FR2442019A1 - Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells - Google Patents

Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells

Info

Publication number
FR2442019A1
FR2442019A1 FR7833281A FR7833281A FR2442019A1 FR 2442019 A1 FR2442019 A1 FR 2442019A1 FR 7833281 A FR7833281 A FR 7833281A FR 7833281 A FR7833281 A FR 7833281A FR 2442019 A1 FR2442019 A1 FR 2442019A1
Authority
FR
France
Prior art keywords
foodstuff
immersion
cells
soln
contg
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.)
Granted
Application number
FR7833281A
Other languages
French (fr)
Other versions
FR2442019B3 (en
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR7833281A priority Critical patent/FR2442019A1/en
Publication of FR2442019A1 publication Critical patent/FR2442019A1/en
Application granted granted Critical
Publication of FR2442019B3 publication Critical patent/FR2442019B3/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • A23B4/14—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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics

Landscapes

  • 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)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A foodstuff contg. animal protein and fat is preserved by immersion in a stabilising liq. comprising (a) a proteolytic enzyme which can hydrolyse the intercellular substances in the foodstuff without enzymolysis of the cells, (b) a buffer to provide a pH of =5 or >=9, at which the enzyme is viable and autolysis of the cells is inhibited, and (c) an edible antioxidant to retard oxidation of the fatty constituents. Immersion is for a time sufficient to effect hydrolysis of the intercellular structures. The preserved foodstuff is restored to a usable state by (i) rapidly reversing its pH in a hypotonic soln. to destroy any microorganisms present, (ii) immersing it in a hypertonic soln. of pH 5-7 to dehydrate the cells and thereby eliminate hypotonic soln., and (iii) rehydrating the foodstuff and replacing ions lost during prior processing by immersion in an isotonic soln. All processing steps are carried out at not higher than ambient temp. Foodstuffs derived from fishes, crustaceans, molluscsselachii, birds and mammals can be maintained at room temp. in closed or open containers for long periods without decay. The processing does not interfere with the digestibility of the food. Typically the process is used in the mfr. of fish meal for animal consumption.
FR7833281A 1978-11-24 1978-11-24 Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells Granted FR2442019A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7833281A FR2442019A1 (en) 1978-11-24 1978-11-24 Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7833281A FR2442019A1 (en) 1978-11-24 1978-11-24 Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells

Publications (2)

Publication Number Publication Date
FR2442019A1 true FR2442019A1 (en) 1980-06-20
FR2442019B3 FR2442019B3 (en) 1981-10-16

Family

ID=9215318

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7833281A Granted FR2442019A1 (en) 1978-11-24 1978-11-24 Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells

Country Status (1)

Country Link
FR (1) FR2442019A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993000822A1 (en) * 1991-07-10 1993-01-21 The Minister Of Agriculture, Fisheries And Food In Her Britannic Majesty's Government Of The United Kingdom Of Great Britain And Northern Ireland Destruction of gram negative bacteria

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993000822A1 (en) * 1991-07-10 1993-01-21 The Minister Of Agriculture, Fisheries And Food In Her Britannic Majesty's Government Of The United Kingdom Of Great Britain And Northern Ireland Destruction of gram negative bacteria

Also Published As

Publication number Publication date
FR2442019B3 (en) 1981-10-16

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Legal Events

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