BR0213184A - Uso de cmc em produtos de carne processados - Google Patents
Uso de cmc em produtos de carne processadosInfo
- Publication number
- BR0213184A BR0213184A BR0213184-6A BR0213184A BR0213184A BR 0213184 A BR0213184 A BR 0213184A BR 0213184 A BR0213184 A BR 0213184A BR 0213184 A BR0213184 A BR 0213184A
- Authority
- BR
- Brazil
- Prior art keywords
- cmc
- processed meat
- meat products
- sausage
- gel
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Jellies, Jams, And Syrups (AREA)
- Feed For Specific Animals (AREA)
Abstract
"USO DE CMC EM PRODUTOS DE CARNE PROCESSADOS". A presente invenção refere-se ao uso de uma carboximetil celulose (CMC) em produtos de carne processados, tal como salsicha de fígado, salsicha calabresa, salsichão, hambúrgueres e presuntos, onde o CMC é caracterizado por formação de um gel a 25<198> C após dissolução em alto cisalhamento em uma solução de cloreto de sódio aquosa a 0,3% em peso, o teor final do CMC na solução de cloreto de sódio aquosa sendo 1% em peso para um CMC tendo um grau de polimerização (DP) de >4.000, 1,5% em peso para CMC tendo um DP de >3.000-4.000, 2% em peso para um CMC tendo um DP de 1.500-3.000 e 4% em peso para um CMC tendo um DP de <1.500, o gel sendo um fluido tendo um módulo de armazenamento (G<39>) que excede o módulo de perda (G") na região de freq³ência total de 0,01-10 Hz quando medido em um reómetro oscilatório operando em uma faixa de 0,2. De preferência, o produto de carne processado compreende vaca, porco ou ave. O CMC pode ser também usado em combinação com hidrocolóides tal como carragenina, proteína colagenosa, "konjac" ou amido.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01203806 | 2001-10-09 | ||
PCT/EP2002/011329 WO2003030660A1 (en) | 2001-10-09 | 2002-10-08 | Use of cmc in processed meat products |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0213184A true BR0213184A (pt) | 2004-08-31 |
Family
ID=8181031
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0213184-6A BR0213184A (pt) | 2001-10-09 | 2002-10-08 | Uso de cmc em produtos de carne processados |
Country Status (22)
Country | Link |
---|---|
US (1) | US20050031757A1 (pt) |
EP (1) | EP1434499B1 (pt) |
JP (1) | JP4257206B2 (pt) |
CN (1) | CN1286400C (pt) |
AR (1) | AR036784A1 (pt) |
AT (1) | ATE293896T1 (pt) |
AU (1) | AU2002362702B2 (pt) |
BR (1) | BR0213184A (pt) |
CA (1) | CA2463107C (pt) |
DE (1) | DE60203923T2 (pt) |
DK (1) | DK1434499T3 (pt) |
ES (1) | ES2240849T3 (pt) |
HU (1) | HU228511B1 (pt) |
IL (1) | IL161318A0 (pt) |
MX (1) | MXPA04003296A (pt) |
NZ (1) | NZ532161A (pt) |
PL (1) | PL203076B1 (pt) |
PT (1) | PT1434499E (pt) |
RU (2) | RU2312523C2 (pt) |
UA (1) | UA82316C2 (pt) |
WO (1) | WO2003030660A1 (pt) |
ZA (1) | ZA200403450B (pt) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EA008440B1 (ru) † | 2003-10-17 | 2007-06-29 | Акцо Нобель Н.В. | Применение карбоксиметилцеллюлозы в буровых растворах |
DE102005042021A1 (de) * | 2005-06-19 | 2006-12-21 | Erwin Denker | Verfahren zur Herstellung streichfähiger Leberwurst |
WO2008134306A1 (en) * | 2007-04-24 | 2008-11-06 | Fmc Corporation | Co-precipitated carrageenan/xanthan gum compositions and processes for their preparation |
SE0800807L (sv) * | 2008-04-10 | 2009-10-11 | Stfi Packforsk Ab | Nytt förfarande |
JP5258837B2 (ja) * | 2009-05-19 | 2013-08-07 | 信越化学工業株式会社 | 包餡食品用中種の製造方法とそれを含む食品 |
JP2011087490A (ja) * | 2009-10-21 | 2011-05-06 | Shin-Etsu Chemical Co Ltd | 食肉添加剤、ピックル液及び食肉加工品 |
