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WO1992003223A1 - Agent de conservation de viande depourvu de nitrite et procede de conservation de viande - Google Patents

Agent de conservation de viande depourvu de nitrite et procede de conservation de viande Download PDF

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Publication number
WO1992003223A1
WO1992003223A1 PCT/CA1991/000303 CA9100303W WO9203223A1 WO 1992003223 A1 WO1992003223 A1 WO 1992003223A1 CA 9100303 W CA9100303 W CA 9100303W WO 9203223 A1 WO9203223 A1 WO 9203223A1
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WO
WIPO (PCT)
Prior art keywords
meat
encapsulated
pigment
dinitrosyl
ferrohemochrome
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.)
Ceased
Application number
PCT/CA1991/000303
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English (en)
Inventor
Leon J. Rubin
Levente L. Diosady
Adam R. O'boyle
Naznin Kassam
Fereidoon Shahidi
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.)
Canada Minister of Natural Resources
Agriculture and Agri-Food Canada
Original Assignee
Canada Minister of Natural Resources
Agriculture and Agri-Food Canada
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Filing date
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Publication of WO1992003223A1 publication Critical patent/WO1992003223A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Processes therefor
    • A23B4/28—Apparatus for preserving using liquids ; Processes therefor by injection of liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
    • B01J2/30—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic using agents to prevent the granules sticking together; Rendering particulate materials free flowing in general, e.g. making them hydrophobic

