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WO2016060562A1 - Conservation de produits carnés - Google Patents

Conservation de produits carnés Download PDF

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Publication number
WO2016060562A1
WO2016060562A1 PCT/NL2015/050720 NL2015050720W WO2016060562A1 WO 2016060562 A1 WO2016060562 A1 WO 2016060562A1 NL 2015050720 W NL2015050720 W NL 2015050720W WO 2016060562 A1 WO2016060562 A1 WO 2016060562A1
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WO
WIPO (PCT)
Prior art keywords
acid
meat
meat product
preservative composition
preservative
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/NL2015/050720
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English (en)
Inventor
Kumar Saurabh
Eelco Anthonius Johannes Heintz
Geert Pieter SIJTSEMA
Johanna Plijter SCHUDDEMAT
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Purac Biochem BV
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Purac Biochem BV
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Publication of WO2016060562A1 publication Critical patent/WO2016060562A1/fr
Anticipated expiration legal-status Critical
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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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/742—Organic compounds containing oxygen
    • A23B2/754—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
    • A01N43/90—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/762—Organic compounds containing nitrogen
    • 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
    • A23B4/14—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
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Definitions

  • the present invention relates to preservation of meat products.
  • new procedures and additives are provided for effective inhibition or prevention of bacterial outgrowth in meat products.
  • Meat spoilage and rancidity is typically caused by unwanted growth of certain aerobic and anaerobic bacteria that contact the meat during processing.
  • the opportunity for bacterial contact with the fresh meat begins when an animal is initially presented for processing and extends up until the time the meat product is consumed.
  • the initial bacterial contact with fresh meat is encountered with a processing facility due to the contaminated state of the animal when it enters the facility.
  • the time between the initial opportunity for bacterial contact with meat products and the ultimate consumption of such products by consumers allows for the proliferation of various forms of bacteria, including the growth of undesired spoilage and pathogenic bacteria.
  • undesired bacteria on meat affects the shelf life thereof.
  • spoilage bacteria such as Pseudomonades, Lactobacillus and Coliforms
  • Some bacteria also act to discolor the surface of the meat.
  • the packaging often inflates due to the generation of gas produced by spoilage bacteria.
  • Contamination of meat with pathogenic bacteria is also a great concern since such bacteria, or toxins produced by such bacteria, can cause illness or disease in humans and animals who consume such meat.
  • many types of bacteria are known to cause food poisoning including: E. coli, Salmonella, Listeria, Staphylococcus, Streptococcus, Bacillus anthraces, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia, Leptospira and Clostridium.
  • Each group of pathogenic bacteria proliferates under different conditions, any or all of which may be encountered in meat processing.
  • Listeria is generally found in cool, damp environments such as coolers and meat processing areas and is even able to proliferate in and compromise the safety of vacuum packaged meat.
  • Nitrate generally supplied by sodium nitrate or potassium nitrate, is used as a source for nitrite (N0 2 " ).
  • nitrates in food preservation is controversial. This is due to the potential for the formation of nitrosamines when nitrates are present in high concentrations and the product is cooked at high temperatures.
  • Organic acids such as lactic and acetic acids
  • Other organic acids have been researched for use in chemical washes as well, including formic, propionic, citric, fumaric, and L-ascorbic acid.
  • the mechanism of action of organic acids on the microbial cell is not completely understood, but it is hypothesized that it is the undissociated molecule of the acid that is responsible for the antimicrobial activity.
  • Organic acids have been shown to be most effective when applied as a warm (50-55°C) rinse.
  • the USDA has specifically approved lactic acid, acetic acid, and citric acid as antimicrobial agents in the final wash that is applied to livestock carcasses after trimming and inspection but before chilling.
  • There may be issues associated with the use of organic acids however in relation to meat surface discoloration.
  • operators may experience skin/eye irritation when acetic acid is used.
  • the use of acids, especially if applied at higher temperatures also enhances equipment corrosion.
  • the present inventors surprisingly found that the objective of the present invention could be realized with a combination of a cationic surfactant, said cationic surfactant being a condensate of a fatty acid and an arginate ester, and nisin.
  • a combination of a cationic surfactant being a condensate of a fatty acid and an arginate ester, and nisin.
  • Such combinations are effective in preventing bacterial outgrowth in fresh/raw meat samples.
  • the combinations more in particular, proved to be effective at levels that do not result in significant effects on the flavor, color and/or taste of the products.
  • preservative compositions comprising a combination of the cationic surfactant as defined herein and nisin prevented bacterial growth in fresh meat products, under various conditions, such as under refrigeration (e.g. at around 4 °C), compared to untreated control samples and compared to control samples treated with acetic acid.
  • preservative combination that is the subject of this invention can be combined or used in conjunction with certain organic acid components, which gives particularly good results, as can be inferred from the appending examples.
  • the present inventors furthermore found that treatment of meat products with the preservative combinations of this invention had a favourable effect on the visual appearance (color) of the meat products.
  • the present invention provides the preservative combinations, and the compositions containing them, that can be used to extend the shelf-life of meat products, in particular to reduce or prevent bacterial outgrowth and at the same time prevent or reduce discolouration.
  • the use of these preservative combinations, the meat products containing them, and methods of treating meat products are also provided.
