DE2416402A1 - Verfahren zur konservierung der roten farbe in fleisch und nach dem verfahren behandeltes fleisch - Google Patents
Verfahren zur konservierung der roten farbe in fleisch und nach dem verfahren behandeltes fleischInfo
- Publication number
- DE2416402A1 DE2416402A1 DE2416402A DE2416402A DE2416402A1 DE 2416402 A1 DE2416402 A1 DE 2416402A1 DE 2416402 A DE2416402 A DE 2416402A DE 2416402 A DE2416402 A DE 2416402A DE 2416402 A1 DE2416402 A1 DE 2416402A1
- Authority
- DE
- Germany
- Prior art keywords
- meat
- hydroxy
- pyrone
- gamma
- red
- 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 75
- 238000000034 method Methods 0.000 title claims description 32
- CVQUWLDCFXOXEN-UHFFFAOYSA-N Pyran-4-one Chemical class O=C1C=COC=C1 CVQUWLDCFXOXEN-UHFFFAOYSA-N 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 12
- 235000020989 red meat Nutrition 0.000 claims description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 6
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 5
- ZPSJGADGUYYRKE-UHFFFAOYSA-N 2H-pyran-2-one Chemical compound O=C1C=CC=CO1 ZPSJGADGUYYRKE-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 description 15
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 235000015277 pork Nutrition 0.000 description 11
- 239000000523 sample Substances 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000011780 sodium chloride Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- -1 HydrOxy Chemical class 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 239000013068 control sample Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000019687 Lamb Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 2
- 102000036675 Myoglobin Human genes 0.000 description 2
- 108010062374 Myoglobin Proteins 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 235000004348 Perilla frutescens Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 239000003973 paint Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000002020 sage Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000102542 Kara Species 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000001795 light effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical compound C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000005303 weighing Methods 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US35331573A | 1973-04-23 | 1973-04-23 | |
| US00371750A US3857981A (en) | 1973-06-20 | 1973-06-20 | Preserving red color in red meats |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2416402A1 true DE2416402A1 (de) | 1974-11-07 |
Family
ID=26997888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2416402A Pending DE2416402A1 (de) | 1973-04-23 | 1974-04-04 | Verfahren zur konservierung der roten farbe in fleisch und nach dem verfahren behandeltes fleisch |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5012258A (enrdf_load_stackoverflow) |
| CA (1) | CA1023610A (enrdf_load_stackoverflow) |
| DE (1) | DE2416402A1 (enrdf_load_stackoverflow) |
| FR (1) | FR2226115B1 (enrdf_load_stackoverflow) |
| GB (1) | GB1415134A (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0713332Y2 (ja) * | 1987-09-30 | 1995-03-29 | シャープ株式会社 | γ補正回路 |
-
1974
- 1974-04-04 DE DE2416402A patent/DE2416402A1/de active Pending
- 1974-04-05 GB GB1523174A patent/GB1415134A/en not_active Expired
- 1974-04-17 CA CA197,652A patent/CA1023610A/en not_active Expired
- 1974-04-23 JP JP49045185A patent/JPS5012258A/ja active Pending
- 1974-04-23 FR FR7414099A patent/FR2226115B1/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB1415134A (en) | 1975-11-26 |
| JPS5012258A (enrdf_load_stackoverflow) | 1975-02-07 |
| FR2226115A1 (enrdf_load_stackoverflow) | 1974-11-15 |
| AU6701774A (en) | 1975-09-25 |
| FR2226115B1 (enrdf_load_stackoverflow) | 1978-01-20 |
| CA1023610A (en) | 1978-01-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHJ | Non-payment of the annual fee |