CN113501207A - Antibacterial water-absorbing liner for keeping fresh of tray-packed cold fresh meat and preparation method thereof - Google Patents

Antibacterial water-absorbing liner for keeping fresh of tray-packed cold fresh meat and preparation method thereof Download PDF

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Publication number
CN113501207A
CN113501207A CN202110820902.XA CN202110820902A CN113501207A CN 113501207 A CN113501207 A CN 113501207A CN 202110820902 A CN202110820902 A CN 202110820902A CN 113501207 A CN113501207 A CN 113501207A
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tray
water
water absorption
antibacterial
fresh meat
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王洪江
陈洪生
刘伟
孟令伟
李娟�
范晓禹
赵楚萍
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Heilongjiang Bayi Agricultural University
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Heilongjiang Bayi Agricultural University
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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D67/00—Kinds or types of packaging elements not otherwise provided for
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/08—Materials, e.g. different materials, enclosed in separate compartments formed during filling of a single container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2015—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in an at least partially rigid container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/245—Internal membrane, floating cover or the like isolating the contents from the ambient atmosphere
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/263—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for ventilating the contents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/10—Gas
    • A23V2250/11—Carbon dioxide

Abstract

The invention relates to an antibacterial water absorption liner for keeping fresh of tray-loaded cold fresh meat and a preparation method thereof, wherein the antibacterial water absorption liner for keeping fresh of tray-loaded cold fresh meat is an antibacterial water absorption bag body with closed periphery and made of non-woven fabric or Tyvek, the antibacterial water absorption bag body is divided into two side-by-side connected independent bags, one independent bag is filled with a carbon dioxide releasing agent, the other independent bag is filled with a water absorbent after water absorption, and each gram of the water absorbent absorbs 15-25ml of water; the antibacterial water absorption bag body and the cold fresh meat are both placed on the tray, and the antibacterial water absorption bag body, the cold fresh meat and the tray are wrapped by using a sealing cover film or a breathable cover film. The invention utilizes the carbon dioxide releasing agent to match with super absorbent resin and combines with tray packaging or tray air-conditioned packaging to lead the cold fresh meat to be in a closed packaging space, and achieves the purposes of prolonging the shelf life and improving the appearance of the cold fresh meat by the antibacterial and humidity-conditioning atmosphere formed in the environment.

Description

Antibacterial water-absorbing liner for keeping fresh of tray-packed cold fresh meat and preparation method thereof
The technical field is as follows:
the invention relates to the technical field of food preservation, in particular to an antibacterial water-absorbing liner for preserving tray-loaded cold fresh meat and a preparation method thereof.
Secondly, background art:
compared with hot fresh meat and frozen meat, the cold fresh meat has the obvious advantages of high nutritive value, high safety coefficient, high sensory comfort and the like, so the cold fresh meat occupies a large proportion in the meat market. In the process of low-temperature production and sale of the cold fresh meat, although the growth of most microorganisms is inhibited, some psychrophilic bacteria still grow and reproduce in the environment, so that the shelf life of the cold fresh meat is short, and the appearance and the sale of the cold fresh meat are seriously influenced by the phenomena of surface browning and juice loss. Most of cold fresh meat produced at present in China is not packaged in a supermarket refrigerator, the fresh meat is obviously affected by microorganisms in the surrounding environment, the surface of the fresh meat is easy to dehydrate and dry, the shelf life is short (generally 2-3 d), and the fresh meat can be immediately recycled for freezing treatment or processed into mature meat products when the fresh meat cannot be sold in time. Therefore, manpower and material resources are consumed, and the expansion of the production amount of the cold fresh meat of an enterprise is hindered, so that the shelf life of the cold fresh meat is prolonged.
With the gradual popularization of trays and air-conditioned chilled fresh meat in domestic supermarkets, research on prolonging shelf life of the chilled fresh meat and keeping the quality of the chilled fresh meat becomes a new hotspot in the field of meat science in China. The cold fresh meat can leach juice in the storage process, so that the commodity of the meat is reduced, high relative humidity in a micro environment is caused, the breeding of microorganisms is promoted, and the shelf life of the cold fresh meat is shortened.
