CN106509056A - Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide - Google Patents
Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide Download PDFInfo
- Publication number
- CN106509056A CN106509056A CN201610898085.9A CN201610898085A CN106509056A CN 106509056 A CN106509056 A CN 106509056A CN 201610898085 A CN201610898085 A CN 201610898085A CN 106509056 A CN106509056 A CN 106509056A
- Authority
- CN
- China
- Prior art keywords
- fresh
- low
- functional polysaccharide
- fresh meat
- temperature receiver
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 71
- 150000004676 glycans Chemical class 0.000 title claims abstract description 54
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 54
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 37
- 230000000694 effects Effects 0.000 title abstract description 9
- 238000009413 insulation Methods 0.000 claims abstract description 15
- 230000005684 electric field Effects 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 33
- 239000007789 gas Substances 0.000 claims description 23
- 241000723353 Chrysanthemum Species 0.000 claims description 11
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 229910052754 neon Inorganic materials 0.000 claims description 4
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000003570 air Substances 0.000 claims description 2
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000011810 insulating material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 230000002195 synergetic effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 229920001817 Agar Polymers 0.000 claims 1
- 235000019890 Amylum Nutrition 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 239000008272 agar Substances 0.000 claims 1
- 235000015277 pork Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 238000009448 modified atmosphere packaging Methods 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000009832 plasma treatment Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 27
- 230000008569 process Effects 0.000 description 15
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 229910052786 argon Inorganic materials 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Packages (AREA)
Abstract
The invention discloses a method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide, and belongs to the technical field of sterilizing of food package. A basic line of the method disclosed by the invention comprises the following steps of spraying the functional polysaccharide of certain concentration onto the surface of raw fresh pork so as to obtain antibacterial raw fresh pork; then performing modified atmosphere packaging on the antibacterial raw fresh pork; and then placing a modified atmosphere packaging box between two insulation plates connected with a cold source plasma generation device, and performing sterilizing treatment under the condition of a high-voltage electric field. According to the method disclosed by the invention, the used plasma treatment condition is relatively mild, temperature variation due to heat production on the surface of the raw fresh pork cannot be generated, and the method belongs to an effective low-temperature sterilizing technique and is extremely suitable for bacteriostasis fresh-keeping packaging of raw fresh meat.
Description
Technical field
The invention belongs to packaging for foodstuff cold sterilization technology field, and in particular to a kind of to adopt low-temperature receiver plasma body cooperative function
Property polysaccharide improve fresh meat sterilization fresh-keeping effect method.
Background technology
At present, food-borne microorganism pollution is the subject matter that food security faces, Escherichia coli, monokaryon hyperplasia Liszt
Bacterium, staphylococcus aureus, salmonella and vibrio parahemolyticus are the key factors for causing food origin disease in different food products.
During modern process streams, suppress the infection of pathogenic bacteria in food and be grown to serve as ensureing the key of food security.
The sterilization fresh-keeping of food can be summarized as thermal sterilization and cold sterilized two ways, and traditional heating sterilization can reduce food
The physical and chemical quality of product and organoleptic quality, are not especially suitable for thermo-responsive product；In addition, current cold sterilization technology such as irradiation,
Microwave, nano-disinfection etc. limit development due to equipment requirement height, safety issue etc.；The main edge of ultrahigh-pressure sterilization core technology
Foreign patent technology is used, thus have impact on its commercial applications.Due to the limitation of above-mentioned sterilization mode application, food is result in
The abuse of antibacterials or illegal additive in the process of circulation, causes the security incident of food.Therefore, it is new in exploration food
The antibacterial substance of type, effectively suppresses the growth and breeding of the microorganisms such as pathogenic bacteria, at the same maintain the original flavor quality of food and
Nutritive value, it has also become the inexorable trend of the cold sterilized development of new techniques of food in the world.The present invention relates to based on low-temperature receiver etc.
