JPH03503723A - 部分調理した冷蔵食品の微生物に対する安定性を向上させる方法 - Google Patents
部分調理した冷蔵食品の微生物に対する安定性を向上させる方法Info
- Publication number
- JPH03503723A JPH03503723A JP2511893A JP51189390A JPH03503723A JP H03503723 A JPH03503723 A JP H03503723A JP 2511893 A JP2511893 A JP 2511893A JP 51189390 A JP51189390 A JP 51189390A JP H03503723 A JPH03503723 A JP H03503723A
- Authority
- JP
- Japan
- Prior art keywords
- food
- lactone
- growth
- meat
- foods
- 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.)
- Pending
Links
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- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013926 potassium gluconate Nutrition 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000006152 selective media Substances 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- GNBVPFITFYNRCN-UHFFFAOYSA-M sodium thioglycolate Chemical compound [Na+].[O-]C(=O)CS GNBVPFITFYNRCN-UHFFFAOYSA-M 0.000 description 1
- 229940046307 sodium thioglycolate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 1
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
- 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
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
Landscapes
- 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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US39808189A | 1989-08-24 | 1989-08-24 | |
| US398,081 | 1989-08-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03503723A true JPH03503723A (ja) | 1991-08-22 |
Family
ID=23573915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2511893A Pending JPH03503723A (ja) | 1989-08-24 | 1990-08-09 | 部分調理した冷蔵食品の微生物に対する安定性を向上させる方法 |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0439597A4 (fr) |
| JP (1) | JPH03503723A (fr) |
| AU (1) | AU626459B2 (fr) |
| CA (1) | CA2040425A1 (fr) |
| WO (1) | WO1991002465A1 (fr) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209747A (ja) * | 1993-01-22 | 1994-08-02 | Ito Ham Kk | 食品の調製方法 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0150676B1 (ko) | 1994-05-31 | 1998-10-01 | 김주용 | 함몰게이트 구조에 의한 얕은 접합 형성 방법 |
| BRPI0813362B1 (pt) * | 2007-06-18 | 2017-12-05 | Purac Biochem B.V. | Process for the manufacture of a cooked meat product, suitable mix for use in the manufacture of cooked meat products, use of the same and the product of cooked meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62138136A (ja) * | 1985-12-12 | 1987-06-20 | アメリカン・ナショナル・キャン・カンパニー | 食品の処理法、食品含有容器及び処理食品 |
| JPS62151168A (ja) * | 1985-09-23 | 1987-07-06 | アメリカン・カン・カンパニ− | 変色し易い食品の変色を抑制する加熱加工方法 |
| JPS63112943A (ja) * | 1986-07-28 | 1988-05-18 | アメリカン・カン・パッケ−ジング・インコ−ポレ−テッド | 酸性食品の熱処理方法 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3922353A (en) * | 1974-03-25 | 1975-11-25 | Quaker Oats Co | Shelf stable, high moisture, filled food product |
| US3985904A (en) * | 1974-03-25 | 1976-10-12 | The Quaker Oats Company | Shelf stable, high moisture, meat-containing food product |
| US4011346A (en) * | 1974-09-18 | 1977-03-08 | Ralston Purina Company | Process for the production of a formed high moisture pet food product |
| JPS52125664A (en) * | 1976-04-12 | 1977-10-21 | Hokkaido Giyogiyou Kiyoudoukum | Method of producing salted cod roe |
| GB2031259B (en) * | 1978-08-25 | 1983-06-15 | Unilever Ltd | Milk substitutes |
| US4746524A (en) * | 1986-09-25 | 1988-05-24 | Curtice-Burns, Inc. | Microbiologically-resistant sauces and dressings and method for their preparation |
| US4832972A (en) * | 1988-04-06 | 1989-05-23 | Cornell Research Foundation, Inc. | Process for preservation of fish |
-
1990
- 1990-08-09 CA CA002040425A patent/CA2040425A1/fr not_active Abandoned
- 1990-08-09 AU AU62758/90A patent/AU626459B2/en not_active Expired - Fee Related
- 1990-08-09 JP JP2511893A patent/JPH03503723A/ja active Pending
- 1990-08-09 EP EP19900913026 patent/EP0439597A4/en not_active Withdrawn
- 1990-08-09 WO PCT/US1990/004486 patent/WO1991002465A1/fr not_active Ceased
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62151168A (ja) * | 1985-09-23 | 1987-07-06 | アメリカン・カン・カンパニ− | 変色し易い食品の変色を抑制する加熱加工方法 |
| JPS62138136A (ja) * | 1985-12-12 | 1987-06-20 | アメリカン・ナショナル・キャン・カンパニー | 食品の処理法、食品含有容器及び処理食品 |
| JPS63112943A (ja) * | 1986-07-28 | 1988-05-18 | アメリカン・カン・パッケ−ジング・インコ−ポレ−テッド | 酸性食品の熱処理方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06209747A (ja) * | 1993-01-22 | 1994-08-02 | Ito Ham Kk | 食品の調製方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0439597A1 (fr) | 1991-08-07 |
| AU626459B2 (en) | 1992-07-30 |
| WO1991002465A1 (fr) | 1991-03-07 |
| EP0439597A4 (en) | 1992-04-08 |
| AU6275890A (en) | 1991-04-03 |
| CA2040425A1 (fr) | 1991-02-25 |
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