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Competency
• Texturizing of food systems
• Bindingsystems
• Injection/tumble solutions
• Proteins / Hydrolysates
• Taste solutions
• Natural preservatives
• Application Development and Coaching
BARENTZ INGREDIENTS
Barentz Ingredients is the Technology Center for development of innovative and customized solutions for Food Industry, within the Barentz Group.
Products and Technology
Misocarine LR
Product and Technology Properties and Application Labeling and Food Law
Product and Technology
Misocarine LR
which inhibits growth of bacteria and moulds and
• Misocarine LR is a naturally fermented liquid product,
• Spices and glucose syrup are naturally fermented by lactic acid bacteria and acetic acid bacteria
optimizes the taste profile of meat products
• Misocarine LR is labeled as „spice extract“ or „onion extract“
Production Process
enzymatic hydrolysis
fermentation supernatant
fermented spices (lactic acid)
clarification concentration
MISOCARINE LR
neutralisation (sodium hydroxide) heat inactivation
separation of biomass
spices (onion) / glucose syrup
fermentation broth
fermented spices (acetic acid)
culture 1 fermentation
culture 2/3 fermentation
supplements
Properties of Misocarine LR
Growth Inhibition During fermentation, lactic acid bacteria and acetic acid bacteria produce small molecular organic acids and antimicrobial substances. Those substances accumulate in Misocarine LR.
Modes of bacterial growth inhibition Organic acids, antimicrobial substances and their salts can
• penetrate bacterial cells and molds
• inactivate metabolic acitivity of bacteria and moulds even at neutral pH values (feedback inhibition / accumulation of salts)
• reduce the water activity (aw-value)
0
0,02
0,04
0,06
0,08
0,1
0,12
0,14
Salt sodium lactate (60%) Misocarine LR
Re
du
cti
on
of
wa
ter
a
cti
vit
y*
Properties of Misocarine LR
Reduction of water activity
Misocarine LR is able to reduce the water activity of meat products
* dosage: 20 g/kg
0
0,02
0,04
0,06
0,08
0,1
0,12
0,14
Salt sodium lactate (60%) Misocarine LR
Re
du
cti
on
of
wa
ter
a
cti
vit
y*
Properties of Misocarine LR
Reduction of water activity
Misocarine LR is able to reduce the water activity of meat products
* dosage: 20 g/kg
Properties of Misocarine LR
Mode of Inhibition at neutral pH
Salts of organic acids are able to inhibit the metabolism of bacteria and moulds
pH 6.0
Organic acids are fully undissociated at neutral pH values
pH 7.0
Properties of Misocarine LR
Mode of Inhibition at acidic pH
Organic acids lower the internal pH value of bacteria and moulds at low external pH
pH 4.5
Organic acids are fully dissociated at pH values below 4.5
pH 7.0
+ +
+ +
+ + +
pH 4.5 + + +
Application of Misocarine LR
Tested, approved Applications / Meat products
Fresh meat (minced meat) Boiled sausage (Frankfurter) Cooked ham (sliced product) Cured ham (ham dice) Fermented sausage (salami)
Shelf life extention (2-3 days) Shelf life min. 30 days Shelf life min. 30 days Shelf life extention, product protection Shelf life extention, product protection
Product Reason for application
Dosage 2 – 3%
Application of Misocarine LR
• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The total bacterial count is measured each second day
Gesamtkeimzahl
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1 3 5 7 9 11
Ke
ime
/ g
Tage
Wasser (Kontrolle)
FG L100 2%
60 % Na- Lactat 2%
Growth inhibition of bacteria can be extended for 6 days by 2 % Misocarine LR
