CA2093223A1 - Powdered cooked cured-meat pigment which is a non-nitrite meat preservative - Google Patents

Powdered cooked cured-meat pigment which is a non-nitrite meat preservative

Info

Publication number
CA2093223A1
CA2093223A1 CA2093223A CA2093223A CA2093223A1 CA 2093223 A1 CA2093223 A1 CA 2093223A1 CA 2093223 A CA2093223 A CA 2093223A CA 2093223 A CA2093223 A CA 2093223A CA 2093223 A1 CA2093223 A1 CA 2093223A1
Authority
CA
Canada
Prior art keywords
pigment
meat
starch
cured
cooked cured
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
CA2093223A
Other languages
French (fr)
Other versions
CA2093223C (en
Inventor
Fereidoon Shahidi
Ronald B. Pegg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Seabright Corp Ltd
Original Assignee
Seabright Corporation Limited
Fereidoon Shahidi
Ronald B. Pegg
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 Seabright Corporation Limited, Fereidoon Shahidi, Ronald B. Pegg filed Critical Seabright Corporation Limited
Publication of CA2093223A1 publication Critical patent/CA2093223A1/en
Application granted granted Critical
Publication of CA2093223C publication Critical patent/CA2093223C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The pigment, i.e. a mono- and/or di-nitric oxide hemochrome responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes the steps of reacting bovine or hog red blood cells with a nitrosating agent and with at least one reductant, at a suitable elevated temperature, to provide a cooked cured-meat pigment, and drying the cooked cured-meat pigment by spray-drying, drum-drying or freeze-drying techniques. The improvement of the present invention involves stabilizing the cooked cured-meat pigment by the step of: treating the cooked cured-meat pigment with a treating mixture of (i) a wall material which is one or more of a starch, a modified starch, a starch polymer, a starch derivative, starch products, N-LOK, maltodextrins, or Schardinger dextrins, e.g. .beta.-cyclodextrin, (ii) a binding agent which is a gum and/or glycerin, and (iii) an additional agent which is an individual one, or is a mixture of, a reductant and a sequestrant; thereby to provide a stabilized CCMP product or a PCCMP product. The preformed pigment, as such or in the encapsulated form, when added to meat prior to cooking reproduces the typical color of nitrite-cured product.
CA002093223A 1990-10-24 1991-10-24 Powdered cooked cured-meat pigment which is a non-nitrite meat preservative Expired - Fee Related CA2093223C (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US60286790A 1990-10-24 1990-10-24
US602,867 1990-10-24
US743,502 1991-08-09
US07/743,502 US5230915A (en) 1990-10-24 1991-08-09 Process for preparing a powdered cooked cured-meat pigment

Publications (2)

Publication Number Publication Date
CA2093223A1 true CA2093223A1 (en) 1992-04-25
CA2093223C CA2093223C (en) 1999-02-09

Family

ID=27084261

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002093223A Expired - Fee Related CA2093223C (en) 1990-10-24 1991-10-24 Powdered cooked cured-meat pigment which is a non-nitrite meat preservative

Country Status (5)

Country Link
US (3) US5230915A (en)
EP (1) EP0554283B1 (en)
AU (1) AU8721291A (en)
CA (1) CA2093223C (en)
WO (1) WO1992007476A1 (en)