Super absorbent resin is widely used in various fields such as industry and agriculture, construction, sanitation, packaging and the like due to its super high water absorption capacity and water holding capacity. It does not release any harmful substance, and has high safety. Carbon dioxide, a common food additive, has been used in the food field for many years and is one of the commonly used modified atmosphere packaging components. Has high safety, no chemical residue and certain antibacterial property. Research shows that the high-concentration carbon dioxide can inhibit the propagation of most aerobic bacteria, mold and other microorganisms, and obviously prolong the lag phase and exponential growth phase of the growth of the microorganisms. The pure super absorbent resin has too strong water absorption capacity and can quickly dehydrate the surface of meat; a simple carbon dioxide releasing agent is generally required to generate carbon dioxide in a solution state. Therefore, neither can be directly used for fresh-keeping of chilled meat.
The antibacterial water-absorbing liner for keeping chilled meat fresh is prepared by using Xiaonanyu and the like, and is prepared by performing polymerization reaction on konjac glucomannan grafted acrylic acid, hydrophilic high-molecular polymer and high-molecular intercalated silicate, adding natural essential oil antibacterial agent, color fixative, stearic acid and mixed fiber, performing wet spinning by using a spinning machine, and drying.
The Sun Tong and the like prepare a green slow-release type fresh-keeping liner applied to fresh-keeping of fresh aquatic products and meat products. The method comprises the following steps: preparing biological preservative loading core paper; step two: preparing a water absorbent loaded carrier film; step three: heating and laminating the biological preservative loading core paper and the water absorbent loading base membrane to prepare the green slow-release type preservation liner.
Thirdly, the invention content:
an object of the present invention is to provide an antibacterial water-absorbent pad for fresh-keeping of tray-packed cold fresh meat for prolonging shelf life of the cold fresh meat and maintaining quality of the cold fresh meat; another object of the present invention is to provide a method for preparing the antibacterial water-absorbing liner for keeping the freshness of the tray-packed chilled fresh meat.
The technical scheme adopted by the invention for solving the technical problems is as follows: the antibacterial water absorption liner for keeping the cold fresh meat in the tray fresh is an antibacterial water absorption bag body with the periphery closed and made of non-woven fabrics or Tyvek, the antibacterial water absorption bag body is divided into two side-by-side connected independent bags, one independent bag is filled with a carbon dioxide releasing agent, the other independent bag is filled with a water absorbent after water absorption, wherein each gram of the water absorbent absorbs 15-25ml of water; the antibacterial water absorption bag body and the cold fresh meat are both placed on the tray, and the antibacterial water absorption bag body, the cold fresh meat and the tray are wrapped by using a sealing cover film or a breathable cover film.
When the sealing cover film is used for wrapping in the scheme, the sealing cover film has a certain vacuum degree, and is vacuumized by an air-conditioning packaging machine, so that the air pressure in the sealing cover film is lower than the normal pressure by 0.1 MPa. In order to better use the antibacterial water absorption liner used in the invention, the tray keeps a certain vacuum degree when packaging fresh meat, and carbon dioxide released in the refrigeration process can make up for a certain volume.
In the scheme, the water absorbent is super absorbent resin, the water absorbent is placed in the independent bag after absorbing 20ml of water per gram of the water absorbent, and the dosage of the water absorbent is as follows: the mass ratio of the chilled fresh meat to the water absorbent is 55: 1-65: 1.
the carbon dioxide releasing agent in the above scheme is composed of sodium bicarbonate and citric acid, and CO is added under normal pressure2Filling the tray headspace volume, calculating the mole number n of sodium bicarbonate according to the ideal gas state equation PV = nRT, and then calculating the required weight of sodium bicarbonate from M = n × M, wherein M is 84.01 of the molecular weight of sodium bicarbonate, and the molecular weight of citric acid is 192.13;
in the ideal gas state equation, P represents pressure, V represents the volume of the headspace gas in the tray, n represents the amount of material, T represents absolute temperature, R represents gas constant, all gas R values are the same, and if pressure, temperature and volume all adopt international units SI, R =8.314 pa · m 3/mol · K; if the pressure is atmospheric and the volume is liter, R =0.0814 atm · liter/mol · K.
The antibacterial water absorption bag body in the scheme is laid on the tray, and the water absorbent after water absorption is stacked to be less than 1cm in thickness so as not to occupy more tray inner space.
