WO2002063968A2 - Frozen biocidal compositions and methods of use thereof - Google Patents
Frozen biocidal compositions and methods of use thereof Download PDFInfo
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- WO2002063968A2 WO2002063968A2 PCT/US2002/003521 US0203521W WO02063968A2 WO 2002063968 A2 WO2002063968 A2 WO 2002063968A2 US 0203521 W US0203521 W US 0203521W WO 02063968 A2 WO02063968 A2 WO 02063968A2
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Definitions
- the present invention relates to frozen biocidal compositions useful in preserving perishable articles and, in particular, frozen biocidal compositions comprising a sodium chlorite solution.
- chlorine dioxide is an effective microbicide, and that it has powerful and effective oxidizing characteristics useful in killing various microorganisms when used in various applications, such as surface disinfecting, water treatment, wound healing, etc.
- chlorine dioxide has.many shortcomings. For example, it is a potentially hazardous material that is generally difficult to produce and apply where needed.
- biocidal product suitable for use on perishable articles that is: 1) benign to the perishable article; 2) less expensive; 3) minimally toxic; and 4) at least as effective as known methods of preserving perishables.
- the present invention provides biocidal compositions comprising a frozen aqueous solution containing a plurality of ions selected from the group consisting of halide and oxyhalide ions. More particularly, the present invention is directed to a frozen aqueous solution of a pH-buffered composition comprising halide and oxyhalide ions, wherein the pH of the solution is at least about 6.0 or higher.
- the solution comprises water, chlorite ions, chloride ions and chlorate ions.
- the solution may also include one or more buffering agents and/or chlorine dioxide-inhibiting agents.
- the present invention also provides a method of preserving perishable articles.
- a frozen aqueous solution comprising a pH-buffered composition is contacted with a perishable article.
- the frozen aqueous solution may be in the form of larger solid blocks or in smaller particulate form, such as shaved or crushed ice.
- the aqueous solution of the invention is contacted with the perishable article while the solution is in liquid form and thereafter the solution and article are frozen together.
- the invention also provides a preserved perishable article comprising a perishable article in contact with a frozen solution of a pH-buffered composition comprising halide and oxyhalide ions, wherein the pH of the solution is at least about
- Figure 1 is a representation of odor scores, bacterial counts (CFU), and trimethylamine (TMA) values of haddock fillets stored in ice prepared with tap water;
- Figure 2 is a representation of odor scores, bacterial counts, and TMA values of haddock fillets stored in ice prepared from an aqueous biocidal composition containing 122 ppm sodium chlorite;
- Figure 3 is a representation of odor scores, bacterial counts, and TMA values of haddock fillets stored in ice prepared from an aqueous biocidal composition containing 245 ppm sodium chlorite;
- Figure 4 is a representation of mean bacterial counts (CFU) of haddock fillets dipped in a biocidal composition containing 0 ppm, 122 ppm, 183 ppm, and 245 ppm sodium chlorite and stored in ice containing corresponding amounts of the biocidal composition;
- CFU mean bacterial counts
- Figure 5 is a representation of mean TMA values of haddock fillets dipped in a biocidal composition containing 0 ppm, 122 ppm, 183 ppm, and 245 ppm sodium chlorite and stored in ice containing corresponding amounts of the biocidal composition;
- Figure 6 is a representation of mean odor scores of haddock fillets dipped in a biocidal composition containing 0 ppm, 122 ppm, 183 ppm, and 245 ppm sodium chlorite and stored in ice containing corresponding amounts of the biocidal composition;
- Figure 7 is a representation of visual scores of hybrid striped bass dipped in chilled aqueous biocidal compositions containing 61 ppm, 92 ppm, and 183 ppm sodium chlorite;
- Figure 8 is a representation of odor scores and bacterial counts of chicken breasts stored in ice prepared from an aqueous biocidal composition containing 245 ppm sodium chlorite.
- the present invention provides a biocidal composition for preserving perishable items.
- perishable article(s) or “perishable item(s)” encompasses anything that can spoil, rot or otherwise become unfit for its intended use, without proper preservation. Examples include food items, such as seafood, meats, vegetables, fruits and other perishables such as transplantable organs and tissues.
- fish is intended to encompass, but is not limited to freshwater or saltwater whole fish, fillets and shellfish including shrimp, lobster, and crabs.
- the term “meat” encompasses, but is not limited to beef, pork, and poultry, including whole, ground, or otherwise processed meats.
