DE2839677A1 - PROCESS FOR PRODUCING DEWATERED OR (COMPLETELY) DRIED FOOD, FEED OR VEGETABLE FOOD AND PRODUCTS MANUFACTURED BY THE PROCESS - Google Patents

Description

The invention relates to a method for producing dehydrated or (completely) dried food or Food, feed or plant fertilizers. According to the method, protein foods or foods can be used for human consumption or consumption either in dehydrated or (completely) dried or rehydrated Make shape. Furthermore, according to the method, a protein feed for pets can either be dehydrated or (completely) dried or rehydrated form. According to the method according to the invention can also Feed for other animals can be obtained. Finally, according to the method according to the invention, the waste from meat packaging plants as an alternative to other relevant measures. Here plant fertilizers are then obtained, for example, from the bones of slaughtered animals.

Due to the currently rising costs, there is a considerable need for methods and systems that the Reduce the cost of preserving, storing and transporting food, especially proteins. this is especially true from the point of view that on earth there is an abundance of food only in certain areas there is, on the other hand, there is a food shortage in other areas. The cost of preservation, storage and the transportation of food significantly

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at the selling price of the food concerned, so much so that he has the means of the population of underdeveloped countries low living standards, in where there is a food shortage. Any decrease in volume and / or weight of food, feed or fertilizers considerably lower the storage weight and that of storage and storage or freight charges incurred during the transport of these materials.

There is also a need for a way of preservation such materials without cooling, the consumption of which in underdeveloped areas of the earth where none Refrigerators and the like exist, allows. Furthermore, the energy requirement for a treatment or processing, Storage and transportation of food in a world where oil supplies are slowly running out, be lowered.

In a world in which more and more emphasis is placed on keeping the The environment and the consumption of pure, uncontaminated and unadulterated food is a given There is a significant need for food preservation and preparation processes that completely eliminate the need for chemicals or at least avoid it as far as possible. As a rule, the method according to the invention does not require one Chemical additive, e.g. emulsifier additive. An addition of antioxidants, as they are usually used in the preparation of dehydrated or (completely) dried proteins reach, but can also take place in the context of the method according to the invention.

The invention is intended to bring at least some of the difficulties or problems described closer to a solution will.

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It has already become known, meat and other proteinaceous Pre-cook materials, chop, grind or cut into the pre-cooked meat or other material otherwise crush and then the cooked particulate Material to dry.

With these processes, end products are obtained whose properties, e.g. taste and texture, are unacceptable Way to differ from the relevant properties of the starting material.

Furthermore, the known methods work at inappropriately high temperatures, at which there is premature There is agglomeration of the protein and a separation of the fat and the natural meat juices. The here separated Fat is either lost or has to be collected and later reabsorbed into the proteinaceous material.

The method according to the invention does not suffer from such Disadvantages, since the animal protein is ultra-homogenized before the application of heat. So the proteins are in front does not agglomerate after grinding or homogenizing the proteinaceous material. In the context of the method according to the invention Ultrahomogenization (the definition to be made later) must be carried out. Against it takes place the comminution of the respective material in the known processes only to a much coarser particle size, e.g. 200 to 500 microns.

The invention relates to a process for the production of dehydrated or (completely) dried food, Feed or plant fertilizer, which is characterized in that one

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-J-

a) raw or uncooked or practically raw or uncooked subjects proteinaceous material of animal origin to ultra-homogenization,

b) the homogenate obtained to form a protein agglomerate heated and

c) the agglomerate obtained is dried to form particulate food, feed or fertilizer.

According to a preferred embodiment of the invention you dehydrated or (completely) dried food, feed or plant fertilizers in that man

a) a protein-like material of animal origin comminuted to such an extent that it can be used in a homogenizing device can be homogenized,

b) subjects the comminuted material to ultra-homogenization,

c heated to a temperature between about 50 ° and 85 ⁰ C), the resulting homogenate to agglomeration of the protein,

d) the agglomerate obtained is granulated,

e) the granules obtained at a temperature not exceeding 95 ° C to a moisture content of about 20 to about 50% by weight dries,

f) the partially dried granules run through a chopping machine to form grist or by means of a chopping machine and

g) drying the meal obtained to a moisture content of not more than 8% by weight.

Preferably the temperature of the particles is below 60 ° C held so that they get optimal rehydration properties.