  • a first aspect of this invention provides a preservative composition
  • a preservative composition comprising (i) a cationic surfactant, said cationic surfactant being the condensate of a fatty acid and an arginate ester and (ii) nisin or a nisin containing fermentation product.
  • the cationic surfactants of the present invention constitute to a particular, generally known, class of substances derived from the condensation of a fatty acid with an esterified arginate moiety.
  • the best known representative of this class of cationic preservatives are the lauric arginate esters, in particular N-a-lauroyl-L-arginine ethyl ester monohydrochloride. Structurally related substances have also often been described and proposed as preservative.
  • the cationic surfactant has the formula:
  • R 1 is a linear or branched alkyl radical having from 1 to 12 carbon atoms or is an aromatic radical
  • R 2 represents a fatty acid tail having from 6 to 20 carbon atoms
  • X " represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, sorbic acid, benzoic acid, carbonic acid, glutamic acid or other amino acids, lauric acid, oleic acid and linoleic acid, phosphoric acid, nitric acid and thiocyanic acid; or an anion derived from a phenolic compound selected from the group consisting of butylated hydroxyanisole, butylated hydroxytoluene, tertiary butyl hydroquinone, methylparaben, ethylparaben, propylparaben and butylparaben.
  • R 1 is a linear or branched alkyl radical having from 1 to 12 carbon atoms, preferably from 1 to 10 carbon atoms, more preferably from 1 to 8 carbon atoms, most preferably from 1 to 6 carbon atoms.
  • R 1 is selected from the group consisting of methyl, ethyl, propyl, isopropyl, butyl, isobutyl and tert-butyl, preferably from methyl, ethyl and propyl, most preferably it is ethyl.
  • R 2 in the above formula represents the saturated or unsaturated tail of a fatty acid.
  • said fatty acid is a linear alkyl chain of a saturated fatty acid or hydroxy acid having from 6 to 18 carbon atoms, more preferably a saturated fatty acid having from 8 to 16 carbon atoms, most preferably from 10 to 14 carbon atoms.
  • said fatty acid is selected from the group consisting of stearic acid, palmitic acid, myristic acid, lauric acid, and capric acid, more preferably from myristic acid, lauric acid, and capric acid, most preferably it is lauric acid.
  • X " represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, lauric acid, oleic acid and linoleic acid.
  • it is selected from the group consisting of hydrochloric acid, citric acid, lactic acid, acetic acid, propionic acid and lauric acid, most preferably from hydrochloric acid, lactic acid and lauric acid.
  • the cationic surfactant has the formula:
  • X " represents an anion derived from organic or inorganic acids selected from the group consisting of hydrochloric acid, hydrobromic acid, sulfuric acid, citric acid, lactic acid, acetic acid, fumaric acid, maleic acid, gluconic acid, propionic acid, lauric acid, oleic acid and linoleic acid, preferably from the group consisting of hydrochloric acid, citric acid, lactic acid, acetic acid, propionic acid and lauric acid, most preferably from hydrochloric acid, lactic acid and lauric acid.
  • the fatty acid arginate ester condensate is N-a-lauryl-L-arginine ethyl ester monohydrochloride (also known as Minerat(R)-N and lauramide arginine ethyl ester, i.e. LAE).
  • This particular lauric arginate ester received GRAS status from the FDA.
  • the fatty acid arginate ester condensate can be synthesized by processes well-known to those of average skill in the art. It may be synthesized from lauric acid, ethanol and L- arginine. LAE is commercially available in a range of products that are suitable for direct application in accordance with the present invention.
  • the preservative composition comprises the cationic surfactant in an amount within the range of 0.1-35 wt.%, 0.3-30 wt.%, 0.5-25 wt. %, 0.7-20 wt%, 0.9-17 wt. %, 1.1-15 wt. %, 1.3-14 %, 1.5-13 % or 1.7-12 wt.%
  • Nisin is a peptide-like antibacterial substance produced by microorganisms such as Lactococcus lactis subsp. lactis (formerly known as Streptococcus lactis). Nisin inhibits a broad range of Gram-positive bacteria. Nisin is a bacteriocin belonging to the lantibiotics group (class I bacteriocins) and has a long history as food preservative. It is to be understood that nisin actually denotes several nisin variants, such as nisin A and nisin Z, which differ in their amino acid sequence, typically only by a single amino acid, the most common variant being nisin A.
  • the nisin is preferably nisin A.
  • the highest activity preparations of nisin contain about 40 million IU per gram. Commercial preparations containing about 1 million IU per gram are available.
  • Nisin has no known toxic effects in humans. It is widely used in a variety of prepared dairy foods for example.
  • Nisin can be produced by fermentation using certain lactic acid producing bacteria. Suitable methods for producing nisin are for example disclosed in published patent applications WO2014/112871 and WO2014/112869, the contents of which are incorporated herein by reference.
  • a preferred embodiment of the invention concerns a preservative composition comprising (i) a cationic surfactant, said cationic surfactant being the condensate of a fatty acid and an arginate ester and (ii) a nisin containing fermentation product.
  • the preservative composition comprises nisin in an amount within the range of 0.01-100 mg per gram of the preservative system, more preferably within the range of 0.05-50. mg per gram of the preservative system, most preferably within the range of 0.1-25 mg per gram of the preservative system. It is to be noted that herein that 1 microgram of nisin equals 40 IU.
