CN101803629B - Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode - Google Patents
Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode Download PDFInfo
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- CN101803629B CN101803629B CN2010101320206A CN201010132020A CN101803629B CN 101803629 B CN101803629 B CN 101803629B CN 2010101320206 A CN2010101320206 A CN 2010101320206A CN 201010132020 A CN201010132020 A CN 201010132020A CN 101803629 B CN101803629 B CN 101803629B
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Abstract
The invention relates to a method for comprehensively packaging and refreshing chopped dry-cured ham in an anti-oxidation mode and belongs to the field of food packaging. The method comprises the following steps: uniformly spraying a composite antioxidant consisting of rosemary and VE on the surface of chopped ham; coating aqueous solution of chitosan glacial acetic acid on the chopped ham; drying the ham and forming a uniform and dense protective film on the surface of the ham; and putting the ham into a small mixed deoxidant bag special for the ham which is formed by mixing and compounding a main agent consisting of reduced Fe powder and Na2S2O4 and an assistant consisting of active carbon and NaCl, and packaging the ham in a vacuum state. When the chopped ham is stored at normal temperature for six months, the TBARs and peroxide values of chopped ham muscles and subcutaneous fat are obviously reduced, the colors of fresh chopped ham muscles and fat are well kept, the oxidation degree of ham fat is remarkably reduced, the requirements on the storage of vacuum packaged chopped ham and anti-oxidation refreshment in circulation are met, and the circulation storage and shelf life of the ham are effectively prolonged.
Description
One, technical field:
The present invention relates to the anti-oxidant method for comprehensively packaging and refreshing of a kind of stripping and slicing ham; Belong to the packaging for foodstuff field; Be particularly useful for the oxidation resistanct fresh-keeping packing method of pickle cured meat product, specifically a kind of method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode that adopts natural, edibility antibacterial film and deoxidier.
Two, background technology:
Lipid oxidation has material impact to the ham quality, and over oxidation can cause becoming sour etc. and influences edible safety; Taking anti-oxidant treatment to reduce lipid oxidation is the key point that keeps the normal color of ham.Anti-oxidant is the prefered method of anti-oxidant treatment, adopts artificial synthetized oxidation preventive agent can influence foodsafety, has been under an embargo in many countries and regions to use or the use of limiting the quantity of; Natural is increasingly extensive because of its safety non-toxic uses in food, because the influence of antioxidant content structure and anti-oxidant mechanism uses its antioxidant effect that certain limitation is arranged separately.The edibility antibacterial film is a big focus of food fresh keeping packaging field, and shitosan has the special long-chain helical molecular structure of polysaccharide, and chemical property is stable, adapts to storage and the multiple storage environment of long period, and has certain antibacterial characteristics.Taking distinct methods to make up to suppress lipid oxidation, suppress microbial spoilage simultaneously, is the usual way of present meat preservation.Research and development complex natural antioxidant and the comprehensive anti-oxidation method of deoxidier in conjunction with adopting edibility antibacterial film and vacuum-packed mode, are the new directions of development of the anti-oxidant fresh-keeping technical field of food synthetic.
Three, summary of the invention:
Technical problem the objective of the invention is to; To stripping and slicing dry-cured ham vacuum packing product the storage and the process of circulation in because of the lipid over oxidation; Cause problems such as ham color and flavor variations, a kind of method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode that is used for is provided.
Technical scheme the objective of the invention is to realize like this:
Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode is characterized in that:
Method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode: (300 ± 15g) surfaces are spray rosemary, and VE composite antioxidant evenly for the stripping and slicing ham; Till when spray to surface has droplet congregating to be flow tendency; Treat that liquid evenly smears one deck shitosan glacial acetic acid aqueous solution again after the ham dry tack free; Dry up surface moisture, make chitosan coat dry and form the diaphragm of an even compact on the ham surface, put into then with reduction Fe powder and Na
2S
2O
4Special deoxidizer for ham pouch vacuum packaging rapidly for host.
Wherein, Rosemary, and VE composite antioxidant preparation method: rosemary, and VE are made into the solution of quality than concentration 0.03～0.08% (W/W) with absolute ethyl alcohol respectively, mix according to volume ratio 1: 1 (V/V) again and be prepared into rosemary, and VE composite antioxidant.
The preparation method of the shitosan glacial acetic acid aqueous solution: be dissolved in shitosan according to mass ratio 1.5～2.5% in the glacial acetic acid aqueous solution of volume by volume concentration 2% (V/V) and make.
Special deoxidizer for ham preparation method: with 80-100 order reduction Fe powder 1.20～2.00g with Na
2S
2O
40.015～0.025g is a host, be equipped with 0.3g active carbon, 0.5g water and 0.5g NaCl and be auxiliary agent and mix and be composited, and it is subsequent use to be packaged into the special deoxidizer for ham pouch with the gas permeability food package film.