Definitions

  • This invention relates to meat curing components and processes for their use, and more particularly to compositions and methods for the replacement of sodium nitrite in the curing of meat. More specifically, it relates to the application of a preformed cooked cured-meat pigment, dinitrosyl ferrohemochrome (DNFH), along with other ingredients of a nitrite-free meat-curing system such as an antioxidant and an antimicrobial agent. DNFH is the component of an alternative curing system which is responsible for the pink colour characteristic of nitrite-cured meats.
  • DNFH dinitrosyl ferrohemochrome
  • nitrite and in certain products, nitrate
  • salt sugar, various reducing agents, and phosphates
  • nitrite and in certain products, nitrate
  • the role of nitrite in cured meat is three-fold: i) it provides the characteristic pink-red cured-meat colour to the lean tissue; ii) it inhibits the outgrowth of a number of food poisoning and spoilage bacteria; and iii) it contributes to the distinct flavour of cured meat and retards the development of oxidative rancidity (or warmed-over flavour). Of these functions, the second one is considered the most vital.
  • nitrite As a food additive, N-nitrosamines (e.g., N-nitrosopyrrolidine and N- nitrosodimethylamine) are formed, albeit in the parts-per-billion range, by the reaction of nitrite with amines or amino acids which are present in food, and such N-nitrosamines are carcinogenic.
  • N-nitrosamines e.g., N-nitrosopyrrolidine and N- nitrosodimethylamine
  • DNFH is obtainable synthetically from the hemin prepared from the hemoglobin in beef blood, by reaction with nitric oxide in the presence of a reducing agent. This is described by Shahidi et al., J. Food Sci., 50:272, 1985. However, DNFH is very susceptible to light- induced oxidation and subsequent fading. Even when stored in the dark in oxygen-free conditions, its shelf life is not greater than about four to five weeks.
  • DNFH is a fine crystalline solid which is sparingly soluble in either water or curing brine. Consequently, it is a difficult material to handle. It is difficult to achieve a uniform distribution of DNFH within an intact cut of meat, because it is so slightly soluble in injectable aqueous solutions.
  • the present invention provides encapsulated particles of the cooked, cured-meat pigment dinitrosyl ferrohemochrome (DNFH), the particles being encapsulated within a wall of edible, film-forming polymer.
  • DNFH dihydroxy-5-hydroxy-6-hydroxy-6-(2-aminoethyl)-2-aminoethyl-N-(2-aminoethyl)-2-aminoethyl-N-propyl dihydroxyanisole, aqueous fluids such as pickle solutions. Accordingly, not only are the encapsulated DNFH particles of the invention useful in conferring colour on comminuted meat products such as sausage meat, but they can also be used to colour solid cuts of meat such as ham, in an even, uniform manner.
  • DNFH particles of the invention useful in conferring colour on comminuted meat products such as sausage meat, but they can also be used to colour solid cuts of meat such as ham, in an even, uniform manner.
  • the present invention also provides a process for curing meat products, which comprises adding to the meat product, either a comminuted meat product or a solid, intact meat product, microencapsulated dinitrosyl ferrohemochrome particles, along with other curing ingredients, and appropriately cooking the meat products.
  • Curing systems according to the invention also include additionally at least one antioxidant and at least one antimicrobial agent. These may be provided at least partially within the microcapsules along with the DNFH, as part of the microcapsule walls, or as separate ingredients.
  • the encapsulating process for preparing the microcapsules of DNFH may be conducted by many of the encapsulation processes known in the art, but particularly preferred is a spray-drying process.
  • a dispersion of DNFH particles in a solution of the film- forming polymer in an appropriate solvent, e.g. water, is prepared.
  • This dispersion is then fed to a spray dryer, and atomized therein using a non-oxygen containing gas, and microencapsulated product is recovered from the spray dryer.
  • the DNFH particle size is reduced, prior to the encapsulation process, to a very fine crystalline solid e.g. by homogenization.
  • the particle size of DNFH prior to encapsulation should be as small as possible, and as uniform as possible, if the pigment is to be injected into solid meat cuts. In practice, particle sizes of up to about 8 microns are acceptable, but preferred are particle sizes of about 2 microns or less.
  • the encapsulating material is preferably a natural film- forming polymer, most preferably a polysaccharide or carbohydrate. Specific examples of preferred materials include beta-cyclodextrin, maltodextrin, N-Lok * (a commercial modified starch, manufactured by National Starch and Chemical Corp. , Bridgewater, N. J.) and gum arabic (or gum acacia).
  • the pigment appropriately constitutes from 0.5 - 5% by weight, preferably from about 1 - 3% by weight, of the microcapsules ("payload").
  • Compositions according to the invention also include at least one antioxidant.
