Myoglobin-containing food freshness deterioration suppressing material and use thereof
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United States of America Patent
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Jun 4, 2019
Grant Date -
Jul 6, 2017
app pub date -
May 27, 2015
filing date -
May 30, 2014
priority date (Note) -
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status (Latency Note)
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Abstract
An object of the present invention is to provide a simple measure which can suppress freshness deterioration of a myoglobin-containing food. The present invention relates to a myoglobin-containing food freshness deterioration suppressing material for suppressing freshness deterioration of a myoglobin-containing food, comprising: a substrate comprising a polymer; and an antioxidant with which at least a part of the surface of the substrate is covered, and/or an antioxidant supported in a layer forming at least a part of the surface of the substrate; wherein 0.01 g/m2 or more and 20 g/m2 or less of the antioxidant is included relative to the area of the part in which the antioxidant is present, of the surface of the substrate.
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International Classification(s)
- C08G:MACROMOLECULAR COMPOUNDS OBTAINED OTHERWISE THAN B....
- A23L:FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT....
- C08C:TREATMENT OR CHEMICAL MODIFICATION OF RUBBERS
- B65D:CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR....
- A23B:PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRU....
- C08L:COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- B32B:LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA....
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