ES2155480T3 - Metodo para la reestructuracion de carne cruda para la produccion de carne cruda reestructurada por adicion de transglutaminasa a la carne. - Google Patents

Metodo para la reestructuracion de carne cruda para la produccion de carne cruda reestructurada por adicion de transglutaminasa a la carne.

Info

Publication number
ES2155480T3
ES2155480T3 ES94926811T ES94926811T ES2155480T3 ES 2155480 T3 ES2155480 T3 ES 2155480T3 ES 94926811 T ES94926811 T ES 94926811T ES 94926811 T ES94926811 T ES 94926811T ES 2155480 T3 ES2155480 T3 ES 2155480T3
Authority
ES
Spain
Prior art keywords
meat
crude
restructured
pct
addition
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.)
Expired - Lifetime
Application number
ES94926811T
Other languages
English (en)
Inventor
Anders Juel Moller
Ghita Studsgaard Nielsen
Bent Riber Petersen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
Original Assignee
Novozymes AS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Novozymes AS filed Critical Novozymes AS
Application granted granted Critical
Publication of ES2155480T3 publication Critical patent/ES2155480T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

METODO PARA LA REESTRUCTURACION DE CARNE CRUDA PARA LA PRODUCCION DE CARNE CRUDA REESTRUCTURADA MEDIANTE LA ADICION DE TRANSGLUTAMINASA A LA CARNE, CONSISTENTE EN AÑADIR TAMBIEN, FOSFATO (OPCIONAL) Y CLORURO SODICO, CON UN TRATAMIENTO TERMICO SUBSIGUIENTE. DE ESTE MODO SE MEJORA LA COHESION Y FIRMEZA DE LA CARNE CRUDA REESTRUCTURADA Y SE PUEDE VENDER A MODO DE PRODUCTO CARNICO REFRIGERADO.
ES94926811T 1993-09-20 1994-09-13 Metodo para la reestructuracion de carne cruda para la produccion de carne cruda reestructurada por adicion de transglutaminasa a la carne. Expired - Lifetime ES2155480T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK931047A DK104793D0 (es) 1993-09-20 1993-09-20

Publications (1)

Publication Number Publication Date
ES2155480T3 true ES2155480T3 (es) 2001-05-16

Family

ID=8100386

Family Applications (1)

Application Number Title Priority Date Filing Date
ES94926811T Expired - Lifetime ES2155480T3 (es) 1993-09-20 1994-09-13 Metodo para la reestructuracion de carne cruda para la produccion de carne cruda reestructurada por adicion de transglutaminasa a la carne.

Country Status (11)

Country Link
US (1) US5686124A (es)
EP (1) EP0720433B1 (es)
JP (1) JPH09502617A (es)
AT (1) ATE198123T1 (es)
AU (1) AU683687B2 (es)
CA (1) CA2171290C (es)
DE (1) DE69426455T2 (es)
DK (2) DK104793D0 (es)
ES (1) ES2155480T3 (es)
WO (1) WO1995008274A1 (es)
ZA (1) ZA947129B (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2338200A1 (es) * 2008-10-23 2010-05-04 Universidad De Santiago De Compostela Aditivo alimentario obtenido por fermentacion conteniendo la enzima transglutaminasa a partir de hidrolizados acidos de patata.
ES2376439A1 (es) * 2011-12-15 2012-03-14 Universidade De Santiago De Compostela Aditivo alimentario conteniendo la enzima transglutaminasa obtenido por fermentación de medios de cultivo formulados con leche, patata y glicerol.

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5928689A (en) * 1996-06-05 1999-07-27 Kraft Foods, Inc. Method for treating PSE meat with transglutaminase
JP2000004841A (ja) * 1998-06-29 2000-01-11 Ajinomoto Co Inc 練り製品用酵素製剤および練り製品の製造法
DE19840744A1 (de) * 1998-09-07 2000-03-09 Zimbo Fleisch Und Wurstwaren G Verfahren zur Herstellung eines Fleischprodukts
US6200789B1 (en) 1999-12-02 2001-03-13 The United States Of America As Represented By The Secretary Of Agriculture Enzymatic treatment of proteinaceous animal by-product materials to impart cohesion and strength
DE10046605A1 (de) 2000-09-20 2002-03-28 Roehm Enzyme Gmbh Verwendung von Transglutaminasen zur Herstellung von weizenarmen Backwaren
US7108876B2 (en) 2001-01-25 2006-09-19 Nutricepts, Inc. Shaped cheese reconstruction with transglutaminase
CN1331414C (zh) * 2002-08-02 2007-08-15 味之素株式会社 牲畜肉类和鱼介类食品用粘合剂以及使用粘合剂生产粘合成形食品的方法
DK176786B1 (da) * 2006-12-08 2009-08-24 Dat Schaub A M B A A process for joining of pieces of natural casing
RU2476086C1 (ru) * 2011-06-30 2013-02-27 Сергей Сергеевич Доморацкий Способ получения мясного полуфабриката из тримминга
FR3004718B1 (fr) * 2013-04-18 2016-05-06 Inst Nat Sciences Appliquees Lyon Procede de fabrication de materiau composite polarisable sous l'action d'un faible champ electrique
RU2632923C1 (ru) * 2016-05-23 2017-10-11 Федеральное государственное бюджетное образовательное Учреждение высшего образования "Воронежский государственный аграрный университет имени императора Петра 1" (ФГБОУ ВО Воронежский ГАУ) Способ производства мясных хлебов

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8501333A (nl) * 1985-05-09 1986-12-01 Tno Samengevoegd vleesprodukt en werkwijze ter vervaardiging daarvan.
JPH0665280B2 (ja) * 1987-03-04 1994-08-24 味の素株式会社 タンパクゲル化剤及びそれを用いるタンパクのゲル化方法
JP2705024B2 (ja) * 1987-07-02 1998-01-26 マルハ株式会社 食品の製造法
JPH02107163A (ja) * 1988-10-15 1990-04-19 Suntory Ltd 新規なゲル状食品の製造方法
US5082672A (en) * 1989-06-21 1992-01-21 The United States Of American As Represented By The Secretary Of Agriculture Enzymatic deamidation of food proteins for improved food use
EP0572987B1 (en) * 1992-06-02 1999-08-25 Ajinomoto Co., Inc. Process for producing bound-formed food

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2338200A1 (es) * 2008-10-23 2010-05-04 Universidad De Santiago De Compostela Aditivo alimentario obtenido por fermentacion conteniendo la enzima transglutaminasa a partir de hidrolizados acidos de patata.
ES2376439A1 (es) * 2011-12-15 2012-03-14 Universidade De Santiago De Compostela Aditivo alimentario conteniendo la enzima transglutaminasa obtenido por fermentación de medios de cultivo formulados con leche, patata y glicerol.

Also Published As

Publication number Publication date
CA2171290C (en) 1999-07-27
DE69426455D1 (de) 2001-01-25
AU683687B2 (en) 1997-11-20
EP0720433A1 (en) 1996-07-10
DK0720433T3 (da) 2001-04-09
ATE198123T1 (de) 2001-01-15
JPH09502617A (ja) 1997-03-18
CA2171290A1 (en) 1995-03-30
DK104793D0 (es) 1993-09-20
ZA947129B (en) 1995-03-20
EP0720433B1 (en) 2000-12-20
WO1995008274A1 (en) 1995-03-30
US5686124A (en) 1997-11-11
DE69426455T2 (de) 2001-09-27
AU7651594A (en) 1995-04-10

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