This is suitable for measurement in feeding trials, such as discrimination or ranking tests. In certain embodiments, "palatability" can refer to the relative preference of one food over another. For example, if an animal prefers one of two or more foods, the preferred food is more "palatable" and has "enhanced palatability" or "improved palatability." In certain embodiments, the relative preference of one food compared to one or more other foods can be determined, for example, by relative consumption of the foods or other suitable measure of preference indicative of palatability, e.g., in a side-by-side random comparison.

[0022] As used interchangeably herein, the terms "pet food" or "pet food composition" refer to a composition intended for consumption by an animal or pet. Pet food may be nutritionally balanced and may include, but is not limited to, nutritionally balanced compositions suitable for daily feeding as well as treats.

[0023] As used herein, the term "protein source" refers to a source of animal protein, a source of animal-derived protein, or a combination thereof.

[0024] As used herein, the term "viscera" refers to the intestinal portion of the body. Viscera may also include other internal organs of the body, such as the heart, stomach, or lungs, in their natural proportions.

[0025] As used herein, the term "weight percent" is meant to refer to, for example, the amount by weight of a constituent or ingredient in a pet food composition as a percentage of the total weight of the pet food composition. The term "weight percent" can also refer to, for example, the amount by weight of a constituent or ingredient in a hydrolysate composition as a percentage of the total weight of the hydrolysate composition. The terms "weight percent," "wt %, "wt %," and "mass %" are used interchangeably.

[0026] 2. Methods for processing animal protein In certain non-limiting embodiments, the animal proteins of the present disclosure can be treated according to the processes disclosed herein. In certain embodiments, the pH of the animal protein can be increased with one or more base components. Such treatment surprisingly and advantageously results in reduced deterioration of the animal protein and improved storage properties.

[0027] Animal protein sources In certain non-limiting embodiments, the one or more protein sources may comprise animal protein, animal-derived protein, or a combination thereof. The one or more protein sources may comprise an animal protein source such as chicken or pork. The one or more protein sources may include, for example, trachea, kidney, liver, or organs. As used herein, the term "protein" refers to one or more proteins suitably provided by one or more raw materials. The protein may suitably be an animal protein, an animal-derived protein, or any combination thereof. Animal protein includes animal-derived proteins (including vertebrate and invertebrate proteins), such as proteins derived from mammals, poultry, fish, and insects. Examples of suitable animal proteins include those derived from chicken, turkey, beef, lamb, pork, venison, buffalo, duck, kangaroo, shellfish, crustaceans, salmon, tuna, whitefish, etc. They may suitably be derived from muscle, organs, tendons, bones, etc. The protein can be in any suitable form, e.g., isolated or partially isolated; concentrated; comminuted, etc. For example, without limitation, the one or more protein sources can include one or more of pork trachea, pork kidney, poultry parts, chicken liver, chicken giblets, chicken necks, organs, turkey carcasses, or combinations thereof. In certain non-limiting embodiments, the one or more protein sources can include, for example, chicken, turkey, pork, beef, lamb, or fish liver. Those skilled in the art will recognize that a wide variety of protein sources are suitable for use in the present disclosure.

[0028] In certain non-limiting embodiments, the one or more protein sources may include animal offal, such as poultry offal. Such raw materials may be prone to fermentation and deterioration. Furthermore, the condition of the material may affect the rate and occurrence of fermentation and deterioration. For example, ground offal may be more prone to fermentation and deterioration than natural or unground offal, since enzymes in ground offal may be mixed with bacteria and substrates.

[0029] In certain non-limiting embodiments, the initial pH of the one or more protein sources can be about 5 to about 7, about 5 to about 6.5, or about 5 to 6. In certain non-limiting embodiments, the initial pH of the one or more protein sources can be about 5, about 5.5, about 6, or about 6.5. One of skill in the art will recognize that the initial pH of the one or more protein sources can vary depending, for example, on the raw material and its state (e.g., milled or unmilled).