The preparation method of the antibacterial water absorption liner for keeping the fresh of the tray-contained cold fresh meat comprises the following steps:
weighing a certain weight of water absorbent, putting the water absorbent into a beaker, adding sterile water into the beaker according to the calculation that each gram of water absorbent absorbs 20ml, standing for 1-2 min to ensure that the beaker fully absorbs water, putting the water absorbent after absorbing water into an independent bag of an antibacterial water absorption bag body, and sealing by using a heat sealing machine;
calculating the weight of a carbon dioxide releasing agent according to the method, wherein the carbon dioxide releasing agent consists of sodium bicarbonate and citric acid, the sodium bicarbonate and the citric acid are fully mixed and then are put into another independent bag of the antibacterial water absorption bag body, and a heat sealing machine is used for sealing;
the size of the antibacterial water absorption bag body, the weight of the water absorbent and the weight of the carbon dioxide releasing agent are matched with the size of the tray, so that the stacking thickness of the water absorbent is smaller than 1cm, and more internal space of the tray is not occupied.
The invention has the following beneficial effects:
1. the invention utilizes the carbon dioxide releasing agent to be matched with Super Absorbent Polymer (SAP) to be combined with tray packaging or tray air-conditioned packaging to lead the cold fresh meat to be in a closed packaging space, and achieves the purposes of prolonging the shelf life and improving the appearance of the cold fresh meat by the antibacterial and humidifying atmosphere formed in the environment.
2. The antibacterial water absorption liner prepared according to the invention is used for storage and preservation experiments of cold fresh beef, and experiments prove that the cold fresh beef can be stored for 7 days at 5 ℃, the increase of the number of microorganisms in the beef can be obviously delayed (the total number of bacterial colonies is still less than 6 lg (CFU/g) at 7 days, the standard of national second-grade fresh beef is met, meanwhile, the juice loss rate can be controlled within 3 percent, the pH value is less than 6.0, the national standard of fresh beef is met, and the sensory quality of the fresh beef is well maintained.
3. The water absorbent agent (SAP) and the antibacterial agent (carbon dioxide) in the antibacterial liner have different components from the antibacterial water absorbent liner prepared by Xiaonaiyu, Sun Tong and the like, and the structure and the preparation method of the liner are completely different. The functional components used in the invention are relatively single, the preparation process is simple, and special equipment is not needed. In addition, the carbon dioxide serving as the bacteriostatic agent hardly has residues, has little influence on the sensory quality of the meat, and is not like natural essential oil which has obvious peculiar smell although the antibacterial range is wide, and has great influence on the sensory indexes of the taste and the smell of the meat.
4. The antibacterial water absorption liner developed by the invention has the characteristics of good water absorption, good corrosion prevention effect, convenient preparation and use and the like.
Fourthly, explanation of the attached drawings:
FIG. 1 is a schematic view of the construction of the antibacterial water-absorbing liner for keeping chilled fresh meat in a tray in accordance with the present invention;
FIG. 2 is a graph of total number of cold fresh beef colonies as a function of storage time;
FIG. 3 is a comparative graph of the appearance of chilled beef on day 5 of chilled beef storage.
In the figure: 1 an antibacterial water absorption bag body and 2 an independent bag.
The fifth embodiment is as follows:
the invention is further illustrated below:
referring to fig. 1, the antibacterial water absorption pad for keeping the tray-contained cold fresh meat fresh is an antibacterial water absorption bag body 1 with the periphery closed and made of non-woven fabrics or Tyvek, the antibacterial water absorption bag body 1 is divided into two side-by-side connected independent bags 2, one independent bag 2 is filled with a carbon dioxide releasing agent, the other independent bag 2 is filled with a water absorbing agent after water absorption, wherein each gram of the water absorbing agent absorbs 15-25ml of water; the antibacterial water absorption bag body 1 and the cold fresh meat are both placed on the tray, and the antibacterial water absorption bag body, the cold fresh meat and the tray are wrapped by using a sealing cover film or a breathable cover film.
The water absorbent can adopt super absorbent resin, and the carbon dioxide releasing agent can be composed of sodium bicarbonate and citric acid. Preferably, the water absorbent is placed in the independent bag after absorbing 20ml of water per gram of water absorbent, and the dosage of the water absorbent is as follows: the mass ratio of the chilled fresh meat to the water absorbent is 55: 1-65: 1.
the pure super absorbent resin has too strong water absorption capacity and can quickly dehydrate the surface of meat; a simple carbon dioxide releasing agent is generally required to generate carbon dioxide in a solution state. Therefore, neither can be directly used for fresh-keeping of chilled meat. The invention systematically integrates two functions of water absorption and antibacterial property into two parallel conjoined independent bags, supplements and cooperates with each other, and is applied to the fresh keeping of the chilled meat.
