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WO1994018844A1 - Utilisation de polyphosphates de soude acides pour le traitement de viandes et de volailles - Google Patents

Utilisation de polyphosphates de soude acides pour le traitement de viandes et de volailles Download PDF

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Publication number
WO1994018844A1
WO1994018844A1 PCT/EP1994/000289 EP9400289W WO9418844A1 WO 1994018844 A1 WO1994018844 A1 WO 1994018844A1 EP 9400289 W EP9400289 W EP 9400289W WO 9418844 A1 WO9418844 A1 WO 9418844A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
content
poultry
meat
polyphosphates
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/EP1994/000289
Other languages
German (de)
English (en)
Inventor
Karl Merkenich
Andrea Maurer-Rothmann
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.)
BK Giulini GmbH
Original Assignee
Benckiser Knapsack GmbH
Bk Ladenburg GmbH Gesellschaft fuer Chemische Erzeugnisse
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 Benckiser Knapsack GmbH, Bk Ladenburg GmbH Gesellschaft fuer Chemische Erzeugnisse filed Critical Benckiser Knapsack GmbH
Priority to AU60382/94A priority Critical patent/AU6038294A/en
Publication of WO1994018844A1 publication Critical patent/WO1994018844A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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

Definitions

  • the present invention relates to the new use of acidic sodium polyphosphates for the treatment of meat and poultry, the polyphosphates having a P2O5 content of 70 to 77% by weight and an Na 0 content of 20 to 27% by weight.
  • phosphates which are approved in the food industry, are "neutral" phosphates which, in aqueous solution, have a pH between 6 and 8, P2 ⁇ 5 ⁇ contents of 170% and Na2 ⁇ contents of over 30%. While such phosphates are very stable in neutral to weakly alkaline solution at normal temperature, you will find them at higher temperatures. and hydrogenated to the orthophosphates in acidic solution.
  • the agents according to the invention are preferably used as an aqueous solution with concentrations of 0 to 5, in particular 1.0 to 2.5%, phosphate, in which meat and poultry parts are immersed.
  • a combination of the bacteriostatic effect with cooling the meat parts has proven to be useful, so that the bacteriostatic baths usually have a temperature of 0 to 20, preferably 0 to 10 ° C.
  • the pieces of meat are here for times of 5 to 60 minutes, in particular 10 up to 30 minutes, immersed so that the agent can develop its effect. An excess of the agent is then optionally removed by rinsing with ice water. As experiments show, the residual bacterial infestation on the pieces of meat can be significantly reduced in this way.
  • agents according to the invention may be advantageous to additionally mix and use the agents according to the invention with the known neutral food phosphates or other known bacteriostatics such as sorbates or nitrates.
  • Sodium polyphosphate with a P2O5 content of 71% by weight and a Na2 ⁇ content of 25% by weight is dissolved in water in the concentrations listed below, with trisodium phosphate to a pH of approx. 6.5 adjusted, cooled to the specified temperatures and distributed in 2 liter portions to the treatment containers.
  • Chicken bodies prepared for roasting, which are pre-cooled in a corresponding processing plant, are halved with a poultry saw under aseptic conditions, half of which are completely immersed in a control bath with ice water and the other half in the corresponding bath with the polyphosphate and for the specified times is treated.
  • Hamburgers were produced with the addition of 0.5% Bekaplus MSP or Curafos or control without phosphate.
  • the experimental approach was 28 hamburgers / row. Four samples from each row were packed sterile immediately after production and stored at 4 ° C. as a negative control. The rest were inoculated with the test germ E. Coli 0157: H7 (1 ml of a dilution containing 1000 CFU / g), individually packed in sterile plastic bags and stored at 4 ° C. After production, the hamburgers were analyzed on the 1st, 3rd and 7th day (MacConkey sorbitol agar with MUG, 24 h incubation at 35 ° C. The colonies were then counted. Three colonies of the samples were analyzed by a biochemical test and by 0157 Agglutination confirmed If there were no typical E. coli 0157: H7 colonies on the plates, enrichment was carried out on MacConkey sorbitol agar.
  • Bekaplus MSP has a growth-inhibiting effect on E. Coli 0157: H7.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Fodder In General (AREA)

