Protecting proteic foodstuff from spoilage without refrigeration - by immersion in buffer soln. contg. proteolytic enzyme which hydrolyses inter-cellular material but not cells

摘要

A foodstuff contg. animal protein and fat is preserved by immersion in a stabilising liq. comprising (a) a proteolytic enzyme which can hydrolyse the intercellular substances in the foodstuff without enzymolysis of the cells, (b) a buffer to provide a pH of =5 or =9, at which the enzyme is viable and autolysis of the cells is inhibited, and (c) an edible antioxidant to retard oxidation of the fatty constituents. Immersion is for a time sufficient to effect hydrolysis of the intercellular structures. The preserved foodstuff is restored to a usable state by (i) rapidly reversing its pH in a hypotonic soln. to destroy any microorganisms present, (ii) immersing it in a hypertonic soln. of pH 5-7 to dehydrate the cells and thereby eliminate hypotonic soln., and (iii) rehydrating the foodstuff and replacing ions lost during prior processing by immersion in an isotonic soln. All processing steps are carried out at not higher than ambient temp. Foodstuffs derived from fishes, crustaceans, molluscsselachii, birds and mammals can be maintained at room temp. in closed or open containers for long periods without decay. The processing does not interfere with the digestibility of the food. Typically the process is used in the mfr. of fish meal for animal consumption.