[0030] In certain non-limiting embodiments, the one or more protein sources can be cooled or refrigerated prior to processing. In certain non-limiting embodiments, water can be at least partially removed from the one or more protein sources. In certain non-limiting embodiments, one or more animal proteins can be mixed together.

[0031] base component In certain non-limiting embodiments, one or more protein sources can be treated with one or more base components. The one or more base components can be used to increase the pH of the one or more protein sources. The one or more base components can include any suitable basic compound. Those skilled in the art will recognize that a wide variety of base components are suitable for use in the present disclosure. In certain embodiments, the one or more base components can include sodium hydroxide (NaOH) or potassium hydroxide (KOH). In certain embodiments, the base component includes only sodium hydroxide (NaOH).

[0032] In certain non-limiting embodiments, the one or more base components are present in an amount of from about 0.1% to about 5% by weight, from about 0.1% to about 4% by weight; from about 0.1% to about 3% by weight; from about 0.1% to about 2% by weight; from about 0.1% to about 2% by weight; from about 0.1% to about 1.5% by weight; or from about 0.1% to about 1% by weight. The one or more base components can be added to the one or more protein sources at a final concentration of about 0.25% to about 1.0% by weight, or about 0.1% to about 0.5% by weight. In further non-limiting embodiments, the one or more base components can be added to the one or more protein sources at a final concentration of about 0.25% to about 5%, about 0.25% to about 4%, about 0.25% to about 3%, about 0.25% to about 2%, about 0.25% to about 2%, about 0.25% to about 1.5%, about 0.25% to about 1.0%, or about 0.25% to about 0.5% by weight. In further non-limiting embodiments, one or more base components can be added to one or more protein sources at a final concentration of about 0.5% to about 5%, about 0.5% to about 4%, about 0.5% to about 3%, about 0.5% to about 2%, about 0.5% to about 2%, about 0.5% to about 1.5%, or about 0.5% to about 1.0% by weight. In specific non-limiting embodiments, one or more base components can be added to one or more protein sources at a final concentration of about 0.1%, about 0.25%, about 0.5%, about 0.75%, about 1%, about 1.2%, about 1.4%, about 1.5%, or about 2% by weight.

[0033] In certain non-limiting embodiments, the one or more base components include about 0.25% to about 0.5% by weight sodium hydroxide (NaOH). In certain embodiments, the one or more base components include only about 0.25% to about 0.5% by weight sodium hydroxide (NaOH).

[0034] In certain non-limiting embodiments, the pH of the one or more protein sources after processing can range from about 5.1 to about 8, from about 6 to about 7.8, from about 6.5 to about 7.5, or from about 6 to about 7. In certain non-limiting embodiments, the pH of the one or more protein sources after processing can be about 6, about 6.5, about 7, about 7.2, about 7.5, or about 7.8.

[0035] The one or more base components can be applied uniformly to the one or more protein sources. For example, in certain non-limiting embodiments, the one or more base components can be sprayed onto the one or more protein sources.

[0036] Characteristics of processed protein sources Protein sources processed according to the present disclosure surprisingly advantageously reduce or prevent material deterioration. Increasing the pH of raw materials according to the present disclosure can advantageously reduce or prevent spoilage and fermentation of the raw materials. Furthermore, the quality of pet food can be improved by obtaining fresher raw materials by increasing the pH according to the methods of the present disclosure. Such quality can affect palatability and, further, can advantageously affect side effects caused by biogenic amines.