Beneficial effect the invention has the advantages that:
(1) the present invention adopts complex natural antioxidant and the comprehensive anti-oxidation method of mixed type special deoxidizer for ham, and the two acts synergistically, and remedies the performance limitations of single anti-oxidant; Special deoxidizer for ham promptly can be removed vacuum-packed residual oxygen, can absorb the permeated oxygen of packaging bag in the storage again, can effectively remedy vacuum-packed deficiency, significantly strengthens antioxidant effect.
(2) chitosan film has the antiseptic and inhibiting bacteria function effect, can obviously suppress common putrefactive microorganisms, and gas is had good barrier property, and minimizing oxygen contacts with flesh noodles, has strengthened antioxidant effect, can better keep the color and luster of fresh stripping and slicing ham muscle and fat.
(3) adopt the inventive method stripping and slicing ham room temperature storage after 6 months, the peroxide value of its muscle (POV) all is lower than national limit standard 0.25g/100g (peak of test group is 0.071g/100g); The TBARs peak is 0.64mg/kg, and the mean value of processed group is 0.32mg/kg, and the POV of each processed group and TBARs significantly are lower than conventional vacuum packing product; Red scale value a
*Than higher (the highest a
*Value is 13.48), explain that the lipid oxidation degree is low in the ham muscle that adopts anti-oxidant method for comprehensively packaging and refreshing, kept the original color and luster of ham muscle preferably.
Four, the specific embodiment:
Below in conjunction with embodiment the present invention is done further description.
Embodiment
The anti-oxidant method for comprehensively packaging and refreshing of a kind of stripping and slicing ham of the present invention, anti-oxidant packing method is pressed shown in the table 1:
The anti-oxidant comprehensively packaging L of table 1 stripping and slicing ham
9(3
3) the Orthogonal Experiment and Design table
The deoxidier that the anti-oxidant method for comprehensively packaging and refreshing of ham adopts is with reduction Fe powder and Na
2S
2O
4Mixing special deoxidizer for ham for host.Its preparation method is: 80-100 order reduction Fe powder amount is a host (table 1), with 0.02g Na
2S
2O
4Be matrix, be equipped with 0.3g active carbon, 0.5g water and 0.5g NaCl and be auxiliary agent and mix to be composited and be special deoxidizer for ham that it is subsequent use to be packaged into the special deoxidizer for ham pouch with gas permeability food package film polypropylene.
Rosemary, is made into desired concn 0.05% (W/W) with absolute ethyl alcohol, and VE is made into desired concn 0.03～0.08% (W/W) with absolute ethyl alcohol, and the two evenly becomes composite antioxidant according to 1:1 (V/V) mixed; Shitosan is dissolved in the glacial acetic acid aqueous solution of 2% (V/V) and is made into desired concn 1.5～2.5%.
(300 ± 15g) surfaces are spray rosemary, and VE composite antioxidant evenly for the stripping and slicing ham; Till when spray to surface has droplet congregating to be flow tendency; Treat that liquid evenly smears one deck shitosan glacial acetic acid aqueous solution again after the ham dry tack free; Dry up surface moisture, make chitosan coat dry and form the diaphragm of an even compact on the ham surface, put into then with reduction Fe powder and Na
2S
2O
4Special deoxidizer for ham pouch vacuum packaging rapidly for host.
Stripping and slicing ham room temperature storage after the packing is measured ham muscle and subcutaneous fat oxidation index TBARs and peroxide value (POV) and aberration after 6 months, table 2 and table 3 are seen in interpretation of result.
Result of the test:
1. stripping and slicing ham orthogonal test muscle fat oxidation index interpretation of result:
Table 2 stripping and slicing ham orthogonal test muscle analysis of results table
Annotate: the different capitalizations of same column data are represented significant difference (p＜0.05)
Interpretation of result can be known in the table: the peroxide value (POV) of stripping and slicing ham muscle all is lower than national limit standard 0.25g/100g, and the peak of test group is 0.071g/100g; The TBARs peak is 0.64mg/kg, and the mean value of processed group is 0.32mg/kg, and the POV of each processed group and TBARs significantly are lower than conventional vacuum packing product; Red scale value a
*Than higher (the highest a
*Value is 13.48), explain that the lipid oxidation degree is low in the ham muscle that adopts anti-oxidant method for comprehensively packaging and refreshing, kept the original color and luster of ham muscle preferably.
2. stripping and slicing ham orthogonal test subcutaneous fat oxidation index interpretation of result:
Table 3 stripping and slicing ham orthogonal test fat analysis of results table
Annotate: the different capitalizations of same column data are represented significant difference (p＜0.05)
Draw from table 3 analysis result: the peroxide value of subcutaneous fat (POV) processed group 2,3,5,7,8 does not surpass national limit standard 0.25g/100g; The TBAR of processed group 8 and yellow value degree b* value are all lower, show the degree of oxidation that adopts anti-oxidant method for comprehensively packaging and refreshing also can effectively control subcutaneous fat, keep fatty preferably color and luster.