  • Suitable anti-oxidants are those commonly used in food systems and include ascorbic acid, physiologically acceptable salts of ascorbic acid such as sodium ascorbate, ascorbyl palmitate, erythorbic acid, ascorbyl acetal, butylated hydroxy anisole (BHA), butylatedhydroxytoluene(BHT), t-butylhydroquinone (TBHQ), dl-alpha- tocopherol, propyl gallate, nordihydroguaiaretic acid, lecithin, dilauryl thiodipropionate, and natural antioxidants such as deflavourized rosemary spice extract.
  • the amount of antioxidant, present as part of the microcapsules is from about 0.1 - 1 part antioxidant per part of DNFH, preferably from 0.25 - 0.75 per part. A second quantity of antioxidant is used, along with the pickle, in greater amount.
  • compositions of the curing system according to the invention also include a sequestering agent, for the purpose of enhancing lipid stability.
  • Suitable sequestering agents include monosodium phosphate, disodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, sodium citrate, citric acid, monoglyceride citrate, 8-hydroxyquinoline, sodium gluconate, catechol, ethylenediamine tetraacetic acid, disodium ethylenediamine tetracetate, diethylenetriamine penta-acetic acid and salicylic acid. Certain of these sequestering agents, e.g. sodium EDTA, can in fact contribute to the oxidative stability of the compositions of this invention.
  • Suitable amounts are from about 10 milligrams - 1,000 milligrams per kg of non- phosphate, and from about 1 ,000 milligrams to 6,000 milligrams per kg of phosphate-containing sequestering agent, based on the weight of the cured meat produced.
  • composition of the curing system of the present invention also includes an antimicrobial agent.
  • Suitable antimicrobial agents include sodium hypophosphite, potassium sorbate, lactic acid- producing bacteria, sodium lactate, 3-(4-tolyl sulfonyl) acrylonitrile, nisin, propylparahydroxybenzoate, methyl fiimarate, and dimethyl fumarate; ethyl fiimarate and diethyl fumarate.
  • suitable amounts of antimicrobial agent range from about 50-5,000 milligrams per kilogram of cured meat product. Optimum amounts are dependent on the choice of antimicrobial agent.
  • sodium lactate may be used at levels of up to 4% .
  • a particularly preferred embodiment of the invention is microcapsules which include dinitrosyl ferrohemochrome, encapsulated in a combination wall material comprising beta-cyclodextrin and one of maltodextrin, N-Lok, or gum arabic, along with sodium ascorbate and ascorbyl palmitate.
  • the ingredients may be prepared as an aqueous dispersion.
  • the pigment DNFH should be reduced in particle size to the aforementioned very fine particle form.
  • the dispersion is fed to the spray dryer.
  • the solids content of the dispersion i.e. the DNFH in the solution of wall material and other ingredients, is from about 5.0 to 20% for best results, dependent to some extent upon the design of the spray dryer being used.
  • the encapsulated pigment of the present invention is employed as a component of a nitrite-free meat-curing composition.
  • a satisfactory pink colour in the meat is achieved with the addition of about 10 - 60 milligrams of DNFH per kilogram of meat and meat additives.
  • the amount of encapsulated pigment required is calculated on the basis of the capsule payload and the total weight of the cured-meat products (before cooking).
  • the encapsulated pigment is easily applied in the production process.
  • the composition of pigment, antioxidant, antimicrobial and, optionally, sequestering agent which can be supplied as a preformed mixture or kit in appropriate size and proportions, merely needs to be thoroughly mixed into the meat emulsion, and oxygen excluded from the meat emulsion.
  • the emulsion could be prepared in standard equipment, then transferred to a vacuum mixer, the air removed therefrom and then the encapsulated pigment is added and mixed into the emulsion under substantially oxygen-free conditions.
  • the resultant meat product, after processing, is substantially identical in taste and appearance to a similarly prepared nitrite-cured product.
  • the DNFH provides a more than adequate pink colour provided that the amount of beef in the wiener mixture is not excessive.
  • a high proportion of beef or other strongly coloured meat i.e. a meat with a relatively high myoglobin content
  • the colour contribution of the preformed pigment can be hidden or be obscured by the natural brown pigments of the cooked meat.
  • DNFH is primarily a colour additive, and does not convert the native pigment, myoglobin, into the cooked cured pigment as in the case of nitrite. Instead, DNFH adds colour to a background colour of the cooked uncured meat, and so it must mask or hide this background colour in order to provide a pink colour to the final cooked product.
  • the encapsulated DNFH of the present invention can also be used in dark meat mixtures, such as mixtures of beef and mutton, with light coloured meats, provided that the light coloured meat is present in major proportion.
  • the encapsulated DNFH pigment is also applied to solid cuts of meat so as to prepare, for example, nitrite-free hams, picnics, cottage rolls and bacon.