[0037] In certain non-limiting embodiments, the processed protein source has a saturation level of from about 0 ppm to about 500 ppm, from about 10 ppm to about 300 ppm, from about 100 ppm to about 200 ppm, from The histamine level may be about 10 ppm to about 200 ppm, or about 10 ppm to about 150 ppm. In certain non-limiting embodiments, the treated animal protein may have a histamine level of about 0 ppm, about 10 ppm, about 15 ppm, about 50 ppm, about 100 ppm, about 125 ppm, about 150 ppm, about 200 ppm, about 250 ppm, about 275 ppm, about 300 ppm, or about 500 ppm. In certain non-limiting embodiments, the treated animal protein may have a histamine level of less than about 500 ppm, less than about 300 ppm, less than about 250 ppm, less than about 200 ppm, less than about 100 ppm, less than about 50 ppm, or less than about 25 ppm.

[0038] In certain non-limiting embodiments, the processed protein source may comprise from about 0 mg / kg to about 200 mg / kg, from about 10 mg / kg to about 150 mg / kg, from about 100 mg / kg to about 1 The histamine level may be about 50 mg / kg, about 10 mg / kg to about 90 mg / kg, or about 10 mg / kg to about 50 mg / kg. In certain non-limiting embodiments, the treated animal protein may have a histamine level of about 0 mg / kg, about 1 mg / kg, about 5 mg / kg, about 10 mg / kg, about 15 mg / kg, about 25 mg / kg, about 50 mg / kg, about 100 mg / kg, about 125 mg / kg, about 150 mg / kg, or about 200 mg / kg. In certain non-limiting embodiments, the processed animal protein can have a histamine level of less than about 200 mg / kg, less than about 150 mg / kg, less than about 100 mg / kg, less than about 90 mg / kg, less than about 50 mg / kg, less than about 25 mg / kg, less than about 15 mg / kg, less than about 10 mg / kg, less than about 5 mg / kg, less than about 2 mg / kg, or less than about 1 mg / kg.

[0039] Methods for measuring the amounts of histamine, other biogenic amines such as putrescine, cadaverine, spermine, spermidine, thiamine, tryptamine, 2-phenylethylamine, serotonin, or agmatine, and hexanal are well known to those skilled in the art, and examples of methods for measuring these amounts are also disclosed in the experimental section of this specification.

[0040] 3. Pet food composition In certain non-limiting embodiments, pet food compositions are provided. The pet food compositions may comprise one or more processed animal proteins according to the present disclosure, and optionally one or more additional ingredients, such as dry ingredients, liquid ingredients, or combinations thereof. Those skilled in the art will recognize that a wide variety of pet food compositions are suitable for use in the present disclosure.

[0041] 4. Method for producing pet food composition In certain non-limiting embodiments, a method for producing a pet food composition is provided. In certain non-limiting embodiments, one or more dry ingredients can be mixed with one or more wet ingredients to form an emulsion or dough. The emulsion or dough can be heated to a predetermined temperature under pressure and gradually cooled. Alternatively, an emulsion can be formed, broken down, heated to a predetermined temperature, and then introduced into a processing zone. In the processing zone, the emulsion can be subjected to a predetermined pressure and discharged. Alternatively, to produce an agglomerated product, the slurry can be introduced into a scraped-surface heat exchanger at a predetermined pressure and heated to produce a heat-treated product having a specific temperature. In certain non-limiting embodiments, one or more dry ingredients can be mixed with one or more wet ingredients, such as water, to form a dough. The dough can be cooked during extrusion under conditions of high temperature, high pressure, or a combination thereof. The extruder can be equipped with a die having a specific shape to break up the extrudate into particles or pieces as the product is extruded.

[0042] Those skilled in the art will recognize that a wide variety of methods for producing pet food compositions are suitable for use in the present disclosure.

[0043] 5.Applications The animal protein processed according to the present disclosure can be used as an ingredient with other ingredients to form a pet food product. In certain non-limiting embodiments, the pet food composition can be used alone as a pet food product or can be used in combination with other ingredients to form a mixed pet food product. Any suitable pet food application can be used with the animal protein of the present disclosure. For example, but not limited to, the animal protein processed according to the present disclosure can be suitable for use in gravy, treat, bakery, or pillow-related pet food products, whether dry, wet, such as loaf or chunk. [Example]

[0044] The following examples are merely illustrative of the subject matter of the present disclosure and should not be construed as limiting the scope of the subject matter in any way.