- biocidal refers to the ability of the composition of the present invention to reduce the microbial load, preserve a perishable article, for example, by preventing microbial contamination of the product, or extend overall shelf life by retarding spoilage. Spoilage may occur due to intrinsic chemical and physical changes due to endogenous enzyme activity. It is also well understood that if the microbial contamination load is reduced or avoided, a fresh food product will have a longer shelf life, thus preserving the food for a longer period of time. Biocidal is also intended to include the term biostatic, whereby the microbial load is not reduced, but the microorganisms are unable to multiply or reproduce thereby preventing microbial growth.
- compositions of the present invention will be described as “biocidal compositions.”
- composition and “solution” are used interchangeably herein.
- the instant invention is directed to biocidal compositions in the form of a frozen aqueous solution.
- the solutions described in the '638 patent are further diluted for use in the present invention.
- aqueous is intended to refer to the presence of water in the solution.
- frozen is meant that the solution is in solid form. In other words, the aqueous solution has been cooled until the freezing point of the solution has been reached. Since the frozen solution is primarily water, the frozen solution is generally referred to below as "ice.”
- the solutions of the invention are dilute, with water being present in an amount of about 70.0 to about 99.999 weight percent (w/w).
- compositions set forth herein exhibit biocidal synergism when mixed in accordance with the procedures and in the concentrations described herein.
- solutions of the invention include chlorite ions which are known to be useful reagents in the production of chlorine dioxide
- the solutions of the invention contain little or no chlorine dioxide because the solution is stabilized so that reaction of the chlorite ion to form chlorine dioxide is inhibited.
- the biocidal activity of the compositions described herein is achieved without the necessity of producing chlorine dioxide per se.
- the aqueous solution of the invention is prepared by mixing water with sources of halide and oxyhalide ions.
- the halide and oxyhalide ions are present in an amount sufficient to provide biocidal activity.
- These ion sources preferably include the alkali metal and alkaline earth metal halides and oxyhalides.
- the biocidal activity of the composition can be improved by adding an appropriate pH adjusting material to adjust the resulting admixture to a pH of at least about 6.0 or higher.
- the pH of the solution is about 6.0 to about 12.0.
- the aqueous solution of the invention is formed by mixing water with a source of chlorite ions, a source of chloride ions and a source of chlorate ions.
- the source of the chlorite ions can include materials such as alkali metal chlorites and the like.
- Sodium chlorite is preferred in preparing the compositions of this invention because of its availability and solubility in water.
- suitable sources for the chlorite ions include other alkali metal chlorites, alkaline earth metal chlorites, as well as ammonium chlorite.
- Suitable sources of chlorate ions include various commercially available chlorates with alkali metal chlorates being preferred.
- sodium chlorate and potassium chlorate work well in producing the compositions of this invention because of their solubility and availability.
- Other sources of the chlorate ions include alkaline earth metal chlorates and ammonium chlorate.
- Suitable sources of chloride ions include various commercially available chlorides with alkali metal chlorides being preferred.
- Sodium chloride and potassium chloride are preferred because of their low cost and solubility.
- Alkaline earth metal chlorides and ammonium chlorides can also be used.
- the final concentration of the sodium chlorite is about 0.001 to about 14.7 weight percent (w/w), preferably about 0.001 to about 0.5 weight percent, more preferably about 0.002 to about 0.25 weight percent.
- the final concentration of sodium chloride is about 0.0001 to about 8.4 weight percent, preferably about 0.0001 to about 0.3 weight percent, more preferably about 0.0002 to about 0.15 weight percent.
- sodium chlorate is used as the source of chlorate ions
- the final concentration of sodium chlorate is about 0.0001 to about 1.4 weight percent, preferably about 0.0001 to about 0.05 weight percent, more preferably about 0.0002 to about 0.025 weight percent.
- the concentration of chlorite ions is about 0.00075 to about 11.0 weight percent (w/w), preferably about 0.00075 to about 0.37 weight percent, more preferably about 0.0015 to about 0.19 weight percent.
- the concentration of chloride ions is about 0.00006 to about 5.1 weight percent, preferably about 0.00006 to about 0.18 weight percent, more preferably about 0.00012 to about 0.091 weight percent.
- the concentration of the chlorate ions is about 0.000078 to about 1.1 weight percent, preferably about 0.000078 to about 0.039 weight percent, more preferably about 0.00016 to about 0.020 weight percent.
