Meat crust as food additive with antioxidant activity
AssigneeYissum Research Development Company of the Hebrew University of Jerusalem
InventorsOren TIROSH, Eylon ASIDO, Joseph KANNER
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Abstract
A process for preparing a meat-derived antioxidant, comprising cooking or heat drying meat by direct contact with a hot surface to form a crust and comminuting an isolated form of the crust to obtain crust particles suitable for use as a food additive. The meat crust, and its use as a food additive antioxidant, are also provided by the invention.
Claims21
A process for preparing a meat-derived antioxidant, comprising cooking or heat drying meat by direct contact with a hot surface to form a crust and comminuting an isolated form of the crust to obtain crust particles suitable for use as a food additive.
A food antioxidant comprising a comminuted form of a meat crust obtainable, or obtained by, thermal conduction.
A food antioxidant for restraining oxidation of food products, comprising meat crust in a comminuted form, with typical brown or dark brown color, showing at least one of the following characteristics:
- A) water content of less than 10 wt. %;
- B) Maillard Reaction products indicated by
- B1) protein carbonylation level of not less than 40 nmol of protein carbonyls per 1 mg protein, as measured by reacting the crust with 2,4-dinitrophenylhydrazine (DNPH) to form hydrazone;
- and/or
- B2) advanced glycation end products of not less than 20 ng per 1 μg protein;
- C) 100 mg of crust reduces at least 10 micromolar of Fe3+, as measured by the Ferene colorimetric assay;
- and
- D) elemental analysis (C, N, H, O, S) essentially comparable to elemental analysis of a corresponding raw meat.
(canceled)
Dependencies are inferred from the claim text.