AU2015227509B2 - Methods and Compositions for Preservation of Shellfish - Google Patents

Abstract

A composition for the preservation of shellfish comprising: a chelating agent, sodium citrate and water. , wherein the chelating agent is selected from the group comprising: inositol or inositol hexakisphosphate (IP6), disodium EDTA or combinations thereof. - 19 FIGIA FIGl1B . .. . . . .. . . . .. 206591AUCOMPSPE.2015170.W1S.do

Description

Methods and compositions for preservation of shellfish

Field of the Invention

The invention relates to methods and compositions for preservation of shellfish, in particular molluscs and crustaceans.

Background of Invention

Unlike the oxygen transporting protein haemoglobin in red blood cells found in vertebrates, some invertebrate animals, particularly molluscs and crustaceans, contain haemocyanins as the oxygen transporting proteins. Haemocyanins contain two copper atoms that reversibly bind a single oxygen molecule (O₂). Oxygenation of haemocyanin causes a colour change between the colourless Cu(I) deoxygenated form and the blue Cu(II) oxygenated form.

When processing molluscs and crustaceans for human consumption, such colour change is undesirable as it can result in a finished product varying from light grey or deep blue in colour to an almost black colour. Such discolouration is visually unattractive to the consumer as it gives the impression that the product is “off’ and therefore is also unacceptable to the manufacturer or seller of the product. There are no “off’ odours, smells or flavours associated with the discolouration and as such the discolouration is not a food safety concern, however the discolouration process is irreversible and devalues or renders the product unsalable once discoloured. Molluscs and crustaceans are generally considered to be high value products and the cost of unsalable product to industry can be high.

Molluscs and crustaceans have been marketed to the consumer for many years in canned, frozen and chilled form. In all cases some treatment by applying additives is required to prevent the oxidation of haemocyanin in the blood to prevent the unacceptable blue to black discolouration that results.

A wide range of additives have been used previously but the most common and easiest to use are sulphites. These sulphite additives are typically made by dissolving a salt of the sulphite, (typically sodium metabisulphite is the most commonly used sulphite salt but other approved additives include sulphur dioxide, sodium sulphite, sodium hydrogen sulphite,

Claims (15)

1. Claims

   1. A composition for preventing or reducing the discolouration of haemocyanin in processed shellfish products, the composition consisting of at least one chelating agent selected from inositol or inositol hexakisphosphate (IP6) or a combination thereof, disodium EDTA, sodium citrate and water, wherein the chelating agent is present in an amount ranging from about 0.25 g/1 to 2.0 g/1.
2. 2. A composition as claimed in claim 1, wherein the chelating agent is present in an amount of 0.7 g/1.
3. 3. A composition as claimed in any one of the previous claims wherein the disodium EDTA is present in an amount ranging from about 0.15 g/1 to 0.25 g/1.
4. 4. A composition as claimed in any one of the previous claims, wherein the sodium citrate is present in an amount ranging from about 2 g/1 to 4 g/1.
5. 5. A composition as claimed in any one of the previous claims further comprising sodium chloride.
6. 6. A composition as claimed in claim 5 wherein sodium chloride is present in an amount ranging from about 1.0 g/1 to 1.4 g/1.
7. 7. A composition as claimed in claim 1, wherein the composition is in form of a clear brine, and comprises 0.15 g/1 to 0.25g/l of disodium EDTA, 2g/l to 4g/l of sodium citrate and optionally 1.0 g/1 to 1.4g/l of sodium chloride.
8. 8. A composition as claimed in claim 7 wherein the inositol or inositol hexakisphosphate (IP6) is present in an amount ranging from 0.25 g/1 to 0.7 g/1.
9. 9. A composition as claimed in claim 1, wherein the composition is in the form of a sauce, and comprises 0.15 g/1 to 0.25 g/1 of disodium EDTA, 2 g/1 to 4 g/1 of sodium citrate, 1.0 g/1 to 1.4 g/1 of sodium chloride and optionally further comprises one or more additives selected from food extracts, protein extracts, flavourings, herbs, spices, thickeners, stabilisers or preservatives, or any combinations thereof.

   -162015227509 16 Oct 2019
10. 10. A composition as claimed in claim 9 wherein the inositol or inositol hexakisphosphate (IP6) is present in an amount ranging from 0.25 g/1 to 0.7 g/1.
11. 11. A method for preventing or reducing discolouration of processed shellfish by oxidation of haemocyanin, wherein the method consists of applying to the shellfish a composition as claimed in any one of the previous claims, before, during or afterprocessing.
12. 12. A method of processing shellfish to prevent or reduce discolouration of the shellfish by oxidation of haemocyanin during or after processing, said method consisting of:

    (i) Removing meat from shellfish to be processed;

    (ii) Cleaning the meat;

    (iii) Optionally blanching the meat with a composition as claimed in any one of claims 1 to 6;

    (iv) Packaging the meat with a composition as claimed in any one of claims 7 to 10.
13. 13. The method as claimed in claim 12, wherein the blanching step is carried out at a temperature between 60°C and 80°C.
14. 14. The method as claimed in claim 12 or 13, wherein the meat is blanched for at least 10 minutes.
15. 15. The method as claimed in claim 13 or 14, wherein the blanched meat is cooled prior to packaging.

    

    2015227509 18 Sep 2015

    

    

    

    wstmuntfor canned products using invention with only Bric^/Ssuce Step

    

    Anfrbkwig treatment for canned produce using Invention with both Blanching and Brim®/ Sauce Steps

    206591AU_COMPSPEC_20151709_WlS.doc

    -202015227509 18 Sep 2015

    FIG2

    

    Simple Anfrbkimg treatment for canned products typlcelly currently used

    206591AU_CQMPSPEC_20151709_WlS.doc

    -21 2015227509 18 Sep 2015

    FIG 3

    Product Harvest on Vessel

    Clean

    

    

    Anti-bluing

    Treatment (Dip or

    TwswOss®

    Chill

    Anti-bluing

    Treatment (Dip or

    Chill