The invention uses super absorbent resin as a water absorption base material, uses carbon dioxide (shown as a formula 1) released by a carbon dioxide releasing agent (sodium bicarbonate and citric acid) under a humid condition as an antibacterial agent, uses a non-woven cloth bag or Tyvek paper as a wrapping material, and prepares the pad with water absorption and antibacterial functions after subpackaging and heat sealing.
3NaHCO3+C6H8O7=C6H5Na3O7+3H2O+3CO2↑ （1）
In order to better use the antibacterial water-absorbing liner, the tray keeps a certain vacuum degree when packaging fresh meat, and carbon dioxide released in the refrigeration process can make up for a certain volume. In another method, the tray fresh meat does not use a high-barrier sealing cover film, but can use a cover film with certain air permeability, so that redundant carbon dioxide can overflow to the outside of the package through the film to keep the integrity of the package.
The carbon dioxide releasing agent generates carbon dioxide during work and also generates part of water, and the water can be directly absorbed by the SAP in the water absorption liner without influencing the chilled fresh meat. However, excessive carbon dioxide tends to cause the sealed tray package to inflate, possibly resulting in package breakage. Therefore, before use, the required carbon dioxide amount is calculated according to the headspace volume in the package, and the required amounts of the sodium bicarbonate and the citric acid are calculated reversely.
The preparation method of the antibacterial water absorption liner for keeping the fresh of the tray-contained cold fresh meat comprises the following steps:
weighing a certain weight of water absorbent, putting the water absorbent into a beaker, adding sterile water into the beaker according to the calculation that each gram of water absorbent absorbs 20ml, standing for 1-2 min to ensure that the beaker fully absorbs water, putting the water absorbent after absorbing water into an independent bag of an antibacterial water absorption bag body, and sealing by using a heat sealing machine;
calculating the weight of a carbon dioxide releasing agent according to the method, wherein the carbon dioxide releasing agent consists of sodium bicarbonate and citric acid, the sodium bicarbonate and the citric acid are fully mixed and then are put into another independent bag of the antibacterial water absorption bag body, and a heat sealing machine is used for sealing;
the size of the antibacterial water absorption bag body, the weight of the water absorbent and the weight of the carbon dioxide releasing agent are matched with the size of the tray, so that the stacking thickness of the water absorbent is smaller than 1cm, and more internal space of the tray is not occupied.
Example (b):
referring to fig. 1, taking the package of fresh meat fresh-keeping 300g as an example, an antibacterial water-absorbing bag body is made of a non-woven cloth bag or a tewei strong paper bag with good air permeability, a water absorbent is Super Absorbent Polymer (SAP), an antibacterial agent (sodium bicarbonate and citric acid) is carbon dioxide generated by a carbon dioxide releasing agent, the water absorbent and the antibacterial agent are not mixed and need to be packaged separately, the water absorbent and the antibacterial agent are respectively packaged into two connected independent bags side by side, the water absorbent in the larger independent bag on the right side absorbs water, the carbon dioxide releasing agent in the smaller independent bag on the left side, and after the packaging is finished, the two connected independent bags are respectively sealed by a heat sealing machine. The superabsorbent resin is subjected to a water absorption treatment before bagging, absorbing 20ml of sterile water per gram of SAP.
Keeping fresh of 300g of fresh meat, wherein the size of the tray is 18cm by 12cm by 6cm, and the mass ratio of the cold fresh meat to the water absorbent is 60: calculated as 1, SAP was 5 g.
The tray has a size of 18cm x 12cm x 6cm, a volume of about 1300ml, 300g meat occupying about 300ml volume, and a headspace volume of about 1000ml, calculated as 1000ml of the headspace volume of the tray, and if the pressure is normal, CO2When the tray headspace volume is filled, the sodium bicarbonate content can be calculated according to the ideal gas state equation PV = nRTThe required weight of sodium bicarbonate was calculated by the mole number (n) and M = n × M, where M is the molecular weight of 84.01. The molecular weight of citric acid is 192.13, giving 4g and 3g of sodium bicarbonate and citric acid, respectively, where 4g and 3g are approximate values, and the decimal is omitted.
