Composition for preserving and/or improving the quality of meat products
Номер патента: EP4167764A1
Опубликовано: 26-04-2023
Автор(ы): Garrett Douglas MCCOY, Gerrit Anthon Rene HILHORST, Johanna Gerarda Elisabeth Wijman, Saffiera KARLEEN, Saurabh Kumar
Принадлежит: Purac Biochem BV
Опубликовано: 26-04-2023
Автор(ы): Garrett Douglas MCCOY, Gerrit Anthon Rene HILHORST, Johanna Gerarda Elisabeth Wijman, Saffiera KARLEEN, Saurabh Kumar
Принадлежит: Purac Biochem BV
Реферат: The present invention provides a composition for preserving or improving the quality of meat products and meat analogues, said composition comprising on a dry matter basis: (a) between 30 and 80% (w/w) acid equivalent of lactate and acetate in a weight ratio acetic acid equivalent to lactic acid equivalent of between 0.8/1 and 2.6/1; (b) between 0.04 and 2.5% (w/w) of anthocyanidin; wherein lactate and acetate are contained in the composition in a molar ratio of lactic acid equivalent : acetic acid equivalent of 0.5:1 to 1.7:1. The invention also relates to a method for the preparation of the aforementioned composition, the method comprising providing a vinegar product containing on a dry weight basis at least 30% (w/w) of acetic acid equivalent, wherein the acetate is selected from sodium acetate, potassium acetate, calcium acetate, acetic acid and combinations thereof; providing a lactic acid fermentation product containing on a dry weight basis at least 30 % (w/w) of lactic acid equivalent, wherein the lactate is selected from sodium lactate, potassium lactate, calcium lactate, lactic acid and combinations thereof; providing a source of anthocyanidin containing on a dry weight basis at least 0.1 % (w/w) of anthocyanidin; mixing the vinegar product, the lactic acid fermentation product and the source of anthocyanidin. The invention also relates to a process of preparing meat products or meat analogues, said process comprising adding the composition according to the invention to processed meat in an amount of between 0.5 and 15% (w/w) dry matter.
Composition for preserving and/or improving the quality of meat products
Номер патента: EP4167764B1. Автор: Saurabh Kumar,Gerrit Anthon Rene HILHORST,Saffiera KARLEEN,Johanna Gerarda Elisabeth Wijman,Garrett Douglas MCCOY. Владелец: Purac Biochem BV. Дата публикации: 2024-08-14.