Although according to the method according to the invention mainly food or food for human consumption and Animal feed or feed for animals is produced,

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it is also suitable for the production of plant fertilizers on an animal basis. For this purpose, bones and / or other animal material are described in the Way processed into a particulate product. This then takes on the after distributing Soil or incorporation into this rapidly rehydrates moisture and then delivers after decomposition Plant nutrients.

"Protein-like material of animal origin" is any animal material, e.g. meat, organs, connective tissue, Understand skin and / or bones. Animals include molluscs, shellfish, crustaceans, fish, To understand plankton, amphibians, reptiles, mammals and insects. It goes without saying that the various Animal species can also be expanded to include more.

The shot obtained in stage f) typically, but not exclusively, has a size of no more than about 1.3 cm (average dimension in the three directions) and may have a rough shape and texture. In this way, it shows a large surface area which facilitates drying in stage g).

When drying the material, for example in steps e) and g), it should be borne in mind that the temperature of the material to be dried is measured lower than the temperature of the drying medium. This is due to, that the evaporation of moisture in the material causes a heat loss of the material, which by the heat absorption from the drying medium is not fully compensated.

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According to the invention, it is true that effective storage can be achieved of the dehydrated or (completely) dried protein-like material, if its moisture content is up to 8% by weight. It has been found, however, that the moisture content of the invention accumulated product with a view to effective preservation against degradation during long periods of storage should be at most 5% by weight at room temperature.

"Ultrahomogenization" means that the material in question is reduced to a smaller particle size brings than it is usually achieved in the production of meat emulsions. Related investigations have shown that the average particle size should be below about 3 microns.

In the production or preparation of meat emulsions, it is common practice to inhibit the heating caused by the friction occurring during emulsification by adding a certain amount of ice or cold water to the meat. In contrast, such heating is expressly desired in the context of the method according to the invention. It should even be done as quickly as possible to inhibit biodegradation. In practice, when using a Fryma colloid mill, three passes of the meat through the mill are required to achieve the required degree of homogenization. The temperature of the colloid mill after leaving the last pass meat emulsion is typically in about 55 ° to 65 ⁰ C. It is related to the temperature of the meat at the start of homogenization. In the context of the method according to the invention, meat can be used in a highly successful manner both in the frozen and chilled or fresh state.

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Another advantage of the method according to the invention is that lower quality meat, e.g. and the like, can be used. With ultrahomogenization, all tendons that Skin and connective tissue are crushed to a small particle size and mixed in this form with the muscle tissue. During the heat agglomeration when the meat proteins are dried, these tissues change into a state in which they can no longer be distinguished from muscle tissue. In this way, the digestion of the meat is improved and increases profitability by upgrading lower-quality meat waste.

Because of the fine homogenization, the process product should also be of value in the dietetic field, if easy digestion of the meat is desired.

The dehydrated or (completely) dried meat protein products produced by the method according to the invention are characterized by their ability to be stored without refrigeration and rehydrated for use in processed meat products, convenient foods or foods, and the like. According to the invention slaughterhouse waste (including waste from poultry slaughterhouses and fish factories) can also be used in alternative In the usual way to make meat meals.

The method according to the invention is explained in more detail below with reference to an embodiment.

The raw or practically raw, boned animal meat is so far in a meat chopping device or a cutter chopped and crushed so that it is suitable for treatment in a homogenizer. For this purpose one can use any commercially available meat mincer. the

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The size of the minced meat particles depends on the size of the hoiaogenizer. Larger sized Devices are able to process larger pieces of meat. Now the animal meat undergoes an ultra-homogenization subject. This leads to a splitting of the fiber fabric and an emulsification of the existing fats. The homogenate obtained in this way consists of a smooth, creamy, liquid to semi-solid Substance. For a large-scale implementation of this ultra-homogenization you can use a commercially available Waring mixer. Such a mixer, e.g. the model 91-265, can reach speeds of up to 20,000 rpm. With larger-sized commercially available Meat emulsifying devices with fine adjustment are used to achieve the required degree of homogenization. Such Devices or machines are usually used in the meat industry for the production of sausages, snack meat products, Bolognese sausage and the like used. The ultra-homogenized animal tissue is then used Heated gelation of meat proteins. The heating can be achieved in various ways, for example in a mixing pan provided with a steam jacket, in a steam-hexed extruder or in a microwave oven. The frictional heat generated during homogenization can also cause the product to heat up to such an extent that the proteins gel effectively. It is also possible with certain homogenizing devices to use the homogenizing housing to heat with steam, so that the homogenate formed is brought to a temperature at which the Agglomerate meat proteins. The homogenate should expediently be moved during the heat agglomeration stage so that even heating is guaranteed and the aggregated proteins are converted into granular ones Particle shape is favored. The size of the particle

