Oxygen scavenging stabilizes color in meats in low oxygen

Patent metadata

Field	Value
Publication number	US-2016174584-A1
Application number	US-201514962682-A
Country	US
Kind code	A1
Filing date	Dec 8, 2015
Priority date	Dec 8, 2014
Publication date	Jun 23, 2016
Grant date	—

Abstract

The disclosure provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork. In particular, the compositions and methods reduce light-induced discoloration.

First claim

1 . A method of preventing discoloration of a meat product comprising placing a cured meat product in container having a low oxygen environment, wherein said low oxygen environment further comprises a buffered solution comprising at least one oxygen-scavenging enzyme and at least 1% by weight of glucose, and wherein said buffered solution does not come into physical contact with said cured meat product.

2 . The method of claim 1 , wherein said at least one oxygen-scavenging enzyme is glucose oxidase.

3 . The method of claim 2 , wherein said buffered solution further comprises catalase.

4 . The method of claim 3 , wherein the weight ratio of glucose oxidase to catalase is about 10:1.

5 . The method of claim 3 , wherein the amount of catalase present is about 0.1-0.5 mg/ml, and the amount of glucose oxidase present is about 1.0-5.0 mg/ml.

6 . The method of claim 1 , wherein said low oxygen environment is a nitrogen gas-flushed environment.

7 . The method of claim 1 , wherein said container is formed by a rigid or flexible polymer packaging material.

8 . The method of claim 7 , wherein said buffered solution is located in an air-permeable sachet located in said container, or in the rigid or flexible polymer packaging material or a film applied thereto.

9 . (canceled)

10 . The method of claim 1 , wherein said meat product is a cured meat product.

11 . The method of claim 1 , wherein said meat product is an uncured meat product.

12 - 13 . (canceled)

14 . The method of claim 14 , wherein said glucose is present at about 1-3%, about 1-6%, about 3-6%, about 1-10% or about 6-10% by weight of said solution.

15 . The method of claim 1 , wherein said buffered solution is a phosphate buffered solution and/or said buffered solution is at about pH 6.2-6.4.

16 . A container comprising a low oxygen environment, wherein said low oxygen environment further comprises a buffered solution comprising at least one oxygen-scavenging enzyme and at least 1% by weight of glucose.

17 . The container of claim 16 , wherein said at least one oxygen-scavenging enzyme is glucose oxidase.

18 . The container of claim 17 , wherein said buffered solution further comprises catalase.

19 . The container of claim 18 , wherein the weight ratio of glucose oxidase to catalase is about 10:1.

20 . The container of claim 18 , wherein the amount of catalase present is about 0.1-0.5 mg/ml, and the amount of glucose oxidase present is about 1.0-5.0 mg/ml.

21 . The container of claim 16 , wherein said low oxygen environment is a nitrogen gas-flushed environment.

22 . The container of claim 16 , wherein said container is formed by a rigid or flexible polymer packaging material.

23 . The container of claim 22 , wherein said buffered solution is located in an air-permeable sachet located in said container, or in the rigid or flexible polymer packaging material or a film applied thereto.

24 - 25 . (canceled)

26 . The container of claim 16 , wherein said glucose is present at about 1-3%, about 1-6%, about 3-6%, about 1-10% or about 6-10% by weight of said solution.

27 . The container of claim 16 , wherein said buffered solution is a phosphate buffered solution, and/or is at about pH 6.2-6.4.

28 . The container of claim 16 , further comprising a meat product located in said low oxygen environment, wherein said meat product does not come into physical contact with said buffered solution.

29 - 30 . (canceled)

31 . A method of preparing a packaged meat comprising:
(a) providing a container defined by a rigid or flexible polymer packaging material that comprises a buffered solution comprising at least one oxygen-scavenging enzyme and at least 1% by weight of glucose; (b) reducing the oxygen content inside said container to produce a low oxygen environment; (c) introducing said meat product into said low oxygen environment such that said buffered solution does not come into physical contact with the cured meat product; and (d) sealing said container to substantially prevent movement of oxygen into said low oxygen environment.

32 - 46 . (canceled)

47 . A buffered solution comprising glucose oxidase and/or catalase.

48 - 55 . (canceled)

Assignees

• Wisconsin Alumni Res Found

Inventors

• Richards Mark
• Tatiyaborworntham Nantawat
• Bak Kathrine H

Classifications

• A23B2/783

  Microorganisms; Enzymes · CPC title

• A23B2/717

  Oxygen absorbent · CPC title

• C12N2500/02

  Atmosphere, e.g. low oxygen conditions · CPC title

• C12N9/0006

  acting on CH-OH groups as donors (1.1) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title