Method for improving the sensory properties and resistance...

Details Method for improving the sensory properties and resistance... Method for improving the sensory properties and resistance...

A - Human Necessities

23

B

A23B 4/02 (2006.01) A23L 3/30 (2006.01) A23L 3/3454 (2006.01)

Patent

CA 2753275

The present invention pertains to a method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro- organisms and in particular food spoilage and food poisoning bacteria wherein the product is contacted with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.

La présente invention concerne un procédé d'amélioration des propriétés organoleptiques et de la résistance de produits alimentaires et de boissons, en particulier de produits carnés non salaisonnés, à divers types de micro-organismes, dont, et de façon plus spécifique, les bactéries à l'origine de la dégradation des aliments et d'intoxications alimentaires. Ce procédé implique la mise en contact du produit avec une composition contenant des sels de métaux alcalins comportant des anions propionate et un co-anion choisi parmi le lactate, l'acétate et des combinaisons de ceux-ci, et des cations potassium et hydrogène, le rapport pondéral entre le lactate et le propionate se situant dans un intervalle de 0 à 20 et le rapport pondéral entre l'acétate et le propionate se situant dans un intervalle de 0,05 à 3,5.

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