[0045] In the examples below, the amounts of histamine, thiamine, putrescine, cadaverine, serotonin, phenylethylalamine, spermidine, spermine, tryptamine, and hexanal were measured as follows.

[0046] Analytical method for biogenic amine profile: The principle consists in acid extraction of biogenic amines and their determination by high performance liquid chromatography with fluorescence detection (HPLC-FLD) after post-column derivatization with o-phthaldialdehyde (OPA). The protocol is adapted from AOAC International (Association of Official Analytical Chemists - International) volume 78, no. 4, 1995, and AOAC International volume 81, no. 5, 1998. The expanded [k=2] uncertainties for histamine, thiamine, putrescine, and cadaverine are as follows: - Value ≥ 10 mg / kg: 30% of the value - Values ​​<10 mg / kg: 40% of the value, minimum 5 mg / kg (2 mg / kg for histamine).

[0047] The expanded [k=2] uncertainty for serotonin is: -50% of the value.

[0048] The limits of quantification in the matrix are 2 mg / kg for histamine and 5 mg / kg for all other biogenic amines.

[0049] Analytical method for hexanal: The principle is to extract hexanal using static headspace extraction and analyze it by gas chromatography with a flame ionization detector (GC-FID) using internal quantification.

[0050] The expanded [k=2] uncertainty for hexanal is 40%.

[0051] Example 1: Potassium hydroxide (KOH) and sodium hydroxide (NaOH) pretreatment studies of viscera (various final concentrations) Two basic compounds, potassium hydroxide (KOH) and sodium hydroxide (NaOH), were tested at different final concentrations in the pretreatment of animal viscera. Animal viscera were tested in both ground and unground forms. Potassium hydroxide (KOH) pretreatments were tested at final concentrations of 0, 0.5, 1, 1.2, 1.4, and 1.5% by weight for unground animal viscera and at final concentrations of 0, 0.75, 1, 1.2, 1.4, and 1.5% by weight for ground animal viscera. Sodium hydroxide (NaOH) pretreatments were tested at final concentrations of 0, 0.25, 0.5, and 1% by weight for unground animal viscera and at final concentrations of 0.25, 0.5, 1, and 1.5% by weight for ground animal viscera. All samples were tested for histamine levels (ppm) and pH. Histamine is a by-product of amino acid fermentation (histidine) and can be used as a tracer for biogenic amines. Low histamine levels can indicate fresh raw materials.

[0052] The results of potassium hydroxide (KOH) pretreatment of animal viscera are presented in Table 1A (unground) and Table 1B (ground), which correspond to Figure 1A (unground) and Figure 1B (ground), respectively. The results of sodium hydroxide (NaOH) pretreatment of animal viscera are presented in Table 2A (unground). The results are presented in Table 2B (crushed) and Table 2B (crushed), which correspond to Figure 2A (uncrushed) and Figure 2B (crushed), respectively.

[0053] [Table 1A]

[0054] [Table 1B]

[0055] [Table 2A]

[0056] [Table 2B]

[0057] As shown in Tables 1A-1B and 2A-2B and Figures 1A-1B and 2A-2B, pretreatment of animal viscera (ground or unground) with sodium hydroxide (NaOH) was more efficient than pretreatment with potassium hydroxide (KOH). For both unground and ground animal viscera, pretreatment with sodium hydroxide (NaOH) increased the pH level of the material and reduced the histamine level.