  • the encapsulated pigment is first dispersed in a pickle solution, which, by way of example, may contain appropriate levels of the following ingredients such that their concentrations in the meat (based on wet weight of meat and meat additives) are: about 2% salt; about 1 % sugar; about 0.3% phosphate sequestering agent; about 0.06% sodium ascorbate and/or other appropriate antioxidant; and an appropriate amount of antimicrobial agent.
  • a pickle solution which, by way of example, may contain appropriate levels of the following ingredients such that their concentrations in the meat (based on wet weight of meat and meat additives) are: about 2% salt; about 1 % sugar; about 0.3% phosphate sequestering agent; about 0.06% sodium ascorbate and/or other appropriate antioxidant; and an appropriate amount of antimicrobial agent.
  • An amount of pickle solution ranging from about 10 - 50% of the meat's initial weight is injected by pumping into the meat.
  • the DNFH/pickle dispersion Prior to conducting this injection step, the DNFH/pickle dispersion should preferably be treated under oxygen-free conditions with some means of particle size reduction or deagglomeration. This is a separate and distinct particle size reduction step from that conducted prior to the encapsulation process by spray drying. This deagglomeration procedure when using an injectable pickle solution is performed to counteract the tendency of the DNFH microcapsules to combine to form clumps or agglomerates upon introduction of the encapsulated pigment into the pickle solution. Following this deagglomeration step, the dispersion is preferably immediately injected into the meat, for example using a multiple injection technique. Injection needles with multiple outlet ports provided in their side walls and directed radially away from the needle stem can be used, in conjunction with suitable pumps.
  • the meat is then physically treated by tumbling or massaging, to assist in the dispersion of the pigment evenly throughout the meat.
  • This may take place in a rotary drum tumbler for a substantial period of time, e.g. intermittently over a 9 - 18 hour period, at a rotational speed of, for example, 10 - 15 rpm.
  • Atmospheric pressure or vacuum tumbling can be adopted.
  • the meat is conventionally treated, to cook and package it.
  • the spray dryer was a Buchi 190 model, with co-current flow and a pneumatic nozzle atomizer.
  • the tumbler consisted of a rotary stainless steel drum, with lucite baffles.
  • the feed material to the spray dryer was a dispersion in which the continuous phase was the dissolved wall material and the disperse phase was the dinitrosyl ferrohemochrome.
  • An appropriate amount of encapsulating agent was weighed, keeping in mind the desired capsule payload and solids content of the feed.
  • the wall material consisted of the following ingredients or combinations of ingredients: 10 - 100% beta-cyclodextrin, and 0 - 90% maltodextrin or 0 - 90% N-Lok or 0 - 20% gum arabic.
  • sodium ascorbate or ascorbic acid were added, as antioxidants, in an amount such that the weight-to-weight ratio of ascorbate to dinitrosyl ferrohemochrome was between 0.25 and 0.75.
  • the antioxidant and wall material were dissolved in distilled water to form the continuous phase of the feed dispersion.
  • a small amount (about 0.5ml per 100ml) of 50% (w/w) sodium hydroxide was added to aid in the dissolution of the beta- cyclodextrin.
  • the dinitrosyl ferrohemochrome was separated from the buffered solution in which it was prepared (either by centrifugation or other means), and then dispersed in a small quantity (25-50 ml) of distilled water.
  • This dispersion was then treated, under nitrogen, with a Polytron Homogenizer (Brinkman Instruments, Model PT 10/35, PTA-20S generator) for 2 min at an instrument setting of '6' (about 10,000 rpm). The purpose of this process was to reduce the average size of the pigment particles.
  • This "homogenized" DNFH (disperse phase) was added to the aforementioned solution of wall material (continuous phase) and the entire feed dispersion was further treated with the Polytron (setting of '5', about 1 min) to ensure feed homogeneity prior to spray drying.
  • the spray dryer was equipped with a pneumatic nozzle atomizer. Nitrogen was used as the atomizing gas in order to minimize the exposure of DNFH to oxygen. Nitrogen pressures between 25 and 50 psig (170 kPa and 350 kPa) were used. Table 1 shows the range of spray-dryer operating conditions that were used. The quality of the encapsulated pigment was not overly dependent on the operating parameters of this particular spray dryer.
  • the feed container was wrapped in aluminum foil to minimize light exposure, and kept under nitrogen to minimize contact with oxygen.
  • the dispersion was fed to the spray dryer via a peristaltic pump at a rate between 4 and 7 ml/min.
  • the dried DNFH microcapsules were collected in a cyclone and stored in sealed glass sample bottles, in the dark.
  • the encapsulated products were judged according to their ability to provide a pink colour to ground pork as compared to a 150 ppm sodium nitrite control.
  • the standard pigment-testing procedure involved initially weighing 40 g of lean ground pork into a 150 ml beaker. Calculated portions of spray-dried pigment (usually 10 - 60 ppm of DNFH) were dispersed in 10 ml of distilled water. This dispersion was then added to the ground pork and a glass rod was used to mix the pigment thoroughly into the pork. The meat sample was cooked in a constant temperature bath for approximately 40 min at 85 °C. The colour of the cooked sample was then judged against that of the nitrite control.
