Composition for poultry meat treatment. RU patent 2504204.

IPC classes for russian patent Composition for poultry meat treatment. RU patent 2504204. (RU 2504204):

A23B4/12 - Preserving with acids; Acid fermentation

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Composition for poultry meat treatment / 2504204
Invention relates to food industry, in particular, to the processing branch, for usage of a composition for poultry meat treatment. The composition for poultry meat treatment contains the following components, wt %: sodium lactate - 40.0-49.0; lactic acid - 6.0-14.0; acetic acid - 1.50-0.75; propionic acid - 0.25-0.50; water - balance.

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FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to the processing branch, for usage of a composition for poultry meat treatment. The composition for poultry meat treatment contains the following components, wt %: sodium lactate - 40.0-49.0; lactic acid - 6.0-14.0; acetic acid - 1.50-0.75; propionic acid - 0.25-0.50; water - balance.

EFFECT: invention ensures water activity (a_w) reduction in the surface layer and formation of a lactate-containing barrier layer promoting cooled poultry meat quality and safety enhancement.

5 tbl, 3 ex

The invention relates to the food industry, in particular to the processing industry, to use composition for treatment of carcasses and parts of carcasses of slaughtered animals, birds, namely, in the processing of poultry (hens, chickens-broilers, turkeys, ducks, geese) meat with the purpose of increase of its quality and safety.

Known tool to improve the persistence of carcasses of slaughtered animals (or parts of carcasses), the composition of which includes sugar, inorganic phosphate, organic acid, activator and water. As activator use milk or acetic acid, ensuring a pH of the sprayed solution of 2.7-5.2, and improvement of microbiological durability of the product (Patent of the Russian Federation 2165710, IPC 23 4/027, publ. 27.04.2001).

The disadvantage of this tool is acid reaction of the environment solutions, makes a significant change in the consumer properties of meat.

Known compound for the treatment of poultry carcasses containing 0,10-0,15% peracetic acid and 1,8-2,0% lactic acid, used to reduce microbial contamination of poultry carcasses. The duration of the processing this structure is 25 min (.., A.A. Gusev and others, «Reduction of microbial contamination of poultry carcasses», Zh. «Meat industry», 1999, №5, p.34-35).

The disadvantage of this composition for treatment is that the processing this structure leads to unwanted oxidation of fat fraction of poultry meat, which is due to the presence of peracetic acid. In addition, acid is not among permitted for use in food industry ingredients.

Known tool for handling raw poultry carcasses of chickens, turkeys) in the form of an aqueous emulsion, including buffer solution carboxylic acid (pH 2,8-3,2), thickener, oil or chicken fat and emulsifier. As a buffer solution carboxylic acid used mainly solution of lactic acid (60% by weight solution) and its salts - (lactate) alkali metal (20% by weight solution). As a thickener in the buffer solution made solution of sodium carboxymethylcellulose, as well as oil or chicken fat. As an emulsifier used sodium . Emulsion containing components, the temperature from 30 to 45 deg C is applied on the surface of poultry carcasses by spraying before cooling or freezing (Application 2282953 UK, MKI 23 4/12, publ. 26.04.1995).

The disadvantage of funds under this proposal is that it does not provide active acidity (pH) on the surface of poultry carcasses, corresponding to the natural value of this indicator (from 5.5 to 6.0), and also has strict requirements for application conditions (high temperature of emulsion before use - from + 30 degrees up to 45 degrees C).

The closest to the technical nature of the present invention is an aqueous solution, including lactic acid from 0.7 to 1.4%, sodium lactate from 11% to 19%, and acetic acid 2% to 3% and having an active acidity (pH) from 5.4 to 5.6, which handles the carcasses or parts of poultry carcasses by immersing them into the solution during cooling or through irrigation of this solution on the surface of carcasses or parts of carcasses after cooling (RF Patent 2366191, IPC 23 4/12, 23 4/027, publ. 10.09.2009).

The disadvantage of the prototype is that compound for the treatment of insufficient reduces the water activity (aw) in the surface layer of carcasses or parts of carcasses, resulting not effectively increases the quality and safety of chilled poultry meat.

Object of the present invention is to create effective structure for the processing of poultry meat to enhance its safety and quality.

The technical result of the invention is to increase the efficiency of the action ended when it is used to improve the quality and safety of chilled poultry meat by reducing the activity of the water (w ) in the surface layer and the formation of of the barrier layer.

According to the invention, this is achieved by the fact that the composition of poultry processing, including aqueous solution of lactic acid, sodium lactate acid, acetic acid, additionally contains propionic acid with the following component ratio, mass%:

sodium lactate

40,0-49,0

lactic acid

6,0-14,0

acetic acid

1,50-0,75

propionic acid

0,25-0,50

water rest

The composition has active acidity from 5.0 to 5.3 pH unit and use it as a diluted aqueous solution of a mass fraction of 2% to 4%.

Introduction in structure of propionic acid in optimal quantity and selection of the optimal values of the mass fraction of sodium lactate, lactic acid and acetic acid contribute to the reduction of the water activity (a w ) in the surface layer and ensure, on a basis of synergism strengthening its antimicrobial activity against as truly existing sanitary-exponential microflora and conditionally pathogenic and pathogenic microorganisms and formation of the barrier layer, thereby, improve the quality and safety of poultry meat.

