Selected agent, useful for increasing the preservability of a food item with respect to its microbiological and color characteristics, comprises a microorganism, an enzyme, an ingredient and/or at least an agent

摘要

Selected agent for increasing the preservability of a food item with respect to its microbiological and/or color (color-formation and -stability) characteristics, comprises at least a microorganism, an enzyme, an ingredient and/or at least an agent. The microorganism and the enzyme exhibit no formation of sensorially unfavorable metabolites and utilization of materials (nutrients in the case of enzyme) that can promote the growth of unwanted microorganisms in the food to be treated. The ingredient exhibits minimal content of nutrients needed for the growth of unwanted microorganisms. Selected agent for increasing the preservability of a food item with respect to its microbiological and/or color (color-formation and -stability) characteristics comprises at least a microorganism, an enzyme, an ingredient and/or at least an agent. The microorganism and the enzyme exhibit no formation of sensorially unfavorable metabolites and utilization of materials (nutrients in the case of enzyme) that can promote the growth of unwanted microorganisms in the food to be treated. The ingredient exhibits minimal content of nutrients needed for the growth of unwanted microorganisms. The agent, which in the presence of nitrate produces a durable color in meat or meat products, has the ability to lower the oxygen content without forming a considerable quantity of lactic acid and has no ability to reduce considerable portion of the nitrate in the food to ammonium and does not form sensorially unfavorable metabolites that negatively influence the usefulness of the food. The agent has the ability to reduce nitrate to nitrite and the ability to reduce nitrite to nitrogen monoxide when the agent is used alone or with other agents or food ingredients. An independent claim is included for a method for the production of food with improved preservability with respect to its microbiological and/or color (color-formation and -stability) characteristics, comprising adding the food with the microorganism, the enzyme, the ingredient and/or the agent.