CN1193891A - 用于处理红肉、禽类和海味食品以控制细菌污染和/或繁殖的方法 - Google Patents
用于处理红肉、禽类和海味食品以控制细菌污染和/或繁殖的方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
一种用于处理禽兽和/或海味食品的方法,该方法采用一种含有三碱金属正磷酸盐的溶液在约90°F和约200°F之间对禽兽和/或海味食品接触一定时间,该处理能有效地去除、减少或抑制细菌污染而又不使禽兽和/或海味食品的感观性质明显贬值。
Description
本发明涉及一种用于减少和抑制细菌在新屠宰的生的红肉胴体、禽类胴体或海味上繁殖而又不会使它们的感观性质贬值的改进的方法。选择的方法是用一种热的三碱金属正磷酸盐的水溶液。发明背景
本发明涉及一种在鲜肉屠宰过程中的处理步骤，更正确地说是用热的碱金属正磷酸盐的水溶液处理猪肉、牛肉、小牛肉、羊肉、羊羔肉、和山羊胴体以去除、抑制或减少细菌污染和/或繁殖，而又不会导致肉的感观性质的明显贬值。此外，本发明也涉及在海味和禽类上使用此溶液。
本申请人的受让人已经获得许多有关涉及使用三碱金属正磷酸盐的水溶液，优选使用正磷酸三钠于处理红肉、禽类和海味的美国专利。这些专利包括5,069,022；5,143,739；5,192,570；5,262,186；5,268,185；5,283,073；和5,354,568。这些专利中的每一种，其特征是包括一项处理步骤，其中使用了至少4％的三碱金属正磷酸盐的水溶液。
热水同磷酸盐的结合作为减少细菌在禽类上的污染的方法在Thomson等的“用磷酸盐和热处理控制沙门氏菌和减少肉用鸡胴体的腐败”，Poultry Science 58：139-143(1979)上曾有报导。用于评价的磷酸盐是三聚磷酸钠和六偏磷酸钠。
使用pH约9的热烫水对减少禽类的污染在Humphrey等的“调整pH对鸡类热烫池水的微生物学作用，特别涉及沙门氏菌的死亡率”Journal of Applied Bacteriology，51：517-527(1981)上曾有报导。用于调整热烫水的pH至约8.8的化学药品是氢氧化钠、氢氧化钾、碳酸钠和磷酸三钠。
用于禽肉的巴氏灭菌的各种方法在1973年科罗拉多州立大学Teotia的博士论文“禽肉的化学巴氏灭菌法”中进行了讨论。该论文中阐述的各种处理方法包括在提高的温度下对碳酸钠、硼酸钠或氢氧化钾的溶液进行试验以及只使用热水进行试验。
现在要求除了三碱金属正磷酸盐处理方法外，能用一种处理方法，它既能有效地减少细菌，同时又能大量降低三碱金属正磷酸盐的使用量。根据本发明，该目的可以通过采用高温三碱金属正磷酸盐溶液达到。发明概述
根据本发明，提供了一种处理红肉胴体(包括分割部分和器官)、禽类胴体(包括分割部分和器官)和海味以去除、减少或抑制例如沙门氏菌、弯曲杆菌、大肠埃希氏菌和腐败菌等细菌的繁殖，而又不显著影响肉的感观性质。此方法包含用热的三碱金属正磷酸盐的水溶液处理红肉胴体、禽类胴体或海味，优选的溶液pH值高于11.5，在此高的pH值下，被处理的表面的颜色不会产生明显的改变。更正确地说，处理溶液的温度在约90°F和约200°F之间，三碱金属磷酸盐的浓度范围从约0.1％至饱和。
优选的处理是在屠宰过程中进行，在冷却之前或之后将胴体浸挂在热的正磷酸盐溶液中一秒钟至30分钟，优选的方法是将正磷酸盐溶液喷涂在胴体的全部表面上。对红肉胴体而言，优选在死后僵直之前处理，对禽类而言，优选在冷却之前处理。
特别是已经发现胴体可以用从约0.1％至饱和的正磷酸三钠或三钾的十二水合物的热的水溶液处理，也可以用相当量的无水化合物的热的水溶液处理。
使用本方法，可以经济地和简单地用一种食品级的产品处理以达到控制沙门氏菌和其它细菌，同时又不会对感观性质贬值。
本发明的另一个目的是提供一种减少红肉，海味和禽类胴体上细菌的方法。
本发明还有一个目的是提供一种只用最少量的处理溶液以减少红肉、海味和禽类胴体上细菌的方法。
这些和其它一些目的，对熟练此技术的人来说，优选的实施例中的详细阐述是很易了解的。发明详述
在叙述优选的实施例中，为了讲清楚，需要用某些术语。这些术语是为了包含所叙述的实施例，全部相应的技术是在相似的情况下为了相似的目的达到相似的结果进行操作的。
本发明涉及使用一种处理以减少禽类胴体上的细菌污染。此处理包含用一种三碱金属正磷酸盐的水溶液在升高的温度下接触兽类、禽类或海味的表面。
本发明适用于任何红肉，包括猪肉、牛肉、小牛肉、羊肉、羊羔肉和山羊肉，整个胴体或新鲜的分割部件，包括例如心、腰、肝等的内部器官，优选在死后僵直前处理。本发明也适用于任何禽类胴体或新鲜的分割部件，包括例如心、腰和肝等内部器官，禽类包括小鸡、火鸡、母鸡、鸽、鸭、鹌鹑等，但不局限于这些，或者任何形式的海味，包括贝类、淡水鱼和海水鱼，但不局限于这些。
