MATERIAL FOR INHIBITING DEGRADATION IN FRESHNESS OF MYOGLOBIN-CONTAINING FOOD, AND USE OF SAME

• Main Authors: ISHIDA, SHINJI, TERADA, TAKENORI, ARIJI, MASAHIKO, MICHIHATA, NAOKI, TAKAHARA, ATSUSHI
• Format: Patent
• Language: English; French; Japanese
• Published: 03.12.2015
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; LAYERED PRODUCTS; LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; STORING; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The purpose of the present invention is to provide a simple means that makes it possible to inhibit degradation in the freshness of myoglobin-containing food. The present invention pertains to a material for inhibiting degradation in the freshness of myoglobin-containing food, the material including a substrate that contains a polymeric compound, an antioxidant covering at least a part of the surface of the substrate, and/or an antioxidant supported on a layer that forms at least a part of the surface of the substrate, the antioxidant being contained at 0.01g/m2 to 20g/m2 in the area of the portion of the surface of the substrate on which the antioxidant is present. 　La présente invention a pour objectif de concevoir un moyen simple permettant d'inhiber la perte de fraîcheur d'aliments contenant des myoglobines. La présente invention concerne un matériau permettant d'inhiber la perte de fraîcheur d'aliments contenant des myoglobines, le matériau comprenant un substrat qui contient un composé polymère, un antioxydant recouvrant au moins une partie de la surface du substrat, et/ou un antioxydant supporté sur une couche qui forme au moins une partie de la surface du substrat, l'antioxydant étant présent dans une quantité de 0,01 g/m2 à 20 g/m2 dans la région de la partie de la surface du substrat sur laquelle se trouve l'antioxydant. 　本発明はミオグロビン含有食品の鮮度劣化を抑制することができる簡便な手段を提供することを目的とする。　本発明は、高分子化合物を含む基材、及び、前記基材の表面の少なくとも一部を被覆する抗酸化剤、及び／又は、前記基材の表面の少なくとも一部を形成する層に担持された抗酸化剤を含み、前記基材の表面のうち前記抗酸化剤が存在する部分の面積に対し、前記抗酸化剤が０．０１ｇ／ｍ２以上、２０ｇ／ｍ２以下含まれる、ミオグロビン含有食品の鮮度劣化を抑制するための、ミオグロビン含有食品鮮度劣化抑制材に関する。