The analysis result of comprehensive stripping and slicing ham muscle and fat; Draw: the stripping and slicing ham (300 ± 15g) surface spraying quality than concentration 0.05% rosemary, and quality than the composite antioxidant (ending when spray has droplet congregating to be flow tendency to the surface) of concentration 0.05%VE, smear the shitosan (surface is compact protective film) of one deck mass ratio 2.5%, put into 80-100 order reduction Fe powder 1.5g with Na
2S
2O
40.02g be host, be equipped with the mixed type special deoxidizer for ham vacuum packaging again that 0.3g active carbon, 0.5g water and 0.5g NaCl are auxiliary agent, the antioxidant effect of room temperature storage after 6 months is obvious, the stripping and slicing ham has color and luster preferably.
Claims (3)
1. method for comprehensively packaging and refreshing chopped dry-cured ham in anti-oxidation mode; It is characterized in that: stripping and slicing ham 300 ± 15g surface is spray rosemary, and VE composite antioxidant evenly; Till when spray to surface has droplet congregating to be flow tendency; Treat that liquid evenly smears one deck shitosan glacial acetic acid aqueous solution again after the ham dry tack free; Dry up surface moisture, it is vacuum-packed rapidly to put into the special deoxidizer for ham pouch then, and said special deoxidizer for ham pouch is with 80-100 order reduction Fe powder 1.20～2.00g with Na
2S
2O
40.015～0.025g is a host, being equipped with 0.3g active carbon, 0.5g water and 0.5g NaCl is that auxiliary agent mixes the special deoxidizer for ham that is composited, and forms with the encapsulation of gas permeability food package film.
2. the anti-oxidant method for comprehensively packaging and refreshing of ham according to claim 1; It is characterized in that: rosemary, and VE composite antioxidant preparation method do; Rosemary, and VE are made into the solution of quality than concentration 0.03～0.08% with absolute ethyl alcohol respectively, become rosemary, and VE composite antioxidant according to 1: 1 mixed uniform preparation of volume ratio again.
3. the anti-oxidant method for comprehensively packaging and refreshing of ham according to claim 1 and 2; It is characterized in that: the preparation method of the shitosan glacial acetic acid aqueous solution does, is dissolved in according to quality shitosan than concentration 2.0～2.8% in the glacial acetic acid aqueous solution of volume by volume concentration 2% making.
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102388947A (en) * | 2011-10-19 | 2012-03-28 | 希悦尔包装(中国)有限公司 | Anti-oxidation and heat-shrinkage comprehensive fresh-keeping method of dry-cured ham |
| ITRM20110656A1 (en) | 2011-12-09 | 2013-06-10 | Esseoquattro Spa | PACKAGING FOR FRESH FOOD OF ANIMAL ORIGIN THAT INHIBITS THE DEVELOPMENT OF BIOGENE AMINES |
| CN104687209A (en) * | 2013-12-06 | 2015-06-10 | 山东国际生物科技园发展有限公司 | Pure natural fresh keeping agent composition, preparation and application |
| CN103843869A (en) * | 2014-03-13 | 2014-06-11 | 浙江大学 | Method for antioxidant preservation of packaged ham |
| CN105433190A (en) * | 2014-08-21 | 2016-03-30 | 武汉凌科达科技有限公司 | Deoxidizer for foodstuff |
| CN105360876A (en) * | 2014-08-21 | 2016-03-02 | 武汉凌科达科技有限公司 | Preparation method of deoxidizer for foods |
| CN107114465A (en) * | 2017-06-05 | 2017-09-01 | 上林县山水牛畜牧业有限公司 | A kind of preconditioned method for preserving meat products |
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
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| CN1653966A (en) * | 2005-03-08 | 2005-08-17 | 祝义才 | Natural anticorrosion fresh-keeping composite prescription for beef ham slices |
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Address after: 215558, No. 8, Jin Du Road, Southeast Economic Development Zone, Changshou City, Jiangsu, Suzhou, Changshu Patentee after: Changshu Yihao Food Packaging Material Technology Co., Ltd. Address before: 215558, No. 8, Jin Du Road, Southeast Economic Development Zone, Changshou City, Jiangsu, Suzhou, Changshu Patentee before: Changshu Yihao Food Packaging Material Co., Ltd. |
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Effective date of registration: 20151026 Address after: Weigang Xuanwu District of Nanjing in Jiangsu province No. 1 Nanjing Agricultural University 210095 Patentee after: Nanjing Agricultural University Patentee after: Changshu Yihao Food Packaging Material Technology Co., Ltd. Address before: 215558, No. 8, Jin Du Road, Southeast Economic Development Zone, Changshou City, Jiangsu, Suzhou, Changshu Patentee before: Changshu Yihao Food Packaging Material Technology Co., Ltd. |