Processed meat products containing fish oils stabilized with fru

Details Processed meat products containing fish oils stabilized with fru Processed meat products containing fish oils stabilized with fru

1991-08-06

1992-05-26

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Containing antioxidant or antioxidant per se

426546, 426646, A23L 1317

Patent

active

051166291

ABSTRACT:
Disclosed are processed meat food products, especially 1) sectioned and formed meat formulations, and 2) sausages, especially emulsion types, which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved processed meat food products are stabilized by the incorporation of fructose in the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose into processed meat food products within the indicated minimum provides a stabilizing effect on the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3-fatty acids.

REFERENCES:
patent: 2198212 (1940-04-01), Musher
patent: 4357362 (1982-11-01), Barker
patent: 4363823 (1982-12-01), Kimura et al.
patent: 4764392 (1988-08-01), Yasufuku et al.
patent: 4765927 (1988-08-01), Nomura et al.
patent: 4963380 (1990-10-01), Schroeder et al.

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