胴体表面和/或器官是在冷却前，冷却过程中或冷却后用三碱金属正磷酸盐处理的。胴体是用热的处理溶液处理的，溶液中含有按溶液重量计从约0.10％至饱和，优选从约0.5％，更优选从约1％至饱和的三碱金属正磷酸盐，溶液的温度范围从约90°F至约200°F。有效的三碱金属正磷酸盐溶液的浓度是从约0.25％至20％，优选0.5-15％，最优选从约1.0％至12％(包括1，2，4，6，8，10和12％的溶液)。优选的温度在100 °F和180°F之间，更优选在125°F和175°F之间，最优选在140°F和160°F之间。
三碱金属磷酸盐是化学式为R3PO4的正磷酸盐，对钠盐而言，化学式是Na3PO4，对三钾化合物而言有相应的化学式。R是钠或钾的碱金属。磷酸三钠至少有41.5％的P2O5，1％溶液的pH值约为11.8。
磷酸三钠在商品形式是十二水合物，此十二水合物有工业级的和食品级的。优选使用十二水合物的(任一形式)。此处所用的磷酸三钠也包括磷酸三钾，以及所有形式的这些化合物。
胴体可以浸挂在处理溶液中，优选搅动此溶液以增加溶液同全部表面和胴体的裂缝包括内部器官等的接触。优选使用机械喷涂处理溶液，通常在压力下喷涂以保证处理溶液同表面有良好的接触。优选的处理溶液只含有三碱金属磷酸盐作为控制、减少、抑制或去除细菌的方法。处理溶液中没有酒精、硝酸盐或亚硝酸盐、或抗坏血酸，其目的是提高正磷酸盐的作用。处理溶液可以含有用于结合水、清洗、调味、着色等的成分。可以使用盐类，包括氯化物等。通常除了泵送溶液外，正磷酸盐中不包含其它的磷酸盐。
在处理禽类胴体时，优选在热烫处理后立即用三碱金属正磷酸盐处理，可以在脱毛前或后处理，或在去除内脏前清洗禽类过程中进行，优选的方法是在去除内脏后清洗内部和外部过程中进行。这些处理使用如上文所述的温的或热的溶液，此溶液经过滤后再循环使用以经济地利用磷酸盐。
在处理红肉时，优选在剥皮前或在剥皮后立即用三碱金属正磷酸盐处理，通常在冷却前进行。在特别优选的实施方案中，处理是在僵直前完成的。
在用三碱金属正磷酸盐处理海味时，可以在加工的任一阶段进行，例如在去壳、去骨、去头、去内脏，去鳞或皮时进行，或在冻结、冷藏、装冰、包冰衣、烹煮或巴氏灭菌之前、过程中或之后进行。优选的处理是在捕鱼船上捕捉后立即进行，或在到达加工厂后，在烹煮或包装之前立刻进行。特别优选的是在去除内脏后和清洗中或清洗后用处理溶液进行处理。
处理溶液优选包含三碱金属正磷酸盐，其量足以使pH在约11.5以上，优选在11.6和13.5之间，最优选是从pH12至pH13.5。
在大气压力下，在浸渍池中有效的停留时间从5秒至约30分钟，然而用喷涂的停留时间是从几秒到几分钟或2秒至15分钟，优选的喷涂时间小于30秒。
高于11.5的pH，优选的pH是12或以上，这对于去除、减少或抑制细菌污染或繁殖是重要的。其机理还不完全了解，但正磷酸盐看来能改进细菌的去除以及抑制任何残留细菌的繁殖。
选择的处理时间、浓度和温度以能使被处理的禽兽或海味在感观性质上没有明显的变化。例如，在提高温度下处理牛肉样品时，可能稍有褪色，但是不足以影响总的味道、外观等。
处理溶液也可以包括其它的碱性物料，例如碳酸盐和氢氧化物。特定的例子包括氢氧化钠、氢氧化钾、碳酸钠、碳酸钾、三聚磷酸钠和它们的混合物。通常，其它碱性物料按处理溶液的重量计约有0至约50％。
已经发现三碱金属正磷酸盐处理溶液对沙门氏菌、弯曲杆菌、大肠埃希氏菌、腐败菌等是有效的。
发明者也设想提高温度的三碱金属磷酸盐水溶液可以延长处理过的禽类、红肉或海味的货架寿命，用本发明可以达到延长约1至约14天。
本发明还用下述实施例予以阐明，但不局限于此实施例。
实施例1
使用了不同浓度的正磷酸三钠(十二水合物)测定在二个不同温度下对大肠埃希氏菌0157：h7的效力。用于测定效力的试样是购自食品杂货店的鹅颈式牛大腿肉，然后用大肠埃希氏菌0157：H7菌株接种(临床分离物和牛肉分离物二种)，温度约70°F。然后将接种的牛大腿内在喷雾隧道内用不同百分比浓度(0、0.25、0.50、1、2、4、6和10％)的正磷酸三钠溶液冲洗，温度分80°F和150°F二种(对每一试样可正或负5°F)。测试进行二轮，每轮重复二次。结果列在下表中(表1)。每一个数值表示每25平方厘米牛肉样品上大肠埃希氏杆菌0157：H7的最可能数。
表1
| 处理/温度 | 第1轮 | 第2轮 | 平均 | ||
| 重复1 | 重复2 | 重复1 | 重复2 | ||
| 接种对照物 | 4300 | 24000 | 2300 | 4300 | 8,700(3.94)* |
| 10％TSP80°F | 93 | 23 | 93 | 93 | 76(1.88)* |
| 10％TSP150°F | 43 | 43 | 240 | 43 | 92(1.96)* |
| 6％TsP150°F | 43 | 43 | 43 | 93 | 56(1.75)* |
| 4％TSP150°F | 93 | 93 | 9.1 | 23 | 55(1.74)* |
| 2％TSP150°F | ＜3 | 9.1 | 240 | 15 | ＜67(＜1.83)* |