Water (control)
Misocarine LR 2 %
60 % NaL 2 %
Total count mesophilic bacteria
Milchsäure-Bildner
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1 3 5 7 11
Ke
ime
/ g
Tage
Wasser
FG L100 2%
Application of Misocarine LR
• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The number of lactic acid bacteria is measured each second day
Growth Inhibition of lactic acid bacteria can be extended for 5 days by 2 % Misocarine LR
Water (control)
Misocarine LR 2 %
60 % NaL 2 %
Lactic acid bacteria
Hefen und Schimmel
1,0E+03
1,0E+04
1,0E+05
1,0E+06
1 3 5 7 11
Ke
ime
/ g
Tage
Wasser(Kontrolle)
FG L100 2%
Application of Misocarine LR
• Fresh minced meat is mixed with 2 % additive (Na-Lactate or Misocarine LR) • Samples are incubated at 8°C for 11 days • The number of yeast and moulds is measured each second day
Gesamtkeimzahl
Growth Inhibition of yeast and moulds can be Extended for 2 days by 2 % Misocarine LR
Water (control)
Misocarine LR 2 %
60 % NaL 2 %
Yeast and moulds
Application of Misocarine LR
Test result Product: Frankfurter Sausages, 20 g/kg
Storage Temperature: 8 °C
Test period: 30 days
Parameter method T0 T30 critical limit DGHM*
mesophilic aerobic bacteria ASU L 06.00-1.8, PCA/30°C/48 h <10.000 30.000 50.000
E. coli ASU L 01.00-3, Rapid E.coli/37°C/24 h <10 <10 10
Enterobacteriaceae ASU L 06.00-24, VRBD/30°C/48 h, anaerob <100 <100 100
coagulase positive Staphylococcus ASU L 00.00-55, BP/37°C/48 h <10 <10 10
Lactic acid bacteria ASU L 06.00-35, 30°C /72 h <10.000 <10.000 50000
yeasts ASU L 01.00-37, YGC/25°C/72-120 h <1.000 <1.000 10000
Listeria monocytogenes ASU L 00.00-22 <100 <100 100
Salmonella ASU L 00.00-98 n.n./25 g n.n./25 g n.n./25 g
spores of sulfit reducing clostridia ASU L 06.00-39, TSC/37°C/48 h anaerob <100 <100 100
*Deutsche Gesellschaft für Hygiene und Mikrobiologie
critical value for Frankfurter sausages
arotop food & environment GmbH
Application of Misocarine LR
Test result Product: Sliced Cooked ham, 20 g/kg
Storage Temperature: 8 °C
Test period: 30 days
Parameter method T0 T30 critical limit DGHM*
mesophilic aerobic bacteria ASU L 06.00-1.8, PCA/30°C/48 h <10.000 20.000 5.000.000
E. coli ASU L 01.00-3, Rapid E.coli/37°C/24 h <10 <10 10
Enterobacteriaceae ASU L 06.00-24, VRBD/30°C/48 h, anaerob <100 300 1.000
coagulase positive Staphylococcus ASU L 00.00-55, BP/37°C/48 h <10 10 10
Lactic acid bacteria ASU L 06.00-35, 30°C /72 h 20.000 4.000.000 5.000.000
yeasts ASU L 01.00-37, YGC/25°C/72-120 h <1.000 <1.000 10.000
Listeria monocytogenes ASU L 00.00-22 <100 <100 100
Salmonella ASU L 00.00-98 n.n./25 g n.n./25 g n.n./25 g
spores of sulfit reducing clostridia ASU L 06.00-39, TSC/37°C/48 h anaerob <100 <100 100
*Deutsche Gesellschaft für Hygiene und Mikrobiologie
critical value for Frankfurter sausages
arotop food & environment GmbH
Application of Misocarine LR
Possible Labeling/FoodLaw EG Aroma Regulation Nr. 1334/2008 and Reg. 2000/113/EG; § 6 Abs. 5 LMKV
• Spice Extract • Onion Extract • Aroma Extract • Aroma •Natural Aroma •Natural Onion Extract with other Natural Extracts
Professional opinion:
Misocarine LR
Declaration: Spice extraxt
E-number free
Extent the shelf life with 2-3 days compared to NaL 60% Lower dosage than NaL 60%: only 2% Patented formula
Authosrised within the EU food legislation
• Partner for Technology and Application development • Support in Production plants • Support in Labeling and Food Law • Studies • Product and Technology development
Barentz Ingredients
Technology and Application