- the relative concentration of ions may also be expressed in molar ratios.
- the molar ratio of chlorite ion to chlorate ion is in the range of from about 0.0008:1 to 170,000:1, more preferably about 0.09:1 to about 1500:1; the molar ratio of chlorite ion to chloride ion is in the range of from about 0.00008:1 to 95,000:1, more preferably about 0.009: 1 to about 800: 1 ; and the molar ratio of chloride ion to chlorate ion is in the range of from about 0.0001 :1 to about 150,000:1, more preferably about 0.01 :1 to about 1400:1.
- the pH of the aqueous solution is at least about 6.0 or higher.
- the pH of the solution may be adjusted by the addition of any of a number of pH- adjusting materials known in the art.
- sodium hydroxide or other alkali metal hydroxides can be used to adjust pH.
- the buffering agent may be any known buffering agent capable of providing a pH buffering effect in the pH range of the solution.
- the concentration of the buffering agent can range from 0 weight percent up to the saturation level of the solution.
- the preferred buffer concentration is in the range of about 0 to about 2.3 weight percent, preferably about 0 to about 0.09 weight percent, more preferably about 0.0002 to about 0.045 weight percent.
- Suitable buffering agents include phosphates, such as monopotassium phosphate, sulfates, such as sodium sulfate, borates, such as sodium tetraborate decahydrate, and the like.
- sodium sulfate is present in an amount of about 0 to about 0.6 weight percent, preferably about 0 to about 0.02 weight percent, more preferably about 0.0001 to about 0.01 weight percent
- sodium tetraborate decahydrate is present in an amount of about 0 to about 0.6 weight percent, preferably about 0 to about 0.02 weight percent, more preferably about 0.0001 to about 0.01 weight percent
- monopotassium phosphate is present in an amount of about 0 to about 1.1 weight percent, preferably about 0 to about 0.05 weight percent, more preferably about 0 to about 0.025 weight percent.
- Chlorine dioxide- inhibiting agents useful in retarding the formation of chlorine dioxide may also be added to the solution in order to prevent chlorine dioxide release.
- Suitable inhibiting agents include peroxides, borates, perborates, and percarbonates.
- Exemplary inhibiting agents include hydrogen peroxide and sodium tetraborate decahydrate. Multiple inhibiting agents may be used.
- One preferred embodiment includes the use of hydrogen peroxide to retard the formation of chlorine dioxide.
- the preferred concentration of hydrogen peroxide is about 0 to about 0.15 weight percent, more preferably about 0.00001 to about 0.005 weight percent.
- compositions comprising chloride, chlorite and chlorate ions.
- Other compositions within the scope of the invention are comprised of other halide and pseudohalide (for example, thiocyanate) components and provide effective alternatives to oxychlorine chemistry. It is further anticipated that combinations of mixed halides and oxyhalides will also be effective.
- the frozen solution may be contacted with, or applied to, the perishable article in any number of ways known in the art.
- the biocidal composition is frozen into blocks of ice. Fish, or other perishable articles, are then contacted directly with the frozen blocks.
- the frozen biocidal composition is broken into smaller pieces to obtain a particulate form, such as crushed or shaved ice. The particulate form is then applied to the perishable article in sufficient amount to retard spoilage and extend the useful life of the article.
- the frozen biocidal composition could be made available to fishermen for use on boats such that the frozen composition is applied directly to fish as they are caught.
- the biocidal composition is applied to the perishable article in liquid form, prior to freezing.
- the composition could be applied by spraying directly onto the perishable article or by submerging the perishable article in the composition. The article and composition are then frozen together. If the perishable article is submerged, the product is completely frozen within the solid ice block of the biocidal composition.
- the frozen composition having the article frozen inside is then melted.
- a subsequent frozen aqueous solution is provided, preferably in particulate form.
- the frozen solution in particulate form is applied to the article in a sufficient amount to preserve the article or extend the shelf life of the article.
- the perishable article may first be contacted with the liquid form of the biocidal composition prior to contact with the frozen composition.
- the biocidal composition may be used as a rinse, spray, wash, or bath treatment for the perishable article prior to freezing or contact with the frozen biocidal composition to aid in the preservation process.
- Example 1 A biocidal composition was prepared by mixing 4,727 g of sodium chlorite
- the resulting filtrate from the above steps had a specific gravity of 1.22.