| 1％TSP80 °F | 930 | 230 | 430 | 430 | 510(2.71)* |
| 1％TSP150°F | 43 | 3.6 | 14 | 15 | 19(1.28)* |
| 0.5％TSP150°F | 23 | 43 | 43 | 9.1 | 30(1.43)* |
| 0.25％TSP80°F | 93 | 930 | 230 | 2400 | 910(2.96)* |
| 0.25％TSP150°F | 43 | 43 | 93 | 43 | 56(1.76)* |
| 水150 °F | 29 | 460 | 15 | 29 | 130(2.11)* |
| 水80 °F | 430 | 930 | 150 | 93 | 400(2.60)* |
*括号中的数字是回收的CPU的log10数
实施例2
用上述方案进行重复实验，采用以下参数：
TSP的浓度：按水溶液重量计0、0.25、1.0和10％
温度：80、110、140、170和200°F(±5°F)
结果列在下表中(表2)，每一个数值表示每25平方厘米牛肉样品上大肠埃希氏杆菌0157：H7的最可能数。
表2
| 处理/温度 | 第1轮 | 第2轮 | 平均 | ||
| 重复1 | 重复2 | 重复1 | 重复2 | ||
| 接种对照物 | 15,000 | 24,000 | 24,000 | 46,000 | 27,000(4.43)* |
| 0％ TSP80°F | 2.900 | 430 | 1,200 | 91 | 1,200(3.08)* |
| 0％ TSP110°F | 2,300 | 75 | 43 | 43 | 620(2.79)* |
| 0％ TSP140°F | 43 | 210 | 93 | 15 | 90(1.95)* |
| 0％ TSP170°F | 240 | 44 | 20 | 93 | 99(1.99)* |
| 0％ TSP200°F | 43 | 43 | 3.6 | 23 | 28(1.45)* |
| 0.25％ TSP80°F | 110 | 150 | ＜30 | 150 | ＜110(＜2.04)* |
| 0.25％ TSP110°F | 150 | 430 | 43 | 28 | 160(2.21)* |
| 0.25％ TSP140°F | 28 | 43 | 43 | 75 | 47(1.67)* |
| 0.25％ TSP170°F | 9.1 | 3.6 | 9.1 | 3.6 | 6.4(0.81)* |
| 0.25％ TSP200°F | 43 | ＜3 | 3.6 | 23 | M18(＜1.26)* |
| 1％ TSP80°F | 930 | 2,400 | 73 | 930 | 1,100(3.04)* |
| 1％ TSP110°F | 210 | 930 | 43 | 3.6 | 300(2.47)* |
表2(续)
| 1％ TSP140°F | 15 | 93 | 230 | 7.3 | 86(1.94)* |
| 1％ TSP170°F | 93 | 35 | 20 | ＜3 | ＜38(＜1.58)* |
| 1％ TSP200°F | 23 | ＜3 | 9.1 | 3.6 | ＜9.7(＜0.99)* |
| 10％ TSP80°F | - | - | 430 | 930 | 680(2.83)* |
| 10％ TSP110°F | 230 | 11 | 150 | ＜3 | ＜99(＜1.99)* |
| 10％ TSP140°F | 43 | ＜3 | ＜3 | 230 | ＜70(＜1.84)* |
| 10％ TSP170°F | 9.1 | 9.1 | ＜3 | ＜3 | ＜6.1(＜0.78)* |
| 10％ TSP200°F | ＜3 | ＜3 | ＜3 | ＜3 | ＜3(＜0.48)* |
*括号中的数字是回收的CPU的log10数
以上数据证实热水和三碱金属正磷酸盐对减少细菌污染是有效的，即使三碱金属正磷酸盐的用量低到0.25％时仍有效。
在对本发明作了详细叙述以及用它的优选的实施例作参考后，很明白作出一些修正和改变而又不脱离申请权项的范围是可能的。
Claims (15)
1.一种用于处理禽兽和/或海味食品的方法，该方法采用一种含有三碱金属正磷酸盐的溶液在约90°F和约200°F之间对禽兽和/或海味食品接触一定时间，该处理能有效地去除、减少或抑制细菌污染而又不使禽兽和/或海味食品的感观性质显著贬值。
2.权利要求1的方法，其中所述溶液中的三碱金属正磷酸盐的浓度，按重量计是约0.1％至饱和。
3.权利要求2的方法，其中所述溶液中的三碱金属正磷酸盐的浓度按重量计是从约0.25％至约20.0％。
4.权利要求3的方法，其中所述溶液中的三碱金属正磷酸盐的浓度按重量计是从约0.50％至约15.0％。
5.权利要求4的方法，其中所述溶液中的三碱金属正磷酸盐的浓度按重量计是从约1.0％至约12.0％。