CN103750086A (zh) * | 2014-01-09 | 2014-04-30 | 四川四海食品股份有限公司 | 一种肉品重组的方法 |
GR2003061Y (el) * | 2015-06-09 | 2015-12-08 | Novaplot Enterprises Ltd, | Συσκευασια για θερμικως επεξεργασμενο κρεατοσκευασμα, με δυνατοτητα ευκολου ανοιγματος |
US20180279659A1 (en) * | 2015-10-01 | 2018-10-04 | Dow Global Technologies Llc | Brine solutions |
RU2689665C1 (ru) * | 2018-12-04 | 2019-05-28 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Способ получения супа пюре из говяжьей печени функционального назачения |
CN112971051A (zh) * | 2021-03-29 | 2021-06-18 | 李利军 | 一种香肠及其制备工艺 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2786764A (en) * | 1953-07-07 | 1957-03-26 | Rivoche Eugene Joel | Nutrient food products and process of producing same |
US4348420A (en) * | 1980-08-25 | 1982-09-07 | Nutrisearch Company | Process for binding comminuted meat |
JPH0644856B2 (ja) * | 1986-01-09 | 1994-06-15 | ダイセル化学工業株式会社 | 魚畜肉ねり製品 |
JPS63192351A (ja) * | 1987-02-02 | 1988-08-09 | Dai Ichi Kogyo Seiyaku Co Ltd | モイストペレット状養魚飼料 |
US5219599A (en) * | 1990-02-23 | 1993-06-15 | Lipidyne Corporation | Artificial adipose |
US5409730A (en) * | 1993-11-30 | 1995-04-25 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Method for preparing a meat emulsion product |
US5562940A (en) * | 1995-03-01 | 1996-10-08 | Kraft Foods, Inc. | Coating mix for simulating chicken skin and method of use |
DE19746264A1 (de) * | 1997-10-20 | 1999-04-29 | Wolff Walsrode Ag | Verfahren zur Herstellung einer Carboxymethylcellulose mit verbesserter Wasserretention |
US6086929A (en) * | 1998-09-15 | 2000-07-11 | Alfacel S.A. | Shirring solution for cellulosic sausage casings |
-
2002
- 2002-08-10 UA UA20040503403A patent/UA82316C2/uk unknown
- 2002-10-08 CA CA2463107A patent/CA2463107C/en not_active Expired - Fee Related
- 2002-10-08 RU RU2004114235/13A patent/RU2312523C2/ru not_active IP Right Cessation
- 2002-10-08 RU RU2007120398/13A patent/RU2426455C2/ru active
- 2002-10-08 IL IL16131802A patent/IL161318A0/xx not_active IP Right Cessation
- 2002-10-08 AT AT02800615T patent/ATE293896T1/de active
- 2002-10-08 PT PT02800615T patent/PT1434499E/pt unknown
- 2002-10-08 US US10/490,998 patent/US20050031757A1/en not_active Abandoned
- 2002-10-08 BR BR0213184-6A patent/BR0213184A/pt not_active IP Right Cessation
- 2002-10-08 WO PCT/EP2002/011329 patent/WO2003030660A1/en active IP Right Grant
- 2002-10-08 ES ES02800615T patent/ES2240849T3/es not_active Expired - Lifetime
- 2002-10-08 NZ NZ532161A patent/NZ532161A/en unknown
- 2002-10-08 AU AU2002362702A patent/AU2002362702B2/en not_active Ceased
- 2002-10-08 CN CNB028222547A patent/CN1286400C/zh not_active Expired - Lifetime
- 2002-10-08 EP EP02800615A patent/EP1434499B1/en not_active Expired - Lifetime
- 2002-10-08 DE DE60203923T patent/DE60203923T2/de not_active Expired - Lifetime
- 2002-10-08 HU HU0401637A patent/HU228511B1/hu not_active IP Right Cessation
- 2002-10-08 PL PL367970A patent/PL203076B1/pl unknown
- 2002-10-08 JP JP2003533706A patent/JP4257206B2/ja not_active Expired - Fee Related
- 2002-10-08 DK DK02800615T patent/DK1434499T3/da active
- 2002-10-09 AR ARP020103807A patent/AR036784A1/es active IP Right Grant
-
2004
- 2004-04-07 MX MXPA04003296A patent/MXPA04003296A/es active IP Right Grant
- 2004-05-06 ZA ZA200403450A patent/ZA200403450B/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP1434499B1 (en) | 2005-04-27 |
CA2463107A1 (en) | 2003-04-17 |
PL367970A1 (en) | 2005-03-07 |
MXPA04003296A (es) | 2004-07-23 |