- the chlorite ion was present in an amount of 10.9 weight percent (109,000 ppm).
- the chlorate ion was present in the amount of 1.11 weight percent ( 11 , 100 ppm) and the chloride ion was present in an amount of 5.11 weight percent (51,000 ppm).
- the tests were carried out with the composition of Example 1 further diluted with water as specified in each example.
- the concentrations set forth in the following examples refer to the final concentrations of sodium chlorite after dilution.
- the following studies were performed to demonstrate the biocidal and preservative efficacy of the oxyhalogen, non-chlorine dioxide generating intermediates.
- Example 2 The composition of Example 1 was diluted with potable water such that the sodium chlorite concentration was 122 ppm, and tested for effectiveness in preserving "fresh fish", meaning the fish is not frozen into a block of ice after harvest.
- the treated water was frozen into ice blocks at temperatures consistent with industry standards.
- the ice was then chaffed to form crushed ice for application to fresh fish.
- All fish samples were haddock fillets and weighed at least one pound.
- the fish were divided into a test group and a control group. Each fish in the test group was washed with the composition of Example 1 diluted to 122 ppm sodium chlorite and each fish in the control group was washed with untreated water. Samples were taken from the fish to be cultured to determine microbial contamination prior to washing.
- the one- pound samples were then placed in a fashion as to allow the crushed ice to contact all surfaces of the fish.
- the control fish were contacted with ice formed from untreated water and the test fish were contacted with ice formed from the treated water at the dilutions described above.
- Fresh ice was added to the samples to insure complete coverage at all times.
- the fish were maintained at temperatures consistent with fresh seafood displays and conformed to industry standards.
- Tissue samples were removed for analysis at 24-hour intervals, until the end points were reached that indicated the product was not safe for human consumption. At that time, the samples were removed from the treatment groups and the reason for the removal identified. Along with microbial samples, an organoleptic assessment of the product was made.
- the TMA value a chemical index for spoilage, is a function of bacterial metabolism.
- the TMA is shown in each figure in terms of grams per tissue.
- Figure 1 shows the TMA of the control group and Figure 2 graphs the TMA of the test group.
- the test group after 21 days shows a TMA value of less than half that of the control group. This indicates that either the spoilage flora is altered or the metabolism of the spoilage organisms is altered so that less trimethylamine oxide in the tissue is converted to TMA.
- Bacterial counts are also shown in Figures 1 and 2 for the control and test groups respectively.
- Example 3 The composition of Example 1 was diluted with potable water such that the sodium chlorite concentration was 245 ppm, and tested for effectiveness in preserving "fresh fish", using the same method as described in Example 2. The results of this test are shown in Figure 3. As shown in Figure 3, the odor score did not fall below the acceptable value until about 25 days. Additionally, after 27 days the TMA value is only about half of the TMA value of the control fillets after 12 days as shown in Figures 3 and 1, respectively.
- Example 1 The composition of Example 1 was diluted with potable water and tested for effectiveness in preserving fresh haddock fillets. Fresh haddock was obtained from a coastal processor shortly after processing, each fillet weighing about 500 g, and approximately 30 cm long. The haddock were divided into four groups, each group consisting of five haddock fillets. The composition of Example 1 was diluted with potable tap water to produce 0 ppm (control), 122 ppm, 183 ppm and 245 ppm sodium chlorite solutions. Each fillet was then dipped into the respective treatment for 1 minute and then frozen in pans. The freezing method consisted of first preparing a bottom 7 cm layer of ice at -20°C.
- Each fillet was then placed on the layer of ice with at least 2 cm clearance on each side. Chilled water at 0°C was added to a height of 7 cm above the fillet. Both the bottom layer of ice and the chilled water contained a predetermined level of sodium chlorite corresponding to sodium chlorite concentration in the initial dipping water. The pans were then placed in a freezer at - 20°C.
- CFU represented as log CFU/g
- 10 point hedonic scale performed odor evaluation. The scale ranges from 10 (fish, seaweedy odors) to 0 (nauseating, putrid, fecal odors, indole, ammonia, etc.).
- Formation of TMA is due to the action of developing bacteria, the TMA content being associated with bacterial growth and metabolism.
- the quantitative TMA in fish is considered a major index of the quality of spoilage of marine fish.
