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
  • A23B4/06—Freezing; Subsequent thawing; Cooling
  • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
  • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
• • 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
  • A23B4/06—Freezing; Subsequent thawing; Cooling
  • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
• • 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
  • A23B4/06—Freezing; Subsequent thawing; Cooling
  • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
  • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
• • 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
  • A23L3/36—Freezing; Subsequent thawing; Cooling
  • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
• • 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
  • A23L3/36—Freezing; Subsequent thawing; Cooling
  • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
  • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature

Definitions

• the present invention relates to a method of freezing cured protein products, such as salted or smoked meat products by exposing them to a brine, more particularly, to a freezing method that prevents or reduces purge produced from the frozen salted meat products and weight loss of such products.
• U.S. Pat. No. 4,601,909 to Nagoshi discloses a Methods of Freezing Fishery Products.
• the method includes the steps of preparing a brine containing rapeseed oil, propylene glycol, calcium chloride and water, cooling the brine and immersing the seafood in the cooled brine until it is frozen.
• a brine prevents or reduces the breakdown of muscle tissue in the seafood due to ice crystal formation. The resultant deterioration in quality from freezing is thus prevented.
• U.S. Pat. No. 4,657,768 to Nagoshi discloses a Freezing Method for Perishable Foods which includes placing a perishable food in a heat conducting container and causing the other surface of the heat conducting container to contact the cooled brine or a liquified gas. Accordingly, the perishable food is frozen quickly without immersion.
• U.S. Pat. No. 4,689,963 to Sakai relates to a Method of Freezing Foods.
• the Sakai method is similar to the method of the Nagoshi method except that a layer of brine is placed in the heat conducting container along with the perishable food.
• U.S. Pat. Nos. 4,840,035, 4,840,034 and 5,001,047 to Liberman relate to methods of freezing sensitive body fluids, tissue samples and organs, respectively.
• the freezing methods described in these patents are similar to the Nagoshi method except that the freezing objects in Liberman patents are sensitive body parts for the clinical use.
• An object of the present invention is to provide a method of preventing or reducing purge produced during the course of freezing cured protein products.
• the method comprises the steps of preparing a brine including a cruciferous oil; cooling the brine to a temperature between about ⁇ 22° F. and ⁇ 43.6° F.; exposing the surface of a cured protein product, such as salted or smoked meat, to the brine by placing the meat product in a perforated container for a period that such protein product is completely frozen.
• cured protein product means a product containing a substantial amount of protein and is processed by way of, for example, salting or smoking or both, such as a salted or smoked fish.
• the brine solution used for freezing the salted and cured meat products includes a cruciferous oil.
• oil from a plant of the genus Brassica is used. These oils include, but are not limited to, oil of Brassica campestris, otherwise known as rapeseed oil, and oil of Brassica hirta, also known as mustard oil.
• Repessed oil has a solidification point of 14° F. ( ⁇ 10° C.), a specific gravity at 59° F. (15° C.) of 0.915, a refractive index at 122° F. (50° C.) of 1.4706, an iodine value of 98.6 and a saponification value of 174.7.
• the oil includes about 1% palmitic acid, the only saturated component of the oil, about 32% oleic acid, about 15 % linoleic acid, about 1 % linolenic acid and about 50% erucic acid. Palmitic acid, otherwise known as hexadecanoic acid is a saturated fatty acid having 16 carbon atoms and a molecular weight of 256.4.
• Oleic acid also known as (Z)-9-octadecenoic acid
• Oleic acid also known as (Z)-9-octadecenoic acid
• the position of unsaturation is between the ninth and tenth carbon atoms in the chain.
• the molecule has a cis configuration.
• Linoleic acid has two positions of unsaturation and is also known as cis.cis-9,12-octadecadienoic acid.
• the acid has 18 carbon atoms and a molecular weight of 280.5.
• Linolenic acid has three positions of unsaturation and is also known as (Z.Z.Z)-9.12.1 5-octadecatrienoic acid. Linolenic acid has 18 carbon atoms and a molecular weight of 278.4.
• Erucic acid a major component of the oils of the genus Brassica, is also known as (Z)-13-docosenoic acid. Erucic acid has 22 carbon atoms with one position of unsaturation and a molecular weight of 338.6.
• Mustard oil is similar.
• Mustard oil has a specific gravity at 59° F. of 0.9145. a refractive index at 122° F. of 1.475, an iodine value of 102 and a saponification value of 174.
• Mustard oil includes 1.3% by weight myristic acid, the only saturated acid, 27.2% by weight oleic acid, 16.6% by weight linoleic acid, 1.8% by weight linolenic acid, 1.1 % by weight behenic acid, 1.0% by weight lignoceric acid and 51.0% by weight erucic acid.
• Myristic acid also known as tetradecanoic acid. has 14 carbon atoms and a molecular weight of 228.4.
• Behenic acid is also known as docosanoic acid. It has 22 carbon atoms and a molecular weight of 340.6.
• Lignoceric acid also known as tetracosanoic acid, has 24 carbon atoms and a molecular weight of 368.6.
• the other components of mustard oil are described above.
• the oil is used in an amount less than about 1% by weight, more preferably less than about 0.8% by weight and most preferably between about 0.1 and 0.5% by weight of the brine.
• oils other than rapeseed oil and mustard oil can be used in accordance with the invention.
