WO2012143579A1 - Mélange de gaz pour l'alimentation et procédé d'application dudit mélange - Google Patents

Mélange de gaz pour l'alimentation et procédé d'application dudit mélange Download PDF

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Publication number
WO2012143579A1
WO2012143579A1 PCT/ES2011/070282 ES2011070282W WO2012143579A1 WO 2012143579 A1 WO2012143579 A1 WO 2012143579A1 ES 2011070282 W ES2011070282 W ES 2011070282W WO 2012143579 A1 WO2012143579 A1 WO 2012143579A1
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WO
WIPO (PCT)
Prior art keywords
mixture
gases
meat
packaging
product
Prior art date
Application number
PCT/ES2011/070282
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English (en)
Spanish (es)
Inventor
Antonio PUERTA SAMPERE
Pere SABATA COLL
Original Assignee
Abello Linde, S.A.
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 Abello Linde, S.A. filed Critical Abello Linde, S.A.
Publication of WO2012143579A1 publication Critical patent/WO2012143579A1/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
    • 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
    • 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
    • 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

Definitions

  • MIXTURE OF GASES FOR FOOD AND PROCEDURE FOR APPLICATION OF SUCH MIXTURE
  • the invention relates to a mixture of gases and their method of application for the preservation in perishable food containers, preferably meat foods.
  • gases and gas mixture specially designed to obtain a better quality of the food in all and each one of the phases of its preparation, including its conservation and packaging.
  • the atmosphere of gases must be selected in each case, taking into account the due consideration of the food to be treated, and the properties thereof at the time of packaging.
  • composition of the food is:
  • the means of processing is the means of processing.
  • carbon dioxide is the gas most used in certain gas mixtures, in order to inhibit most of the microorganisms, such as molds and the most common aerobic bacteria, are seriously affected by carbon dioxide.
  • Nitrogen is an inert gas, which is used mainly to displace the oxygen contained in the container thus preventing oxidation. Due to its low solubility, it keeps the volume inside the container, preventing it from being crushed or deformed.
  • Meat and meat products are particularly sensitive to the development of bacteria due to their high water and nutrient content. Initially the meat is sterile, but when it is cut, the surfaces exposed to the air offer excellent conditions for the development of the bacteria, and the minced meat, naturally, is more exposed. For this reason, the hygiene and an effective control of the temperature in the process of packaging and pre-packaging keeping the utensils and equipment clean, is of vital importance to reduce to the maximum the contamination of the product with microorganisms.
  • red meat requires the oxidation of myoglobin to maintain its red color. For this reason, in the current state of the art, high oxygen concentrations of the order (60-80%) are used, however, although the meat retains the red color, the oxidation of the product also precipitates.
  • microbiological deterioration of meat and its derivatives can be determined by its content in biogenic amines. These compounds with negative health effects appear in very small quantities in fresh redoubts. Your concentration It increases as a result of bacterial metabolic activity, so they are used as indicators of the quality of meat products.
  • Lipid oxidation is another degradation process that affects meat derivatives and causes unpleasant tastes and odors.
  • Other phenomena involved in its deterioration are dehydration and alterations of the pigments responsible for the color.
  • Processed meat is usually vacuum-packed, or modified atmosphere to preserve it from microbial and oxidative deterioration. Unlike red meats, products cured and cooked for their chemical composition do not need 02 to preserve the color. In the presence of this gas, pigments responsible for the color are oxidized giving rise to green or yellow compounds in addition to producing unwanted rancidity.
  • N20 gas as a component in the mixture of a gas for packaging according to the purpose of the present invention is not known in the market, but documents describing its use together with other gases are known.
  • French Patent No. 2,650,942 we are illustrated on the technique used in the process of inactivity of enzymes that cause the deterioration of food by heat treatment, carried out in an atmosphere under pressure with a mixture of C02 and N20, under pressure and temperature conditions initially of 6 bar and 20 ° C.
  • an improved method for packaging is disclosed by maintaining the red color of fresh meat.
  • Said method consists of packaging food with the main objective of maintaining a desirable color on the visible surface of a food that contains myoglobin, counting for this a food contact layer maintained inside the container formed by a layer, an amount effective N20 applied in said layer and that is able to interact with myoglobin.
  • the present invention has the purpose of providing a novel mixture of gases that prevents loss of natural color, early oxidation, as well as the appearance of bacteria in the meat and meat products inside the containers used for distribution and sale to the consumer.
  • the purpose of this invention is to create an atmosphere different from the air and gases that are commonly used, but more suitable, to keep the hermetically packed meat maintaining a natural and fresh appearance, and guaranteeing its quality for a longer time than a standard treatment (air, different types of modified atmosphere), in refrigerated condition and in optimal conditions to be marketed.
  • the meat products studied collect a wide range of products, as can be seen: turkey drumstick with skin, chicken thighs with skin, shoulder of lamb, turkey breast, chicken breast, veal liver, veal heart, veal kidney and Iberian pork secret.
  • the invention finally has the process of applying the new mixture of gases to meat and meat products.
  • the subject of the present invention is a mixture of gases intended for food preservation. More specifically, the mixture is applicable, among other foods, to meats and processed meat products, although it can also be applied to other food products such as fish.
  • the pressure during the conservation process is atmospheric.
  • plastic film with a high barrier is used.
