Treatment of food products
A method treats a food product for increasing the weight of the food product. The food product is an animal carcass, poultry, meat, seafood or parts thereof. The method includes introducing nano-bubbles (NB) into water or an aqueous solution to provide NB-including water and contacting the food product with NB-including water for a time sufficient to increase the weight of the food product.
1. A method of treating a food product for increasing a weight of the food product, wherein the food product is selected from the group consisting of an animal carcass, poultry, meat, seafood and parts thereof, said method comprising:
introducing Nano Bubbles (NB) into water or an aqueous solution to provide NB-comprising water and
contacting the food product with NB-comprising water for a time sufficient to increase the weight of the food product,
wherein the NB-comprising water comprises at least one compound selected from the group consisting of peracetic acid, hypochlorite and acidified sodium chlorite.
2. A method of treating a food product for increasing a weight of the food product, wherein the food product is selected from the group consisting of an animal carcass, poultry, meat, seafood and parts thereof, said method comprising:
introducing Nano Bubbles (NB) into water or an aqueous solution to provide NB-comprising water and
contacting the food product with NB-comprising water for a time sufficient to increase the weight of the food product,
wherein the NB-comprising water has a pH from about 1 to about 4 or from about 9 to about 12.
3. The method of claim 1 , wherein the nano-bubbles are introduced into water or an aqueous solution by treatment of the water or aqueous solution with a nano-bubbles generator.
4. The method of claim 1 , wherein the food product is selected from the group consisting of carcasses and parts or cut products of poultry.
5. The method of claim 1 , wherein contacting the food product with NB-comprising water is performed by addition of the food product into a tank or reservoir filled with NB-comprising water, dipping the food product into NB-comprising water, deluging the food product with NB-comprising water, rinsing the food product with NB-comprising water or spraying the food product with NB-comprising water.
6. The method of claim 1 , wherein the NB-comprising water is provided into a tank or reservoir, wherein the food product is contacted with the NB-comprising water, and the NB-comprising water is recirculated by a loop, which leads the NB-comprising water out of the tank or reservoir and provides NB-comprising water into the tank or reservoir.
7. The method of claim 1 , wherein the NB-comprising water is provided by melting NB-comprising ice or by supplying NB-comprising ice in a water supply.
8. The method of claim 1 , wherein the NB-comprising water has a pH from 1 to 13 while contacting with the food product.
9. The method of claim 2 , wherein the NB-comprising water has a pH from about 9 to about 12, and wherein the pH is adjusted by using sodium hydroxide.
10. The method of claim 2 , wherein the NB-comprising water comprises an antimicrobial substance.
11. The method of claim 10 , wherein the NB-comprising water comprises the antimicrobial substance in an amount of from about 1 ppm to about 20 ppm.
12. The method of claim 10 , wherein the antimicrobial substance is selected from the group consisting of peracetic acid, hypochlorite, acidified sodium chlorite and any combination thereof.
13. The method of claim 1 , wherein the NB-comprising water comprises peracetic acid.
14. The method of claim 13 , wherein the NB-comprising water comprises peracetic acid in an amount of from about 1 to about 20 ppm.
15. The method of claim 1 , wherein the NB-comprising water comprises hypochlorite.
16. The method of claim 15 , wherein the NB-comprising water comprises hypochlorite in an amount of from about 1 to about 20 ppm.
17. The method of claim 1 , wherein the NB-comprising water comprises acidified sodium chlorite.
18. The method of claim 17 , wherein the NB-comprising water comprises acidified sodium chlorite in an amount of from about 1 to about 20 ppm.
19. The method of claim 1 , wherein a temperature of the NB-comprising water while contacting the food product is from −28° C. to 60° C.
20. The method according to claim 1 , wherein an increase of weight is at least 0.01 wt-%.
21. The method of claim 1 , wherein the NB-comprising water comprises nano bubbles having an average diameter of less than 1,000 nm.
22. The method of claim 1 , wherein the contacting occurs at least for 1 minute.
23. The method of claim 1 , wherein the nano-bubbles comprise a gas selected from the group consisting of air, carbon dioxide, oxygen, nitrogen, ozone, hydrogen, and combinations thereof.