DE1692209A1 - Verfahren zur Herstellung einer Fleischemulsion - Google Patents
Verfahren zur Herstellung einer FleischemulsionInfo
- Publication number
- DE1692209A1 DE1692209A1 DE19661692209 DE1692209A DE1692209A1 DE 1692209 A1 DE1692209 A1 DE 1692209A1 DE 19661692209 DE19661692209 DE 19661692209 DE 1692209 A DE1692209 A DE 1692209A DE 1692209 A1 DE1692209 A1 DE 1692209A1
- Authority
- DE
- Germany
- Prior art keywords
- lactide
- substance
- meat
- weight
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims description 19
- 239000000839 emulsion Substances 0.000 title claims description 17
- 238000000034 method Methods 0.000 title claims description 12
- JJTUDXZGHPGLLC-UHFFFAOYSA-N lactide Chemical compound CC1OC(=O)C(C)OC1=O JJTUDXZGHPGLLC-UHFFFAOYSA-N 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 21
- 239000000126 substance Substances 0.000 claims description 19
- 230000002053 acidogenic effect Effects 0.000 claims description 10
- 230000002378 acidificating effect Effects 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 8
- 150000002149 estolides Chemical class 0.000 claims description 4
- 150000002596 lactones Chemical class 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 230000007423 decrease Effects 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- JJTUDXZGHPGLLC-ZXZARUISSA-N (3r,6s)-3,6-dimethyl-1,4-dioxane-2,5-dione Chemical compound C[C@H]1OC(=O)[C@H](C)OC1=O JJTUDXZGHPGLLC-ZXZARUISSA-N 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 5
- 239000013068 control sample Substances 0.000 description 4
- 229960003681 gluconolactone Drugs 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- XOJVVFBFDXDTEG-UHFFFAOYSA-N pristane Chemical compound CC(C)CCCC(C)CCCC(C)CCCC(C)C XOJVVFBFDXDTEG-UHFFFAOYSA-N 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 3
- 238000002255 vaccination Methods 0.000 description 3
- 241000305071 Enterobacterales Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000015250 liver sausages Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- MNKRTDOUBUSQHX-UHFFFAOYSA-N 2,4-dihydroxy-2-methyl-3-oxopentanoic acid Chemical compound CC(O)C(=O)C(C)(O)C(O)=O MNKRTDOUBUSQHX-UHFFFAOYSA-N 0.000 description 1
- MGWGWNFMUOTEHG-UHFFFAOYSA-N 4-(3,5-dimethylphenyl)-1,3-thiazol-2-amine Chemical compound CC1=CC(C)=CC(C=2N=C(N)SC=2)=C1 MGWGWNFMUOTEHG-UHFFFAOYSA-N 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 244000025221 Humulus lupulus Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/771—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL6508262A NL6508262A (enrdf_load_html_response) | 1965-06-28 | 1965-06-28 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1692209A1 true DE1692209A1 (de) | 1971-07-15 |
Family
ID=19793505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19661692209 Pending DE1692209A1 (de) | 1965-06-28 | 1966-06-27 | Verfahren zur Herstellung einer Fleischemulsion |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE683311A (enrdf_load_html_response) |
| DE (1) | DE1692209A1 (enrdf_load_html_response) |
| GB (1) | GB1138765A (enrdf_load_html_response) |
| NL (1) | NL6508262A (enrdf_load_html_response) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4511592A (en) * | 1982-03-11 | 1985-04-16 | Scm Corporation | Preparation of acidulated meat emulsions |
| US4497845A (en) * | 1982-03-11 | 1985-02-05 | Scm Corporation | Acidulated meat emulsion |
| US4511584A (en) * | 1983-05-31 | 1985-04-16 | Scm Corporation | Particulate food acidulant |
| US4537784A (en) * | 1983-05-31 | 1985-08-27 | Scm Corporation | Process of preparing a particulate food acidulant |
| US8486480B2 (en) | 2002-12-20 | 2013-07-16 | Purac Biochem B.V. | Controlled acidification of food products using lactic- or glycolic acid oligomers/derivatives |
| WO2017050928A1 (en) * | 2015-09-22 | 2017-03-30 | Purac Biochem Bv | Process for manufacturing cooked meat products |
| CN109619375A (zh) * | 2018-11-15 | 2019-04-16 | 青海省畜牧兽医科学院 | 一种以牛副产物为主的制品及制备方法 |
-
1965
- 1965-06-28 NL NL6508262A patent/NL6508262A/xx unknown
-
1966
- 1966-06-27 GB GB28655/66A patent/GB1138765A/en not_active Expired
- 1966-06-27 DE DE19661692209 patent/DE1692209A1/de active Pending
- 1966-06-28 BE BE683311D patent/BE683311A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| NL6508262A (enrdf_load_html_response) | 1966-12-29 |
| BE683311A (enrdf_load_html_response) | 1966-12-28 |
| GB1138765A (en) | 1969-01-01 |
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