AR036784A1 (es) | 2004-10-06 |
HUP0401637A2 (hu) | 2004-12-28 |
DE60203923T2 (de) | 2006-01-19 |
DK1434499T3 (da) | 2005-08-08 |
CA2463107C (en) | 2010-08-24 |
WO2003030660A1 (en) | 2003-04-17 |
RU2004114235A (ru) | 2005-10-27 |
US20050031757A1 (en) | 2005-02-10 |
UA82316C2 (uk) | 2008-04-10 |
CN1286400C (zh) | 2006-11-29 |
ATE293896T1 (de) | 2005-05-15 |
RU2426455C2 (ru) | 2011-08-20 |
JP2005504545A (ja) | 2005-02-17 |
ZA200403450B (en) | 2005-09-13 |
WO2003030660A8 (en) | 2003-12-31 |
DE60203923D1 (de) | 2005-06-02 |
HU228511B1 (hu) | 2013-03-28 |
HUP0401637A3 (en) | 2009-07-28 |
EP1434499A1 (en) | 2004-07-07 |
PT1434499E (pt) | 2005-08-31 |
JP4257206B2 (ja) | 2009-04-22 |
RU2312523C2 (ru) | 2007-12-20 |
PL203076B1 (pl) | 2009-08-31 |
ES2240849T3 (es) | 2005-10-16 |
AU2002362702B2 (en) | 2007-10-04 |
IL161318A0 (en) | 2004-09-27 |
RU2007120398A (ru) | 2008-12-10 |
CN1585605A (zh) | 2005-02-23 |
NZ532161A (en) | 2004-09-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR0213184A (pt) | Uso de cmc em produtos de carne processados | |
NO20062010L (no) | Anvendelse av CMC i borevaesker | |
BR0316987A (pt) | Uso de carboximetil celulose (cmc) em produtos à base de frutas | |
BR0209274A (pt) | Métodos para barbear e para aumentar a lubricidade de uma composição aquosa para barbear, e, composição para barbear | |
BR9713071A (pt) | Fluido para perfuração de salmoura transparente. | |
BR0212342A (pt) | Tensoativos de sacarìdeos hidrofobicamente modificados | |
BR9814693A (pt) | Suspensões de polìmero fluidificado de polissacarìdeos catiÈnicos em emolientes e uso dos mesmos na preparação de composições para cuidado pessoal | |
Tuankriangkrai et al. | Effect of modified tapioca starch on the stability of fish mince gels subjected to multiple freeze‐thawing | |
CN109068701A (zh) | 包含纤维素醚和含纤维果胶制品的加工肉制品 | |
JP2005504545A5 (pt) | ||
Montero et al. | Thermal aggregation of sardine muscle proteins during processing | |
O'Neill et al. | Heat-induced gelation of actomyosin | |
AU2002362702A1 (en) | Use of CMC in processed meat products | |
Kerry et al. | The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends | |
Parkington et al. | Functionality changes in oxidatively/antioxidatively washed beef‐heart surimi during frozen storage | |
JPH0851956A (ja) | 食肉加工用ピックル液及び食肉加工製品 | |
ES2149092A1 (es) | Procedimiento para la elaboracion de embutidos. | |
BR112023020736A2 (pt) | Composições aquosas para cuidados pessoais compreendendo carboximetilcelulose (cmc) com um grau de substituição otimizado | |
ES2141057A1 (es) | Un embutido de pavo y metodo de preparacion del mismo. | |
KR910002350A (ko) | 두부를 주원료로 하는 소세지의 제조 방법 | |
KR940003488A (ko) | 수분 보유도가 개선된 육류 제품 및 그의 제조 방법 | |
Radomyski et al. | Qualitätsbewertung von Brühwürsten aus hand-oder mechanisch entbeintem Putenfleisch | |
BR0303197A (pt) | Produtos para segmento frigorìfico e processo de obtençaõ desses produtos | |
Rezler et al. | Effect of replacement of meat by the CC400 protein preparation and fat-by wheat fibre on rheological properties of meat fillings | |
HUP9900516A2 (hu) | Tartós, töltelékes, száraz hentesárú és eljárás az előállítására |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 8A ANUIDADE(S). |
|
B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] |
Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2108 DE 31/05/2011. |
|
B15K | Others concerning applications: alteration of classification |
Ipc: A23L 13/60 (2016.01), A23L 13/40 (2016.01) |