Gas ions and functional polysaccharide are with latest development that the method for improving fresh meat sterilization fresh-keeping effect is food sterilization preservation technique
Direction, low-temperature receiver plasma can produce different types of free radical and ozone, hydrogen peroxide isoreactivity material, in fresh meat
Microorganism have extremely strong inhibitory action；In addition, effect of the antibacterial color protection of binding function polysaccharide, the life that significantly can be improved
The sterilization fresh-keeping effect of fresh meat, has good application prospect in the sterilization fresh-keeping of fresh meat.
The content of the invention
It is the problem and deficiency existed according to sterilization fresh-keeping in above-mentioned fresh meat that of the invention is purpose, there is provided one kind is based on
The method that low-temperature receiver plasma body cooperative functional polysaccharide improves fresh meat sterilization fresh-keeping effect.The used low-temperature receiver plasma of the method
Microorganism in many Glyco inhabiting fresh meats of synergistic function, it is to avoid the microorganism secondary pollution of packaging product, is fresh livestock meat
Product provides a kind of safe and efficient easy to operate, can effectively extend the cold sterilization fresh-keeping method of shelf freshness date.
The purpose of the present invention can be achieved through the following technical solutions：
The method that low-temperature receiver plasma body cooperative functional polysaccharide improves fresh meat sterilization fresh-keeping effect, the method includes following
Step：
1) prepared by functional polysaccharide：The functional polysaccharide of extraction is formulated as into the spray coating liquor of certain mass fraction；
2) by step 1) in prepare functional polysaccharide solution spraying in the surface of fresh meat；
3) by step 2) in fresh meat carry out controlled atmospheric packing；
4) by step 3) in through controlled atmospheric packing fresh meat using low-temperature receiver plasma device under the conditions of high voltage electric field
Carry out sterilization processing.
In technical solution of the present invention：Step 1) in prepare functional polysaccharide solution mass fraction be 2%～10%.
In technical solution of the present invention：Step 2) in functional polysaccharide solution quantity for spray be 2.0mL/g fresh meats～
10.0mL/g fresh meats.Wherein preferably quantity for spray is 4.0mL/g fresh meats～8.0mL/g fresh meats.
In technical solution of the present invention：Step 3) in controlled atmospheric packing gas be air, oxygen, carbon dioxide, nitrogen, neon
In one or more with arbitrary proportion mix.
In technical solution of the present invention：Step 4) in low-temperature receiver plasma device insulation panel therefor material be arbitrarily smooth
Insulating materials, thickness are 3.5mm～4.5mm, and upper lower insulation plate spacing is 3.0～5.0cm.It is high in low-temperature receiver plasma device
The occurrence condition of piezoelectric field is 20～30kV of voltage, and process time is 5～15min.
The present invention does not make special explanation to the source of polysaccharide, including being not limited to chrysanthemum polysaccharide, mushroom polysaccharide.Chrysanthemum polysaccharide
It is preferred that chu chrysanthemum polysaccharide.
The present invention does not make special explanation to the material of controlled atmospheric packing, is polyamides including the material for being not limited to its packing box
Amine, polypropylene, polyethylene or polyester.
Beneficial effects of the present invention：
1) bacteriostasis method of the invention can comprehensively act on fresh meat package interior product and microorganism, not by the external world
Ambient influnence, the secondary pollution that it also avoid product.
2) present invention is produced without poisonous residual or harmful substance, it is to avoid optics sterilization, high temperature sterilization, bacteriostatic agent are to fresh
The safety issue that meat brings.
Description of the drawings
For the technical scheme being illustrated more clearly that in the embodiment of the present invention, below will be to making needed for embodiment description
Equipment accompanying drawing and operating process are done and are simply introduced, it should be apparent that, drawings in the following description are only present invention letter
Single legend introduction, for those of ordinary skill in the art, on the premise of not paying creative work, can be with basis
These accompanying drawings obtain other accompanying drawings, wherein：
Fig. 1 is the system and device of the low-temperature receiver plasma used in the present invention.
Fig. 2 is the flow process of low-temperature receiver plasma body cooperative functional polysaccharide raising fresh meat sterilization fresh-keeping method in the present invention
Figure.