  • the preservative combination also comprises (iii) an organic acid component, selected from the group consisting of C2-C8 monocarboxylic acids, lactic acid, citric acid and salts thereof, most preferably acetic acid, lactic acid, propionic acid and salts thereof.
  • the preservative combination comprises an acetate component selected from acetic acid, salts thereof and mixtures thereof, preferably in the form of a non-neutralized, partly neutralized or completely neutralized vinegar.
  • the preservative combination comprises a lactate component selected from lactic acid, salts thereof and mixtures, preferably from lactic acid, sodium lactate, calcium lactate, potassium lactate and mixtures thereof, preferably in the form of a fermentation product, such as a non-neutralized, partly neutralized or completely neutralized lactic acid ferment.
  • the preservative combination comprises a propionate component, selected from propionic acid, salts thereof and mixtures thereof, preferably selected from the group consisting of propionic acid, sodium propionate, calcium propionate, potassium propionate and mixtures thereof, preferably in the form of a fermentation product, such as a non- neutralized, partly neutralized or completely neutralized propionic acid ferment.
  • vinegar is used to denote the liquid obtained by the acetous fermentation of an alcoholic liquid, containing at least 4 grams of acetic acid per 100 ml, in particular a vinegar that can be declared 'natural', e.g. in terms of the FDA guidelines. According to said guidelines "natural” means minimally processed and containing no synthetic ingredients or processing aids (cf. Food Labeling: Nutrient Content Claims General Principles, Petitions, Definitions of Terms, 56 Fed. Reg. at 60,466).
  • the preservative composition comprises a non-neutralized, partly neutralized or completely neutralized vinegar selected from the group consisting of white vinegar, brandy vinegar, alcoholic vinegar, balsamic vinegar, wine vinegar, malt vinegar, beer vinegar, potato vinegar, rice vinegar, apple vinegar, cherry vinegar, and cane vinegar.
  • the vinegar is cane vinegar.
  • the acetic acid content of the vinegar is at least 5 % (w/w), more preferably at least 7.5 % (w/w), even more preferably at least 10 % (w/w). It is also possible to make use of vinegar that has been pre-concentrated to a certain extent.
  • Such products are commercially available and typically have an acetic acid content between 20 and 30 % (w/w).
  • the acetic acid content of the vinegar is at least 20 % (w/w), more preferably at least 25 % (w/w), e.g. about 29 or 30 % (w/w).
  • a common measure for indicating the acetic acid content of vinegar is the grain strength.
  • the grain strength is the acetic acid content expressed in g/1, so 50 grain vinegar is about 5% (w/w) acetic acid.
  • the vinegar is at least 200 grain, more preferably at least 250 grain.
  • commercial food-grade vinegars are offered at 200 grain and 300 grain. In one preferred embodiment of the invention, a 300 grain vinegar is used.
  • Fermentation products typically are crude or partially purified/clarified ferments. Such fermentation products have favorable organoleptic profiles, which contribute positively to the taste and flavour characteristics of food products to which they are added. Moreover, such fermentation products will provide additional benefits with regard to labeling and regulatory aspects. Fermentation products, in accordance with the invention are obtainable by fermentation of a fermentable substrate with a suitable microorganism, in this case a lactic acid and/or propionic acid producing microorganism, resulting in a composition typically comprising, besides the lactic acid or propionic acid component, traces of the fermentable substrate, other substances produced by the microorganism, and traces of the microorganism itself, e.g. cellular debris and/or cellular components.
  • a suitable microorganism in this case a lactic acid and/or propionic acid producing microorganism
  • the lactic acid and/or propionic acid producing micro-organisms may also produce other preservative compounds such as nisin or other bacteriocins, acetic acid, succinic acid, etc.
  • a liquid fermentation product is distinguishable from e.g. highly purified products. The term however does not exclude products which have been subjected to some form of purification/clarification and/or concentration.
  • the fermentation product is the crude product obtainable by fermentation of a fermentable substrate with a lactic acid or propionic acid producing microorganism followed by separating supernatant from (wet) biomass and other solid particles.
  • the fermentation product is the supernatant obtainable by fermentation of a fermentable substrate with a lactic acid or propionic acid producing microorganism followed by separating supernatant from (wet) biomass and other solid particles.
  • the fermentation product is a concentrated supernatant obtainable by fermentation of a fermentable substrate with a lactic acid or propionic acid producing microorganism followed by separating supernatant from (wet) biomass and other solid particles and concentrating the supernatant.
  • the fermentation product is a partially purified and optionally concentrated supernatant obtainable by fermentation of a fermentable substrate with a lactic acid or propionic acid producing microorganism followed by separation of supernatant from (wet) biomass and other solid particles, purification of the supernatant and, optionally, concentration of the supernatant, with the proviso that the purification does not result in a level of the lactate component or propionate component of more than 97 wt.% on a dry solids weight basis, preferably it does not result in a level of the lactate component or propionate component of more than 96 wt.% on a dry solids weight basis, most preferably it does not result in a level of the lactate component or propionate component of more than 95 wt.%) on a dry solids weight basis.
  • the fermentation product comprises other dispersed or dissolved solids besides the lactate or propionate component.
  • Typical examples of such other dispersed or dissolved solids include sugars, such as lactose, glucose and sucrose; other organic acids and/or salts thereof, such as citric acid, pyruvic acid, malic acid, succinic acid, formic acid and acetic acid; nitrogen containing substances, such as amino acids, peptides and proteins; nucleic acid components such as DNA and RNA fragments, nucleotides and nucleosides; cell membrane phospholipids; vitamins; trace elements; and pigments.
  • sugars such as lactose, glucose and sucrose
  • other organic acids and/or salts thereof such as citric acid, pyruvic acid, malic acid, succinic acid, formic acid and acetic acid
  • nitrogen containing substances such as amino acids, peptides and proteins
  • nucleic acid components such as DNA and RNA fragments, nucleotides and nucleosides
  • the liquid fermentation product comprises at least one, at least two, at least three, at least four or at least five components selected from the group consisting of lactose, glucose, sucrose, citric acid and salts thereof, pyruvic acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, formic acid and salts thereof, acetic acid and salts thereof, amino acids, peptides and proteins.
  • the liquid fermentation product comprises at least 0.5 wt.%) on a dry solids weight basis, preferably at least 1 wt.%, more preferably at least 2 wt.%) of one or more components selected from the group consisting of lactose, glucose, sucrose, citric acid and salts thereof, pyruvic acid and salts thereof, malic acid and salts thereof, succinic acid and salts thereof, formic acid and salts thereof, acetic acid and salts thereof, amino acids, peptides and proteins.
  • the organic acid component (iii) may typically be present in the preservative compositions in amounts within the range of 5.-90 wt.%, preferably within the range of 15-70 wt.%), most preferably within the range of 25-60 wt.%>.
  • a preferred embodiment of the invention concerns a preservative composition comprising (i) the cationic surfactant and (ii) a nisin containing fermentation product.
  • Another preferred embodiment of the invention concerns a preservative composition as defined herein before containing (I) the cationic surfactant, (ii) nisin and (iii) a lactate component, which is preferably selected from lactic acid and lactic acid salts.
  • a preservative composition typically is the product obtained by mixing the cationic surfactant and a nisin containing fermentation product, although embodiments are also encompassed wherein the cationic surfactant is combined with a commercially available purified nisin product and a lactate component, which may have any degree of purity.
  • the preservative composition further comprises a carrier system, comprising one or more solid or liquid carrier materials and optionally one or more additives.
  • a liquid preservative composition comprising a solution or dispersion of the above defined components in a liquid carrier.
  • a liquid preservative composition is produced by combining the above defined components with water or an aqueous solvent and optional further additives.
  • liquid preservative compositions are suitable for direct application, although embodiments are envisaged wherein such compositions are further diluted before applying them.
  • the liquid carrier is a mixture of water and a food grade organic acid or salt thereof, typically an organic acid component as defined herein before.
  • the ratio of water to organic acid component can e.g. be within the range of 0/1-20/1, more preferably 0.1/1-15/1 , most preferably 0.2/1-10/1.
  • a liquid preservative composition is produced by combining the preservative combination comprising (i) the cationic surfactant and (ii) nisin, with a liquid fermentation product or liquid vinegar as defined herein before.
  • a liquid preservative composition is produced by adding (i) the cationic surfactant to a liquid nisin containing fermentation product.
  • the liquid preservative composition comprises 2-70 wt.% of water, based on the total weight of the composition, more preferably 4-60 wt.%, most preferably 5-50 wt.%. Certain additives may be added to the liquid preservative composition in order to improve the quality, handling properties and/or effectiveness thereof.
  • sodium chloride is added to the liquid preservative composition.
  • the liquid preservative composition comprises sodium chloride in an amount of 0.01-5 wt.%, based on the total weight of the composition, more preferably 0.05-2 wt.%, most preferably 0.1-1 wt.%.
  • Aliphatic 1,2-diols such as 1,2-propylene glycol and 1,2-butylene glycol may be included for enhancing the solubility of one or more of the preservative components in water. Additionally, the use of aliphatic 1,2-diols may increase the dispersing quality of the aqueous solution thereby improving the capability of delivering the preservative component into interfibrillar gaps, cuts, etc, in the muscles and tissues of the meat product.
  • the preservative composition comprises 1,2-propylene glycol. 1,2-propylene glycol has the GRAS status and it is used as a humectant (El 520), solvent, and preservative in food products.
  • liquid preservative composition comprises 2-20 wt.% of the aliphatic 1,2-diol, more preferably 5-15 wt.%, most preferably, 7.5-12.5 wt.%.
  • a food-grade emulsifier may be included in the liquid preservative composition to enhance dispersibility of the preservative components in the meat product.
  • the preservative system comprises a food-grade emulsifier selected from the group consisting of lecithins, mono and diglycerides, diacetyltartaric acid esters of mono- and diglycerides, or sorbitan esters.
  • Preferred food-grade emulsifiers belong to the group of polysorbates, i.e. sorbitan fatty-acid esters.
  • a particularly preferred emulsifier is commercially available under the trade name Tween 80.
  • such a liquid preservative composition comprises 1-15 wt.% of the food- grade emulsifier, more preferably 3-10 wt.% of the food-grade emulsifier, most preferably 5-8 wt.%) of the food-grade emulsifier.
  • the preservative composition is in the form of a free flowing powder or granulate, which may comprise one or more other excipients and/or a carrier material.