  • the most suitable gas composition consists of a mixture of gases comprising at least the following components: oxygen, carbon dioxide, and nitrous oxide.
  • Carbon dioxide (C02) in a percentage comprised between 15 and 60%.
  • Nitrous oxide in a percentage comprised between 5 and 60%. Additionally, said gas mixture may comprise other filler gases, such as Argon (Ar) and Nitrogen (N2), with a proportion of 5 to 40% in the mixture.
  • Ar Argon
  • N2 Nitrogen
  • the gas mixture object of the invention is conventionally obtained by storing it inside a bottle for its later application in containers.
  • the process of obtaining and filling said bottle would be the following: the bottles are placed in the packaging rack, the residual gas inside the bottles is removed in a manner conducted to the outside. Then, by means of a vacuum pump, the vacuum is carried out until at least -750 mbar. and for about 5 minutes to the set of bottles. Once the vacuum is made, the addition of the components that form the mixture begins by gravimetric control. A scale with Legal Metrology is used for the exact addition of the different components that make up the gas mixture.
  • the bottles are closed, the installation is purged and the mix to homogenize it correctly before the analysis. Once the mixture is analyzed, it is sealed.
  • Figure 1 shows a graph of the development of bacteria in pig meat according to the different atmospheres at 4 ° C.
  • Figure 2 shows the mixtures of gases that are commonly used for the conservation of meat, and the conservation time of the different types of the same.
  • Figure 3 shows a graph of the evolution of oxygen concentration in the container for turkey thighs depending on the packaging atmosphere.
  • Figure 4 shows a graph of the evolution of the concentration of oxygen in the package for chicken thighs with skin depending on the packaging atmosphere.
  • Figure 5 shows a graph of the evolution of the concentration of oxygen in the package for lamb shoulder depending on the packaging atmosphere.
  • Figure 6 shows a graph of the evolution of the concentration of oxygen in the container for turkey breast as a function of the packaging atmosphere.
  • Figure 7 shows a graph of the evolution of the concentration of oxygen in the package for chicken breast depending on the packaging atmosphere.
  • Figure 8 shows a graph of the evolution of the concentration of oxygen in the container for veal liver depending on the packaging atmosphere.
  • Figure 9 shows a graph of the evolution of the concentration of oxygen in the veal heart container according to the packaging atmosphere.
  • Figure 10 shows a graph of the evolution of the concentration of oxygen in the container for calf kidney depending on the packaging atmosphere.
  • Figure 11 shows a graph of the evolution of the concentration of oxygen in the container for Iberian pork secret depending on the packaging atmosphere.
  • Example 1 Packaging of turkey thighs with skin in modified atmosphere of nitrous oxide. After performing the slaughter of the animal and after the time of oreo in camera is carried out the cutting, cutting of the product and separation of unsuitable parts thereof, in the equipment that currently exists in the meat industry. Subsequently, packaging is carried out in modified atmosphere (with the inclusion of different atmospheres containing nitrous oxide depending on the type of product to be packaged). All the samples have been packaged using the Sanviplast® 9112 and 9113 reference heat sealed package and transparent PP / EVOH / PP composition. The two containers used have similar properties with a volume of 395 ml. for reference 9112 and 480 mi. for reference 9113. The weight of the sample (fresh meat) has been between 80 and 200 g in all cases. In this way, a 1: 1 ratio of meat volume / volume of gas has been maintained inside the package.
  • the operation of filling the atmosphere can be done by coupling a bottle with the appropriate volumetric gas composition to the machine.
  • the machine itself will proceed to seal the container with the aforementioned barrier film.
  • the set-up of this system it requires precise control of the sealing machine and preliminary scores in the arrangement of the control controls of the equipment as well as the verification of the composition of the filling gas in empty containers.
  • the immediate quality control consists of checking the tightness of the closure.
  • the container must not be pumped, the internal pressure must be atmospheric.
  • the tightness of the container is checked by means of specific equipment to measure this variable.
  • the composition of the atmosphere can be checked using gas analyzers (since the destructive test is performed on a representative number of units).
  • the temperature must be maintained at all stages between 2 and 4 ° C, in order to maintain the cold chain.
  • nitrous oxide nitrous oxide
  • a periodic analysis of the sample has been carried out based on the estimated shelf life of each product.
  • a sensory and microbiological analysis is carried out to determine the shelf life of the products.
  • sensory parameters of each of the products color and visual quality, odor after opening of the container, degree of dehydration, presence of exudates inside the container, texture of the product
  • 5 excellent
  • 4 good
  • 3 good
  • 2 poor
  • 1 very poor
  • the laboratory material is set up to carry out the analysis
  • samples were obtained in sufficient numbers to allow their analysis at different time intervals. These intervals have been set based on the initial raw material, and more specifically, on its predictable microbiological stability according to the processing applied before packing and storage at low temperature.
  • CFU / g count values of colony-forming units per gram of product (CFU / g), allowed to estimate the expiration date or minimum duration date, although it is also important to discuss other factors (visual quality, taste, etc.), for estimate with greater precision and based on the quality of the product the useful life of the same.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 2 Packaging of chicken thighs with skin in modified atmosphere of nitrous oxide.
  • the product has a shelf life of around 5 days.
  • the absence of oxygen causes important deterioration reactions to occur.
  • the product presented a pale color inside the container, and the container was not collapsed.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 3 Packaging of lamb shoulder in modified atmosphere of nitrous oxide.
