发明名称 |
Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood |
摘要 |
A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition. |
申请公布号 |
US2015272145(A1) |
申请公布日期 |
2015.10.01 |
申请号 |
US201514660971 |
申请日期 |
2015.03.18 |
申请人 |
Hill's Pet Nutrition, Inc. |
发明人 |
Lin Hungwei |
分类号 |
A23B4/22;C12N1/20;A23L1/31;A23L1/317;A23K1/10;A23L1/325 |
主分类号 |
A23B4/22 |
代理机构 |
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代理人 |
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主权项 |
1. A method for preparing raw meat or raw seafood that is resistant to spoilage, the method comprising
a) obtaining a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage of the raw meat or raw seafood; b) adding a saccharide to the bacterial culture formed in step a) and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; c) admixing the bacterostatic bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition, and is capable of preventing spoilage of the raw meat or seafood for at least 6 days at a temperature of from 5 to 9° C. |
地址 |
Topeka KS US |