A vinegar-derived food additive, methods of making, uses thereof. A vinegar-derived food additive may be an antimicrobial or a buffering food additive. A vinegar-derived food additive may comprise vinegar-derived acetate in the form of a dry powder or solution. Vinegar-derived acetate may have a pH of about 4.5 to about 10.0. Vinegar may be treated with basic neutralizing agent to produce partially-neutralized vinegar having a pH of below about 7.0. Partially-neutralized vinegar may be dried to produce a vinegar-derived acetate dry powder. Untreated vinegar may be added back produce vinegar-derived acetate dry powder or solution having a pH of about 4.5 to about 10.0. Antimicrobial food additives may have a pH of about 4.5 to about 7.0. Buffering food additives may a pH of about 7.0 to about 10.0. Vinegar-derived food additives may be used to process foods and beverages.

A vinegar-derived food additive, methods of making, uses thereof. A vinegar-derived food additive may be an antimicrobial or a buffering food additive. A vinegar-derived food additive may comprise vinegar-derived acetate in the form of a dry powder or solution. Vinegar-derived acetate may have a pH of about 4.5 to about 10.0. Vinegar may be treated with basic neutralizing agent to produce partially-neutralized vinegar having a pH of below about 7.0. Partially-neutralized vinegar may be dried to produce a vinegar-derived acetate dry powder. Untreated vinegar may be added back produce vinegar-derived acetate dry powder or solution having a pH of about 4.5 to about 10.0. Antimicrobial food additives may have a pH of about 4.5 to about 7.0. Buffering food additives may a pH of about 7.0 to about 10.0. Vinegar-derived food additives may be used to process foods and beverages.

A first brine free of salt and phosphate for treating a food product by injection of the brine into the food product. The brine is formed from an emulsion consisting of water, saltless flavoring and protein. The protein is from the same type of food product as the food product being injected with the brine. A second brine especially for ham with the bine being similar to the first brine, but with a low sodium content of a maximum of 0.5% to 1.0% of the weight of the food product. A third brine for pork bellies without phosphate.

The present disclosure provides a fish preservation composition comprising an antioxidant, an antimicrobial agent, and a pH modifier. The composition is an aqueous solution comprising sodium acetate, sodium citrate, sodium bicarbonate, sodium ascorbate, and sodium nitrite. A method for preserving fish includes preparing the fish, immersing the fish in the preservation composition, removing the fish from the composition, and packaging and storing the treated fish. A system for preserving fish includes a container holding the fish preservation composition and an administrative device for applying the composition to fish. The composition, method, and system extend shelf life and maintain quality of fresh or frozen fish.

The present disclosure provides a fish preservation composition comprising an antioxidant, an antimicrobial agent, and a pH modifier. The composition is an aqueous solution comprising sodium acetate, sodium citrate, sodium bicarbonate, sodium ascorbate, and sodium nitrite. A method for preserving fish includes preparing the fish, immersing the fish in the preservation composition, removing the fish from the composition, and packaging and storing the treated fish. A system for preserving fish includes a container holding the fish preservation composition and an administrative device for applying the composition to fish. The composition, method, and system extend shelf life and maintain quality of fresh or frozen fish.

A particulate composition is disclosed, comprising, calculated by weight of dry matter: (a) 25-85 wt. % of organic acid salt selected from sodium acetate, potassium acetate, sodium lactate, potassium lactate, calcium lactate, sodium propionate, potassium propionate and combinations thereof; (b) 6-40 wt. % of diacetate component selected from sodium diacetate, potassium diacetate and combinations thereof; and (c) 5-30 wt. % of disodium diphosphate; wherein components (a), (b), and (c) together constitute at least 80 wt. % of the dry matter that is contained in the particulate composition. The particulate composition may suitably be applied as a food preservative, e.g. in meat products.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization spray module is configured to spray PAW onto the red meat on the conveyor belt, and then the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization spray module is configured to spray PAW onto the red meat on the conveyor belt, and then the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.