NO20053679L - Fremgangsmater for a konservere mat - Google Patents

Fremgangsmater for a konservere mat

Info

Publication number
NO20053679L
NO20053679L NO20053679A NO20053679A NO20053679L NO 20053679 L NO20053679 L NO 20053679L NO 20053679 A NO20053679 A NO 20053679A NO 20053679 A NO20053679 A NO 20053679A NO 20053679 L NO20053679 L NO 20053679L
Authority
NO
Norway
Prior art keywords
treatments
food product
phenolic compound
food
methods
Prior art date
Application number
NO20053679A
Other languages
English (en)
Other versions
NO20053679D0 (no
Inventor
Evan Joel Turek
Ahmend E Yousef
Grady William Chism
Thomas H Shellhammer
Original Assignee
Ohio State Res Found
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 Ohio State Res Found filed Critical Ohio State Res Found
Publication of NO20053679D0 publication Critical patent/NO20053679D0/no
Publication of NO20053679L publication Critical patent/NO20053679L/no

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
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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
    • 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
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/12—Preserving with chemicals in the form of liquids or solids
    • A23B5/14—Organic compounds; Microorganisms; 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
    • A23L13/60—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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

Det beskrives en fremgangsmåte for å inaktivere mikroorganismer i matvareprodukter ved å innføre en spiselig fenolisk forbindelse i et matvareprodukt og utsette det resulterende matvareprodukt som inneholder fenolisk forbindelse, for høytrykksbetingelser. Denne spesielle kombinasjon av fysisk og kjemisk behandling av matvareproduktene inaktiverer uønskede mikroorganismer i et matvareprodukt i signifikant større grad enn hva som er mulig å oppnå med én av behandlingene i seg selv, og den kombinerte antimikrobielle effekt av disse forskjellige typer av behandlinger er synergistisk større enn eventuell additiv effekt som kan forventes fra de individuelle behandlinger.
NO20053679A 2004-07-30 2005-07-29 Fremgangsmater for a konservere mat NO20053679L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/903,016 US20060024414A1 (en) 2004-07-30 2004-07-30 Methods for preserving food products

Publications (2)

Publication Number Publication Date
NO20053679D0 NO20053679D0 (no) 2005-07-29
NO20053679L true NO20053679L (no) 2006-01-31

Family

ID=34940317

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20053679A NO20053679L (no) 2004-07-30 2005-07-29 Fremgangsmater for a konservere mat

Country Status (12)

Country Link
US (1) US20060024414A1 (no)
EP (1) EP1621085A1 (no)
JP (1) JP2006042818A (no)
KR (1) KR20060048919A (no)
CN (1) CN1736272A (no)
AU (1) AU2005203351A1 (no)
BR (1) BRPI0503231A (no)
CA (1) CA2513389A1 (no)
EA (1) EA200501074A1 (no)
MX (1) MXPA05008116A (no)
NO (1) NO20053679L (no)
ZA (1) ZA200505930B (no)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
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US20060257539A1 (en) * 2005-05-16 2006-11-16 Krafts Foods Holdings, Inc. Synergistic antimicrobial system
WO2007018923A2 (en) * 2005-07-25 2007-02-15 Ecolab Inc. Antimicrobial compositions and methods for treating packaged food products
MX2008000725A (es) 2005-07-25 2008-03-18 Ecolab Inc Composiciones antimicrobianas para el uso en productos alimenticios.
US8445419B2 (en) 2005-07-25 2013-05-21 Ecolab Usa Inc. Antimicrobial compositions for use on food products
JP4959267B2 (ja) * 2006-03-07 2012-06-20 ルネサスエレクトロニクス株式会社 半導体装置および電気ヒューズの抵抗値の増加方法
KR100734029B1 (ko) * 2006-04-20 2007-06-29 건국대학교 산학협력단 저소비 돈육 부위를 이용한 고품질의 육포 제조방법
JP2009536822A (ja) * 2006-05-12 2009-10-22 ザ・コカ−コーラ・カンパニー 飲料保存剤
US20080152757A1 (en) * 2006-12-22 2008-06-26 Zuoxing Zheng Method of Making Fresh Cheese with Enhanced Microbiological Safety
US7863350B2 (en) 2007-01-22 2011-01-04 Maxwell Chase Technologies, Llc Food preservation compositions and methods of use thereof
CA2693307A1 (en) * 2007-07-20 2009-05-07 Regents Of The University Of Minnesota Lantibiotics and uses thereof
CA2658440C (en) 2008-04-04 2016-08-23 Kraft Foods Global Brands Llc Dairy composition with probiotics and anti-microbial system
US8383177B2 (en) * 2008-08-08 2013-02-26 Stella & Chewys, LLC Method and system for reducing pathogens
PL2215916T3 (pl) * 2009-01-23 2012-10-31 Kraft Foods R & D Inc Sposób obróbki produktu spożywczego
US20110053832A1 (en) * 2009-09-03 2011-03-03 Kraft Foods Global Brands Llc Natural antimicrobial composition
DE102009042083B3 (de) * 2009-09-18 2011-04-21 Multivac Sepp Haggenmüller Gmbh & Co. Kg Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten
US20130078339A1 (en) * 2011-09-27 2013-03-28 Caitlin Elizabeth Trahan High Pressure Processing of Pathogenostat-Treated Food Articles
US20130183420A1 (en) * 2012-01-13 2013-07-18 Justin Wade Shimek Premium Quality Refrigerated Vegetable Products and Methods of Making Them
DE102013006579A1 (de) * 2012-10-12 2014-04-17 DIL Deutsches Institut für Lebensmitteltechnik e.V. Verfahren zur Erhöhung der Lebensmittelsicherheit durch Hochdruckbehandlung von Rohmaterialien oder Halbfertigwaren
WO2014070658A1 (en) * 2012-10-29 2014-05-08 Cargill, Incorporated Method for pasteurizing ground poultry
CN104542889A (zh) * 2014-12-03 2015-04-29 北京华都肉鸡公司 一种超高压杀菌的泡椒凤爪的制作方法
US20160227797A1 (en) * 2015-02-05 2016-08-11 Wti, Inc. Reducing microorganisms in high pressure processed foods
US10321695B2 (en) * 2015-02-06 2019-06-18 Naturex S.A. Antimicrobial compositions
CN106486458B (zh) * 2015-08-31 2019-03-15 台达电子企业管理（上海）有限公司 多功率芯片的功率封装模块及功率芯片单元的制造方法
JP6712126B2 (ja) * 2015-10-09 2020-06-17 株式会社明治 食品中の微生物の検出法
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Also Published As

Publication number Publication date
MXPA05008116A (es) 2007-04-20
KR20060048919A (ko) 2006-05-18
AU2005203351A1 (en) 2006-02-16
NO20053679D0 (no) 2005-07-29
ZA200505930B (en) 2006-08-30
EP1621085A1 (en) 2006-02-01
US20060024414A1 (en) 2006-02-02
BRPI0503231A (pt) 2006-05-02
CA2513389A1 (en) 2006-01-30
EA200501074A1 (ru) 2006-04-28
CN1736272A (zh) 2006-02-22
JP2006042818A (ja) 2006-02-16

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