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US20020106443A1 - Method of freezing salted meat products - Google Patents

Method of freezing salted meat products Download PDF

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Publication number
US20020106443A1
US20020106443A1 US09/732,309 US73230900A US2002106443A1 US 20020106443 A1 US20020106443 A1 US 20020106443A1 US 73230900 A US73230900 A US 73230900A US 2002106443 A1 US2002106443 A1 US 2002106443A1
Authority
US
United States
Prior art keywords
protein product
brine
weight
oil
cured protein
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.)
Abandoned
Application number
US09/732,309
Other languages
English (en)
Inventor
Barnet Liberman
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.)
Winterlab Ltd
Original Assignee
Winterlab Ltd
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 Winterlab Ltd filed Critical Winterlab Ltd
Priority to US09/732,309 priority Critical patent/US20020106443A1/en
Assigned to WINTERLAB LIMITED reassignment WINTERLAB LIMITED ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: LIBERMAN, BARNET L.
Priority to JP2002547329A priority patent/JP2004514457A/ja
Priority to AU2002232948A priority patent/AU2002232948A1/en
Priority to PCT/US2001/051201 priority patent/WO2002045529A2/en
Priority to MXPA03004737A priority patent/MXPA03004737A/es
Priority to CA002431582A priority patent/CA2431582A1/en
Priority to IL15621601A priority patent/IL156216A0/xx
Priority to EP01992465A priority patent/EP1347689A4/en
Publication of US20020106443A1 publication Critical patent/US20020106443A1/en
Priority to NO20031566A priority patent/NO20031566L/no
Priority to IS6780A priority patent/IS6780A/is
Abandoned 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • 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
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/85—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23B2/88—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature

Definitions

  • the present invention relates to a method of freezing cured protein products, such as salted or smoked meat products by exposing them to a brine, more particularly, to a freezing method that prevents or reduces purge produced from the frozen salted meat products and weight loss of such products.
  • U.S. Pat. No. 4,601,909 to Nagoshi discloses a Methods of Freezing Fishery Products.
  • the method includes the steps of preparing a brine containing rapeseed oil, propylene glycol, calcium chloride and water, cooling the brine and immersing the seafood in the cooled brine until it is frozen.
  • a brine prevents or reduces the breakdown of muscle tissue in the seafood due to ice crystal formation. The resultant deterioration in quality from freezing is thus prevented.
  • U.S. Pat. No. 4,657,768 to Nagoshi discloses a Freezing Method for Perishable Foods which includes placing a perishable food in a heat conducting container and causing the other surface of the heat conducting container to contact the cooled brine or a liquified gas. Accordingly, the perishable food is frozen quickly without immersion.
  • U.S. Pat. No. 4,689,963 to Sakai relates to a Method of Freezing Foods.
  • the Sakai method is similar to the method of the Nagoshi method except that a layer of brine is placed in the heat conducting container along with the perishable food.
  • U.S. Pat. Nos. 4,840,035, 4,840,034 and 5,001,047 to Liberman relate to methods of freezing sensitive body fluids, tissue samples and organs, respectively.
  • the freezing methods described in these patents are similar to the Nagoshi method except that the freezing objects in Liberman patents are sensitive body parts for the clinical use.
  • An object of the present invention is to provide a method of preventing or reducing purge produced during the course of freezing cured protein products.
  • the method comprises the steps of preparing a brine including a cruciferous oil; cooling the brine to a temperature between about ⁇ 22° F. and ⁇ 43.6° F.; exposing the surface of a cured protein product, such as salted or smoked meat, to the brine by placing the meat product in a perforated container for a period that such protein product is completely frozen.
  • cured protein product means a product containing a substantial amount of protein and is processed by way of, for example, salting or smoking or both, such as a salted or smoked fish.
  • the brine solution used for freezing the salted and cured meat products includes a cruciferous oil.
  • oil from a plant of the genus Brassica is used. These oils include, but are not limited to, oil of Brassica campestris, otherwise known as rapeseed oil, and oil of Brassica hirta, also known as mustard oil.
  • Repessed oil has a solidification point of 14° F. ( ⁇ 10° C.), a specific gravity at 59° F. (15° C.) of 0.915, a refractive index at 122° F. (50° C.) of 1.4706, an iodine value of 98.6 and a saponification value of 174.7.
  • the oil includes about 1% palmitic acid, the only saturated component of the oil, about 32% oleic acid, about 15 % linoleic acid, about 1 % linolenic acid and about 50% erucic acid. Palmitic acid, otherwise known as hexadecanoic acid is a saturated fatty acid having 16 carbon atoms and a molecular weight of 256.4.
  • Oleic acid also known as (Z)-9-octadecenoic acid
  • Oleic acid also known as (Z)-9-octadecenoic acid
  • the position of unsaturation is between the ninth and tenth carbon atoms in the chain.
  • the molecule has a cis configuration.
  • Linoleic acid has two positions of unsaturation and is also known as cis.cis-9,12-octadecadienoic acid.
  • the acid has 18 carbon atoms and a molecular weight of 280.5.
  • Linolenic acid has three positions of unsaturation and is also known as (Z.Z.Z)-9.12.1 5-octadecatrienoic acid. Linolenic acid has 18 carbon atoms and a molecular weight of 278.4.
  • Erucic acid a major component of the oils of the genus Brassica, is also known as (Z)-13-docosenoic acid. Erucic acid has 22 carbon atoms with one position of unsaturation and a molecular weight of 338.6.
  • Mustard oil is similar.
  • Mustard oil has a specific gravity at 59° F. of 0.9145. a refractive index at 122° F. of 1.475, an iodine value of 102 and a saponification value of 174.
  • Mustard oil includes 1.3% by weight myristic acid, the only saturated acid, 27.2% by weight oleic acid, 16.6% by weight linoleic acid, 1.8% by weight linolenic acid, 1.1 % by weight behenic acid, 1.0% by weight lignoceric acid and 51.0% by weight erucic acid.
  • Myristic acid also known as tetradecanoic acid. has 14 carbon atoms and a molecular weight of 228.4.
  • Behenic acid is also known as docosanoic acid. It has 22 carbon atoms and a molecular weight of 340.6.
  • Lignoceric acid also known as tetracosanoic acid, has 24 carbon atoms and a molecular weight of 368.6.
  • the other components of mustard oil are described above.
  • the oil is used in an amount less than about 1% by weight, more preferably less than about 0.8% by weight and most preferably between about 0.1 and 0.5% by weight of the brine.
  • oils other than rapeseed oil and mustard oil can be used in accordance with the invention.
  • synthetic oils having the characteristics described would be useful.
  • the manner in which the oils function is described in detail below and it will be readily apparent that other oils will function acceptably in accordance with the invention and can be readily determined.
  • the brine also generally includes a glycol, an inorganic salt and water.
  • Suitable glycols include, but are not limited to, ethylene glycol, propylene glycol. benzylene glycol, butylene glycol. diethylene glycol, diphenyl glycol. ethylidene glycol, and the like. Any glycol can be used alone or in combination with other glycols. Propylene glycol is used in a preferred embodiment.
  • the glycol component is present in an amount between about 30 and 50% by weight of the brine, more preferably between about 35 and 45% by weight and most preferably in an amount of about 40% by weight.
  • Salts which are useful in accordance with the invention include, but are not limited to, calcium chloride, calcium bromide, calcium iodide, potassium chloride, potassium bromide, potassium iodide and the like.
  • calcium chloride is used.
  • the salt is present in an amount between about 5 and 15% by weight of the brine, more preferably in an amount between about 7 and 13% by weight and most preferably in an amount of about 10% by weight.
  • Water is present in an amount between about 40 and 60% by weight, more preferably in an amount between about 45 and 55% by weight and most preferably in an amount of about 50% by weight.
  • the brine includes between about 0.1 and 0.5% by weight cruciferous oil, about 40% by weight propylene glycol. about 10% by weight calcium chloride and a balance of water.
  • the cruciferous oil is preferably rapeseed oil.
  • protein products such as fish, pork and beef may be cured by dry salting or being soaked in a salted solution so that the salt content of each such product is increased. This serves to preserve the meat and enhance the flavor and texture of the meat. Subsequent this salting step, the salted meat product may be further cured by way of, for example, smoking, so that the flavor and texture of the salted meat products can be further enhanced.
  • the cells of the salted meat products contain a high concentration of salt.
  • the cell plasma of the salted meat product tends to freeze out fresh water first leaving the salt within the unfrozen cell plasma.
  • the salt concentration in the unfrozen cell plasma of the slated meat products thus becomes even higher resulting in more water entering into the cells through osmosis, which eventually causes an expansion of the cell plasma volume.
  • the slow freezing process is completed, a large amount of ice crystals are formed, which break the cell membrane causing purge and consequential weight loss and faccidity.
  • a salted or salted and smoked meat product may be frozen by being placed in a suitable container, such as a plastic bag, which is immersed in the brine until the meat is completely frozen.
  • a suitable container such as a plastic bag
  • the product is vacuum packed in the container then immersed in the brine because vacuum packaged products require less time to be completely frozen.
  • a perforated board such as a plastic mesh is preferred to carry such meat product because the entire surface of the product can be exposed to the brine in this manner.
  • the amount of time required for freezing such meat products various depending on the type, size and the surface/weight ratio of the product, but can be readily determined by a person of ordinary skill in the art.
  • the salted or salted and smoked frozen meat product so produced causes much less purge and much less weight loss after thawing.
  • the conventional freezing method results in the amount of purge about 2-3 times as much as the freezing method employed in the present invention, in other words, the present invention reduces the amount of purge produced from frozen salted or salted and smoked meat product by 2-3 folds.
  • the advantage of the present invention in reducing purge or preventing weight loss of the salted or salted and smoked frozen meat products becomes more evident when such products are refrozen after being thawed.
  • Group I (frozen by conventional freezing process) 1 1.10 1.00 9.1 2 1.35 1.22 9.6 3 1.45 1.30 10.3 4 1.25 1.10 12.0 5 1.25 1.13 9.6 6 1.15 1.05 8.7 Average 1.26 1.13 9.9
  • Group II (frozen by TRUFRESH freezing process) 1 1.30 1.20 7.7 2 1.15 1.10 4.3 3 1.25 1.16 7.2 4 1.45 1.36 6.2 5 1.40 1.35 3.6 6 1.45 1.40 3.4 Average 1.33 1.26 5.4
  • Group III (unfrozen) 1 1.45 1.35 6.9 2 1.40 1.27 9.3 3 1.35 1.24 8.1 4 1.40 1.28 8.6 5 1.25 1.15 8.0 6 1.25 1.15 8.0 Average 1.35 1.24 8.1
  • each group was again divided into three sub-groups and each sub-group was again subject to the above described three types of treatments, i.e. conventional frozen, TRUFRESH frozen and unfrozen. Loss of purge was measured in each sub-group, the results of which are shown in TABLE III.

