JPS59173068A - 肉類食品の退色防止用組成物および退色防止方法 - Google Patents
肉類食品の退色防止用組成物および退色防止方法Info
- Publication number
- JPS59173068A JPS59173068A JP58046713A JP4671383A JPS59173068A JP S59173068 A JPS59173068 A JP S59173068A JP 58046713 A JP58046713 A JP 58046713A JP 4671383 A JP4671383 A JP 4671383A JP S59173068 A JPS59173068 A JP S59173068A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- composition
- added
- sodium
- cystine
- 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
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 39
- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims description 12
- 238000005562 fading Methods 0.000 title abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 30
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 claims abstract description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 14
- 150000000996 L-ascorbic acids Chemical class 0.000 claims abstract description 11
- 229920002245 Dextrose equivalent Polymers 0.000 claims abstract description 6
- 238000002845 discoloration Methods 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008121 dextrose Substances 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 20
- 229960005070 ascorbic acid Drugs 0.000 abstract description 8
- 229960003067 cystine Drugs 0.000 abstract description 8
- 235000019393 L-cystine Nutrition 0.000 abstract description 5
- 239000004158 L-cystine Substances 0.000 abstract description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 abstract description 4
- 239000002211 L-ascorbic acid Substances 0.000 abstract description 4
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract description 4
- 239000011668 ascorbic acid Substances 0.000 abstract description 4
- 235000010350 erythorbic acid Nutrition 0.000 abstract description 4
- 239000004318 erythorbic acid Substances 0.000 abstract description 4
- 229940026239 isoascorbic acid Drugs 0.000 abstract description 4
- IOCJWNPYGRVHLN-MMALYQPHSA-N (2r)-2-amino-3-[[(2r)-2-amino-2-carboxyethyl]disulfanyl]propanoic acid;hydrochloride Chemical compound Cl.OC(=O)[C@@H](N)CSSC[C@H](N)C(O)=O IOCJWNPYGRVHLN-MMALYQPHSA-N 0.000 abstract description 2
- 229940032147 starch Drugs 0.000 abstract 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 10
- 235000013580 sausages Nutrition 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000020995 raw meat Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 6
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 6
- 239000011755 sodium-L-ascorbate Substances 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 235000015241 bacon Nutrition 0.000 description 5
- 235000019688 fish Nutrition 0.000 description 5
- 235000010288 sodium nitrite Nutrition 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 235000019830 sodium polyphosphate Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000007792 addition Methods 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- -1 lactium salt Chemical class 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000004320 sodium erythorbate Substances 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 3
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 241000269959 Xiphias gladius Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000019646 color tone Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 125000002573 ethenylidene group Chemical group [*]=C=C([H])[H] 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021335 sword fish Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58046713A JPS59173068A (ja) | 1983-03-18 | 1983-03-18 | 肉類食品の退色防止用組成物および退色防止方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58046713A JPS59173068A (ja) | 1983-03-18 | 1983-03-18 | 肉類食品の退色防止用組成物および退色防止方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59173068A true JPS59173068A (ja) | 1984-09-29 |
| JPH0459863B2 JPH0459863B2 (enrdf_load_stackoverflow) | 1992-09-24 |
Family
ID=12754989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58046713A Granted JPS59173068A (ja) | 1983-03-18 | 1983-03-18 | 肉類食品の退色防止用組成物および退色防止方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59173068A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003092982A (ja) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | 赤身魚肉の退色防止用組成物および退色防止方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6460871B2 (ja) * | 2015-03-23 | 2019-01-30 | 伊藤ハム株式会社 | 食品素材の退色を抑制するための包装体及びその退色抑制方法 |
-
1983
- 1983-03-18 JP JP58046713A patent/JPS59173068A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003092982A (ja) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | 赤身魚肉の退色防止用組成物および退色防止方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0459863B2 (enrdf_load_stackoverflow) | 1992-09-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0149829B1 (en) | A method for preventing discloloration of meat products | |
| EP0813821B1 (en) | Processed fish meat and process for producing said fish meat | |
| JP3043070B2 (ja) | 加工畜類肉及びそれを用いた畜類肉食材、及び加工畜類肉の製造方法 | |
| US3940500A (en) | Flavoring seafood with S-methyl methionine salt | |
| US3666488A (en) | Method for stabilizing meat color and composition therefor | |
| JP3353383B2 (ja) | 酵素製剤及び結着成形食品の製造法 | |
| US3519437A (en) | Meat flavor compositions | |
| KR950011136B1 (ko) | 곤약-첨가식품의 제조방법 | |
| JP2004081213A (ja) | 水産物用処理剤 | |
| JPS59173068A (ja) | 肉類食品の退色防止用組成物および退色防止方法 | |
| EP0445369B1 (en) | Use of oil absorption reducing material for food cooked with fats and oils | |
| JPH11133A (ja) | 食肉加工製品および食肉加工製品用品質改良組成物 | |
| US4869920A (en) | Process for preparing surimi products | |
| JPS5843761A (ja) | 肉類食品の退色防止方法および退色防止用組成物 | |
| JPH0616691B2 (ja) | 熟成風味を有する肉製品の製造法 | |
| JPS6313662B2 (enrdf_load_stackoverflow) | ||
| JPH0112466B2 (enrdf_load_stackoverflow) | ||
| JP2846886B2 (ja) | 改良されたコラーゲンパウダー | |
| JP2003265142A (ja) | ソーセージの品質改良方法 | |
| JPH025383B2 (enrdf_load_stackoverflow) | ||
| JPS63219355A (ja) | 冷凍調味すり身およびその製造方法 | |
| JPS63160565A (ja) | 魚卵ソ−セ−ジ | |
| JPS642350B2 (enrdf_load_stackoverflow) | ||
| JPH01273566A (ja) | 水畜産練製品の製造法 | |
| JP2024011519A (ja) | 食肉の赤変防止剤、食肉加工品の赤変防止方法、食肉加工品 |