  • the samples of encapsulated pigment were studied over time and some were found to be stable for over 1 year (as compared to 4-6 h for an aqueous dispersion of non-encapsulated DNFH which was exposed to both light and air).
  • the encapsulated pigment once prepared, may be used as the colour component of a nitrite-free meat-curing composition, or as simply a colour additive to enhance the appearance of traditionally-cured (i.e. nitrite-cured) or uncured meats.
  • the incorporation of encapsulated dinitrosyl ferrohemochrome was simple.
  • appropriate levels of various meats i.e., pork, beef, mutton, chicken, turkey or fish, etc.
  • meat additives i.e., water/ice, salt, sugar, phosphate sequestering agent(s), antimicrobial agent(s), antioxidant(s) binders and spices
  • the beef level should be carefully controlled because of its tendency to obscure the colour contribution of the DNFH.
  • the formulation was cut into a fine paste in a manner which minimizes oxygen contact with the pigment, eg. using a vertical cutter/mixer with a vacuum attachment, or a vacuum cutter.
  • the encapsulated DNFH was added to the vertical cutter/mixer after the water/ice and just prior to all of the other wiener ingredients.
  • the meat/fat was the last item added to the cutter so that splattering of the ingredients was minimized.
  • a vacuum of approximately 28 " Hg was used throughout the cutting step. From here, the meat emulsion was stuffed into wiener casings and cooked/smoked in a controlled humidity smokehouse until an internal temperature of 65-75 °C was reached. It is evident that the preformed pigment can be readily applied with relatively few changes to the standard wiener-producing operations.
  • meat cuts e.g., for hams, the inside, outside, and round
  • Individual whole muscles were used for each experimental run in order to remove the inherent variability that using meat cuts composed of different muscle groups would present.
  • the aqueous curing pickle was prepared on the basis of a 20-30% gain in the fresh weight of the meat.
  • concentrations of the various ingredients in the pickle were such as to produce the following levels in the final cured product (before cooking): salt, about 2%; sucrose, about 1 %; ascorbate, about 0.06%; phosphate-containing sequestering agent (usually STPP), about 0.3%; an appropriate amount of antimicrobial agent (e.g., in the case of sodium hypophoshite, about 0.3%); and dinitrosyl ferrohemochrome, 30-40ppm (mg/kg).
  • Some phosphates eg. STPP and sodium hexametaphosphate also improve the water binding capacity of the meat.
  • the treatment consisted of 1-2 min of homogenization, under nitrogen, at an instrument setting of '6' (about 10,000 rpm). Another means of particle-size reduction could be substituted.
  • a particle classification could be used to ensure that only DNFH particles below a certain diameter (i.e., particles as small as possible but with a maximum diameter of 1-2 microns) are injected into the meat cut and the rest are recycled/re ⁇ processed. In all of this processing, the presence of oxygen and light should be minimized.
  • the resultant "homogenized" pickle dispersion was injected into the meat tissue.
  • a multiple-injection technique was used to ensure that each section of the cut received an equal volume of pickle.
  • the injection needle was made with a series of holes along its length to allow pickle to radiate outwards from the entire length of the needle and not just downwards from the tip. The needle was small enough to allow for a great many injection sites in each cut.
  • the sites were spaced evenly at a distance of 1-2 cm.
  • This injection procedure enables one to "induce” a uniformity of pigment by distributing the pickle injection sites around the cut of meat. This effectively minimizes the distance the DNFH has to move in order to achieve a uniform distribution or decreases the diffusion distance.
  • Multiple-injection machines consisting of an array of needles, similar in design to the needle used in these experiments, are available in present-day meat-curing practice. After injection, the meat is physically treated in order to accelerate the curing process and to hasten the movement of the pigment. This is accomplished by a process of tumbling or massaging, techniques known in the art. Vacuum tumbling and vacuum massaging can also be used, and commercial equipment to do this is available.
  • Tumbling time refers to the time period during which the drum was rotating and the meat was being physically treated.
  • Relaxation time refers to the period when tumbling was halted to allow the pickle ingredients to diffuse through the cut and to allow the meat to re-absorb its own juices.
  • intra-muscular collagen i.e., the collagen sheaths surrounding individual muscle fibres and bundles of fibres; referred to as the endomysium and the perimysium, respectively
  • endomysium and the perimysium were the major resistance to pigment movement within the muscle.