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shaped granular material can be adapted to the desired structure even more by passing the aggregate through running a meat grinder or wet granulator through it. Particle size is an option it depends on the particle size required for rehydration. However, it has been shown that for most purposes a particle size of about 6.5 mm is sufficient. The gelled aggregated protein particles can then be dried. This can be achieved in a wide variety of drying systems, e.g. fluid bed dryers, Hot air drying ovens, microwave ovens and the like. Appropriately, the product should be on Dry to a final moisture content of less than 5% to ensure the stability of the final product during storage is ensured. The dried product can be ground further to provide the desired texture and be sifted.

Combinations of tissues from the most varied of animal species or combinations can be used in the production of these protein meals animal tissue with vegetable proteins with the addition of carbohydrates, cellular substances (Cellulose substances) and plants are used. Spices and flavorings can also be used will. A flow diagram for a typical process variant for the production of protein flours is shown in FIG.

The process product obtainable according to the invention provides excellent biological results. Example 12 illustrates typical bacteria count results. In the Storage were property-durability tests with test specimens (stored under harsh storage conditions) carried out. These show that the after the procedure

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according to the invention, meat products dehydrated fresh with 0 to 1.0 ppm malonaldehyde, based on to a 67% moisture content. This is an acceptable level for freshly cooked ones Meat products. The results in this regard can be found in Example 11.

In the production of protein flours from slaughterhouse waste with bones, the crushing of the bone tissue must be carried out take place simultaneously with the ultra-homogenization. This requires several treatment stages, compare the flow diagram of FIG. 2. Whole animals or parts of animals or viscera, organs or bones or combinations of these materials are passed through a stir breaker or pre-breaker. With such Devices are high-performance machines that can break animal bones and other tissues. The crushed material discharged from the agitator breaker is then passed through a high-performance grinder into the bone able to process, e.g. a Weiler grinder, left running. Sol the devices are in the meat industry generally in use. After that, the ground waste subjected to an ultra homogenization. Devices suitable for this purpose are, for example, the Reitz disintegrator or a Jeffco mill. Both devices are high speed devices Grinding and emulsifying machines. After the ultra-homogenization, the homogenate becomes an agglomeration of the proteins heated and then dried. This part of the procedure corresponds to the procedure already described (cf. Figures 1 and 2).

The temperature at which the proteins normally gel is around 55 to 75 ° C. The drying

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temperatures should be kept low to reduce heat denaturation of proteins. In the Processing animal waste may require sterilization. To this end however, the temperatures must be increased further.

The following examples are intended to illustrate the process according to the invention in more detail.

example 1

500 g of lean beef are minced using a hand grinder with a 4.8 mm cutting plate. The minced meat is then subjected to ultra-homogenization in a star mix for 30 seconds. This gives the meat a smooth, creamy texture. The homogenized meat is then transferred to a steam-heated pan and stirred until it agglomerates
of the protein mixture stirred. The agglomeration begins at a temperature of about 55 ^° C. When the temperature has reached about 70 ^° C., an acceptable gel is formed. The agglomerated protein gel is then passed through a hand mincer with a 6.4 mm tip, and then in an oven whose temperature is between 90 ° and 93 ⁰ C.
lies, dried. The moisture content of the finished dry powder is 7.7%. The yield is
158.7 g dry powder (31.74% of the starting weight of the meat).

Example 2

50 g of the dehydrated prepared according to Example 1
Meat flour of a temperature of 40 ⁰ C are rehydrated with 100 g of warm water. After adding the water to the dehydrated meat, rehydration takes place

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Allowed to pass for 15 min. After that, only a small amount of free water can be detected.

150 g of meat in the form of a mixture of about 50% lean meat and 50% fat are put in a hand grinder minced with a 6.4 mm cutting plate, whereupon the minced meat rehydrated with the 150 g Mix the meat and then shape the whole thing into "hamburger patties". The "hamburger patties" are fried in the pan, resulting in good-tasting "hamburgers" with a firm texture will.