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  • 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)
  • Meat, Egg Or Seafood Products (AREA)
US09/732,309 2000-12-07 2000-12-07 Method of freezing salted meat products Abandoned US20020106443A1 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
US09/732,309 US20020106443A1 (en) 2000-12-07 2000-12-07 Method of freezing salted meat products
EP01992465A EP1347689A4 (en) 2000-12-07 2001-11-13 FROZEN SALTED MEAT PRODUCTS
MXPA03004737A MXPA03004737A (es) 2000-12-07 2001-11-13 Metodo para congelar productos alimenticios salados.
AU2002232948A AU2002232948A1 (en) 2000-12-07 2001-11-13 Method of freezing salted meat products
PCT/US2001/051201 WO2002045529A2 (en) 2000-12-07 2001-11-13 Method of freezing salted meat products
JP2002547329A JP2004514457A (ja) 2000-12-07 2001-11-13 塩漬け肉製品を冷凍する方法
CA002431582A CA2431582A1 (en) 2000-12-07 2001-11-13 Method of freezing salted meat products
IL15621601A IL156216A0 (en) 2000-12-07 2001-11-13 Method of freezing salted meat products
NO20031566A NO20031566L (no) 2000-12-07 2003-04-07 Fremgangsmåte for frysing av saltede kjöttprodukter
IS6780A IS6780A (is) 2000-12-07 2003-04-11 Aðferð til þess að frysta saltaðar kjöt- og fiskafurðir