Abstract

La présente invention concerne l'utilisation de phosphates de soude acides pour le traitement bactériostatique de viandes et de volailles. Selon cette invention, le polyphosphate a, en poids, une teneur de 70 à 77 % en P2O5, de 20 à 27 % en Na2O et de 2 à 3 % en eau, et un degré de condensation linéaire moyen de 8 à 20.
PCT/EP1994/000289 1993-02-19 1994-02-02 Utilisation de polyphosphates de soude acides pour le traitement de viandes et de volailles Ceased WO1994018844A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU60382/94A AU6038294A (en) 1993-02-19 1994-02-02 Use of acid sodium polyphosphates for treating meat and poultry

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DEP4305105.7 1993-02-19
DE4305105A DE4305105C1 (de) 1993-02-19 1993-02-19 Verwendung von sauren Natriumpolyphosphaten zur Behandlung von Fleisch und Geflügel

Publications (1)

Publication Number Publication Date
WO1994018844A1 true WO1994018844A1 (fr) 1994-09-01

Family

ID=6480852

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1994/000289 Ceased WO1994018844A1 (fr) 1993-02-19 1994-02-02 Utilisation de polyphosphates de soude acides pour le traitement de viandes et de volailles

Country Status (5)

Country Link
AU (1) AU6038294A (fr)
DE (1) DE4305105C1 (fr)
IL (1) IL108582A0 (fr)
MX (1) MX9400781A (fr)
WO (1) WO1994018844A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19601081A1 (de) * 1996-01-13 1997-07-17 Budenheim Rud A Oetker Chemie Mischsalz der Ortho- oder Pyrophosphorsäure, Verfahren zu dessen Herstellung und dessen Verwendung
DE19633895C1 (de) * 1996-08-22 1997-11-20 Benckiser Knapsack Ladenburg Verwendung von sauren Natriumpolyphosphaten zur Keimhemmung von Schimmel und Hefen
MXPA02000829A (es) * 1999-07-22 2002-07-30 Napoleon Torres Moscoso Polifosfatos antimicrobianos en el procesamiento de alimentos.

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2707154A (en) * 1952-06-09 1955-04-26 Monsanto Chemicals Antioxidants and compositions containing same
US3104170A (en) * 1961-03-13 1963-09-17 Calgon Corp Methods of processing poultry
FR2208611A1 (fr) * 1972-11-30 1974-06-28 Albright & Wilson
EP0018604A1 (fr) * 1979-04-27 1980-11-12 Benckiser-Knapsack GmbH Procédé de préparation d'un produit alimentaire durable
US4431679A (en) * 1982-04-02 1984-02-14 Benckiser-Knapsack Gmbh Composition for treating fish fillet to increase yield and shelf life
US4670277A (en) * 1986-01-16 1987-06-02 Stauffer Chemical Company Increased shelf-life for refrigerated fish
US4781934A (en) * 1986-05-19 1988-11-01 Fmc Corporation Process and composition for curing meat
US4948621A (en) * 1989-05-12 1990-08-14 Fmc Corporation Composition for treatment meat
WO1993003623A1 (fr) * 1991-08-24 1993-03-04 Bk Ladenburg Gmbh Gesellschaft Für Chemische Erzeugnisse Utilisation de polyphosphates acides de sodium pour la fabrication de fromage

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2774672A (en) * 1955-03-18 1956-12-18 Monsanto Chemicals Metaphosphate composition

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2707154A (en) * 1952-06-09 1955-04-26 Monsanto Chemicals Antioxidants and compositions containing same
US3104170A (en) * 1961-03-13 1963-09-17 Calgon Corp Methods of processing poultry
FR2208611A1 (fr) * 1972-11-30 1974-06-28 Albright & Wilson
EP0018604A1 (fr) * 1979-04-27 1980-11-12 Benckiser-Knapsack GmbH Procédé de préparation d'un produit alimentaire durable
US4431679A (en) * 1982-04-02 1984-02-14 Benckiser-Knapsack Gmbh Composition for treating fish fillet to increase yield and shelf life
US4670277A (en) * 1986-01-16 1987-06-02 Stauffer Chemical Company Increased shelf-life for refrigerated fish
US4781934A (en) * 1986-05-19 1988-11-01 Fmc Corporation Process and composition for curing meat
US4948621A (en) * 1989-05-12 1990-08-14 Fmc Corporation Composition for treatment meat
WO1993003623A1 (fr) * 1991-08-24 1993-03-04 Bk Ladenburg Gmbh Gesellschaft Für Chemische Erzeugnisse Utilisation de polyphosphates acides de sodium pour la fabrication de fromage

Also Published As

Publication number Publication date
MX9400781A (es) 1994-08-31
IL108582A0 (en) 1994-05-30
AU6038294A (en) 1994-09-14
DE4305105C1 (de) 1994-08-18

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