Example 3

344 g of chicken meat with a little skin are minced in a hand meat grinder with a 6.4 mm cutting plate, whereupon the minced chicken meat is subjected to ultra-homogenization in a Starmix for 30 s. The homogenate obtained is transferred to a steam-heated pan and heated therein with stirring until an acceptable agglomerate is formed. The gelation of the proteins begins at about 55 ^° C. After a temperature of 67 ^° C. has been reached, an acceptable gel has formed. The gel obtained is then dried in an oven at a temperature of up to 93 ^° C., an acceptable dry product being obtained. The moisture content of the dry product is 6.85%. The yield is 130.14 g (37.74% of the starting weight of the chicken meat).

Example 4

511 g of fish are cut into pieces with a length of about 2.5 cm

in
cut up and a star mix of ultra homogenization

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subject. The homogenate obtained is transferred to a steam-heated pan and heated therein until an acceptable granular gel is obtained. The homogenate is stirred during the heat gelation. The gelled granules are then dried in an oven at a temperature of 90 ° to 93 ⁰ C, until an acceptable dry product obtained. The moisture content of the dry product is 6.1%. The yield is 162 g (31.70% of the starting weight of the fish meat).

Example 5

20 kg minced lean meat (90% visible lean meat) was passed three times through a Fryma colloid mill with a finely adjusted gap. The temperature of the meat homogenate leaving the colloid mill on the third pass is 57 ° C. The homogenized meat is then gently heated in an electrically heated pan with continuous stirring until the meat proteins have agglomerated. At the end of this stage, the temperature is 74 ⁰ C. The agglomerated meat is then run through a hand mincer to reduce the size of the gelled material. After that, the size is about 6.4 to 13.7 mm. Now, the particulate material in a Fluidumbett dryer is an inlet-air temperature of about 60 ⁰ C dried. After introduction of the batch into the Fluidumbett-dryer, the outlet air temperature drops to about 28 ⁰ C. The semi-dry material is removed from the dryer if the air outlet temperature is about 40 ⁰ C. Then the material is run through the manual meat grinder again. At this point the moisture content will be around 45 to 50%. During the treatment in the meat grinder, half-dry meat meal with a size of approximately β.4 to 13.7 mm is obtained. Now that will

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Meat meal in a Fluidumbett dryer recirculated until its outlet temperature is 58 ⁰ C.

An analysis of a sample gives the following results:

Moisture content 4.60%

Fat 34.44%

Proteins 58.36%

When mixing one part of the dried meat prepared in the manner described with 2 parts of water an acceptable rehydration is found.

Example 6

45.4 kg of lean mutton is passed through a Fryma mill (model ML 330) with an 8 mm perforated disc. Then the passed sheep meat is passed twice through the same mill with a 2 mm perforated disc. During the first pass, antioxidants, propyl gallate and citric acid in solution are added to the meat. The temperature of the homogenate leaving the mill after the last pass is 56 ^° C.

The elomogenate is then agglomerated in a steam tube cooker. The cooker consists of an approximately 2 m long pipe with a diameter of 150 mm and a steam jacket. A screw driven by an electric motor is provided inside the tube. When exiting the steam tube cooker, the agglomerated meat has a temperature of about 72 to 75 ^° C.

The agglomerate is now passed through a wet granulator with a 13.7 mm perforated sieve. Here the material acquires a wet, granular structure of one size

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from about 6.4 to 13.7 mm.

The wet granulation v / ill be finally a Moa-Fluidumbetttrockner an inlet temperature of 58 ° C and an outlet temperature of 30 ⁰ C, respectively. The granulate is removed from the dryer when the moisture content has dropped to 22-25 ° C. The granulate is then comminuted into a meal-like structure using a hand mill with a 9.5 mm plate. The meal-like structure is transferred again to the Moa dryer and removed from it when its moisture content is below 5%.

Example 7

39 kg of lean pork are according to the example 6 edited.

Example 8

50 kg of frozen shark meat is cut into pieces approximately 7.5-10 cm in length and then passed through a Fryma disc mill (model ML 33 0) with an 8 mm perforated disc. During this first passage, the fish meat is dosed with antioxidants, propyl gallate and citric acid. Now the homogenized fish meat is again run three times through the Fryma mill with a 2 mm perforated disc. The temperature of the fish meat leaving the mill after the fourth pass is 40 ^° C.