- TMA content was expressed as mg TMA-N lOOg "1 fish tissue. The mean bacterial counts of the control fillets before and after dipping were
- the mean CFU for the control fillets increased significantly (p>0.05) throughout the storage period, and reached a maximum value of 9.67 after 18 days of iced storage.
- the same mean CFU level for fillets treated and stored in ice containing 122, 183, and 245 ppm sodium chlorite was not reached until after 30, 30, and 42 days respectively.
- the mean rate of TMA formation with samples stored in treated ice at all levels was notably reduced compared to the mean of the controls as shown in Figure 5.
- the mean TMA content of the controls increased more rapidly than that of the samples stored on treated ice, reaching a mean value of about 5.7 mg TMA-N lOOg "1 after 18 days storage. This value is approximately 5 fold higher than the mean of samples stored in treated ice for the same storage period.
- the mean TMA-N content of fillets stored in ice containing 122, 183, and 245 ppm sodium chlorite were 2.5, 2.4, and 0.7 mg TMA-N lOOg "1 respectively.
- the mean sensory data of the control and fillets stored in treated ice are shown in Figure 6.
- the mean odor scores of the control group declined rapidly, after the first six days and reached a value of about 7.0 after storage for 12 days.
- a mean odor score of 7.0 was not reached with the samples stored in ice containing 122, 183, and 245 ppm sodium chlorite until after 24, 24, and 30 days respectively.
- a mean sensory score of 7.0 corresponded with the first detection of malodors by the panel.
- Example 5 Live hybrid striped bass were harvested from an aquaculture operation and placed in an untreated ice water slurry. The fish were removed from the slurry after 4 hours and subjected to the following treatments. Three fish were used for each treatment and control groups. The control group consisted of a one-minute dip in 72°F (about 22°C) distilled water. Treatments consisted of both one-minute and one- hour dips in 61 ppm, 92 ppm and 183 ppm sodium chlorite dilutions of the composition described in Example 1. Room temperature (about 22°C) was used for one-minute dips and chilled water (about 4°C) was used for one-hour treatments.
- 72°F about 22°C
- Treatments consisted of both one-minute and one- hour dips in 61 ppm, 92 ppm and 183 ppm sodium chlorite dilutions of the composition described in Example 1. Room temperature (about 22°C) was used for one-minute dips and chilled water (about 4°C) was used
- each fish was photographed, visually scored for three quality attributes, wrapped in polyethylene and stored on aluminum trays in a 4°C cooler. Visual scoring was based on a scale of 1 to 5, with 1 being decomposed and 5 being fresh. The fish were removed from the cooler at two-day intervals, scored for quality attributes, photographed and returned to the cooler. Observations were recorded at Day 0, 2, 4 and 6. The samples were unfit for human consumption after Day 6. No detrimental effect on the appearance of fish treated with the composition of Example 1 was observed compared to controls after six days. The visual scoring reports are shown in Figure 7.
- Example 1 The composition of Example 1 was diluted and tested for its efficacy in extending the shelf life of farm-raised hybrid striped bass. Pond-raised hybrid striped bass were obtained from various growers. The fish were harvested live using standard commercial practices. Fingerlings (approximately lOOg) and market size fish (approximately 568-908 g) were obtained, euphemized in ice water, and transported on ice to the seafood processing laboratory conducting this study. The whole fish were held on ice and stored under mechanical refrigeration at approximately 2°C.
- a control group was used to establish a baseline for quality attributes.
- Nine whole fish were obtained; four were randomly selected and the gills and gut portions removed (drawn).
- Five whole fish and four drawn fish were rinsed, re-iced and stored on ice under refrigeration.
- Fish were removed from storage on days 1, 3, 6, 8, 10, 13 and 15 for sensory evaluation and microbial determination.
- a bag of three fish from each treatment and the controls was removed for microbial testing.
- Fish from each treatment were placed in a sterile plastic bag and weighed.
- Buffered 1% peptone water was added, providing a 1:1 dilution.
- the fish were vigorously agitated for thirty seconds. Dilutions were made and plated.
- the fish immersed in 61 ppm and 183 ppm sodium chlorite solutions did not show reduced levels of bacteria compared to the untreated control.
- the bacterial load was slightly less.
- Treatment with 1830 ppm sodium chlorite solution may have a bacterial disinfectant effect. The length of exposure did not appear to have an effect.