  • the cured meat sample was wrapped in an impermeable plastic film, or vacuum packaged, and stored in the refrigerator for two days, prior to cooking. The meat was then cooked in a water bath (at 75 - 80 °C) to an internal temperature of 65 - 70 °C.
  • the meat was sliced (in many directions) and inspected for colour uniformity and quality, and sensory testing.
  • the mixture was stirred with a magnetic stirrer until a clear (slightly yellowish) solution of the encapsulating agent was produced.
  • the synthetic DNFH was present as a suspension of 125 mg of pigment in 125 ml of buffer solution in a 250-ml polyethylene centrifuge tube. The pigment was separated from the buffer by centrifuging for 10 min at 4000 rpm. Two such tubes, i.e., 250 mg DNFH, were used for the preparation of one batch of microcapsules (with a nominal payload of 2%). The pigment (from both tubes) was dispersed in approximately 50 ml of distilled water. This suspension was then treated, under nitrogen, with the Polytron Homogenizer for 2 min at an instrument setting of '6' (about 10,000 rpm). This step was taken to minimize the size of the DNFH particles and improve feed homogeneity.
  • the DNFH was then mixed with the solution of wall material. This whole feed dispersion was diluted to 125 ml (with distilled water) and treated mildly (1 min @ '5') with the Polytron before spray drying.
  • the nominal payload of the DNFH microcapsules was 2% (0.250g DNFH/12.5g encapsulating agent) and the feed solids content was around 10% (12.5g solid in 125ml).
  • the feed dispersion was spray dried with the operating conditions listed in Table 1.
  • the dried microcapsules were collected, weighed and stored in sealed glass sample bottles (in the dark). Tests on ground pork showed that pigment coated with beta-cyclodextrin imparted a pink colour which was virtually indistinguishable from that provided by nitrite. Furthermore, some of these encapsulated samples were stable for at least one year.
  • Dinitrosyl ferrohemochrome was encapsulated in a combination of gum arabic and beta-cyclodextrin using the procedure of Example 1. Encapsulating agents consisting of 80-90% beta- cyclodextrin and 10-20% gum arabic were particularly good. For the preparation of DNFH microcapsules coated in 85% beta-cyclodextrin and 15% gum arabic, 10.625 g beta-cyclodextrin and 1.875 g gum arabic were used and the procedure of Example 1 was followed. The pigment preparations encapsulated with this wall material were of the highest quality in terms of both their stability and the colour they provided to ground pork.
  • the wall material consisted of 80% maltodextrin, 15% beta-cyclodextrin, and 5% gum arabic.
  • Encapsulated pigments with a payload of 2% were prepared as in Example 1. These products were found to impart a colour to ground pork much like the colour provided by the samples in Example 3.
  • Example 5 A product equivalent to the one in Example 5, except with N-Lok instead of maltodextrin, was prepared according to the procedure of Example 1.
  • This coating of 20% beta-cyclodextrin and 80% N-Lok served to protect the pigment and preserve its ability to impart a pink colour to ground pork.
  • the colour, like that produced by the encapsulated pigment of Example 5, was indistinguishable from that of the nitrite control sample.
  • maltodextrin or N-Lok can be combined with beta-cyclodextrin to produce a very good encapsulating medium for dinitrosyl ferrohemochrome.
  • N-Lok alone These materials offered the advantages of complete water solubility (i.e., no NaOH required) and ready availability.
  • the colour provided by pigment products encapsulated in either maltodextrin or N- lok alone was inferior to that obtained when beta-cyclodextrin was used as a wall component, as was the quality and stability of the microcapsules. They are nevertheless useful materials. However, a minimum of 10% beta-cyclodextrin should preferably be present.
  • EXAMPLE 8 RANGE OF INGREDIENTS IN ENCAPSULATING MEDIUM
  • the pigment-encapsulating procedure was quite flexible with regard to the proportions of the various encapsulating agents within the overall capsule wall material. Tests were conducted over the whole range of combinations of beta-cyclodextrin and maltodextrin (or N-Lok). Good encapsulated products were prepared with encapsulating agent combinations of 10-90% beta-cyclodextrin and corresponding levels of 90-10% maltodextrin (or N-Lok). For instance, encapsulated pigments prepared with a wall material of 10% beta-cyclodextrin and 90% maltodextrin (or N-Lok) provided ground pork with a proper pink colour.
  • the colour imparted to ground pork consistently ranked between 9 and 10 on a scale of 10 (where nitrite 10).
  • a specialized piece of evacuated equipment was used to prepare the wiener emulsion, namely a Stephan VCM-12 vertical cutter/mixer, with a vacuum attachment.
  • the necessary amount of water/ice was placed in the VCM-12, followed by the DNFH and the other ingredients. Ice is preferable to water because the cutting action of the rotating blade is more effective at low emulsion temperatures.
  • the meat (pork) and fat were placed on top of the water and powdered ingredients to help prevent the powder from splattering onto the walls of the bowl during cutting.
  • a vacuum pump was used in order to evacuate the cutting chamber. It was left on throughout the cutting/mixing step.