  • a suitable, non-limiting, example of an excipient/carrier that is particularly suitable for use in the accordance with this embodiment is maltodextrin.
  • a free flowing powder is provided consisting essentially of the preservative combination. Such a free flowing powder may be obtained by combining the various components in an aqueous dispersion or solution followed by drying, e.g. spray-drying.
  • the preservative composition of the present invention typically contains no or only minor amounts of additional preservative agents, such as, in particular, benzoate and/or sorbate.
  • the preservative composition contains less than 1 wt% of preservative agents selected from the group consisting of sorbates and benzoates, preferably less than 0.5 wt%, preferably less than 0.1 wt%.
  • the preservative composition is essentially or completely free from preservative agents selected from the group of benzoates and sorbates.
  • a second aspect of the invention concerns a method of treating a meat product, said method comprising contacting the meat product with an effective amount of (i) the cationic surfactant, as defined herein before and (ii) nisin or nisin containing fermentation product.
  • a method of treating a meat product is provided, said method comprising contacting the meat product with an effective amount of the preservative composition as described herein before.
  • this treatment is effective to induce a in a bactericidal and/or bacteriostatic effect in respect of species of bacteria associated with meat spoilage.
  • a 'bactericidal and/or bacteriostatic effect' encompasses killing bacteria slowing or as well as arresting the outgrowth of bacteria in meat products, ultimately resulting in enhanced shelf-life thereof, regardless of the precise mechanism underlying such effects.
  • the bactericidal or bacteriostatic effect is in respect of pathogenic species of bacteria. In another preferred embodiment of the invention the bactericidal or bacteriostatic effect is in respect of spore-forming species of bacteria. In another preferred embodiment the bactericidal or bacteriostatic effect is in respect of one or more species of bacteria selected from the group of mesophilic bacteria, psychrotrophic bacteria and psychrophilic bacteria. In another preferred embodiment of the invention the bactericidal or bacteriostatic effect is in respect of aerobic species of bacteria.
  • the bactericidal effect is in respect of one or more species of bacteria selected from the group consisting of Enterobacteriaceae, lactic acid bacteria, Clostridium spp., Salmonella spp., Listeria spp., Bacillus spp., Staphylococcus spp., E.
  • coli Streptococcus spp, Lactobacillus spp, Balantidium coli, Campylobacter coli, Campylobacter jejune, Francisella tularensis, Sarcocystis, Taenia saginata, Taenia solium, Toxoplasma gondii, Trichinella spiralis, Yersinia enterocolinea, Yersinia pseudotuberculosis, Brucella, Chlamydia petechia and Leptospira, in particular from Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes and/or Bacillus cereus.
  • the treatment of the present invention at the same time proved to be highly effective in preserving an attractive visual appearance of the meat product, in particular preserving the color of the meat product and/or in preventing discoloration of the meat product.
  • the method of the present invention is performed with the aim of accomplishing one/or more of the following improvements:
  • the method comprises applying the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, especially a liquid preservative composition, to the surface of the meat product in an effective amount.
  • a method as defined herein is provided, wherein following application of the preservative composition to the surface of the meat product, said meat product is subjected to treatment resulting in complete of partial removal of the preservative components from the surface of the meat product.
  • the present inventors have established that such treatment is effective to accomplish one or more of the above objectives.
  • the preservative compositions as defined herein can be applied as a processing aid at a dosage of less than 0.5 wt.%, relative to the meat weight, without having to declare it as an ingredient.
  • the method comprises applying a liquid preservative composition as defined herein and optionally further treating the meat product, in a manner resulting in an amount of 0.5-5 g of the liquid preservative composition remaining per kg of meat in the final product.
  • said amount of the liquid preservative product remaining in/on the meat can be determined in a straight-forward manner by weighing the meat before and after the treatment. Said amount (in wt.%) is also referred to herein as the 'uptake'.
  • Embodiments are of course also envisaged where the preservative components are not removed from the meat after surface treatment.
  • the step of applying the preservative components of this invention is followed by packaging the meat product.
  • the method comprises incorporating the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, in the meat product in an effective amount.
  • the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein are blended with a ground meat product.
  • the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein may be incorporated in the meat product by injection.
  • the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, is incorporated in a marinade composition that is applied on the meat product.
  • the preservative components of the invention may thus be used as an ingredient of a meat product.
  • the term 'effective amount' refers to an amount sufficient to achieve one or more of the above described bacteriostatic and/or bactericidal effects in the meat product to which the present preservative composition is added. There are no standard parameters to define any of the above effects.
  • a preservative composition is considered bacteriostatic and/or bactericidal if an effect can be shown in direct comparison with a suitable control, typically an otherwise similar meat product that has not undergone the treatment of the present invention.
  • the method comprises applying the cationic surfactant in an amount resulting in a level of more than 5 pp, preferably more than 25 ppm, preferably more than 50 ppm, preferably more than 75 ppm, preferably more than 100 ppm, preferably more than 125 ppm, preferably more than 150 ppm.
  • the method comprises applying the cationic surfactant in an amount resulting in level of less than 1000 ppm, preferably less than 750 ppm, preferably less than 500 ppm, preferably less than 375 ppm.
  • the levels as defined here are based on the application of potassium the cationic surfactant N-a-lauryl-L-arginine ethyl ester monohydrochloride.