- Example 7 The composition of Example 1 was diluted and tested for its efficacy in extending the shelf-life of fresh, whole hybrid striped bass when used in ice. The same parameters evaluated in Example 6 were also evaluated in this study. Live hybrid striped bass were harvested from an aquaculture operation and placed in an ice water slurry. The composition of Example 1 was diluted and pumped directly into an ice machine. Dilutions included 0 ppm (control), 122 ppm, 245 ppm and 610 ppm sodium chlorite. Crushed ice was thus made containing the diluted sodium chlorite solutions. The fish were packed on ice made from the dilutions two per box in waxed cardboard boxes. The samples were then transported to the seafood processing laboratory conducting this study.
- Example 8 The composition of Example 1 was diluted and tested according to Example 7.
- the control group was held on ice made from tap water.
- the test group was held on ice made from solutions containing 250 ppm sodium chlorite. Due to the problems with the ice machine described in Example 7, the solutions were sealed in plastic bags and frozen prior to use. The ice was broken into pieces (non-uniform) and used to pack the fresh fish. Both groups were kept on ice for 20 days. Each fish was tested for bacterial growth on day 1, 13, and 20. No difference in bacterial counts occurred at Day 1. At day 13, a near 2-log reduction was obtained in the treated samples. By day 20, a l+-log reduction was obtained in the treated samples.
- Example 9 The composition of Example 1 was diluted and tested for its efficacy in preserving various seafood, including shrimp. In all tests, the composition of Example 1 was diluted with chilled tap water (38°F or approximately 3°C) to a final concentration of 36.6 ppm sodium chlorite. The composition was then rapidly frozen in a -20°F (approximately -28°C) freezer. The ice was broken up into a slush mixture. All treatments, including controls were placed in fresh normal flaked ice for overnight cold storage at 42°F (5°C). Normal flaked ice was obtained from a flake ice machine. All seafood and fruit and vegetable produce were fresh, less than two days old. The shrimp were harvested, deheaded, frozen and packaged at a commercial shrimp processing facility.
- Group I was the control group and was treated only with an ice slush rinse.
- Group II was treated with the diluted composition described above as a rinse prior to the non- treated ice slush rinse.
- Group m was treated with an ice slush comprising the diluted composition described above and placed on ice comprising the same diluted solution.
- Group IV consisted of treated ice flakes comprising the diluted sodium chlorite composition described above. Group IV was only tested for total aerobic plate count of the melted ice.
- Group V consisted of non-treated ice flakes and, like Group IV was only analyzed for total aerobic plate count of the melted ice. No fillets or shrimp were used in Groups IV and V. The results of this study are represented in Tables 1-4 below. In each of the studies, ice treated with the sodium chlorite solution exhibited statistically significant lower aerobic plate counts than non-treated ice.
- Example 10 The composition of Example 1 was diluted with tap water. A final concentration of 245 ppm sodium chlorite was prepared by adding 27.5 ml of the composition of Example 1 into 20 L of tap water. The prepared solution was poured with a three inch thickness into four plastic trays and frozen at -20°C for three days. Chipped ice was prepared by chopping the frozen blocks into small pieces followed by storage at -3°C for three days. The control ice was made using the same process without the addition of the sodium chlorite solution. Fresh chicken breasts were purchased directly from a processor. Five breasts were submerged in 2 L of tap water (3°C) containing 245 ppm sodium chlorite for one minute and then drained for 1 minute.
- Total bacterial counts were determined by placing 10 g of tissue in a stomacher bag with sterile 90 ml of Tryptic Soy Broth (TSB) and then stomaching for 2 minutes in a laboratory stomacher at normal speed for homogenization of the tissue. Decimal dilutions were made in TSB. Duplicate plates of Tryptic Soy Agar (TSA) were smear plated with 0.1 ml of each dilution, followed by incubation of the plates at 20°C for three days.
- TSA Tryptic Soy Agar
- Figure 8 indicates that up to day 12 the bacterial counts in the treated and control samples were closely parallel. Beyond 12 days, the control counts went from about 1 x 10 6 /g to about 1 x 10 9 /g on day 15. By day 15, the control samples had a perceptible off odor and by day 18, the control samples possessed a very strong foul odor and were not tested thereafter. In contrast, from day 12 to day 18, the bacterial counts from the treated samples slowly increased from about 1 x 10 6 to about 1 x 10 8 and never reached 1 x 10 9 /g even after 39 days. By day 39, the odor scores of the treated samples were still above a mean value of 6.0 indicating that detectable spoilage odors were essentially absent.