  • a vacuum of approximately 28" Hg (6 kPa) was achieved.
  • a 3.5-minute processing time at a blade speed of 3500 rpm was used to prepare the emulsion.
  • the resultant wiener emulsion was stuffed out into a wiener casing using a piston stuffer. At this point, the wieners were placed into a controlled humidity smokehouse where they were cooked to a suitable internal temperature (65-75 °C). It was found that the experimental (DNFH) wieners were identical in appearance to the nitrite-cured wieners. Both had good pink internal colours. The intensity of the pink colour given to the experimental wieners was readily controllable by a simple adjustment of the DNFH concentration. However, the pink colour in the nitrite-cured wieners is wholly dependent on the level of native myoglobin present in the meat block and is thus not readily adjustable. Organoleptic evaluations showed that nitrite-free wieners prepared using DNFH were no less acceptable, from a flavour standpoint, than those prepared with nitrite.
  • Wieners consisting of a meat block which was 75% pork, 10% beef, and 15% pork backfat, were prepared in the same manner and using the same non-meat formulation as in Example 9.
  • the meat formulation was 2,000g lean pork, 400g pork backfat and 267 g of lean beef (80/15). Because of the presence of the beef, 45 ppm of synthetic pigment were used for the nitrite-free wieners. The higher pigment level was deemed necessary to compensate for whatever effect the beef would have in masking the colour contribution of the DNFH. In addition, a higher concentration of synthetic pigment is required just to mimic the colour of the nitrite control.
  • This control batch is more strongly coloured than corresponding all-pork controls because of the greater myoglobin content, due to the presence of beef in the emulsion.
  • the wieners were satisfactory in every respect, and in fact more beef could be tolerated, eg. up to 30%.
  • Example 9 using exactly the same formulation as in Example 9 except that the meat component was 1867 g deboned chicken and 800 g of chicken thighs (i.e. no fat added).
  • the meat component was 1867 g deboned chicken and 800 g of chicken thighs (i.e. no fat added).
  • DNFH experimental
  • a pigment level of 35 ppm was used.
  • a pickle solution or brine for a meat cut weighing 1 kg, 300 g of a pickle solution or brine was used. As mentioned earlier, such a solution contains salt, sugar, sodium ascorbate, sodium tripolyphosphate, and sodium hypophosphite. If an encapsulated pigment with a 2% payload was used, one would require 2.275 g (i.e., 100/2.0 x 35 x 10 "6 x 1300g) of encapsulated pigment to yield a level of 35 ppm DNFH, based on the total wet weight of the meat plus pickle.
  • the pigment was dispersed in the pickle solution with the aid of a glass rod.
  • This pickle/DNFH dispersion was then homogenized with the Polytron for 1-2 min at a setting of '6' (about 10,000 rpm). This operation not only homogenized the pickle ingredients but reduced the average particle size of the pigment. It was found that pigment dispersions which had been treated had pigment particle (not encapsulated) diameters in the range of 1-5 microns while untreated dispersions consisted of particles mainly in the 7-20 micron range. This particle-size reduction step significantly improves the transport (or diffusion) properties of DNFH within solid cuts of meat. This, in turn, resulted in nitrite-free hams of more uniform colour.
  • the cut of fresh ham had previously been subjected to a pre-i ⁇ jection tumbling treatment of 3 h (continuous) at 12 rpm. Such a treatment rendered the ham more conducive to the movement of DNFH.
  • the homogenized DNFH/pickle solution was injected into the ham using a manual multiple-injection technique.
  • the needle used was a hypodermic needle which had a series of orifices drilled along its length to provide for a more random, radial flow pattern of pickle within the ham.
  • the injection sites were placed at a distance of 1-2 cm from each other in order to ensure a complete and thorough coverage of the meat surface.
  • the meat sample was tumbled, in a rotary drum apparatus for 9 h @ 12 rpm with an on/off ratio of 15 min/45min.
  • the cured meat was then sealed in an impermeable plastic film, and stored for two days in the refrigerator prior to cooking.
  • a water bath @ 80°C was used to cook the ham to an internal temperature between 65 and 70°C.
  • the resultant ham was judged to be virtually identical to a nitrite-cured ham in terms of colour, texture, flavour, and overall acceptability.
  • Example 12 In order to investigate the importance of DNFH particle size relative to the colour uniformity within the nitrite-free ham, the procedure of Example 12 was modified slightly. After the pickle/DNFH dispersion was homogenized with the Polytron, it was further subjected to a centrifuge treatment (i.e., 1-4 min @ 1000 - 3000 rpm). The intent of this additional step was to remove the larger DNFH particles, now presumably free of wall material, from the injection solution and thus, produce a more uniform pink colour within the ham. The results showed that the colour was indeed more uniform with no areas of high DNFH concentration.