  • the levels expressed herein in ppm may be adjusted to compensate for any difference in molecular weight so as to arrive exactly at a corresponding mol amount.
  • the cationic surfactant is applied at a level equivalent to a ⁇ - ⁇ -lauryl-L-arginine ethyl ester monohydrochloride level within the above specified ranges.
  • the method comprises applying nisin in an amount resulting in a level of more of at least 0.001 mg nisin per g of the food product, more preferably at least 0.002 mg nisin per g of the food product, most preferably at least 0.0025 mg nisin per g of the food product.
  • the method comprises applying nisin in an amount resulting in a level of less than 0.1 mg nisin per g of the food product, preferably less than 0.05 mg nisin per g of the food product.
  • the method comprises applying the organic acid component, as defined herein before, at a level within the range of 50-4500 ppm, preferably 100-3500 ppm, more preferably 150-3000 ppm.
  • the method comprises applying less than 250 ppm of preservative agents selected from the group of sorbates and benzoates, preferably less than 200 ppm, more preferably less than 100 ppm, more preferably less than 50 ppm, more preferably less than 10 ppm, more preferably less than 1 ppm and most preferably less than 0.5 ppm. This ensures that no negative taste effects are observed.
  • the method does not comprise applying preservative agents selected from the group of benzoates and sorbates.
  • the present preservative composition is particularly suited, and intended, for application in meat products.
  • the term "meat” has typically been used to refer to the muscular flesh of animal species living on land, i.e. to the exclusion of aquatic and avian animal species. The term is often considered to additionally refer to other edible tissues, such as offal, of said animal species. In more recent times, the term 'meat' is more casually used in the sense of animal species in general, i.e. as including also avian and aquatic species. For ease of reference, in the context of this invention, the edible parts of (land) animals, fish, poultry crustaceans and shellfish are all referred to as 'meat'.
  • 'poultry meat' refers to the edible tissue of poultry and, as such, these terms can be interchanged without changing the scope of the invention in any way.
  • 'fish meat' similarly refers to (and is interchangeable with) the edible tissue of fish, etc.
  • the meat can be obtained from any species generally used in the food industry, including livestock species such as cattle (beef), pigs (pore), sheep/lamb, deer, etc.; avian species such as chicken, turkey, etc.; and aquatic species such as salmon, catfish, trout, flounder, haddock, cod, mackerel, tuna, swordfish, shark, squid, clams, scallops, mussels, oysters, abalone, lobster, shrimp, crabs, crayfish, etc.
  • livestock species such as cattle (beef), pigs (pore), sheep/lamb, deer, etc.
  • avian species such as chicken, turkey, etc.
  • aquatic species such as salmon, catfish, trout, flounder, haddock, cod, mackerel, tuna, swordfish, shark, squid, clams, scallops, mussels, oysters, abalone, lobster, shrimp, crabs, crayfish, etc.
  • the meat product preferably comprises at least 80 wt.% of said fish, crustacean, shellfish, poultry or animal meat, more preferably at least 90 wt.%, more preferably at least 95 wt.%, more preferably at least 97 wt.%), more preferably at least 98 wt.%, more preferably at least 99 wt.%, most preferably at least 99.5 wt.%.
  • the meat product consists substantially or entirely of fish, crustacean, poultry or animal meat.
  • processed meat typically is used to refer to meat products, the preparation of which involves processing steps in addition to merely skinning the carcass, dismembering the carcass and/or boning of the meat.
  • Processed meat and poultry products are a very broad category of many different types of products all defined by having undergone at least one further processing or preparation step such as grinding, adding an ingredient, subjecting to heat-treatment, smoking, fermenting, drying, etc. Such treatment significantly change the appearance, texture and/or taste of the meat.
  • Some processed meat products are ready-to-cook, other processed meat and poultry are ready-to-eat.
  • Processed meat products include, for example, whole hams, whole or partial turkey breasts, fish cakes, fish fillets, smoked fish, surimi, delicatessen-style meat products, such as for example, baked ham, boiled ham, roasted turkey breast, roast beef, corned beef, pastrami, bologna, capicola, mortadella, salami, chicken loaf, chicken roll, turkey loaf, turkey roll, hot dogs, frankfurter, sausage, cooked ham, cooked chicken, cooker turkey, cured ham, cured sausage, etc.
  • delicatessen-style meat products such as for example, baked ham, boiled ham, roasted turkey breast, roast beef, corned beef, pastrami, bologna, capicola, mortadella, salami, chicken loaf, chicken roll, turkey loaf, turkey roll, hot dogs, frankfurter, sausage, cooked ham, cooked chicken, cooker turkey, cured ham, cured sausage, etc.
  • the meat product is a fresh or non-processed meat product, preferably a fresh or non-processed meat product selected from the group consisting of animal carcasses, animal carcass parts, fresh or raw cut meat pieces, raw ground meat, raw ground meat products, etc.
  • the meat product is a fresh processed meat product, typically obtained by mixing finely comminuted, minced or sliced muscle meat, with one or more additional ingredients, such as animal fat, common salt, spices, binders, fillers, etc.
  • the meat product is a fresh processed meat product selected from the group consisting of sausage, patties, hamburgers, kebab, etc.
  • the meat product is a cooked meat product.
