WO2006110941A1 - Amélioration de la conservation d'aliments transformés - Google Patents

Amélioration de la conservation d'aliments transformés Download PDF

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Publication number
WO2006110941A1
WO2006110941A1 PCT/AU2006/000496 AU2006000496W WO2006110941A1 WO 2006110941 A1 WO2006110941 A1 WO 2006110941A1 AU 2006000496 W AU2006000496 W AU 2006000496W WO 2006110941 A1 WO2006110941 A1 WO 2006110941A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
process according
shelf life
processed
biocide
Prior art date
Application number
PCT/AU2006/000496
Other languages
English (en)
Inventor
David James Lark
Original Assignee
Vaporex Pty Ltd
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
Priority claimed from AU2005901938A external-priority patent/AU2005901938A0/en
Application filed by Vaporex Pty Ltd filed Critical Vaporex Pty Ltd
Publication of WO2006110941A1 publication Critical patent/WO2006110941A1/fr

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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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O

Definitions

  • the invention relates to a process for extending the shelf life of a processed food . by treating the food with a volatile biocidal substance and then processing the treated food.
  • preservatives can include a wide variety of biocides (ie, microbiocidal substances, antimicrobial substances, etc) such as Acetic acid, Lactic acid, mixtures thereof, and the like.
  • biocides ie, microbiocidal substances, antimicrobial substances, etc
  • One problem, however, in the application of a preservative to a food product is to apply the preservative in a manner that does not interfere with the natural organoleptic properties of the product, eg, taste, smell, texture, etc.
  • too much preservative can impart an unwanted taste to the product or discolour the product.
  • Another problem with the application of a preservative to the finished smallgoods is consistent application of the preservative in a production line setting.
  • the amount of preservative applied to the first baked item in the production cycle should be essentially the same as the amount of preservative applied to the last item in the production cycle (and all items throughout that production cycle, for that matter). This can be difficult to control over extended periods of time due to, among other things, variations in the ' temperature of the equipment, the preparation and delivery of the preservative to the finished product, and the like.
  • the present applicant has found that this problem is particularly the case with gaseous biocides applied to food products such as smallgoods.
  • MAP modified atmosphere
  • the oxygen laden gas atmosphere surrounding the material is replaced with a food grade carbon dioxide and/or nitrogen atmosphere, and high barrier co-laminate packaging is used to maintain the exclusion of oxygen from the package.
  • MAP processes have disadvantages. That is, whilst it has been found that an extension of the shelf life can be achieved in respect of materials treated by the procedures, the extension is often limited. Furthermore, considerable costs are involved including the cost associated with the requirement for specialised co-laminate film packaging and the necessity to slow packaging lines to ensure that totality of heat sealing is achieved.
  • the process and apparatus described in the above mentioned patent specifications for the generation of the biocidal gas comprised the bubbling of the carrier gas through the liquid volatile biocidal substance or a solution thereof.
  • the biocidal substance is carbonic acid and the carrier gas carbon dioxide
  • the carbonic acid was formed in situ by bubbling the carrier gas through water.
  • the present applicant has developed a new method for reducing viable microbial content of a solid material for consumption in as taught in PCT/AU02/01103 (WO 03/015540).
  • the present invention provides a process for extending the shelf life of a processed food comprising:
  • the food is treated by a process comprising: placing the food in a vessel adapted to receive food; adding to the vessel a treating gas comprising a major portion of air or another carrier gas and a minor portion of entrained volatile biocide; and contacting exposed surfaces of the food with the treating gas for a sufficient period such that the volatile biocide partitions into solution on the exposed surface of the food thereby reducing the viable microbial content of the food.
  • the process may further comprise: removing the treating gas from the vessel.
  • the packaged food has an extended shelf life of preferably 50 to 100% or greater compared with a corresponding untreated processed food.
  • a vacuum is applied to the vessel to reduce air or gas content.
  • the food is treated by a process comprising: (a) placing the material in a vessel capable of evacuation; (b) evacuating the vessel; and