The fish meat is then agglomerated in a steam tube cooker and transferred to a steam-coated pan. In it, the fish meat is gently warmed up to a moisture content of 56%. That still moist gelled fish meat is finally dried in a fluid bed dryer and removed from it,

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when its moisture content has dropped to about 2.0%.

Example 9

5 kg of beef liver are passed through a Fryma colloid mill three times allowed to run and then heat agglomerated in an electric pan. The liver will eventually become agglomerated passed through a hand mill with a 9.5 mm disc to granulate the gel. The granules obtained in this way is dried in a fluid bed dryer.

Example 10 T.B.A. analysis in meat

1st method

As * described (Tarladgis et al., Modified after Mahon). The meat samples used in this case are used in dehydrated form, i.e. 5g of dehydrated animal protein is 15g of rehydrated Protein equivalent.

2. calibration curve

0, 3.5, 7.0 or 10.5 ml 2 χ 10 m T.E.P. be with the Acid solution is made up to 50 ml and 5 ml samples are used. This gives the optical density readings in levels 3, 4 and 5 a range of 0, 0.5,

- ft
1.0 and 1.5 10 g malonaldehyde. The readings on the Varion Techtron Model 635 with double beam are 0, 0.120, 0.240, 0.362 “The response curve shows 4.17x10 g of malonaldehyde per unit of optical density.

* later

90982S / OS7S

3. Recovery

-5
Two 3.5 ml samples of 2x10 m TEP are completely distilled and then give readings of 0.083 and 0.089, corresponding to a recovery of 69% and 74%, respectively, compared to 0.120 of the calibration curve. The 6-9% recovery is taken.

4. constant

The constant (K) used to multiply the optical density values to obtain P.P.M. Malonaldehyde in the 5 g Rehearsals is then

K = ⁴ ^ 17 χ 10 ~ ⁶ 10 ⁶

0.69 0.5

= 12.1 (compared to Mahon: 11.6)

5. P.P.M.

P.P.M. in the sample = optical density χ 12.1

6. Results

Sample PP "MPPM

(5 g dry (15 g re- weight) prepared)

without antioxidants

Beef: 30 days at

4O ⁰ G 1.43 0.48

Beef: 40 days at

4O ⁰ C 1.43 0.48

Beef: 60 days at

40 ^° C 1.57 0.52

Antioxidants

Beef? 40 days at

40 ⁰ C 0.85 0.28

901828

© «j 15, f fj S =? G

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Example 11 Bacteriological analysis

The bacteriological plate counts in the finished dehydrated products are very low and lie within acceptable limits for foods of this type.

Typical analysis values are as follows:

a) beef

Total number of viable plate numbers with 5 batches result in values of 44, 28, 70, 50 and 16 organisms per

b) mutton

Total number of plates capable of growth for a 1 batch: 200 organisms per g.

c) chicken

Total number of viable plates in 1 batch: 1600 organisms per g.

d) beef liver

Total number of plates capable of growth in 1 batch; 115 organisms per g.

e) beef heart

Total number of plates capable of growth in 1 batch: 520 organisms per g.

It should be noted that according to the guidelines of the National Health Institute, a tolerable amount of the Total number of viable plate numbers 1,000,000 organisms per g are:

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ORIGINAL

The following diagnoses are obtained according to the invention Products performed with the results given below:

Drained meat project

1. Examination of the microbiological content of the products

2. List of special organisms / listed in "National Health Institute Guidelines April 1976"

procedure

1. Total number of viable organisms: Aliquots fluid from recycled product can be mixed with Columbia agar and incubated at a temperature of 20 ° C and 37 ^0.

2. Staphylococcus aureus: dilutions of the reprocessed Product are inoculated onto Baird-Parker medium.

3. Fecal matter CoIi: M.P.N. using Maconkey broth; suspected positive results are confirmed by additional tests.

4. Clostridium perfringens: dilution of recycled Product are inoculated from egg yolk / agar medium and incubated anaerobically.

5. Bacillus cereus: dilutions of recycled Product are inoculated onto egg yolk / agar medium. Suspicious colonies are biochemically grounded microscopically secured.