6.权利要求1的方法，其中所述三碱金属正磷酸盐包含正磷酸三钠。
7.权利要求1的方法，其中所述处理溶液的pH是大于约11.5。
8.权利要求6的方法，其中所述处理溶液的pH是在约12和13.5之间。
9.权利要求1的方法，其中所述处理溶液不含酒精。
10.权利要求1的方法，其中所述禽类、红肉或海味食品包含禽类胴体，其中所述处理溶液是在冷却所述胴体之前应用的。
11.权利要求1的方法，其中所述禽类、红肉或海味食品包含红内，其中所述处理溶液是在僵直之前应用的。
12.权利要求1的方法，其中所述禽类、红肉或海味食品包含海味食品，其中所述溶液是在取出内脏后应用的。
13.权利要求1的方法，其中所述溶液的温度是在约100°F和约180°F之间。
14.权利要求13的方法，其中所述溶液的温度是在约125°F和约175°F之间。
15.权利要求14的方法，其中所述溶液的温度是在约140°F和约160°F之间。
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| US130195P | 1995-07-21 | 1995-07-21 | |
| US60/001,301 | 1995-07-21 | ||
| US08/644,552 US5700507A (en) | 1995-07-21 | 1996-05-10 | Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth |
| US08/644,552 | 1996-05-10 |
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| CN1193891A true CN1193891A (zh) | 1998-09-23 |
| CN1071544C CN1071544C (zh) | 2001-09-26 |
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| US (1) | US5700507A (zh) |
| EP (1) | EP0840552A1 (zh) |
| JP (1) | JP2000507803A (zh) |
| CN (1) | CN1071544C (zh) |
| AU (1) | AU701947B2 (zh) |
| BR (1) | BR9609688A (zh) |
| CA (1) | CA2227404A1 (zh) |
| DE (1) | DE840552T1 (zh) |
| HU (1) | HUP9900245A3 (zh) |
| PL (1) | PL183242B1 (zh) |
| TR (1) | TR199800093T1 (zh) |
| WO (1) | WO1997003564A1 (zh) |
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| US5635231A (en) * | 1996-03-19 | 1997-06-03 | Rhone-Poulenc Inc. | Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth |
| US6063335A (en) * | 1997-03-24 | 2000-05-16 | Henkel Corporation | Method for disinfecting surfaces |
| US6875457B1 (en) | 1999-04-30 | 2005-04-05 | Kenichi Hiraoka | Method of preventing browning or darkening of fish and method of treating browned or darkened fish |
| FR2800642B1 (fr) * | 1999-11-05 | 2002-08-30 | Rhodia Chimie Sa | Procede et installation de traitement bactericide en continu de portions de chair comestible |
| US7316824B2 (en) * | 2000-12-15 | 2008-01-08 | Ecolab Inc. | Method and composition for washing poultry during processing |
| US6514556B2 (en) * | 2000-12-15 | 2003-02-04 | Ecolab Inc. | Method and composition for washing poultry during processing |