Reference：1, electrode connecting line；2, battery lead plate；3, insulated barriers plate；4, fresh meat；5, conveyer belt.
Specific embodiment
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention, rather than the embodiment of whole.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
It is used for the low-temperature receiver plasma generating system of modification of polysaccharides in the embodiment of the present invention as shown in figure 1, the device includes
Regulating and controlling voltage device, high voltage electric field generator, upper and lower two electrodes and upper and lower two insulation protective boards, in upper and lower two insulation protective boards
There is a conveyer belt and complete the fresh meat of controlled atmospheric packing.Low-temperature receiver plasma body cooperative functional polysaccharide improves fresh meat sterilization fresh-keeping
The flow chart of method is as shown in Figure 2.
The embodiment of the present invention includes：
Embodiment 1
The feature chu chrysanthemum polysaccharide that mass fraction is 2% is sprayed at the table of fresh meat first according to 2.0mL/g fresh meats
Face, then carries out controlled atmospheric packing by filling gas of air；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards, to process 5min under conditions of 20kV.
Comparative example 1
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of air, remaining is with embodiment 1.
Embodiment 2
The feature chu chrysanthemum polysaccharide that mass fraction is 4% is sprayed at the table of fresh meat first according to 4.0mL/g fresh meats
Face, then carries out controlled atmospheric packing by filling gas of oxygen；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards, to process 8min under conditions of 22kV.
Comparative example 2
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of oxygen, remaining is with embodiment 2.
Embodiment 3
The feature chu chrysanthemum polysaccharide that mass fraction is 6% is sprayed at the table of fresh meat first according to 6.0mL/g fresh meats
Face, then carries out controlled atmospheric packing by filling gas of carbon dioxide；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards of body, to process 10min under conditions of 25kV.
Comparative example 3
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of carbon dioxide, remaining is with embodiment 2.
Embodiment 4
The feature chu chrysanthemum polysaccharide that mass fraction is 8% is sprayed at the table of fresh meat first according to 8.0mL/g fresh meats
Face, then carries out controlled atmospheric packing by filling gas of neon；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards, to process 13min under conditions of 28kV.
Comparative example 4
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of neon, remaining is with embodiment 4.
Embodiment 5
First by feature chu chrysanthemum polysaccharide that mass fraction is 10% according to 10.0mL/gFresh meatIt is sprayed at the table of fresh meat
Face, then carries out controlled atmospheric packing by filling gas of argon gas；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards, to process 15min under conditions of 30kV.
Comparative example 5
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of argon gas, remaining is with embodiment 3.
Embodiment 6
First by feature mould polysaccharide that mass fraction is 2% according to 2.0mL/gFresh meatThe surface of fresh meat is sprayed at,
Then controlled atmospheric packing is carried out by filling gas of air；The fresh meat of controlled atmospheric packing is finally placed in two of low-temperature receiver plasma
Between insulation board, to process 5min under conditions of 20kV.
Comparative example 6
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of air, remaining is with embodiment 6.
Embodiment 7
First by feature mould polysaccharide that mass fraction is 6% according to 6.0mL/gFresh meatThe surface of fresh meat is sprayed at,
Then controlled atmospheric packing is carried out by filling gas of carbon dioxide；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Between two insulation boards, to process 10min under conditions of 25kV.
Comparative example 7
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of carbon dioxide, remaining is with embodiment 7.
Embodiment 8
The feature mould polysaccharide that mass fraction is 10% is sprayed at into fresh meat according to 10.0mL/g fresh meats first
Surface, then carries out controlled atmospheric packing by filling gas of argon gas；The fresh meat of controlled atmospheric packing is placed in into low-temperature receiver plasma finally
Two insulation boards between, to process 15min under conditions of 30kV.
Comparative example 8
Fresh meat is carried out after controlled atmospheric packing as a comparison by filling gas of argon gas, remaining is with embodiment 8.