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ATE324789T1 (en) * 2000-05-19 2006-06-15 Kalsec Inc METHOD FOR MAINTAINING THE COLOR OF FRESH RED MEAT IN MODIFIED ATMOSPHERE PACKAGING USING LABIATAE EXTRACTS
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ATE362326T1 (en) * 2001-03-02 2007-06-15 Kalsec Inc LABIATE EXTRACT AND HOP EXTRACT TO EXTEND COLOR LIFE AND INHIBIT MICROORGANISM GROWTH IN FRESH MEAT, FISH AND POULTRY
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US8030348B2 (en) 2001-07-27 2011-10-04 Neptune Technologies & Bioressources, Inc. Natural marine source phospholipids comprising polyunsaturated fatty acids and their applications
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US7247330B2 (en) * 2002-07-23 2007-07-24 Kraft Foods Holdings, Inc. Method for controlling microbial contamination of a vacuum-sealed food product
US8420141B2 (en) * 2002-07-30 2013-04-16 Pepsico, Inc. Prevention of synthetic color fading in beverages using botanically derived color stabilizers
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US8741402B2 (en) 2004-04-02 2014-06-03 Curwood, Inc. Webs with synergists that promote or preserve the desirable color of meat
US8029893B2 (en) 2004-04-02 2011-10-04 Curwood, Inc. Myoglobin blooming agent, films, packages and methods for packaging
US8470417B2 (en) 2004-04-02 2013-06-25 Curwood, Inc. Packaging inserts with myoglobin blooming agents, packages and methods for packaging
US8110259B2 (en) 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US8053047B2 (en) 2004-04-02 2011-11-08 Curwood, Inc. Packaging method that causes and maintains the preferred red color of fresh meat
US8545950B2 (en) 2004-04-02 2013-10-01 Curwood, Inc. Method for distributing a myoglobin-containing food product
US7867531B2 (en) 2005-04-04 2011-01-11 Curwood, Inc. Myoglobin blooming agent containing shrink films, packages and methods for packaging
US20060177547A1 (en) * 2005-02-09 2006-08-10 Sandoval Arno E Method and composition for preventing discoloration of injected beef
US20080038407A1 (en) * 2006-04-12 2008-02-14 Swift & Company Oxygen enhanced meat and method of making same
US20080003339A1 (en) * 2006-06-30 2008-01-03 Clinton Johnson Seasoning and method for seasoning a food product utilizing small particle sea salt
US20080008790A1 (en) * 2006-06-30 2008-01-10 Michael Jensen Seasoned food, seasoning, and method for seasoning a food product
US20080038411A1 (en) * 2006-06-30 2008-02-14 Michael Jensen Seasoning and method for enhancing and potentiating food flavor
US7923047B2 (en) * 2006-06-30 2011-04-12 Conagra Foods Rdm, Inc. Seasoning and method for seasoning a food product while reducing dietary sodium intake
US20110097449A1 (en) * 2006-06-30 2011-04-28 Conagra Foods Rdm, Inc. Seasoning and method for seasoning a food product while reducing dietary sodium intake
CA2664585C (en) * 2006-09-27 2015-04-14 Conagra Foods Rdm, Inc. Seasoning and method for enhancing and potentiating food flavor utilizing microencapsulation while reducing dietary sodium intake
US20080138481A1 (en) * 2006-12-07 2008-06-12 Chi-Tang Ho Methods of reducing reactive carbonyl species
US8795649B2 (en) * 2007-02-28 2014-08-05 Invasive Animals Ltd. Nitrite salts as poisons in baits for omnivores
US8445049B2 (en) * 2010-01-28 2013-05-21 David J. Skender Roasting apparatus and packaging system for providing a cooked food product having a long shelf life
US20120027896A1 (en) * 2010-07-30 2012-02-02 Hormel Foods Corporation Fresh Meat Color in Vacuum Packaged or Modified Atmosphere Packaged Fresh Meat Products
US20120183587A1 (en) * 2011-01-18 2012-07-19 Mitsunori Ono Flavonol compositions
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
BR112014000614A2 (en) 2011-07-12 2017-07-11 Maraxi Inc consumable methods and compositions
CN102578625A (en) * 2012-03-13 2012-07-18 广西大学 Method for living body color development on fish by using nitric oxide
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
CN103690490B (en) * 2012-08-23 2017-11-17 尼奥克斯(文莱)控股有限公司 Nitric oxide production system and method are produced based on microencapsulated chemical agent delay
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ES2875952T3 (en) 2013-01-11 2021-11-11 Impossible Foods Inc Methods and compositions for consumer products
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US20140272071A1 (en) * 2013-03-15 2014-09-18 Leading Edge Innovations Surfactant-free, submicron hydrophobic dispersions and food enhancement therewith
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CN111272672A (en) * 2020-03-03 2020-06-12 渤海大学 Method for evaluating freshness of sugar-smoked meat product based on color

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Also Published As

Publication number Publication date
WO1992007476A1 (en) 1992-05-14
AU8721291A (en) 1992-05-26
US5230915A (en) 1993-07-27
EP0554283A1 (en) 1993-08-11
CA2093223C (en) 1999-02-09
US5443852A (en) 1995-08-22
EP0554283B1 (en) 1995-08-30
US5425956A (en) 1995-06-20

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Legal Events

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EEER Examination request
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