| CA2433483A1 (en) * | 2000-12-27 | 2002-07-11 | Japantechno Ltd., Co. | Roe or milt products with prolonged shelf life |
| US20030003202A1 (en) * | 2001-06-28 | 2003-01-02 | American Air Liquide Inc. And L`Air Liquide | Method of preserving and disinfecting a food commodity |
| US20040147211A1 (en) * | 2003-01-24 | 2004-07-29 | Mostoller Charles R. | Poultry defeathering process and apparatus |
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| CA847280A (en) * | 1967-02-21 | 1970-07-21 | Calgon Corporation | Tuna processing |
| GB1274848A (en) * | 1968-08-05 | 1972-05-17 | Unilever Ltd | Shaping of foodstuffs |
| US3493392A (en) * | 1969-01-29 | 1970-02-03 | Calgon C0Rp | Tuna processing |
| US3620767A (en) * | 1969-12-08 | 1971-11-16 | Calgon Corp | Bonito processing |
| NL154099B (nl) * | 1970-04-26 | 1977-08-15 | Thomassen & Drijver | Werkwijze voor het in een gesloten houder steriliseren van voedingsmiddelen, en aldus gesteriliseerde produkten, alsmede gesloten houder met een aldus gesteriliseerd produkt. |
| US3681091A (en) * | 1970-05-06 | 1972-08-01 | Stauffer Chemical Co | Method of preserving food materials,food product resulting therefrom,and preservative composition |
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| US5268185A (en) * | 1991-06-07 | 1993-12-07 | Rhone-Poulenc Inc. | Process for treating red meat to control bacterial contamination and/or growth |
-
1996
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- 1996-07-18 AU AU63155/96A patent/AU701947B2/en not_active Ceased
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| AU701947B2 (en) | 1999-02-11 |
| WO1997003564A1 (en) | 1997-02-06 |
| CA2227404A1 (en) | 1997-02-06 |
| TR199800093T1 (xx) | 1998-05-21 |
| EP0840552A1 (en) | 1998-05-13 |
| HUP9900245A3 (en) | 2000-05-29 |
| HUP9900245A2 (hu) | 1999-05-28 |
| PL324554A1 (en) | 1998-06-08 |
| JP2000507803A (ja) | 2000-06-27 |
| CN1071544C (zh) | 2001-09-26 |
| PL183242B1 (pl) | 2002-06-28 |
| AU6315596A (en) | 1997-02-18 |
| DE840552T1 (de) | 1998-11-12 |
| US5700507A (en) | 1997-12-23 |
| BR9609688A (pt) | 1999-06-08 |
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