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METHOD FOR THE TREATMENT OF CELL STRUCTURED RAW MATERIALS IN THE MEAT, MEAT PRODUCTS, FISH AND SEA FOOD PROCESSING FOOD INDUSTRY
METHOD FOR THE TREATMENT OF CELL STRUCTURED RAW MATERIALS IN THE MEAT, MEAT PRODUCTS, FISH AND SEA FOOD PROCESSING FOOD INDUSTRY
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机译:处理肉,肉制品,鱼和海食品加工食品工业中细胞结构的原材料的方法
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摘要
The invention relates to a method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry for the purpose of optimizing and/or reducing the processing steps. According to the invention, an electric field with a field strength of 0.5 kV/cm is applied and an energy input into the cell structure product to be processed with an energy upper limit is produced, said energy input excluding thermal effects as a primary cause of occurring product modifications. Electroporation of the cell membrane occurs, the semi-permeability of the cell membrane and thus the barrier of transport of substances between the cell interior and the exterior is reversibly or irreversibly lifted. An accelerated and evenly distributed reception of liquid media in the produced porous cell matrix by injection or marination is then possible, whereby further substances which determine the product properties can be dissolved or contained in the liquid media. The mass transport within the tissue, which has been improved due to the electroporation, can also be used for the accelerated removal of water by applying suitable driving forces such as vacuum or a corresponding concentration gradient.
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