Fresh meat and fresh-keeping packaging technology

In 2007, Shanghai Jugang Machinery Manufacturing Co., Ltd. developed a series of modified atmosphere packaging and vacuum rapid cooling equipment for the fresh-keeping of fresh meat products, which made the fresh-keeping meat products fresh. Get a good solution.

First, color protection

The color of the chilled meat is an important sensory indicator. Consumers generally believe that bright red meat is fresh, hygienic and safe to eat. During normal circulation, Mb quickly combines with O 2 to become the bright red MbO 2 that consumers like . However, under the action of microorganisms and low oxygen partial pressure, the surface of the cooled meat often undergoes surface fading during storage and sales. The flesh color is bright red. The color turns to brown. When the meat surface met-Mb accounts for 20 % of the total Mb , the retail price of the meat is reduced by 50 %. When more than 40 % of the meat surface is oxidized to met-Mb , the meat color is no longer acceptable to the consumer. The widely used color protection method is to use high oxygen tone packaging, and high oxygen will accelerate the oxidation of fat and the accumulation of high iron myoglobin, and the color stability is not ideal. In order to render and maintain a bright red color during the shelf life, a certain concentration of antioxidant is sprayed on the surface. Therefore, the combination of high oxygen tone packaging and antioxidant has a good color protection effect. Ginger is a natural, economical and efficient food antioxidant. Oxidation of ferrous red cord lipids can be delayed.

The ginger ethanol extract solution has a fragrant aroma and a reddish-brown color. After being applied to the surface of the meat, the surface of the fresh meat is crystal clear and fresh, which greatly improves the sensory effect of the fresh meat. Its concentration is 0 . 04 ~ 0 . It has a strong antioxidant effect in the range of 08 ml and a concentration of 0 . The best anti-oxidation effect is added at 08g / ml .

Ginger, VC (0.05%) and VE (0.05%) had the strongest synergistic antioxidant effects. Can make the meat still show good color on the 21st day, because