6. Salmonella exclusion: enrichment media, then selective media and, if necessary, biochemical / serological tests.

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Results Total number
on growth
capable organizational
men per g Staph.
aureus
per g Feces
CoIi
per g Clost.
by-
fringens
per g Bacillus
cereus
per g Salmonella
spp. Per
25 g product 44 100 - 20th 100 absent Beef 28 100 100 20th 100 absent Beef 70 - - 20th 100 absent Beef 50 - - 20th 50 absent Beef 16 - - 20th 50 absent so Beef 1600 - 100 20th 100 absent O
CD chicken 115 - 100 20th 100 absent PO Liver 520 - 100 20th 100 absent O heart en

OD OC CD

Eight of the samples obtained show bacterial levels that match the standards recommended by the National Health Institute to match.

The following are the guidelines for maximum tolerances of microbiological contents in food according to the National Health Institute, Department of Health,
Wellington, New Zealand dated April 1976 stated:

Cooked foods and cooked meat
(including frozen pre-cooked meals and
all foods that are not necessarily
need to be reheated, e.g. food used in air travel, frozen cooked seafood and the like).

Total content of viable organisms 500,000 / g Staphylococcus aureus (producing coagulase) 100 / g fecal coliforms 20 / g

Clostridium perfringens 100 / g

Bacillus cereus 100 / g

Salmonella 0/25 g

Semi-preserved but perishable foods (including salted, smoked or semi-preserved meat, fish and undercooked seafood preparations, e.g. fish fingers, dusted with crumbs
Seafood vacuum-packed meat product slices).
Total number of organisms capable of growth .. ",." _ΟΟ η / _σ

Staphylococcus aureus (producing coagulase) 100 / g

fecal coliforms 100 / g

Clostridium perfringens 100 / g

Bacillus cereus 000 1 _o / g

Salmonella 0/25 g

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Shellfish

(Standards according to "Shellfish Sanitation Bureau, F.D.A. ")

Total number of viable organisms 50,000 / g fecal coliforms 230/100 g

Salmonella 0/25 g

Frozen raw egg pulp

Total number of viable organisms 1,000,000 / g

Salmonella 0/25 g

Frozen pasteurized egg pulp

Total number of viable organisms 15,000 / g fecal coliforms 100 / g

Salmonella 0/25 g

(Regulation 154 of the food and drug regulations (1973) for the resazurin test according to 9. Scheme of these regulations)

Dried coconut

Salmonella 0/25 g

Dairy products

The Food and Drug Regulations (1973) contain requirements that regulate the microbiological standards for a number of dairy products: Regulation 116 - pasteurized milk Regulation 117 - standard milk
Regulation 118 - recycled milk Regulation 119 - flavored milk Regulation 121 - non-fat milk Regulation 122 - milk beverages or milkshakes Regulation 128 - pasteurized cream Regulation 129 - reduced sweet or sour cream Regulation 130 - recycled cream Regulation 141 - ice cream
Regulation 142 - Frozen Sugar Confectionery

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If the test described in the 6th scheme of this regulation subject, three out of five 0.1 ml samples (as indicated in the scheme) must not show any acid or gas formation.

yogurt

Faecal coliforms 1 / g

Yeasts and molds 20 / g

Food containers

The Food Hygiene Regulations (1974), Rule 17,

Item 3, sub-item (b), contain requirements that the microbiological limits for bottles, pots or

Rule pitchers. These rules mean that residual bacteria

plate numbers

1) 1 / ml capacity or

2) 1 / cm ² surface
may not exceed.

sampling

Arbitrarily 10% or 20 units (each smaller amount) are taken from a lot or a shipment. If a shipment consists of different component units, a minimum quantity is arbitrarily set of 3 units taken from each variety. If possible, the sample units of the product are sent to the laboratory in Originally sent unopened, with their physical condition as at the time of sampling should be preserved.

interpretation

With the exception of the O tolerance for Salmonella (non-compliance in the case of a unit from a lot or a shipment leads to rejection) the following generally apply Regulations:

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If five or more units of the same variety from a lot or a shipment are analyzed, may no more than two units the maximum tolerance for the microbiological content according to the guidelines exceed. Not one unit should exceed ten times the maximum tolerance.