Performance detection：
1st, total number of bacterial colonies detection
As shown in table 1, the live fresh pork energy compared with different comparative examples, after the process of plasma body cooperative functional polysaccharide
The growth of microorganism in pork is significantly inhibited, comparative example live fresh pork is all putrid and deteriorated at 5～8 days, and it is raw in embodiment
Fresh pork can be by extended shelf-life to 11～14 days.Illustrate that plasma body cooperative functional polysaccharide can improve guaranteeing the quality for live fresh pork
Phase is to more than 2 times.
1 live fresh pork surface bacteria total plate count of table changes
| Treatment group | 0d | 2 days | 5 days | 8 days | 11 days | 14 days |
| Embodiment 1 | 0.37 | 0.76 | 1.57 | 3.05 | 4.79 | 5.87 |
| Comparative example 1 | 2.46 | 3.58 | 6.03 | 7.66 | Can not count more | Can not count more |
| Embodiment 2 | 0.30 | 0.67 | 1.44 | 2.73 | 4.21 | 5.36 |
| Comparative example 2 | 1.68 | 3.29 | 5.89 | 7.32 | Can not count more | Can not count more |
| Embodiment 3 | 0.22 | 0.58 | 1.04 | 2.55 | 3.89 | 5.52 |
| Comparative example 3 | 1.89 | 3.22 | 4.76 | 6.45 | 7.26 | 7.65 |
| Embodiment 4 | 0.35 | 0.58 | 1.64 | 2.31 | 3.52 | 5.12 |
| Comparative example 4 | 2.05 | 3.61 | 4.44 | 5.98 | 7.05 | Can not count more |
| Embodiment 5 | 0.31 | 0.44 | 1.17 | 2.79 | 4.33 | 5.03 |
| Comparative example 5 | 2.32 | 2.67 | 3.14 | 5.31 | 6.08 | 7.16 |
| Embodiment 6 | 0.78 | 1.06 | 2.66 | 4.51 | 5.32 | 5.97 |
| Comparative example 6 | 2.15 | 4.09 | 5.67 | 6.78 | 7.02 | 7.49 |
| Embodiment 7 | 0.69 | 0.88 | 2.32 | 4.19 | 5.14 | 6.31 |
| Comparative example 7 | 2.55 | 3.37 | 4.91 | 5.44 | 6.89 | Can not count more |
| Embodiment 8 | 0.44 | 0.83 | 2.46 | 3.96 | 4.55 | 5.87 |
| Comparative example 8 | 2.16 | 3.59 | 4.31 | 6.03 | 7.22 | Can not count more |
2nd, yellowish pink L* values detection
As shown in table 2, compared with comparative example, the live fresh pork L* values after the process of plasma body cooperative functional polysaccharide are substantially
Increase, illustrate plasma body cooperative functional polysaccharide to the pork also effect with color protection.
2 live fresh pork aberration L* value changes of table
| Treatment group | 2 days | 5 days | 8 days | 11 days | 14 days |
| Embodiment 1 | 62.15 | 60.33 | 61.41 | 59.53 | 58.66 |
| Comparative example 1 | 56.36 | 59.53 | 57.77 | 57.12 | 55.53 |
| Embodiment 2 | 61.44 | 62.51 | 60.40 | 59.62 | 58.85 |
| Comparative example 2 | 57.43 | 58.15 | 56.39 | 55.77 | 53.05 |
| Embodiment 3 | 63.05 | 62.16 | 61.87 | 59.06 | 57.39 |
| Comparative example 3 | 59.31 | 57.28 | 58.17 | 57.28 | 55.69 |
| Embodiment 4 | 59.89 | 61.91 | 61.23 | 60.52 | 58.87 |
| Comparative example 4 | 58.82 | 58.21 | 57.33 | 56.50 | 56.02 |
| Embodiment 5 | 60.67 | 62.17 | 61.57 | 59.66 | 58.21 |
| Comparative example 5 | 58.95 | 57.34 | 56.49 | 55.21 | 54.17 |
| Embodiment 6 | 61.69 | 62.18 | 60.55 | 59.02 | 57.19 |
| Comparative example 6 | 58.78 | 57.21 | 56.49 | 55.87 | 54.38 |
| Embodiment 7 | 60.88 | 61.57 | 60.18 | 58.76 | 57.05 |
| Comparative example 7 | 56.54 | 55.79 | 53.26 | 51.82 | 50.19 |
| Embodiment 8 | 60.33 | 62.56 | 60.86 | 58.93 | 57.58 |
| Comparative example 8 | 57.59 | 56.23 | 55.34 | 52.46 | 51.22 |
Claims (9)
1. low-temperature receiver plasma body cooperative functional polysaccharide improves fresh meat sterilization fresh-keeping method, it is characterised in that the method is included
Following steps：
1）It is prepared by functional polysaccharide：The functional polysaccharide of extraction is formulated as into the spray coating liquor of certain mass fraction；
2）By step 1）The functional polysaccharide solution spraying of middle preparation is in the surface of fresh meat；
3）By step 2）In fresh meat carry out controlled atmospheric packing；
4）By step 3）The middle fresh meat through controlled atmospheric packing is carried out under the conditions of high voltage electric field using low-temperature receiver plasma device
Sterilization processing.
