Sucrose Isomer Curing Aids for Nitrite Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current curing methods for meat and fish products using nitrite salts face challenges in reducing residual nitrite content and achieving stable, intense red coloration, particularly with stricter regulatory limits and potential health concerns associated with nitrite use.
Innovation Solution
A curing kit comprising a nitrite curing salt component and a sucrose isomer composition, specifically containing isomaltulose and/or trehalulose, which acts as a sugar substance component, optionally combined with acid-forming and antioxidant additives, to enhance the curing process and reduce nitrite requirements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If nitrite salts are used for curing meat and fish products, then microorganisms are prevented from proliferating and curing color is formed, but residual nitrite content increases which poses health risks and violates stricter regulatory limits
Solution Approach 1:
The patent introduces sucrose isomers (isomaltulose and/or trehalulose) as intermediary substances that facilitate the curing process. These isomers serve as alternative carbon sources for the curing flora, enabling the conversion of nitrate to nitrite and subsequent formation of nitrosomyoglobin without requiring excessive nitrite addition. The isomers mediate between the need for microbial stabilization and the need to reduce residual nitrite content.
Solution Approach 2:
The patent changes the chemical composition parameters of the curing aid by using sucrose isomers instead of traditional sugars like glucose or sucrose. This parameter change affects the metabolic pathways of the curing flora, leading to more efficient nitrate reduction and nitrite utilization. The specific compositional parameters (isomaltulose 5-50%, trehalulose 5-50%) are optimized to achieve both microbial stabilization and reduced residual nitrite content.
2Stability of the object's composition
If additional antioxidant additives are used to maintain stable red coloration, then color stability is improved, but the complexity of the curing composition increases
Solution Approach 1:
The patent extracts and eliminates the need for additional antioxidant additives by utilizing the inherent properties of sucrose isomers. The isomers naturally support the curing process and color stabilization through their metabolic conversion by the curing flora, thereby removing the requirement for separate antioxidant components like ascorbic acid or synthetic antioxidants. This extraction simplifies the overall curing composition while maintaining color stability.
3Productivity
If traditional sugar substances are used in curing, then the curing process proceeds normally, but the required amount of nitrite remains high and curing results are inadequate
Solution Approach 1:
The patent applies parameter changes by substituting traditional sugar substances with sucrose isomers having specific compositional parameters (isomaltulose and/or trehalulose in defined ranges). This change in sugar composition alters the metabolic efficiency of the curing flora, leading to more effective nitrate reduction and nitrite utilization. The result is improved curing efficiency with reduced nitrite requirements, directly addressing both productivity and quantity of substance parameters.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The sucrose isomer composition significantly reduces the required amount of nitrite, maintains stable red coloration, and eliminates the need for additional antioxidant additives, achieving better curing results with lower nitrite content and improved reddening compared to traditional methods.
Implementation Method 1
These organisms serve to convert nitrate back into nitrite through a nitrate reductase activity inherent in the organism
Implementation Method 2
In the so-called reddening transfer process, nitrite is disproportionated to nitrate and nitrogen monoxide (NO) under acid catalysis
Implementation Method 3
NO then binds to the myoglobin which is present in the muscle fibers of muscle meat of higher vertebrates, to form a red pigment, nitrosomyoglobin
Implementation Method 4
Disproportionation is further supported by anaerobic glycolysis which proceeds in the muscle meat and is associated with decline in pH (formation of acid)
Data Source
AI summary
A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.