All components of the individually known as substances occurring antimicrobial action. However, it is found that in their joint introduction happens unexpected technical result than expected from current knowledge.

A conclusion about the quality and safety of poultry meat during storage made on the basis of the test results of organoleptic, microbiological, physical and chemical and physical indicators of the quality recommended by the regulatory documents and used in research practice: freshness GOST 7269-79 and GOST 23392-78; organoleptic - according to GOST R 51944-02; microbiological method of direct seeding test cultures of pathogenic microorganisms on broth; pH - GOST R 51478-99; a w - physical to digital analyzer «Hyhrolab 3» ; mass fraction of sodium lactate - GOST R 53119-2008.

For the preparation of the proposed composition for the processing of poultry meat in the device serves the estimated count, mass of water solution of lactic acid in it with stirring - water solution of sodium lactate, glacial acetic acid and propionic acid, then the received structure mix thoroughly. At the end of the cooking process, check the value of the active acidity (pH) of the composition, which varies from 5.0 to 5.3.

The following table 1 shows examples of the proposed composition of different ratio of components.

Table 2 presents the characteristics of the proposed composition, resulting in examples 1-3.

Processing of poultry meat is performed by immersion in the process of cooling or irrigation after cooling water solutions proposed composition mass fraction of 2% to 4%, then allow to drain the solution, remaining on the surface, for 10 minutes, then cooled and processed meat is Packed and stored in a refrigerator at a temperature of 2 degrees C to 6 degrees C for 10 days.

The test results show that for inhibition of growth as truly existing sanitary-exponential microflora and conditionally pathogenic and pathogenic microorganisms is sufficient concentration of water solutions of composition, used for processing of carcasses or parts of poultry carcasses their dip into the solution during cooling or irrigation their surface after cooling, from 0.20% (against E. coli) to 0.39% (against Staph, aureus), which indicates a relatively high level of antimicrobial action proposed composition.

The results of the evaluation indicators freshness of poultry meat treated with aqueous solutions proposed composition, give grounds to believe that in poultry meat in storage, refrigerated during 10 days the collapse of nitrogen-containing substances is not the case and there are no signs of spoiling (tables 3 and 4).

Experimental data on the change in active acidity (pH) and water activity (a w ) allow us to conclude that the use of the proposed composition effectively stabilizes the pH of meat of a bird and significantly reduces a w in its surface layer, ensuring his safety and quality during storage (table 5).

Results of research of diffusion of sodium lactate, as the dominant component in the proposed structure, the variation of the mass fraction of the sections of the muscular tissue in their displacement from the surface to the center at a depth of over 0.8 cm indicate the penetration of it into the thickness of the meat, conditional on getting formation of the barrier layer.

Table 1

Examples of composition

Component name

Mass fraction of component composition, %

Example 1

Example 2

Example 3

Sodium lactate

40,0 47,1 49,0

Lactic acid

14,0 9,1 6,0

Acetic acid

1,50 0,75 0,75

Propionic acid

0,50 0,25 0,25 Water 44,0 42,8 44,0 Table 2

Characteristics of the examples

Name

Value of indicator

metric

Example 1

Example 2

Example 3

Active acidity, pH

5,0 5,2 5,3

Active acidity of the water solution of the additive mass fraction of 10%, pH

4,35 4,50 4,52

Titrated acidity, deg

143 95 78

Density, g/cm 3

1,285 1,287 1,292 Table 3

Characterization of the chemical indicators freshness of poultry meat in the course of storage (at 5 and 10 days of storage)

Composition

Characterization of the chemical indicators freshness of poultry meat treated with composition, the duration of storage, day

5 10

The reaction of ammonia and ammonium salt

Reaction with copper sulfate

The reaction of ammonia and ammonium salt

Reaction with copper sulfate

1 - _ 2 - _ 3 - _

Prototype

- +/- + +

Note: the «-» negative reaction «+/-» -signs of questionable freshness, «+» - positive reaction (symptoms of tainted meat)

Table 4

Organoleptic indicators freshness of poultry meat treated with the proposed composition, in 10 days. storage

When-measures composition-VA

Characteristic parameters of the freshness of meat of a bird

Appearance and color

Consistency muscles

Smell

the surface of the carcass

subcutaneous tissue and internal adipose tissue

serosa oral

muscles on the cut

1 fresh fresh fresh fresh fresh fresh 2 fresh fresh fresh fresh fresh fresh 3 fresh fresh fresh fresh fresh fresh

Note: organoleptic indicators of the freshness of meat of a bird on a prototype of the 10 days of storage is determined in connection with the damage

Table 5

Changing the active acidity (pH) and water activity (a w ) poultry meat in storage, refrigerated

Composition

The value of the index of poultry meat treated with composition, storage duration, days

0 5 10

Active acidity, pH

1 6,32 6,40 6,55 2 6,40 6.42 per 6,60 3 6,40 6,44 6,63

Prototype

5.92 6,55

Not determined

The activity of the water (w )

1 0,979 0,934 0,961 2 0,981 0,938 0,960 3 0,980 0,940 0,959

Prototype

0,985 0,990

Not determined

Composition for handling raw poultry dressing, including aqueous solution lactic acid, sodium lactate, and acetic acid, characterized in that it additionally contains a propionic acid with the following component ratio, mass%:

sodium lactate

40,0-49,0

lactic acid

6,0-14,0

acetic acid

1,50-0,75

propionic acid

0,25-0,50

water rest