2. low-temperature receiver plasma body cooperative functional polysaccharide according to claim 1 improves fresh meat sterilization fresh-keeping method, its
It is characterised by：Step 1）The functional polysaccharide is chrysanthemum polysaccharide, plant amylum, agar, at least one in der Pilz polysaccharide.
3. low-temperature receiver plasma body cooperative functional polysaccharide according to claim 2 improves fresh meat sterilization fresh-keeping method, its
It is characterised by：The chrysanthemum polysaccharide is chu chrysanthemum polysaccharide.
4. low-temperature receiver plasma body cooperative functional polysaccharide according to claim 1 improves fresh meat sterilization fresh-keeping method, its
It is characterised by：Step 1）The mass fraction of the functional polysaccharide solution of middle preparation is 2% ~ 10%.
5. low-temperature receiver plasma body cooperative functional polysaccharide according to claim 1 improves fresh meat sterilization fresh-keeping method, its
It is characterised by：Step 2）The quantity for spray of middle functional polysaccharide solution is 2.0mL/g fresh meats ~ 10.0mL/g fresh meats.
6. the low-temperature receiver plasma body cooperative functional polysaccharide according to claims 5 improves fresh meat sterilization fresh-keeping method,
It is characterized in that：The quantity for spray of the functional polysaccharide is 4.0mL/g fresh meats ~ 8.0mL/g fresh meats.
7. low-temperature receiver plasma body cooperative functional polysaccharide according to claim 1 improves fresh meat sterilization fresh-keeping method, its
It is characterised by：Step 3）The gas of middle controlled atmospheric packing be air, oxygen, carbon dioxide, nitrogen, in neon one or two with
On with arbitrary proportion mix.
8. the method that low-temperature receiver plasma body cooperative functional polysaccharide according to claim 1 improves fresh meat sterilization fresh-keeping,
It is characterized in that：Step 4）In middle low-temperature receiver plasma device, insulation panel therefor material is arbitrarily smooth insulating materials, thickness
3.5mm ~ 4.5mm is, upper lower insulation plate spacing is 3.0 ~ 5.0cm.