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

Abstract

On utilise du ferrohémochrome de dinitrosyle (DNFH) encapsulé dans un film de polymère comestible dans un procédé de conservation sans nitrite de la viande afin de conférer à celle-ci les caractéristiques de coloration des viandes conservées à l'aide de nitrites. On protège le DNFH encapsulé contre la décomposition par oxydation afin de prolonger sa durée de conservation avant la vente,ledit DNFH étant facilement dispersible dans des solutions aqueuses de saumure. Le polymère d'encapsulage est avantageusement un polysaccharide comestible tel que le cyclodextrine-bêta, de préférence mélangé à d'autre polysaccharides comestibles. Ce système de conservation de viande comprend également un agent antioxydant et antimicrobien. On prépare des viandes pulvérulentes telles que la chair à saucisse et les saucisses de Francfort tout simplement en introduisant par mélangeage une quantité appropriée du pigment encapsulé pendant le processus de conservation et avant des traitements supplémentaires. On prépare des viandes solides telles que le jambon en y introduisant par injection ou par pompage une solution de saumure dans laquelle l'on a dispersé le pigment encapsulé.
PCT/CA1991/000303 1990-08-24 1991-08-26 Agent de conservation de viande depourvu de nitrite et procede de conservation de viande Ceased WO1992003223A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA2,023,966 1990-08-24
CA 2023966 CA2023966C (fr) 1990-08-24 1990-08-24 Methode de traitement des viandes sans emploi de nitrites et mise en application de ladite methode

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WO1992003223A1 true WO1992003223A1 (fr) 1992-03-05

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997007683A1 (fr) * 1995-08-25 1997-03-06 Food Biotek Corporation Composition a faible teneur en nitrite pour salaisons de viandes et procede d'elaboration des produits de viande salaisonnee a faible teneur en nitrite
FR2842708A1 (fr) * 2002-07-26 2004-01-30 Heysham Internat Ltd Produit alimentaire enrobe, composition, procede et appareil pour sa fabrication
EP1443968A4 (fr) * 2001-11-16 2005-12-21 Givaudan Sa Film comestible
FR3004316A1 (fr) * 2013-04-16 2014-10-17 Line Charcuterie sans allergene avec citrate de sodium, gingembre et oignon

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2507911C1 (ru) * 2012-08-20 2014-02-27 Николай Лазаревич Векшин Комплексная пищевая биодобавка для безнитритных колбасных изделий

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2013613A1 (fr) * 1968-07-24 1970-04-03 Cpc International Inc
DE3221737A1 (de) * 1982-06-09 1983-12-15 Rudolf Dr.-Ing. 8000 München Ernst Fliessfaehige duengemittel in granulatform sowie verfahren zur herstellung und verwendung
US4559234A (en) * 1984-05-30 1985-12-17 Canadian Patents And Development Limited Meat curing compositions and method of use

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2013613A1 (fr) * 1968-07-24 1970-04-03 Cpc International Inc
DE3221737A1 (de) * 1982-06-09 1983-12-15 Rudolf Dr.-Ing. 8000 München Ernst Fliessfaehige duengemittel in granulatform sowie verfahren zur herstellung und verwendung
US4559234A (en) * 1984-05-30 1985-12-17 Canadian Patents And Development Limited Meat curing compositions and method of use

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997007683A1 (fr) * 1995-08-25 1997-03-06 Food Biotek Corporation Composition a faible teneur en nitrite pour salaisons de viandes et procede d'elaboration des produits de viande salaisonnee a faible teneur en nitrite
EP1443968A4 (fr) * 2001-11-16 2005-12-21 Givaudan Sa Film comestible
FR2842708A1 (fr) * 2002-07-26 2004-01-30 Heysham Internat Ltd Produit alimentaire enrobe, composition, procede et appareil pour sa fabrication
WO2004010801A3 (fr) * 2002-07-26 2004-04-01 Heysham Internat Ltd Produit alimentaire enrobe, composition, procede et appareil pour sa fabrication
FR3004316A1 (fr) * 2013-04-16 2014-10-17 Line Charcuterie sans allergene avec citrate de sodium, gingembre et oignon
EP2792253A1 (fr) * 2013-04-16 2014-10-22 Line Charcuterie sans allergènes

Also Published As

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CA2023966C (fr) 2004-03-23
CA2023966A1 (fr) 1992-02-25

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