  • the production of 'cooked meat products' involves heating raw meat or precooked meat, optionally after mixing with one or more additional ingredients , such as animal fat, common salt, spices, binders, fillers, etc., at pasteurization or sterilization temperatures.
  • the meat product is a raw-cooked meat product selected from the group consisting of cooked ham, cooked chicken, cooked turkey, etc.
  • the meat product preferably possesses a specified range of water activities (Aw) similar to that of fresh meat, typically of above 0.90.
  • the meat product has a water activity above 0.92, above 0.94, above 0.95, above 0,96 or above 0.97.
  • fresh and/or raw meat products according to the present invention will typically have a moisture content of at least 30 wt.%, more preferably at least 50 wt.%, more preferably at least 65 wt.%, more preferably at least 80 wt.%.
  • fresh and/or raw meat products according to the present invention will typically have a moisture to protein (M:P) ratio of at least 3, more preferably at least 3.25, more preferably at least 3.5, most preferably at least 3.75.
  • M:P moisture to protein
  • Meat products according to the present invention will typically have a salt content corresponding to that of fresh meat and, in particular, below the range of pickled (or cured) meat.
  • the meat product of the invention has a salt content below 3 wt.%), based on total weight of the meat product.
  • the meat product has a salt content within the range of 0.001-2.5 wt.%, more preferably 0.01-2.0 wt.%, more preferably 0.1-1.5 wt.%, most preferably 0.2-1.0 wt.%.
  • the meat product has a NaCl content within the range of 0.001-2.5 wt.%, more preferably 0.01-2.0 wt.%, more preferably 0.1-1.5 wt.%, most preferably 0.2-1.0 wt.%.
  • the fresh and/or raw meat product will not comprise any added NaCl at all.
  • Meat products according to the present invention will possess a specified range of acidity, especially a pH of above 5.
  • the pH is at least 5.25, preferably at least 5.5, preferably at least 5.75, preferably at least 6, preferably at least 6.2, preferably at least 6.4, preferably at least 6. 5.
  • the pH of the meat product is below 8, preferably below 7.5, preferably below 7.
  • the pH values as recited here concern the untreated meat product.
  • the method of the invention may involve treatment of the meat product with certain acidic components, which may change the pH value of the meat product to a value outside the ranges specified here.
  • the present method results in a bactericidal or bacteriostatic effect and this is particularly useful for meat products that are kept in a refrigerated (rather than a frozen) state.
  • the meat product, following treatment according to the invention is not brought in a frozen state.
  • the meat product, following treatment according to the invention is kept or stored under refrigeration or at ambient temperature.
  • the meat product is kept or stored at a temperature of above 0 °C, preferably within the range of 0-10 °C, more preferably within the range of 3-8 °C.
  • the meat product is contained within a space kept at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C, such as a refrigerator.
  • the method comprises packaging the meat product, following the treatment with the preservatives of this invention, in a package containing instructions to store the packaged meat product in a refrigerator, preferably at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C.
  • An aspect of the invention is directed to the meat products obtainable by the methods of this invention.
  • the meat products benefit from the treatment with the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, in that it enhances the shelf-life.
  • a treated fresh meat product preferably is characterized by having a shelf-life of at least 10 days, preferably at least 20 days, most preferably at least 25 days.
  • the shelf-life is defined as the amount of time a product remains acceptable for organoleptic, nutritional, and/or safety purposes, for the consumer or the retailer, after production, when appropriately stored, preferably when stored under refrigeration, preferably at a temperature within the range of 0-10 °C, preferably within the range of 3-8 °C.
  • Another aspect of the invention concerns the use of the combination of the cationic surfactant and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat preservative and/or for use in the preservation of meat.
  • Another aspect of the invention concerns the use of the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat ingredient and/or for use as an ingredient in meat processing.
  • Another aspect of the invention concerns the use of the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, for use as a meat surface treatment agent and/or for use in surface treatment in meat processing.
  • the invention concerns the use of the combination of the cationic surfactant of the invention and nisin, and other optional components, preferably in the form of the preservative compositions as defined herein, for
  • the bacteriostatic and/or bactericidal effects are in respect of bacteria known to spoil meat products kept under conditions of refrigeration, as defined herein elsewhere.
  • the bactericidal or bacteriostatic effect is in respect of at least two, most preferably at least three of the species of bacteria defined herein.
  • a preservative solution was prepared by mixing nisin (Nisaplin commercially available from Sigma Aldrich, Netherlands), LAE (Miranet commercially available from Vedeqsa, Spain) and lactic acid (Purac® FCC88 commercially available from Corbion, Netherlands) as preservatives in water in the following relative amounts: 0.1 wt% nisin, 4.0 wt.% LAE, and 65.7% lactic acid.
  • Spare ribs were obtained from a local butcher.
  • the spare ribs were defrosted for 1.5 days in a fridge at 0°C and if necessary additionally defrosted at 10°C on a sterile table. After defrosting, the spare ribs were cut into pieces with 3 ribs (bones) each and stored in a disinfected bin. Spare ribs were mixed manually using sterile gloves before treatment with the preservative solution in order to spread the bacterial load uniformly over the surface of all ribs. Randomly chosen spare ribs were dipped one by one in the preservative solution and kept submerged for 5 s. The ribs were drained for 3 minutes and then packed in a double vacuum bag which was subsequently vacuumed. Packed spare ribs were subsequently stored in a fridge at 4°C.