9. a kind of low-temperature plasma synergistic functional polysaccharide according to claim 1 improves the side of fresh meat sterilization fresh-keeping
Method, it is characterised in that：Step 4）The occurrence condition of middle low-temperature receiver plasma device mesohigh electric field is 20 ~ 30kV of voltage, is processed
Time is 5 ~ 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610898085.9A CN106509056A (en) | 2016-10-15 | 2016-10-15 | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610898085.9A CN106509056A (en) | 2016-10-15 | 2016-10-15 | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509056A true CN106509056A (en) | 2017-03-22 |
Family
ID=58331829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610898085.9A Pending CN106509056A (en) | 2016-10-15 | 2016-10-15 | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509056A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114458A (en) * | 2017-04-19 | 2017-09-01 | 华南理工大学 | A kind of meat preservation method and device |
| CN107223845A (en) * | 2017-06-12 | 2017-10-03 | 浙江海洋大学 | A kind of crab pastes sterilization fresh-keeping method |
| CN107467165A (en) * | 2017-09-19 | 2017-12-15 | 合肥众驰天下网络科技有限公司 | The preservation method of fresh meat |
| CN108260270A (en) * | 2018-03-16 | 2018-07-06 | 大连民族大学 | A kind of rotatable atmospheric plasma discharge device |
| CN108770916A (en) * | 2018-03-23 | 2018-11-09 | 杭州谱乐天成科技有限公司 | A kind of preservation method of cold fresh meat and the device for fresh-keeping fresh meat |
| CN108850147A (en) * | 2017-05-08 | 2018-11-23 | 苏州屹润食品科技有限公司 | A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma |
| CN109077103A (en) * | 2018-09-21 | 2018-12-25 | 华南理工大学 | A kind of meat product preservation device and meat product shelf life extension method |
| CN109221373A (en) * | 2018-11-13 | 2019-01-18 | 苏州屹润食品科技有限公司 | A kind of packaging betel nut high voltage electric field low temperature plasma sterilization method |
| CN110637966A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cold plasma treated bis-arginine antibacterial agent, preparation method and application |
| CN116138471A (en) * | 2023-02-21 | 2023-05-23 | 苏州屹润食品科技有限公司 | Low-frequency high-voltage pulse electric field cooperated cold plasma food sterilization equipment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281646A (en) * | 2000-07-24 | 2001-01-31 | 刘传林 | Plasma synergistic chitose fresh and vacuum cold-packed fruit and vegetable food fresh-keeping detoxication method |
| CN202287345U (en) * | 2011-07-29 | 2012-07-04 | 安徽皖投力天世纪空气净化系统工程有限公司 | Fresh meat preservation cabinet provided with plasma preservation device |
| CN104126641A (en) * | 2014-07-18 | 2014-11-05 | 南京农业大学 | High-voltage field plasma and nano photocatalysis synergistic sterilizing and preserving method for fresh meat |
| CN204796638U (en) * | 2015-05-29 | 2015-11-25 | 深圳市同盛绿色科技有限公司 | Fresh -keeping device under normal atmospheric temperature and emergence structure of electromagnetic field thereof |
| CN105705024A (en) * | 2013-10-30 | 2016-06-22 | 琼安娜斯·阿德里安纳斯·玛利亚·霍夫安吉尔斯 | Process for the treatment of fruits and vegetables |
-
2016
- 2016-10-15 CN CN201610898085.9A patent/CN106509056A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1281646A (en) * | 2000-07-24 | 2001-01-31 | 刘传林 | Plasma synergistic chitose fresh and vacuum cold-packed fruit and vegetable food fresh-keeping detoxication method |
| CN202287345U (en) * | 2011-07-29 | 2012-07-04 | 安徽皖投力天世纪空气净化系统工程有限公司 | Fresh meat preservation cabinet provided with plasma preservation device |
| CN105705024A (en) * | 2013-10-30 | 2016-06-22 | 琼安娜斯·阿德里安纳斯·玛利亚·霍夫安吉尔斯 | Process for the treatment of fruits and vegetables |
| CN104126641A (en) * | 2014-07-18 | 2014-11-05 | 南京农业大学 | High-voltage field plasma and nano photocatalysis synergistic sterilizing and preserving method for fresh meat |
| CN204796638U (en) * | 2015-05-29 | 2015-11-25 | 深圳市同盛绿色科技有限公司 | Fresh -keeping device under normal atmospheric temperature and emergence structure of electromagnetic field thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马凤鸣: "壳聚糖的等离子体降解动力学模型及结构表征与生物活性", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114458A (en) * | 2017-04-19 | 2017-09-01 | 华南理工大学 | A kind of meat preservation method and device |