  • Container makes the product have a shelf life around 7 days.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 4 Packaging of turkey breast under modified atmosphere of nitrous oxide.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 5 Packaging of chicken breast in modified atmosphere of nitrous oxide.
  • Example 6 Packaging of veal liver in a modified atmosphere of nitrous oxide.
  • the smell is a moderate intensity liver.
  • the color of the product is apt, of a violet red hue.
  • This product has a shorter life due
  • the sample shows an intense violet red color
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 7 Veal heart packaging in a modified atmosphere of nitrous oxide.
  • the useful life is determined by the presence of oxidation and odors
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 8 Packaging of beef kidney in modified atmosphere of nitrous oxide.
  • the products have a cherry red color that is not characteristic of this type of food, presenting
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 9 Secret packaging of Iberian pig in a modified atmosphere of nitrous oxide.
  • the product presents a brown color as a consequence of the lack of oxygen from
  • the product presents an adequate odor after 12 days of storage.
  • the product has a cherry red color, which affects even the fatty parts of the
  • the smell is intense to putrefaction from day 6 after packaging.
  • the experience of the previous examples is focused as a process of increasing the effectiveness of traditional modified atmospheres by incorporating nitrous oxide at different concentrations in order to improve consumer acceptance of packaged foods.
  • This invention is based on the principle of improving the conservation actions offered by 02 / C02 / N2 / Ar when used in modified atmospheres separately or in different combinations at refrigeration temperature.
  • the protoxide in combination with the different gases creates a synergistic effect that enhances the individual effects of the gases used for MAP conservation, allowing to improve the quality conditions of the packaged food during transportation and storage. Understanding food condition Chemical processes, physical processes and microbiological Aspects that generate alterations that make a food is not suitable for consumers.
  • the invention is based on guaranteeing the inhibition and / or destruction of microorganisms, the delay of lipid oxidations, the reduction of exudates and the improvement of the maintenance of color and odor in certain products, especially meat.
  • C02 is a gas highly soluble in water, it produces a strong inhibitory effect on the growth of certain microorganisms, especially on yeast molds and Gram-negative bacteria.
  • the C02 dissolves in the tissues, producing a decrease in the Ph by the formation of carbonic acid, acting with an inhibiting effect on the microorganisms.
  • the capacity of dissolution and its effect of prolonging the vegetative phase of the microorganisms increases when the temperature decreases.
  • N20 is highly reactive and soluble in fats and water, and does not cause acidification by not acting as anhydride.
  • One of the desired effects is to dissolve N20 in fats and fluids of food in order to achieve a resistance to acidification reactions previously mentioned (Henry's Law.) This is intended to achieve a rebalancing between the species carbonate, bicarbonate and carbonic acid, which ensure an adequate pH between (5.5 and 6) with significant presence of the bicarbonate ion (HC0 3 ⁇ ) causing of the inhibitory effect of C02 especially in Gram-negative bacteria, molds and yeasts.
  • Oxygen causes oxidation of fats and allows the development of aerobic bacteria and enzymatic reactions.
  • the chemical deterioration of lipids is one of the main processes of deterioration in food. This is due to oxidations of fats, which in the presence of oxygen cause the rancidity of the product.
  • oxygen is used in high proportions as a basic component for the maintenance of color especially in fresh meat products and its non-inclusion as a gas causes a loss of color.
  • the protóxido has greater solubility than the oxygen in fats preventing the chemical reactions of the oxygen with the present fats reason why in some way we slow down these reactions doing that the fats delay more in oxidizing themselves. As a consequence, we improve odors and the color of products, especially meat.
  • protoxide in mixtures with co2 causes a stable pH on the surface of the meat to be produced, improving the inhibitory effect on the growth of microorganisms that cause deterioration.
  • N20 does not improve the intensity of red color of meat packed in atmosphere with 70% 02 but it keeps it more stable over time.
  • atmospheres with N20 decreases the oxidation of lipids and reduces the generation of unpleasant odors in various types of meats.
  • mixtures with protoxide showed a very positive effect on the presence of exudates in the interior of the container, possibly due to the stability of the pH since below 5.4 there is an intense denaturation of the muscle proteins, which in turn reduces the water retention capacity.
  • the pieces In one of the preferred embodiments of the invention and with regard to the method of applying the proposed gas mixture, it starts after the reception of the meat, its cutting, separation of the parts, and elimination of the unsuitable parts, the pieces must be of a weight between 180 to 200 gr., and a volume comprised between 350 to 420 ml. in all cases.
  • thermo-sealed containers for example Sanviplast reference.
  • the mixture object of the invention is introduced into it.
  • the operation for filling the atmosphere can be carried out by coupling a bottle with the claimed volumetric composition to the corresponding packaging machine.
  • the machine itself will proceed to seal the container with a barrier film such as a plastic film for example from the firm CRYOVAC reference EOP616B high barrier.
  • the immediate quality control consists of checking the tightness of the closure.
  • the container must not be pumped, the internal pressure must be atmospheric.
  • the tightness of the container is checked by means of a specific equipment to measure this variable.
  • the composition of the atmosphere can be checked using gas analyzers, on a representative number of units.
  • composition of the gas mixture used in the above process and one of the objects of the invention is that comprised in the following ranges:
  • Carbon dioxide from 15 to 60%.