- Example 11 A biocidal composition was prepared by mixing 4,742 g of sodium chlorite
- the resulting filtrate from the above steps had a specific gravity of 1.14.
- the chlorite ion was present in an amount of 11.0 weight percent (110,000 ppm).
- the chlorate ion was present in the amount of 0.78 weight percent (7800 ppm) and the chloride ion was present in an amount of 0.76 weight percent (7600 ppm).
- the tests were carried out with the composition of Example 12 further diluted with water as specified in each example.
- the concentrations set forth in the following example refer to the final concentrations of sodium chlorite after dilution.
- the following study was performed to demonstrate the biocidal and preservative efficacy of the oxyhalogen, non-chlorine dioxide generating intermediates.
- Example 12 The composition of Example 11 was diluted and tested according to the protocol of Example 7 for efficacy in preserving fresh, whole market size hybrid striped bass.
- Market size hybrid striped bass were kept on ice for 20 days. Each fish was tested for bacterial growth on day 1, 13, and 20. Ice was made from solutions containing 250 ppm sodium chlorite. A control was made from tap water. The solutions were sealed in plastic bags and frozen prior to use. The ice was broken into pieces (not uniform) and used to pack the fresh fish. No difference in bacterial counts occurred at Day 1. At day 13, a near 2-log reduction was obtained in the treated samples. By day 20 a l+-log reduction was obtained in the treated samples. Similar results are shown in Example 8 using the composition of Example 1.
Abstract
Description
Claims
Priority Applications (1)
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AU2002242111A AU2002242111A1 (en) | 2001-02-09 | 2002-02-08 | Frozen biocidal compositions and methods of use thereof |
Applications Claiming Priority (2)
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US26753001P | 2001-02-09 | 2001-02-09 | |
US60/267,530 | 2001-02-09 |
Publications (4)
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WO2002063968A2 true WO2002063968A2 (en) | 2002-08-22 |
WO2002063968A3 WO2002063968A3 (en) | 2003-02-20 |
WO2002063968A8 WO2002063968A8 (en) | 2004-04-01 |
WO2002063968A9 WO2002063968A9 (en) | 2004-05-13 |
Family
ID=23019168
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PCT/US2002/003521 WO2002063968A2 (en) | 2001-02-09 | 2002-02-08 | Frozen biocidal compositions and methods of use thereof |
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US (2) | US6814984B2 (en) |
AU (1) | AU2002242111A1 (en) |
PE (1) | PE20020944A1 (en) |
WO (1) | WO2002063968A2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008045490A2 (en) * | 2006-10-09 | 2008-04-17 | Broad Run Holdings, Inc. | Treatment system and method for preserving fresh produce |
WO2010051352A2 (en) * | 2008-10-31 | 2010-05-06 | Albemarle Corporation | Microbiocidal compositions and their preparation and use |
CN103211006A (en) * | 2013-04-24 | 2013-07-24 | 祁东县兴臣黄花菜种植专业合作社 | Freshness retaining and de-enzyming agent for day lily |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6814984B2 (en) * | 2001-02-09 | 2004-11-09 | Clean Water International Llc | Frozen biocidal compositions and methods of use thereof |
ATE439771T1 (en) * | 2005-03-25 | 2009-09-15 | Barilla Flli G & R | METHOD FOR PRODUCING FROZEN LIQUID FOODS |
US20070184155A1 (en) * | 2006-02-06 | 2007-08-09 | Harvey Michael S | Antimicrobial ice compositions, methods of preparation, and methods of use |
CA2633344A1 (en) * | 2007-06-04 | 2008-12-04 | William R. Henning | Formulations and use of chlorate to reduce pathogens in food and livestock |
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CN103211006A (en) * | 2013-04-24 | 2013-07-24 | 祁东县兴臣黄花菜种植专业合作社 | Freshness retaining and de-enzyming agent for day lily |
Also Published As
Publication number | Publication date |
---|---|
AU2002242111A1 (en) | 2002-08-28 |
US20050170016A1 (en) | 2005-08-04 |
US20020176896A1 (en) | 2002-11-28 |
WO2002063968A3 (en) | 2003-02-20 |
WO2002063968A9 (en) | 2004-05-13 |
WO2002063968A8 (en) | 2004-04-01 |
US6814984B2 (en) | 2004-11-09 |
PE20020944A1 (en) | 2003-01-15 |
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