  • the uptake of preservative solution by the spare ribs during the dipping treatment was assessed by measuring the weight of 10 ribs before treatment and after treatment and calculating the relative weight increase as compared to the initial weight.
  • Triplicate samples of treated spare ribs were tested against an untreated control consisting of untreated spare ribs by microbiologic analysis at appropriate intervals of time. Of each sample, 3 areas of 10 cm 2 were swabbed and the swab was diluted in 10 ml sterile buffered peptone water. Where appropriate, additional dilutions were also made with the same sterile diluent.
  • TSA Tryptone Soya Agar
  • MRS medium Oxoid
  • VRBG medium Oxoid
  • Eddyjet type 1.23 IUL Instruments, Barcelona, Spain
  • Plates were incubated for 48 hrs at 30 °C for TSA and MRS medium or for 48 hrs at 37 °C for VRBG medium.
  • Colonies were counted using an automatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Results were expressed as the logarithm of the number of colony forming units (CFU)/cm 2 .
  • the uptake of preservative solution by the spare ribs during the dipping treatment was found to be 0.45 wt.%.
  • a liquid preservative composition was prepared consisting of 0.1 wt.% of nisin (Nisaplin commercially available from Sigma Aldrich, Netherlands), 4 wt.% LAE (Miranet commercially available from Vedeqsa, Spain) and 45 wt.% of lactic acid (Purac® FCC88 commercially available from Corbion, Netherlands) and 0.1 wt.% NaCl in water.
  • the pH was adjusted to pH 3.5 with a 50 wt% KOH solution.
  • This liquid preservative composition is referred to as the 100% dosage. Lower dosages of 75%, 50% and 25% were also prepared by adjusting the ratio of dry blend to water accordingly.
  • a preservative solution comprising Verdad N9 was used as a concentrated vinegar product containing 31 wt.% of acetic acid equivalents and is marketed by Corbion Purac.
  • the reference preservative solution was prepared by mixing 750 g Verdad N9 with water up to a total weight of 1 kg.
  • Spare ribs were obtained from a local butcher.
  • the spare ribs were defrosted for 1.5 days in a fridge at 0°C and if necessary additionally defrosted at 10°C on a sterile table. After defrosting, the spare ribs were cut into pieces with 3 ribs (bones) each and stored in a disinfected bin. Spare ribs were mixed manually using sterile gloves before treatment with the different preservative solutions in order to spread the bacterial load uniformly over the surface of all ribs.
  • the preservative solutions were prepared as described herein before and were continuously stirred until use in order to prevent sedimentation.
  • the uptake of preservative solution by the spare ribs during the dipping treatment was assessed by measuring the weight of 10 ribs before treatment and after treatment and calculating the relative weight increase as compared to the initial weight.
  • Duplicate samples of treated spare ribs were microbiologically analyzed at appropriate time intervals. Each sample was placed manually into a stomacher bag and sterile diluent (8.5% w/w sodium chloride and 0.1% w/v bacteriological peptone) was added in a ratio of 1 : 1 (meat: diluent) and homogenized for 60 s by hand. Where appropriate, additional dilutions were also made with the same sterile diluent.
  • a 50 ⁇ portion of the appropriate dilution for each sample was plated onto Tryptone Soya Agar (Oxoid) for total aerobic plate count (APC), MRS medium (Oxoid) for Lactic acid bacteria and VRBG medium (Oxoid) for Enterobacteriaceae using a spiral plater (Eddyjet type 1.23, IUL Instruments, Barcelona, Spain). Plates were incubated for 48 hrs at 30 °C for TSA and MRS (micro aerophilic) medium or for 48 hrs at 37 °C for VRBG medium. Colonies were counted using an automatic colony counter (Colyte Supercount, Synoptics, Cambridge, UK). Effects of the treatment on the color of the spare ribs were analyzed visually at 14 days after the treatment.
  • Figure 1, 2 and 3 respectively show the Aerobic plate counts (APC), the lactic acid bacteria counts and the Enterobacteriaceae (VRBG) counts as a function of time for the different preservative solutions as well as for the control.
  • APC Aerobic plate counts
  • VRBG Enterobacteriaceae

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Abstract

La présente invention concerne la conservation de produits carnés. En particulier l'invention concerne de nouveaux additifs permettant d'inhiber ou de prévenir efficacement une croissance bactérienne dans des produits carnés. Les présents inventeurs ont découvert qu'une combinaison d'un tensioactif cationique et de nisine était particulièrement efficace pour inhiber ou prévenir une croissance bactérienne dans des produits carnés. Les combinaisons, plus particulièrement, se sont avérées efficaces à des niveaux qui n'entraînent pas d'effets significatifs sur l'arôme et/ou la saveur des produits. Les présents inventeurs ont en outre découvert que le traitement de produits carnés avec les combinaisons selon l'invention a un effet favorable sur l'aspect visuel (couleur) des produits carnés. La présente invention concerne des compositions de conservateurs, l'utilisation de ceux-ci ainsi que les produits carnés les contenant.
PCT/NL2015/050720 2014-10-15 2015-10-14 Conservation de produits carnés Ceased WO2016060562A1 (fr)

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CN115316427A (zh) * 2022-08-15 2022-11-11 江苏省家禽科学研究所 一种复合生物保鲜剂及其应用

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