Stauffer Chemical Company

Nutrisearch Company

Rhone-poulenc Basic Chemicals Co.

Stauffer Chemical Company Division of Rhone-poulenc, Inc.

William E Swartz

Charles W Everson

Eugene Brotsky

Fredric G Bender

Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice solids, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Increased shelf life for refrigerated fish

Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of salting a meat emulsion to extract salt-soluble protein for binding, extruding the emulsion into a hot salt solution, cooking with agitation in the hot salt solution to heat set the exterior of the protein, followed by further treating of the meat in an acid solution containing salt to reduce the pH of the meat particles. The use of expensive fat-coated acids is unnecessary to obtain an acidified meat product.

Process for acidifying ground meats

Fish fillets can be storage stabilized and yield stabilized by means of a composition containing an alkali metal hexametaphosphate, an alkali metal acid pyrophosphate and an alkali metal sorbate at sorbate levels significantly less than required by prior art and without citric acid.

Increased shelf-life for refrigerated fish

The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.

Use of soy products having a reduced beany flavor in meat and other food

The concurrent use of autolyzed yeast extract and sodium tripolyphosphate hydrated with a solution containing citrus juice solids greatly improves the organoleptic acceptability of comminuted meats. Less acceptable grades of meat from the standpoint of flavor, such as shank meat, can be upgraded in taste to that of chuck meat.

Method of increasing the organoleptic acceptability of shank meat

Protein fortified intact fish flesh comprising intact fish flesh having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Whey protein fortified fish and process for preparation

Protein fortified red meat comprising intact natural skeletal meat having incorporated therein a whey protein fortifier composition having more than about 30% by weight whey protein on a dry solids basis and process for the preparation thereof.

Whey protein fortified red meat and process for preparation

Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.

Whey protein fortified cured meat and process for preparation

Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.

Growing community of inventors

Upper St. Clair, PA, United States of America

William E Swartz