• synthetic oils having the characteristics described would be useful.
• the manner in which the oils function is described in detail below and it will be readily apparent that other oils will function acceptably in accordance with the invention and can be readily determined.
• the brine also generally includes a glycol, an inorganic salt and water.
• Suitable glycols include, but are not limited to, ethylene glycol, propylene glycol. benzylene glycol, butylene glycol. diethylene glycol, diphenyl glycol. ethylidene glycol, and the like. Any glycol can be used alone or in combination with other glycols. Propylene glycol is used in a preferred embodiment.
• the glycol component is present in an amount between about 30 and 50% by weight of the brine, more preferably between about 35 and 45% by weight and most preferably in an amount of about 40% by weight.
• Salts which are useful in accordance with the invention include, but are not limited to, calcium chloride, calcium bromide, calcium iodide, potassium chloride, potassium bromide, potassium iodide and the like.
• calcium chloride is used.
• the salt is present in an amount between about 5 and 15% by weight of the brine, more preferably in an amount between about 7 and 13% by weight and most preferably in an amount of about 10% by weight.
• Water is present in an amount between about 40 and 60% by weight, more preferably in an amount between about 45 and 55% by weight and most preferably in an amount of about 50% by weight.
• the brine includes between about 0.1 and 0.5% by weight cruciferous oil, about 40% by weight propylene glycol. about 10% by weight calcium chloride and a balance of water.
• the cruciferous oil is preferably rapeseed oil.
• protein products such as fish, pork and beef may be cured by dry salting or being soaked in a salted solution so that the salt content of each such product is increased. This serves to preserve the meat and enhance the flavor and texture of the meat. Subsequent this salting step, the salted meat product may be further cured by way of, for example, smoking, so that the flavor and texture of the salted meat products can be further enhanced.
• the cells of the salted meat products contain a high concentration of salt.
• the cell plasma of the salted meat product tends to freeze out fresh water first leaving the salt within the unfrozen cell plasma.
• the salt concentration in the unfrozen cell plasma of the slated meat products thus becomes even higher resulting in more water entering into the cells through osmosis, which eventually causes an expansion of the cell plasma volume.
• the slow freezing process is completed, a large amount of ice crystals are formed, which break the cell membrane causing purge and consequential weight loss and faccidity.
• a salted or salted and smoked meat product may be frozen by being placed in a suitable container, such as a plastic bag, which is immersed in the brine until the meat is completely frozen.
• a suitable container such as a plastic bag
• the product is vacuum packed in the container then immersed in the brine because vacuum packaged products require less time to be completely frozen.
• a perforated board such as a plastic mesh is preferred to carry such meat product because the entire surface of the product can be exposed to the brine in this manner.
• the amount of time required for freezing such meat products various depending on the type, size and the surface/weight ratio of the product, but can be readily determined by a person of ordinary skill in the art.
• the salted or salted and smoked frozen meat product so produced causes much less purge and much less weight loss after thawing.
• the conventional freezing method results in the amount of purge about 2-3 times as much as the freezing method employed in the present invention, in other words, the present invention reduces the amount of purge produced from frozen salted or salted and smoked meat product by 2-3 folds.
• the advantage of the present invention in reducing purge or preventing weight loss of the salted or salted and smoked frozen meat products becomes more evident when such products are refrozen after being thawed.
• Group I (frozen by conventional freezing process) 1 1.10 1.00 9.1 2 1.35 1.22 9.6 3 1.45 1.30 10.3 4 1.25 1.10 12.0 5 1.25 1.13 9.6 6 1.15 1.05 8.7 Average 1.26 1.13 9.9
• Group II (frozen by TRUFRESH freezing process) 1 1.30 1.20 7.7 2 1.15 1.10 4.3 3 1.25 1.16 7.2 4 1.45 1.36 6.2 5 1.40 1.35 3.6 6 1.45 1.40 3.4 Average 1.33 1.26 5.4
• Group III (unfrozen) 1 1.45 1.35 6.9 2 1.40 1.27 9.3 3 1.35 1.24 8.1 4 1.40 1.28 8.6 5 1.25 1.15 8.0 6 1.25 1.15 8.0 Average 1.35 1.24 8.1
• each group was again divided into three sub-groups and each sub-group was again subject to the above described three types of treatments, i.e. conventional frozen, TRUFRESH frozen and unfrozen. Loss of purge was measured in each sub-group, the results of which are shown in TABLE III.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Meat, Egg Or Seafood Products (AREA)

Priority Applications (10)

Applications Claiming Priority (1)

Publications (1)

Family

ID=24943027

Family Applications (1)

Country Status (10)

Cited By (3)

Families Citing this family (2)

Family Cites Families (9)

• 2000
  • 2000-12-07 US US09/732,309 patent/US20020106443A1/en not_active Abandoned
• 2001
  • 2001-11-13 MX MXPA03004737A patent/MXPA03004737A/es unknown
  • 2001-11-13 EP EP01992465A patent/EP1347689A4/en not_active Withdrawn
  • 2001-11-13 IL IL15621601A patent/IL156216A0/xx unknown
  • 2001-11-13 WO PCT/US2001/051201 patent/WO2002045529A2/en not_active Application Discontinuation
  • 2001-11-13 AU AU2002232948A patent/AU2002232948A1/en not_active Abandoned
  • 2001-11-13 JP JP2002547329A patent/JP2004514457A/ja active Pending
  • 2001-11-13 CA CA002431582A patent/CA2431582A1/en not_active Abandoned
• 2003
  • 2003-04-07 NO NO20031566A patent/NO20031566L/no unknown
  • 2003-04-11 IS IS6780A patent/IS6780A/is unknown

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