Emulsion for improving meat
AssigneeTexas Tech University System
InventorRichard Schlomer Meyer
Life of this patent
Estimating the term…
Abstract
The present invention includes a method and method for preserving a fish or seafood product comprising: contacting an emulsion with a meat product for a time sufficient to, wherein the emulsion comprises by weight: 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 85% high oleic sunflower oil, meat seasoning, 0-2.0% salt; salt, and optionally adding one or more stabilizers; a first pasteurizing step; vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film; a second pasteurizing step.
Claims23
A method of preserving a fish or seafood product comprising:
- contacting an emulsion with the fish or seafood product for a time sufficient to, wherein the emulsion comprises by weight:
- 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 80% high oleic sunflower oil, meat seasoning, 0-2.0% salt, and optionally adding one or more stabilizers;
- a first pasteurizing step;
- vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film;
- and
- a second pasteurizing step after vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film, wherein the fish or seafood product is heat stable and freeze-thaw stable.
A fish or seafood product having improved organoleptic characteristics made by a method comprising:
- contacting an emulsion with the fish or seafood product for a time sufficient to, wherein the emulsion comprises by weight:
- 10% to 50% water, 0.1 to 4.0% Quillaja, 0.1% to 8% meat flavoring, 60% to 80% high oleic sunflower oil, meat seasoning, 0-2.0% salt and optionally adding one or more stabilizers;
- a first pasteurizing step of the fish or seafood at a temperature of 140° F. to 145° F. for 30 or more minutes, or for 1 to 5 minutes at 160° F. to 165° F.;
- vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film;
- a second pasteurizing step at a temperature of 140° F. to 145° F. for 30 or more minutes, or for 1 to 5 minutes at 160° F. to 165° F., after vacuum packing the fish or seafood in a moisture and oxygen-impermeable packaging film, wherein the fish or seafood product is heat stable and freeze-thaw stable.
Dependencies are inferred from the claim text.