Meat Preservation Enzyme PLA2

About

Overview The oxidation of lipids, especially unsaturated fatty acids, reduces the shelf life of food by causing unappetizing odours, flavours and colours to develop. The USDA estimates that more than 96 billion pounds of food may be thrown away in a single year due to the appearance of spoilage. Muscle foods, such as meat and fish products, are especially susceptible. Any process or food additive that can improve the shelf life of meat, particularly fish, by a matter of days is of great commercial interest. The Invention UW–Madison researchers have developed a method to inhibit lipid oxidation in meat products. The method uses phospholipase A2 (PLA2) enzyme, which commonly is found in animal by-products like pig stomach tissue. A meat product can be treated with a small amount (.1 – 5 mg/kg) of PLA2 enzyme to remain palatable for up to 10 days in refrigeration. Applications Preserving avian, fish, shellfish, pork, beef, bison, mutton, elk, deer, rabbit, reptile, and amphibian muscle tissue Key Benefits Prolongs shelf life of meat for up to 10 days Enzyme is widely available and is used at very low concentrations. Stage of Development The researchers found that at levels as low as .00007 percent, PLA2 prevented lipid oxidation in washed cod muscle for up to seven days. That is equivalent to 700 mg of enzyme protecting 1,000 kg of muscle food.