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/732,309 US20020106443A1 (en) 2000-12-07 2000-12-07 Method of freezing salted meat products

Publications (1)

Publication Number Publication Date
US20020106443A1 true US20020106443A1 (en) 2002-08-08

Family

ID=24943027

Family Applications (1)

Application Number Title Priority Date Filing Date
US09/732,309 Abandoned US20020106443A1 (en) 2000-12-07 2000-12-07 Method of freezing salted meat products

Country Status (10)

Country Link
US (1) US20020106443A1 (is)
EP (1) EP1347689A4 (is)
JP (1) JP2004514457A (is)
AU (1) AU2002232948A1 (is)
CA (1) CA2431582A1 (is)
IL (1) IL156216A0 (is)
IS (1) IS6780A (is)
MX (1) MXPA03004737A (is)
NO (1) NO20031566L (is)
WO (1) WO2002045529A2 (is)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050153035A1 (en) * 2004-01-12 2005-07-14 Winterlab Limited Presentation board for freezing meat product
US20080241334A1 (en) * 2007-03-30 2008-10-02 Barnet L. Liberman Method of freezing ice cream
US20160366901A1 (en) * 2014-02-26 2016-12-22 Metalquimia, Sa. Process for curing meat using a starter culture

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7445805B2 (en) * 2002-07-03 2008-11-04 Winterlab Limited Method of freezing meat in a marinade
JP6345907B2 (ja) * 2012-01-10 2018-06-20 味の素株式会社 ドレッシング

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3036923A (en) * 1960-07-11 1962-05-29 Hagan Chemicals & Controls Inc Preservation of fish
GB1360609A (en) * 1970-08-28 1974-07-17 Unilever Ltd Fish product
JPS61247336A (ja) * 1985-04-24 1986-11-04 Sakai Tadaaki 畜肉の急速凍結法
AU573016B2 (en) * 1985-08-06 1988-05-26 Sakai, T. Rapid freezing of fish in brine
US5472725A (en) * 1990-08-27 1995-12-05 Utah State University Ultra-high temperature treatment of low-fat formed meat products
US5939112A (en) * 1994-01-31 1999-08-17 Kabushiki Kaisha Katayama Method for producing a processed meat product by treatment with a salt and/or alkali solution and product
JP3559119B2 (ja) * 1995-03-02 2004-08-25 株式会社オンスイ ぶり又はカンパチの燻製品並びにぶり又はカンパチの燻製冷凍品の製造方法
US5761913A (en) * 1996-10-24 1998-06-09 Winterlab Limited Ribbon-freezing method and apparatus
US5807598A (en) * 1996-11-12 1998-09-15 Winterlab Limited Method of reconstituting meat

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050153035A1 (en) * 2004-01-12 2005-07-14 Winterlab Limited Presentation board for freezing meat product
US20080241334A1 (en) * 2007-03-30 2008-10-02 Barnet L. Liberman Method of freezing ice cream
US20160366901A1 (en) * 2014-02-26 2016-12-22 Metalquimia, Sa. Process for curing meat using a starter culture
US11051523B2 (en) * 2014-02-26 2021-07-06 Metalquimia, Sa Process for curing meat using a starter culture

Also Published As

Publication number Publication date
WO2002045529A2 (en) 2002-06-13
MXPA03004737A (es) 2004-05-04
NO20031566D0 (no) 2003-04-07
JP2004514457A (ja) 2004-05-20
IL156216A0 (en) 2003-12-23
WO2002045529A3 (en) 2002-08-15
AU2002232948A1 (en) 2002-06-18
EP1347689A2 (en) 2003-10-01
IS6780A (is) 2003-04-11
NO20031566L (no) 2003-05-20
CA2431582A1 (en) 2002-06-13
EP1347689A4 (en) 2004-12-15

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Owner name: WINTERLAB LIMITED, NEW YORK

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:LIBERMAN, BARNET L.;REEL/FRAME:011350/0207

Effective date: 20001205

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION