CN103636739A - CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork - Google Patents
CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork Download PDFInfo
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- CN103636739A CN103636739A CN201310722042.1A CN201310722042A CN103636739A CN 103636739 A CN103636739 A CN 103636739A CN 201310722042 A CN201310722042 A CN 201310722042A CN 103636739 A CN103636739 A CN 103636739A
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Abstract
The invention relates to a CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork. The CO-containing modified atmosphere packaging freshness-keeping method comprises the following steps: discharging acid of the chilled fresh pork for 24 hours and dividing the chilled fresh pork into meat blocks with the weight of about 200g-250g; and putting each meat block into a tray packaging box to be subjected to modified atmosphere packaging. In a modified atmosphere packaging process, gas components and volume ratios are as follows: 0.4% of CO, 30% of CO2 and 69.6% of N2; the ratio of an upper space height to the thickness of each meat block is 1.5:1. After the packaging, the storage temperature is 0-4 DEG C. According to the CO-containing modified atmosphere packaging freshness-keeping method for the chilled fresh pork, the goods shelf of the chilled fresh pork under a cold storage condition (0-4 DEG C) can be prolonged to more than 20 days from 4 days under a previous oxygen storage manner; the red degree and the brightness value of a product in a storage period are obviously improved and the color, the luster and the quality are improved.
Description
(1) technical field
The present invention relates to a kind of cold fresh pork containing CO controlled atmospheric packing preservation method, belong to meat and food preservation field.
(2) background technology
Constantly perfect along with the raising of people's living standard, the transformation of consumption idea and cold chain, cold fresh meat has more and more been subject to consumer's favor.With respect to freezing class meat, cold fresh meat can well keep original quality and structural state, has avoided juice loss and the quality deterioration of chilled meat in course of defrosting.But under deepfreeze condition, cold fresh meat is very easily corrupt, and shelf life is shorter, and juice loss is serious, and safety problem is outstanding, and this has seriously limited its industrialization and the marketization.Therefore, the preservation technique of exploitation cold fresh pork, extends the product shelf phase, reduces enterprises' loss, will have important economic implications.
The conventional manner of packing of cold fresh pork has vacuum packaging and common aerobic pallet packing at present.Vacuum packaging can extend the shelf life of cold fresh pork effectively, but under this manner of packing, the air in packaging bag is extracted out, and the myoglobins in meat, in reducing condition, makes meat present aubergine, and shelf displaying is gone to toward needing color development.If deoxygenation is not thorough in packaging process, can cause the bad change of yellowish pink unrepairable.Meanwhile, also there is the problem that juice loss is higher in this manner of packing.Common aerobic pallet packing is the conventional manner of packing that current supermarket fritter cuts meat and exhibits and sells, and this manner of packing is succinctly convenient, but under refrigerated condition, microorganisms grow is very fast, and the product shelf phase is shorter.Under refrigerated condition, the shelf life of the cold fresh meat of common pallet packing only has 4～7 days.Except above two kinds of manner of packings, China still has a large amount of cold fresh porks with exposed state, to carry out retail in chain store or supermarket at present.This distribution state directly contacts meat with external environment, increased microbial contamination channel, makes meat more easily produce microbial contamination, causes the shelf life of cold fresh meat shorter.Meanwhile, exposed distribution state also easily allows consumer produce extremely antihygienic sensation to product.
(3) summary of the invention
In order to solve the short and undesirable problem of distribution state of shelf life of cold fresh pork, the invention provides a kind of cold fresh pork containing CO fresh-keeping method of modified atmosphere packing.The present invention is directly cut apart and is carried out controlled atmospheric packing after acid discharge in 24 hours at cold fresh pork, through great many of experiments, reasonable, effective controlled atmospheric packing gas composition and gas ratio have been determined, in conjunction with pallet packing, deepfreeze, this technology significant prolongation the shelf life of cold fresh pork, and improved the Color Quality of product shelf in the phase, reduced juice loss.
The present invention forms carbonyl myoglobin containing the main chromoprotein myoglobins strong bonded in the carbon monoxide gas physical efficiency in CO controlled atmospheric packing and meat, make cold fresh meat produce tempting cherry-red, and in shelf life, keep stable cerise and don't cause fat oxidation in meat, this has significantly improved cold fresh meat in the intensely dark defect of selling period color and luster.
The present invention realizes by following steps:
Cold fresh pork, through acid discharge in 24 hours, is divided into the cube meat of heavily about 200g～250g, every meat is put into a pallet packing box and carry out controlled atmospheric packing, in controlled atmospheric packing: gas componant and volume ratio are: 0.4%CO+30%CO
2+ 69.6% N
2, the ratio of upper space height and cube meat thickness is 1.5:1; After packing, reserve temperature is 0～4 ℃.
Tool of the present invention has the following advantages:
1 makes the shelf life significant prolongation of (0～4 ℃) under cold fresh pork refrigerated condition, by 4 days under original aerobic storage method, extends to more than 20 days;
2 have significantly improved the Color Quality in shelf life of cold fresh pork, have improved the red scale value of product;
3 have reduced the juice loss of duration of storage;
4 these preservation techniques have been determined a kind ofly can protect yellowish pink well; controlled atmosphere fresh-keeping packing mode that again can significant prolongation shelf life of cold fresh pork; changed the distribution state that traditional cold fresh pork is exposed to sales exhibition refrigerator; for the sales exhibition of cold fresh meat provides a kind of better distribution state, provide the marketing method of a kind of feasible convenient, health, safety.
The present invention be take cold fresh pork as research object, by great many of experiments, finally drawn best containing CO controlled atmospheric packing mist parameter, and comparative analysis the fresh-keeping effect of CO controlled atmospheric packing mode under this parameter and common aerobic pallet packing, vacuum packaging and high oxygen modified atmosphere packing, the CO controlled atmospheric packing mode under this parameter of finding makes the shelf life of cold fresh pork obtain significant prolongation, Color Quality is significantly improved, effectively improve the security of cold fresh pork in shelf life, strengthened consumer's desire to buy.The method has changed the distribution state that traditional cold fresh pork is exposed to sales exhibition refrigerator, for the sales exhibition of cold fresh meat provides a kind of better distribution state, provides the marketing method of a kind of feasible convenient, health, safety.
(4) accompanying drawing explanation:
The impact of Fig. 1 Different Package mode on chilled pork total plate count in storage
In figure: CK: common aerobic pallet packing, CO: containing CO controlled atmospheric packing (0.4%CO+30%CO
2+ 69.6%N
2), VP: vacuum packaging;
Illustrate and significantly reduced the total plate count of chilled pork within storage period containing CO controlled atmospheric packing, greatly extended the lag phase of growth of microorganism, significant prolongation shelf life.Total plate count level total plate count in 4-8 days of the chilled pork of pallet packing reaches 10
6cfu/g, reaches corrupt level; Vacuum-packed chilled pork total plate count is until reached 10 before 12-16 days
6cfu/g, reaches corrupt level.And total plate count in the chilled pork of carbon monoxide controlled atmospheric packing just reaches 10 during by 20-26 days
6cfu/g, arrives corrupt level.Compare with vacuum packaging with common aerobic pallet packing, carbon monoxide controlled atmospheric packing has significantly suppressed microbial growth in chilled pork, has effectively extended the product shelf phase.
The impact of Fig. 2 Different Package mode on chilled pork VBN in storage
In figure: CK: common aerobic pallet packing, CO: containing CO controlled atmospheric packing (0.4%CO+30%CO
2+ 69.6%N
2), VP: vacuum packaging
The TVB-N content of the chilled pork under three kinds of manner of packings changes as shown in Figure 2, containing CO controlled atmospheric packing and vacuum packaging, all significantly suppress the generation of VBN, wherein preserved the VBN that produces under CO controlled atmospheric packing after 20 days still less.
(5) specific embodiment
Example 1
It is example that the present embodiment be take the CO controlled atmosphere of cold fresh pork:
The TQBC-0775 box that the pallet packing He Wei Cryovac company that the present embodiment is used produces, is of a size of 224mm*133mm*40mm; Oxygen transmission rate≤10ml/m
2/ 24Hr (23 ℃, 0.1MPa), moisture-vapor transmission≤15g/24h, m
2(38 ℃, 90%R.H).The Lid1050/550Lidstock film that the plastic sealing pack Mo Wei Cryovac company using produces, film thickness 1.0 mils; Main material is LLDPE; Hot strength (1000psi): longitudinal 14.7, horizontal 13.0; Oxygen transmission rate (ml/24 hour, m
2): 40, under ℉ 100%RH condition lower than 20.0,40, under ℉ 0%RH condition lower than 6.0,73, under ℉ 0%RH condition lower than 5.0; Moisture-vapor transmission≤1.0g/24h, m
2(40, ℉ 100%RH); Recommendation temperature 90～60 ℉.Gas-control packing device model is great river machinery DT-6D.
The controlled atmosphere fresh-keeping packing flow process of cold fresh pork is:
Chilled pork (through acid discharge in 24 hours) → cut apart (15cm*10cm*1.5cm, heavily about 200g-250g) → carry out controlled atmospheric packing → cryopreservation (0-4 ℃).
Cold fresh pork is after acid discharge in 24 hours, directly be divided into the cube meat of the heavily about 200g-250g of 15cm*10cm*1.5cm, every meat is put into a LLDPE box that is of a size of 224mm*133mm*40mm and carry out controlled atmospheric packing, the controlled atmospheric packing gas componant and the volume ratio that optimize are: 0.4%CO+30%CO
2+ 69.6%N
2, the ratio of upper space height and cube meat thickness is 1.5:1; During packing, the pumpdown time is 8.0s, and sealing time is 1.5s, deflation time 1.5s, upper inflationtime 1.4s, lower inflationtime 1.0s, winder length 200mm.After packing, reserve temperature is 0～4 ℃.
Adopt after this controlled atmosphere technology packing, can by cold fresh pork refrigeration 20 days time total plate count be controlled at 4.90Lgcfu/g, in meat, total volatile basic nitrogen content is controlled at below 11.09mg/100g, shelf life of cold fresh pork has been brought up to more than 20 days by original 4 days, significant prolongation shelf life.In the time of the 12nd day, the red scale value of the cold fresh pork of controlled atmospheric packing (pig tenterloin) reaches 15.84, than common pallet packing, has improved 51.68; Brightness value reaches 52.35, than common pallet packing, has improved 7.25%(in Table 1), storage juice loss has reached 2.41%, than common pallet packing, has reduced by 26%.So, this technology significant prolongation the shelf life of cold fresh pork, significantly improved Color Quality and the water retention property of cold fresh pork in shelf life.
Table 1 Different Package mode on cold fresh pork refrigeration (4 ℃) during yellowish pink impact
In same column, mark different letter representation significant differences (P<0.05).---represent that meat is completely corrupt, do not obtain data.
With respect to common aerobic pallet packing and vacuum packaging, carbon monoxide controlled atmospheric packing mode has all significantly been improved brightness value and the red scale value of product, and especially to improve effect better to red.
Adopt three kinds of Different Package modes to pack chilled pork, be respectively: (1) aerobic pallet packing (CK), (2) vacuum packaging (VP) and (3) are containing CO controlled atmospheric packing (0.4%CO+30%CO
2+ 69.6%N
2).
While preserving 16 days, pallet packing has surpassed shelf life, and vacuum packaging has reached shelf life, not yet reach shelf life, and yellowish pink is still very desirable containing CO controlled atmospheric packing.
Based on the above results, CO controlled atmospheric packing is best to the fresh-keeping effect of cold fresh pork, reached the object extending the shelf life, improved again the Color Quality of pork in storage period, changed the distribution state that traditional cold fresh pork is exposed to sales exhibition refrigerator, for the retail of cold fresh pork or sales counter are sold the marketing method that a kind of feasible convenient, health, safety are provided.
Claims (1)
1. a cold fresh pork containing CO controlled atmospheric packing preservation method, it is characterized in that: by cold fresh pork through acid discharge in 24 hours, be divided into the cube meat of heavy 200g～250g, each cube meat is put into a pallet packing box and carry out controlled atmospheric packing, in controlled atmospheric packing: gas componant and volume ratio are: 0.4%CO+30%CO
2+ 69.6%N
2, the ratio of upper space height and cube meat thickness is 1.5:1.
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| CN201310722042.1A CN103636739A (en) | 2013-12-24 | 2013-12-24 | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056151A (en) * | 2018-01-02 | 2018-05-22 | 海南罗牛山食品集团有限公司 | A kind of technology for improving chilled meat color and luster and juice loss |
| CN110024964A (en) * | 2019-05-21 | 2019-07-19 | 广东广垦畜牧工程研究院有限公司 | A kind of processing method improving pork freshness |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5948457A (en) * | 1996-04-03 | 1999-09-07 | Tenneco Packaging Inc. | Modified atmosphere package |
| CN102177951A (en) * | 2011-04-28 | 2011-09-14 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
-
2013
- 2013-12-24 CN CN201310722042.1A patent/CN103636739A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5948457A (en) * | 1996-04-03 | 1999-09-07 | Tenneco Packaging Inc. | Modified atmosphere package |
| CN102177951A (en) * | 2011-04-28 | 2011-09-14 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
| CN102599228A (en) * | 2012-03-31 | 2012-07-25 | 徐州工程学院 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056151A (en) * | 2018-01-02 | 2018-05-22 | 海南罗牛山食品集团有限公司 | A kind of technology for improving chilled meat color and luster and juice loss |
| CN110024964A (en) * | 2019-05-21 | 2019-07-19 | 广东广垦畜牧工程研究院有限公司 | A kind of processing method improving pork freshness |
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Application publication date: 20140319 |