Another two samples of dehydrated according to the invention Meat is subjected to the following analyzes:

Sample identification beef mutton

Total aerobic plates / g total coliforms / g pecal coliforms / g Salmonella group / g Clostridium Perfringens / g Staphylococcus aereus / g Bacillus cereus / g

Scheme

Determination of the rancidity of poultry meat according to the Thiobarbituric Acid Process

In 1960, Tarladgis, Watts and Younathan published an analytical method for determining the malonaldehyde content in rancid foods by a distillation method (JAOCS 3J7 ' ^s · ⁴⁴ ' (1960)). The determination method described was modified somewhat by John H. Mahon (compare Hagen Chemicals & Controls, Inc.). The latter modified procedure has been tried and accepted by the FSI Analytical Laboratory. Another minor change was made to the distillation process. This slight improvement resulted in a higher yield

100 200 10 10 10 10 100 100 100 100 100 100 100 100

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of malonaldehyde and at the same time an effective control of foaming. The minor change made in the present case was the addition of g NaCl in the distillation flask.

procedure

1. A 300-ml distillation flask is charged with 5.- ⁿ O00 g thoroughly milled meat sample, followed by 100 ml of dilute hydrochloric acid are added. Then stir with a magnetic stir bar. The stirring is used to distribute the sample. The device is now connected to a preheated electrical element.

2. It is distilled quickly until exactly 50 ml of distillate have passed over (this requires about 6 min).

3. The distillate is mixed, whereupon 5 ml (of it) are pipetted into a 25 ml flask. After adding 5 ml T ₀ B.Aο reagent, the flask is closed with a stopper, the flask contents mixed and the Immersed the flask in a boiling water bath for 35 minutes.

4. After 10 minutes of cooling in tap water, use a commercially available spectrophotometer (Bausch & Lomb, Spectronic 20) measured the absorption at 532 mj.i.

5. The absorption is multiplied by the factor 11.6, the ppm malonaidehyde being obtained.

Reagents

T.B.A. :

0.02M 2-thiobarbituric acid in 90% glacial acetic acid. The thiobarbituric acid is in Solution brought.

Diluted HCl solution:

200 g of NaCl are dissolved in distilled water, whereupon 25 ml of 2N HCl added and made up to 1 1. 100 ml is used to carry out the test.

Standard T.E.P .:

1 ml T.E.P. (1,1,3,3-tetraethoxypropane) corresponds to the weight of

8961 g χ ~ = 0.2960 g malon

aldehyde. After twenty thousand times dilution, 1 ml contains 0.0148 mg.

909826/0575

Claims (14)

Henkel, Kern, Feiler & Hänzel Patentanwälte Registered Representatives before the European Patent Office 2833677 Blue Wing Corporation, 'Möhlstrasse 37 Boise, Idaho, V.St.A. D-8000München 80 TeL: 0 89/98 20 85-87 Telex: 0529802 hnkld telegrams: ellipsoid Dr.F / H patent claims 1. Process for the production of dehydrated or (completely) dried food, fodder or plant fertilizers, characterized in that one a) raw or uncooked or practically raw or uncooked protein-like material of animal origin subjected to an ultra-homogenization; b) the homogenate obtained to form a protein agglomerate heated and c) the agglomerate obtained is dried to give particulate food, feed or fertilizer. 2. The method according to claim 1, characterized in that the protein-like material of animal origin in Step a) homogenized to an average size of less than about 3 microns. 3. Process according to Claims 1 or 2 , characterized in that the heat agglomeration of the protein obtained in step b) is carried out at a temperature of about 50 ° to about 85 ° C. 909826 / 0S7S ORIGINAL INSPECTED 4. The method according to one or more of the preceding Claims, characterized in that one a) the protein agglomerate granulates, b) the granulate obtained partially dries, c) grind the partially dried granules and d) the meal obtained to form the dehydrated or (completely) dried protein-like Product dries. 5. The method according to claim 4, characterized in that the granules at a temperature of not above 95 ° C dries. 6. The method according to claims 4 or 5, characterized in, that the granules are dried to a moisture content of about 20 to about 50% by weight. 7. The method according to one or more of claims 4 to 6, characterized in that the meal is dried to a moisture content of not more than 8%. 8. The method according to one or more of claims 4 to 7, characterized in that the dried meal is additionally ground. 9. Protein-like product , produced according to one or more of the preceding claims. 10. Product according to claim 9, characterized in that it consists of a food or food for human consumption. 11. Product according to claim 9, characterized in that it consists of a pet food. 0S7I 2839877 12. Product according to claim 9, characterized in that it consists of another animal feed. 13. Product according to claim 9, characterized in that it consists of a plant fertilizer. 14. Product according to one or more of claims 9 to 12, characterized in that it is rehydrated in Form. 90 9 826/05?