Apparatus, Systems and Methods for Minimizing Lipid Oxidation in Food Product
The disclosed apparatus, systems and methods relate to apparatus, systems and methods for minimizing lipid oxidation in products such as food products including tuna salad.
1 . A method for minimizing lipid oxidation in a food product, comprising:
a. preparing an antioxidant solution;
b. treating the food product with the antioxidant solution so as to mix the antioxidant solution into the product; and
c. removing excess antioxidant solution from the product,
wherein the treated product is vacuum-packed and cooked prior to removing excess antioxidant solution from the product.
2 . The method of claim 1 , wherein the antioxidant solution is a Kalsec Duralox® 62.207.13 antioxidant solution at about 2.5%.
3 . The method of claim 1 , the antioxidant solution comprising an antioxidant concentration in water of about 0% to about 10%.
4 . The method of claim 1 , wherein the treated product is portioned and vacuum packed in cook-in high oxygen barrier bags.
5 . The method of claim 1 , further comprising placing the product in a water bath at about 204°, such that the product reaches about 194° and is held at about 194° for about 10 min.
6 . The method of claim 1 , further comprising chilling the product after cooking in a water bath to bring the temperature of the product from about 120° to about 55° within about 6 hours and then continued to chill until the product reaches about 40°.
7 . The method of claim 1 , further comprising chilling the product, after cooking, is chilled to below 40° but above 32°.
8 . The method of claim 1 , further comprising adding an ingredient to the product.
9 . A method for minimizing lipid oxidation in a food product, comprising:
a. treating the food product with an antioxidant solution;
b. mixing the antioxidant solution into the product; and
c. removing excess antioxidant solution from the product,
wherein the product is treated with the antioxidant throughout.
10 . The method of claim 9 , wherein the mixing tumbles the food product and antioxidant solution in a tumbler.
11 . The method of claim 10 , further comprising vacuum tumbling the antioxidant and thawed product for about 5 minutes at about 3 RPM.
12 . The method of claim 9 , wherein the food product to antioxidant solution ratio is about 3.0 to about 0.7.
13 . The method of claim 9 , wherein undiluted antioxidant is directly added to the product and water is added subsequently.
14 . A method for minimizing lipid oxidation in a food product via several steps, the steps comprising:
a. preparing an antioxidant solution;
b. treating the food product with the antioxidant solution;
c. mixing the antioxidant solution into the product; and
d. removing excess antioxidant solution from the product.
15 . The method of claim 14 , wherein the removing comprises removing excess antioxidant solution from the product by mechanical force.
16 . The method of claim 15 , wherein the removing excess antioxidant is achieved by pressing the product, centrifuging the product or employing a “salad spinner” to mix the product.
17 . The method of claim 14 , further comprising vacuum packing the product into high oxygen barrier bags to produce a final product.
18 . The method of claim 14 , wherein the product is packed under a modified atmosphere.
19 . A method for minimizing lipid oxidation in a food product via several steps, the steps comprising:
a. preparing an antioxidant solution;
b. treating the food product with the antioxidant solution;
c. mixing the antioxidant solution into the product;
d. removing excess antioxidant solution from the product; and
e. prolonging the shelf-life of the product.
20 . The method of claim 19 , wherein the step prolonging the product shelf-life consists of at least one finishing process selected from the group consisting of: pasteurizing the product, omega heating the product, irradiating the product, UV light pasteurizing the product and steam treating the product.