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

Abstract

La viande et les produits carnés sont particulièrement sensibles au développement des bactéries du fait de leur teneur élevée en eau et en nutriments. À la base, la viande est stérile, mais lorsqu'elle est coupée, les surfaces exposées à l'air sont propices pour le développement des bactéries. Pour éviter ce développement de bactéries, une fois que lesdits aliments sont conditionnés en vue de leur distribution, on utilise des atmosphères formées par un mélange de gaz. Toutefois, jusqu'à présent, l'action de ces gaz ne dépassait pas les 7 jours de conservation de l'aliment. La présente invention permet de prolonger l'action de conservation desdits aliments conditionnés jusqu'à 15 jours, par utilisation d'une combinaison de gaz très efficace, de sorte que, même si le composant oxygène provoque l'oxydation des graisses, le composant protoxyde empêche les réactions chimiques de l'oxygène avec les autres gaz.
PCT/ES2011/070282 2011-04-18 2011-04-20 Mélange de gaz pour l'alimentation et procédé d'application dudit mélange WO2012143579A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201130617A ES2390686B1 (es) 2011-04-18 2011-04-18 Mezcla de gases para la alimentación y procedimiento de aplicación de dicha mezcla.
ESP201130617 2011-04-18

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WO2012143579A1 true WO2012143579A1 (fr) 2012-10-26

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES291949A1 (es) * 1963-07-25 1964-02-01 Nitrox Sa Procedimiento para la conservaciën de sustancias alimenticias
EP0422995A1 (fr) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de traitement de conservation de produits alimentaires végétaux frais
ES2241493B1 (es) * 2004-04-12 2006-07-16 Abello Linde, S.A. Sistema de envasado y conservacion de alimentos frescos de animales sacrificados.
FR2883263A1 (fr) * 2005-03-18 2006-09-22 Cultimer France Soc Par Action Nouveaux articles de conditionnement pour fruits de mer et leur utilisation a des fins alimentaires.
WO2007036775A1 (fr) * 2005-09-30 2007-04-05 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de traitement d'aliments en atmosphères alternées
DE102006000625A1 (de) * 2006-01-02 2007-07-12 Linde Ag Schutzatmosphäre für Lebensmittel

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES291949A1 (es) * 1963-07-25 1964-02-01 Nitrox Sa Procedimiento para la conservaciën de sustancias alimenticias
EP0422995A1 (fr) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de traitement de conservation de produits alimentaires végétaux frais
ES2241493B1 (es) * 2004-04-12 2006-07-16 Abello Linde, S.A. Sistema de envasado y conservacion de alimentos frescos de animales sacrificados.
FR2883263A1 (fr) * 2005-03-18 2006-09-22 Cultimer France Soc Par Action Nouveaux articles de conditionnement pour fruits de mer et leur utilisation a des fins alimentaires.
WO2007036775A1 (fr) * 2005-09-30 2007-04-05 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Procédé de traitement d'aliments en atmosphères alternées
DE102006000625A1 (de) * 2006-01-02 2007-07-12 Linde Ag Schutzatmosphäre für Lebensmittel

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ES2390686B1 (es) 2013-09-30

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