  • the food is treated by a process comprising: contacting exposed surfaces of the material with a gas mixture comprising a major portion of a carrier gas and a minor portion of a volatile substance selected from the group consisting of natural food acids, chemical biocides and mixtures thereof for a period of about 5 minutes or less, preferably 2 minutes or less, during which time the volatile substance partitions into solution upon the exposed surfaces; wherein the method does not involve a prior step of subjecting the material to a vacuum.
  • the above process is in accordance with AU 734421 and US 6265006, incorporated herein by reference.
  • the food is treated by a process comprising: contacting exposed surfaces of the solid material with a gas mixture comprising a major portion of a carrier gas and a minor portion of a volatile biocide, wherein the carrier gas and/or the gas mixture is heated to a temperature between about 30 0 C and 300 0 C above the dew point of the gas mixture before contacting the exposed surfaces of the food.
  • the food is a substantially solid material for human consumption which is susceptible to microbial spoilage and which has an exposed surface having a water activity of greater than or equal to about 0.85.
  • Water activity (a w ) in this regard is defined as the ratio of the water vapour pressure of the food to the water vapour pressure of pure water under the same conditions, expressed as a fraction. By multiplying this fraction by 100 equilibrium relative humidity (ERH) is attained. This is the humidity that a food would produce if enclosed with air in a sealed container at constant temperature. Thus a food with a water activity (a w ) of 0.7 would produce an ERH of 70%.
  • the food may be cooked or prepared before treatment. Examples include, but not limited to, boiling, salting, curing, baking, glazing, dipping, pickling.
  • the food is selected from smallgoods, cheese, poultry, fish and other manufactured or other substantially solid foods.
  • the smallgoods are preferably hams, bacon, sausages, cured meats, pressed chicken, turkey roll, frankfurts or other pressed or prepared meats.
  • the smallgoods contain ham, bacon, chicken or turkey. More preferably, the smallgoods are processed hams or similar pressed or prepared meat.
  • the volatile biocide is selected from the group consisting of natural food acid, volatile chemical biocide, and mixtures thereof.
  • the natural food acid is Acetic acid, Propionic acid or mixtures thereof. More preferably, the natural food acid is Acetic acid.
  • the concentration of Acetic acid in air is between 0.0025 and 0.1 gm/litre. Similarly for other suitable food acids a value of 0.002 to 0.08 gm/litre is usually required for optimum results.
  • the amount of volatile biocide should be less than about 80% or 75% or 70%, or 65% or 60% or 55% or 50% of the lower explosive limit in air (LEL).
  • LEL lower explosive limit in air
  • the LEL is quoted in the published literature at various levels, the lowest referenced by the present inventor is about 4% v/v or about 0.14 gm/litre.
  • the LEL is quoted in the published literature at various levels, the lowest referenced by the present inventor is about 2.9 % v/v or about 0.09 gm/litre.
  • Acetic acid as a preservative to a food product typically begins with the conversion of liquid Acetic acid to gaseous Acetic acid. This conversion is accomplished by any one of a number of different procedures such as flash evaporation, atomisation, heating, etc, and the gaseous Acetic acid is then transported by a carrier gas in the form of air to a treatment vessel.
  • the volatile chemical biocide is hydrogen peroxide.
  • the concentration of hydrogen peroxide in air is between 0.001 and 0.0035 Gm/litre.
  • the volatile biocide can be in air or in a defined carrier gas such as nitrogen or carbon dioxide.
  • a defined carrier gas such as nitrogen or carbon dioxide.
  • the major portion of air or carrier gas such as nitrogen or carbon dioxide is typically greater than about 95%, and the entrained volatile biocide less than about 5%.
  • the contacting period is usually no greater than about 1 hour. Preferably, the contacting period is between 1 to 15 minutes, or about 10 minutes or about 5 minutes.
  • the sufficient contacting period is up to about 10 minutes. It has been found that the contacting period can be about 5 minutes or less. It ' will be appreciated that the contacting period can depend on the food being treated, the type and concentration of the volatile biocide, the type and size of the vessel, and the viable microbial content or bioburden of the food. From the findings and teachings by the present inventors, a suitable contacting period can be ascertained for a given food product.
  • the treatment gas may be removed from the vessel in order to safely remove the treated food in a batch treatment mode.
  • treatment gas may remain in the vessel and the treated food are then removed in a continuous treatment mode.
  • the processing step includes cutting, slicing, shaving shredding or dicing. In industrial food production plants, such processing is carried out by a range of dedicated cutters, slicers, dicers, shredders, shavers, or the like.
  • the processed food is then packaged by standard processes such as wrapping and hermetically sealing in plastic film, which may be co-laminated.
  • the processed food can by packaged by the application of vacuum prior to heat sealing of the packaging.
  • the food may be processed immediately after treatment or stored for limited periods before processing.
  • the food is packaged immediately after processing to minimise microbial re-contamination before packaging.
  • the process can be carried out in one dedicated processing plant or can be carried out in different regions or areas of a food processing plant.
  • the product is refrigerated or stored in low temperatures, usually around 4 0 C.
  • the process according to the present invention results in an increase of the shelf . life of a processed food product from about 50 to100 % or greater.
  • An increase of the shelf life from about 50 to 400% can be achieved.
  • an increase of 100% or 200% or 300% or 400% is achieved.
  • the shelf life can be extended to greater than 90 days/months compared with normal 42 days shelf life.
  • processed foods such as sliced or shaved meats have a refrigerated shelf life of about 42 days.
  • the present invention can increase the shelf life to at least 90 which provides a significant saving in wasted foods that have not been sold or allow consumers to keep the food longer at home.
  • a treatment facility was constructed to reduce this invention to practice.
  • the facility consisted of a food grade clean room (CR) with direct access to a food treatment chamber.
  • the chamber was of sufficient size as to accommodate a full meat processing trolley capable of containing up to 200 kG food items such as hams.
  • Room air, contained in the system was heated by a heat exchanger supplied with steam from a boiler. This heated air stream was recirculated by a fan running at about 10,000 M 3 /hour, so that the system was equilibrated to the treatment temperature, 30 - 55 0 C, in 1 to 3 minutes. During this step, product surface temperature increased by less than about 4 0 C.
  • the calculated dose of volatile biocide for example 75% food grade Acetic acid
  • Counter-current, up-flowing room air heated to 30 to 55 0 C by the heat exchanger, entrained the volatile Acetic acid and conveyed the gas mixture, via a 3 way valve and recirculation ducting to the product in the treatment chamber and equilibration was facilitated by continuance of this recirculation for a period of about 1 to 5 minutes.
  • Suitable treatment times were determined by experimentation with the particular product under test to ensure complete equilibration.
  • HEPA filtered room air was admitted from HEPA filter via valve and the un-absorbed Acetic acid remaining in the system was conveyed, via the redirected 3 way valve and ducting to a water scrubber tower where it was removed from the air stream by water sprayed in through a nozzle onto scrubber media.
  • the moistened air, freed of Acetic acid, was then released to atmosphere via an outside vent. Water was released to waste, after neutralisation, through a waste line.
  • the trolley with the treated product was removed from the treatment chamber into a clean room and each treated product was processed through a conventional rotary slicer into slices 1.5 mm in thickness.
  • the blade of the slicer was cleaned before the commencement of the slicing, and periodically during slicing, with a food grade biocide.
  • the sliced product was repacked into point-of-sale heat shrink plastic bags and vacuum packed.
  • product was being treated for shelf life studies, it is then stored along with the untreated controls at 3-4 0 C or other temperatures as dictated by the trial parameters. Random samples were referred for microbiological analysis at regular intervals and sensory evaluations are performed after microbial assessment determines that it is safe to be consumed.
  • Treated ham was cut into 1-2mm thick slices with a commercial slicer sanitised with hydrogen peroxide and stored along with the untreated controls at 3 to 4 0 C. Random samples of each treatment were referred for microbiological analysis at regular fortnightly intervals and sensory evaluations were performed monthly, after safety was determined by microbial assessment.
  • a first set of parallel, untreated controls was retained for microbial and sensory analysis. Both the control and treated sets were conveyed to the laboratory and held under identical storage conditions throughout so that transport and handling effects were identical for all sets.
  • Treated processed chicken was sliced into 1-2mm thick slices with a commercial slicer sanitised with hydrogen peroxide and stored along with the untreated controls at 3 to 4 0 C. Random samples of each treatment were referred for microbiological analysis at regular fortnightly intervals.
  • the target specification for such a product would be Total Plate Count (TPC) less than 1 ,000,000 (6 log) cfu/gm. This level was not attained by the untreated product tested at 1 month, while the shaved ham, treated by the method of the invention, had TPC, on average, more than 3 log lower than the manufacturer's microbial specification for TPC throughout the entire 6 months of shelf life examined.
  • TPC Total Plate Count
  • the shaved ham treated by the method of the invention was not significantly different in appearance, aroma or taste, throughout the 6 months of shelf life examined.
  • TPC Total Plate Count

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

Abstract

Processus permettant d'allonger le temps de conservation d'aliments transformés et consistant à traiter la surface d'un aliment suffisamment solide à l'aide d'un gaz de traitement comprenant un biocide volatile entraîné, à traiter l'aliment transformé, par découpage ou tranchage par exemple, et à emballer l'aliment. Grâce à ce traitement, la durée de conservation de l'aliment emballé est allongée de 50 à 100% par rapport à un aliment non traité équivalent.
PCT/AU2006/000496 2005-04-18 2006-04-12 Amélioration de la conservation d'aliments transformés WO2006110941A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2005901938 2005-04-18
AU2005901938A AU2005901938A0 (en) 2005-04-18 Improved Shelf-life of Processed Foods

Publications (1)

Publication Number Publication Date
WO2006110941A1 true WO2006110941A1 (fr) 2006-10-26

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4834997A (en) * 1986-04-04 1989-05-30 Vetostar Limited Method of preserving foodstuffs
JPH06327448A (ja) * 1993-05-25 1994-11-29 Japan Steel Works Ltd:The 食品材料の殺菌方法
US5535667A (en) * 1992-08-14 1996-07-16 American Sterilizer Company Method of decontamination of food
WO1998036646A1 (fr) * 1997-02-21 1998-08-27 Freezing Machines, Inc. PROCEDE DE MODIFICATION DU pH EN VUE D'AMELIORER LA QUALITE DE PRODUITS CARNES
US6224930B1 (en) * 1995-12-20 2001-05-01 Vaporex Pty Ltd. Method and apparatus for the application of volatile substances conveyed in carrier gas
US6265006B1 (en) * 1997-08-22 2001-07-24 Vaporex Pty Ltd Method and apparatus for applying volatile substances to materials
US6387426B1 (en) * 1999-04-06 2002-05-14 Eldon Roth Method for treating meat products with ammonia
EP1366678A1 (fr) * 2002-05-29 2003-12-03 The Boc Group, Inc. Dispositif et procédé pour fournir un traitement à un produit alimentaire en alimentation continue
WO2004010798A1 (fr) * 2002-07-30 2004-02-05 Steris, Inc. Nettoyage antiseptique a basse temperature de pathogenes humains sur les surfaces de produits alimentaires et d'emballages de produits alimentaires

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4834997A (en) * 1986-04-04 1989-05-30 Vetostar Limited Method of preserving foodstuffs
US5535667A (en) * 1992-08-14 1996-07-16 American Sterilizer Company Method of decontamination of food
JPH06327448A (ja) * 1993-05-25 1994-11-29 Japan Steel Works Ltd:The 食品材料の殺菌方法
US6224930B1 (en) * 1995-12-20 2001-05-01 Vaporex Pty Ltd. Method and apparatus for the application of volatile substances conveyed in carrier gas
WO1998036646A1 (fr) * 1997-02-21 1998-08-27 Freezing Machines, Inc. PROCEDE DE MODIFICATION DU pH EN VUE D'AMELIORER LA QUALITE DE PRODUITS CARNES
US6265006B1 (en) * 1997-08-22 2001-07-24 Vaporex Pty Ltd Method and apparatus for applying volatile substances to materials
US6387426B1 (en) * 1999-04-06 2002-05-14 Eldon Roth Method for treating meat products with ammonia
EP1366678A1 (fr) * 2002-05-29 2003-12-03 The Boc Group, Inc. Dispositif et procédé pour fournir un traitement à un produit alimentaire en alimentation continue
WO2004010798A1 (fr) * 2002-07-30 2004-02-05 Steris, Inc. Nettoyage antiseptique a basse temperature de pathogenes humains sur les surfaces de produits alimentaires et d'emballages de produits alimentaires

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN *
SAPERS G.M. ET AL.: "Vapour-phase Decontamination of Apples Inoculated with Escherichia coli", JOURNAL OF FOOD SCIENCE, vol. 68, no. 3, 2003, pages 1003 - 1007 *

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