| CN108850147A (en) * | 2017-05-08 | 2018-11-23 | 苏州屹润食品科技有限公司 | A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma |
| CN107223845A (en) * | 2017-06-12 | 2017-10-03 | 浙江海洋大学 | A kind of crab pastes sterilization fresh-keeping method |
| CN107467165A (en) * | 2017-09-19 | 2017-12-15 | 合肥众驰天下网络科技有限公司 | The preservation method of fresh meat |
| CN108260270A (en) * | 2018-03-16 | 2018-07-06 | 大连民族大学 | A kind of rotatable atmospheric plasma discharge device |
| CN108260270B (en) * | 2018-03-16 | 2020-10-30 | 大连民族大学 | Rotatable atmospheric pressure plasma discharge device |
| CN108770916A (en) * | 2018-03-23 | 2018-11-09 | 杭州谱乐天成科技有限公司 | A kind of preservation method of cold fresh meat and the device for fresh-keeping fresh meat |
| CN109077103A (en) * | 2018-09-21 | 2018-12-25 | 华南理工大学 | A kind of meat product preservation device and meat product shelf life extension method |
| CN109221373A (en) * | 2018-11-13 | 2019-01-18 | 苏州屹润食品科技有限公司 | A kind of packaging betel nut high voltage electric field low temperature plasma sterilization method |
| CN110637966A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cold plasma treated bis-arginine antibacterial agent, preparation method and application |
| CN116138471A (en) * | 2023-02-21 | 2023-05-23 | 苏州屹润食品科技有限公司 | Low-frequency high-voltage pulse electric field cooperated cold plasma food sterilization equipment |
| CN116138471B (en) * | 2023-02-21 | 2023-12-22 | 苏州屹润食品科技有限公司 | Low-frequency high-voltage pulse electric field cooperated cold plasma food sterilization equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106509056A (en) | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide | |
| CN112586555B (en) | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD | |
| AU2020103824A4 (en) | Low-Salt Pickle Preservation Method by High-Voltage Electric Field Cold Plasma-Based Sterilization | |
| KR101384565B1 (en) | Apparatus for food sterilization by non-thermal | |
| US10729798B2 (en) | Inactivating pathogenic microorganisms using cold plasma | |
| CN206423475U (en) | A kind of fresh flour atmospheric low-temperature plasma sterilizing unit | |
| US10450098B2 (en) | Synergistic cold sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis | |
| KR101391708B1 (en) | Method for sterilizing of packaged food using atmospheric plasma and packaged food made by the same | |
| Choi et al. | Inactivation of Escherichia coli O157: H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments | |
| CN107114458A (en) | A kind of meat preservation method and device | |
| CN111149973A (en) | Production method of low-bacteria wheat flour | |
| CN108935641A (en) | A kind of continuous preserving fruit and vegetable utilizing processing equipment and application method | |
| Kronn et al. | Nonthermal plasma system for extending shelf life of raw broiler breast fillets | |
| CN114271320B (en) | Medicine-reducing treatment method for preserving waxberries after picking | |
| CN105851774A (en) | Soybean paste superhigh pressure sterilization method | |
| Smeu et al. | Enhancement of food safety–antimicrobial effectiveness of cold plasma treatments | |
| CN206481892U (en) | A kind of preserving fruit and vegetable utilizing storehouse of the ultraviolet coupled plasmas of LED | |
| CN206481889U (en) | A kind of vertical continuous plasma sterilizing unit of fresh-cut fruit and vegetable | |
| KR102000708B1 (en) | Red pepper powder with improved microbiological stability and manufacturing method thereof | |
| CN209314766U (en) | A kind of continuous preserving fruit and vegetable utilizing processing equipment | |
| CN102488231A (en) | Sterilization method for manufacturing of marinated ducks | |
| CN115997875B (en) | Composite method for preserving animal fat flavor in sterilization process | |
| KR20120098542A (en) | Plasma spray for sterilization and storing agricultural products and method for treating agricultural products using the same | |
| Jayasena et al. | Dielectric barrier discharge: Meat treatment | |
| Kronn | Nonthermal plasma treatment of packaged broiler breast fillets to reduce natural microflora and Campylobacter jejuni |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |
|
| RJ01 | Rejection of invention patent application after publication |