Processes for protecting proteic foodstuffs against spoilage

Details Processes for protecting proteic foodstuffs against spoilage Processes for protecting proteic foodstuffs against spoilage

1978-07-14

1980-06-10

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

426 56, 426332, 426641, 426643, A23B 400, A23B 414

Patent

active

042073448

ABSTRACT:
A method for protecting animal derived foodstuffs against spoilage which does not require refrigeration. The foodstuff is immersed in a stabilizer composed of a buffer solution, a proteolytic enzyme, and an antioxidant following which it may be stored at room temperature. The foodstuff can be reconstituted by rapidly reversing its pH by immersion in a hypotonic solution to kill bacteria present in the foodstuffs and then first immersing it in a hypertonic solution to eliminate the hypotonic solution and then rehydrating it. Alternatively, the foodstuff may be utilized, typically as an animal food and in meal form, without reconstituting it.

REFERENCES:
patent: 2321623 (1943-06-01), Ramsbottom et al.
patent: 2934433 (1960-04-01), Brocklesby et al.
patent: 3359115 (1967-12-01), Lanz
patent: 3533803 (1970-10-01), Schack et al.
patent: 3561973 (1971-02-01), Rutman

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