NL1017994C2 - Hechting van vlees- en visproducten. - Google Patents

Hechting van vlees- en visproducten. Download PDF

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Publication number
NL1017994C2
NL1017994C2 NL1017994A NL1017994A NL1017994C2 NL 1017994 C2 NL1017994 C2 NL 1017994C2 NL 1017994 A NL1017994 A NL 1017994A NL 1017994 A NL1017994 A NL 1017994A NL 1017994 C2 NL1017994 C2 NL 1017994C2
Authority
NL
Netherlands
Prior art keywords
solution
protein
fibrinogen
reducing agent
transglutaminase
Prior art date
Application number
NL1017994A
Other languages
English (en)
Dutch (nl)
Inventor
Govardus Adrianus Hubertu Jong
Gerrit Wijngaards
Original Assignee
Tno
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 Tno filed Critical Tno
Priority to NL1017994A priority Critical patent/NL1017994C2/nl
Priority to PCT/NL2002/000293 priority patent/WO2002089607A1/fr
Application granted granted Critical
Publication of NL1017994C2 publication Critical patent/NL1017994C2/nl

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y203/00—Acyltransferases (2.3)
    • C12Y203/02—Aminoacyltransferases (2.3.2)
    • C12Y203/02013—Protein-glutamine gamma-glutamyltransferase (2.3.2.13), i.e. transglutaminase or factor XIII
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/06—Gelatine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A23J3/10—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/12—Animal proteins from blood
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Dispersion Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
NL1017994A 2001-05-04 2001-05-04 Hechting van vlees- en visproducten. NL1017994C2 (nl)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NL1017994A NL1017994C2 (nl) 2001-05-04 2001-05-04 Hechting van vlees- en visproducten.
PCT/NL2002/000293 WO2002089607A1 (fr) 2001-05-04 2002-05-03 Procédé pour lier de la viande et du poisson

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1017994A NL1017994C2 (nl) 2001-05-04 2001-05-04 Hechting van vlees- en visproducten.
NL1017994 2001-05-04

Publications (1)

Publication Number Publication Date
NL1017994C2 true NL1017994C2 (nl) 2002-11-05

Family

ID=19773345

Family Applications (1)

Application Number Title Priority Date Filing Date
NL1017994A NL1017994C2 (nl) 2001-05-04 2001-05-04 Hechting van vlees- en visproducten.

Country Status (2)

Country Link
NL (1) NL1017994C2 (fr)
WO (1) WO2002089607A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201975A1 (fr) * 1985-05-09 1986-11-20 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek TNO Produit de viande composé et son procédé de préparation
EP0572987A2 (fr) * 1992-06-02 1993-12-08 Ajinomoto Co., Inc. Préparation enzymatique et procédé pour fabriquer un produit alimentaire formé lié
EP0686401A2 (fr) * 1994-06-10 1995-12-13 Ajinomoto Co., Inc. Colle pour tissu vivant et coagulant sanguin
WO1998043686A1 (fr) * 1997-04-03 1998-10-08 California Institute Of Technology Modification enzymatique de la fibrine destinee au genie tissulaire
DE19853033A1 (de) * 1998-11-18 2000-05-25 Centeon Pharma Gmbh Stabilisierte Proteinzubereitung für einen Gewebekleber
US6221405B1 (en) * 1999-05-11 2001-04-24 Jac Pac Foods, Ltd. Method of bonding and tenderizing meat

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201975A1 (fr) * 1985-05-09 1986-11-20 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk onderzoek TNO Produit de viande composé et son procédé de préparation
EP0572987A2 (fr) * 1992-06-02 1993-12-08 Ajinomoto Co., Inc. Préparation enzymatique et procédé pour fabriquer un produit alimentaire formé lié
EP0686401A2 (fr) * 1994-06-10 1995-12-13 Ajinomoto Co., Inc. Colle pour tissu vivant et coagulant sanguin
WO1998043686A1 (fr) * 1997-04-03 1998-10-08 California Institute Of Technology Modification enzymatique de la fibrine destinee au genie tissulaire
DE19853033A1 (de) * 1998-11-18 2000-05-25 Centeon Pharma Gmbh Stabilisierte Proteinzubereitung für einen Gewebekleber
US6221405B1 (en) * 1999-05-11 2001-04-24 Jac Pac Foods, Ltd. Method of bonding and tenderizing meat

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JANSSEN A G W: "Marktvertrouwen in vleeshechter groeit", VOEDINGSMIDDELEN TECHNOLOGIE, NOORDERVLIET B.V. ZEIST, NL, vol. 29, no. 14/15, 11 July 1996 (1996-07-11), pages 31, XP002101383, ISSN: 0042-7934 *

Also Published As

Publication number Publication date
WO2002089607A1 (fr) 2002-11-14

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Effective date: 20051201