[0058] Example 2: Sodium hydroxide (NaOH) pretreatment study of poultry diets containing organs (0.25% and 0.5% NaOH by weight) Sodium hydroxide (NaOH) was tested over a period of time in the pretreatment of animal protein, i.e., poultry diet, at final concentrations of 0%, 0.25%, and 0.5% by weight. Histamine levels (mg / kg) were measured for each final concentration of sodium hydroxide (NaOH) pretreatment at 1, 5, 12, 20, 24, and 30 hours. Standard chicken innards were removed from the slaughterhouse immediately after transport and screening. A homogenous mixture of fresh innards was divided into three containers of equal weight (i.e., "control," "0.25% NaOH added by weight," and "0.5% NaOH added by weight") immediately after slaughter. Approximately 1 hour after collection, 80% carbonated water (soda) was added to each of the three containers. The three containers were then hand-blended for 30 seconds. The containers were placed in a controlled room maintained at 20°C for the duration of the test. As shown in Table 3, samples were taken from each of the three containers at the same time points (T0–T5) and immediately stored in a freezer. A total of 16 samples were tested. The control was tested at T0, and all three containers (control, 0.25% NaOH by weight, and 0.5% NaOH by weight) were tested at T1–T5. Agitation was performed in each container before each intermediate sampling step. After 30 hours of storage, all samples were dehydrated in a 115°C oven for 24 hours and then tested for hexanal (oxidized), biogenic amines, and sodium.

[0059] [Table 3]

[0060] The results of the hexanal, sodium, and biogenic amine tests are presented in Table 4. The histamine level (mg / kg) results are shown in Figure 3. The cadaverine level (mg / kg) results are shown in Figure 4.

[0061] [Table 4-1]

[0062] [Table 4-2]

[0063] As shown in Table 4 and Figure 3, which show the histamine level (mg / kg) results, sodium hydroxide (NaOH) can be used to preserve animal protein. A final concentration of 0.5% by weight of sodium hydroxide (NaOH) was more efficient at preserving animal protein and also had a greater effect on the pH of the animal protein than a final concentration of 0.25% by weight of sodium hydroxide (NaOH). A higher final concentration of 0.5% by weight of sodium hydroxide (NaOH) increased the pH of the material to a more basic level compared to a final concentration of 0.25% by weight of sodium hydroxide (NaOH). As shown in Table 4 and Figure 3, the histamine level of the material decreased in correlation with increasing final concentration of sodium hydroxide (NaOH), i.e., from 0% by weight, 0.25% by weight, to 0.5% by weight.

[0064] In addition to the various embodiments shown and claimed, the disclosed subject matter is also directed to other embodiments having other combinations of the features disclosed and claimed herein. Accordingly, specific features presented herein can be combined with each other in other ways within the scope of the disclosed subject matter, such that the disclosed subject matter includes any suitable combination of features disclosed herein. The foregoing descriptions of specific embodiments of the disclosed subject matter have been presented for purposes of illustration and description and are not intended to be exhaustive or to limit the disclosed subject matter to those disclosed embodiments.

[0065] It will be apparent to those skilled in the art that various modifications and variations can be made in the systems and methods of the disclosed subject matter without departing from the spirit or scope of the disclosed subject matter. Thus, it is intended that the disclosed subject matter cover modifications and variations that come within the scope of the appended claims and their equivalents.

Claims

1. 1. A method for processing one or more protein sources, the method comprising adding one or more base components to said protein sources; the processed protein source has a histamine level of less than about 300 ppm; method.

2. The method of claim 1 , wherein the base component comprises sodium hydroxide (NaOH).

3. 3. The method of claim 2, wherein the sodium hydroxide (NaOH) is present at a concentration of about 0.25% to about 0.5% by weight.

4. 10. The method of claim 1, wherein the one or more protein sources comprise animal protein, animal-derived protein, or a combination thereof.

5. 5. The method of claim 4, wherein the one or more protein sources comprise organ meats.

6. 10. The method of claim 1, wherein the processed protein source has a histamine level of about 10 ppm to about 200 ppm.

7. 10. The method of claim 1, wherein the processed protein source has a pH of about 5 to about 8.

8. 8. The method of claim 7, wherein the treated protein source has a pH of about 6 to about 7.

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