In the ideal gas state equation, P represents pressure, V represents gas volume, n represents the amount of a substance, T represents absolute temperature, R represents a gas constant, and all the values of R of the gases are the same; if international units (SI) are used for pressure, temperature and volume, R =8.314 pa · m 3/mol · K. If the pressure is atmospheric and the volume is liter, R =0.0814 atm · liter/mol · K. R is a constant.
After the weights of the carbon dioxide releasing agent and the water absorbent are obtained, the preparation of the antibacterial water absorption liner for keeping the chilled fresh meat in the tray fresh is carried out, and the preparation method specifically comprises the following steps:
weighing 5g of SAP, putting the SAP into a beaker, adding 100ml of sterile water, and standing for 1-2 min to ensure that the SAP fully absorbs water. And (4) putting the SAP after water absorption into independent bags with larger right sides, and sealing by using a heat sealing machine. The pad achieved a better appearance by absorbing approximately 20ml of sterile water per gram of SAP. Due to the ultra-high water absorption of the SAP, the resulting pad may be highly water-absorbent without prior water absorption treatment of the SAP. It was found that when the liner made of SAP without water absorption treatment was directly used, the portion of meat contacting the liner was excessively dehydrated to deteriorate the sensory properties of meat. The reason why each gram of SAP absorbs 20ml of water is to reduce the water absorption capacity and maintain a certain water absorption capacity.
Then, 4g of sodium bicarbonate was mixed well with 3g of citric acid and filled into the left smaller independent bag and heat-sealed.
The size of the antibacterial water absorption bag body is matched with the amount of the moisture absorbent and the carbon dioxide releasing agent and the size of the tray, and the SAP stack is not too thick (< 1 cm) as far as possible so as not to occupy more internal space of the tray.
The tray keeps certain vacuum degree when packing fresh meat, and the operation can be realized with the air-conditioning packing machine, and atmospheric pressure is less than ordinary pressure (0.1 MPa), for example 0.07MPa, and this embodiment epiphragma needs to use high resistant to separate the compound film, and the gas permeability is very low.
The carbon dioxide releasing agent generates carbon dioxide during work and also generates part of water, and the water can be directly absorbed by the SAP in the water absorption liner without influencing the chilled fresh meat. However, excessive carbon dioxide tends to cause the sealed tray package to inflate, possibly resulting in package breakage. Therefore, before use, the required carbon dioxide amount is calculated according to the headspace volume in the package, and the required amounts of the sodium bicarbonate and the citric acid are calculated reversely.
The functional components used in the invention are relatively single, the preparation process is simple, and special equipment is not needed. In addition, the carbon dioxide serving as the bacteriostatic agent hardly has residues, has little influence on the sensory quality of the meat, and is not like natural essential oil which has obvious peculiar smell although the antibacterial range is wide, and has great influence on the sensory indexes of the taste and the smell of the meat.
Comparative experiment:
in order to verify the preservation effect of the invention, a comparative experiment is carried out, and the chilled beef is preserved through different experiments at the temperature of 5 ℃, as follows:
blank group: packaging the chilled beef by a tray and covering a preservative film for preservation;
experimental group 1: the chilled fresh beef is preserved through the method (tray packaging, antibacterial water-absorbing liner and sealing film);
experimental group 2: packaging the chilled fresh beef by a tray, adding a water absorption liner filled with a water absorbent and a sealing film, and keeping fresh.
The antibacterial water absorption liner prepared according to the invention, namely the experimental group 1, is used for the storage and preservation experiment of the cold fresh beef, the total number of the bacterial colonies of the cold fresh beef packaged by the antibacterial water absorption liner is changed along with the storage time at 5 ℃ for 7 days, as shown in figure 2, the total number of the bacterial colonies is still less than 6 lg (CFU/g) when the cold fresh beef is stored for 7 days, and the standard of the national second-level fresh beef is met; however, the colony count of blank group and experiment group 2 reached 6 lg (CFU/g) on day 4, and the invention is obviously superior to blank group and experiment group 2.
The comparison of the appearance of the chilled fresh beef at the fifth day with that of the blank group in fig. 3 shows that the appearance of the chilled fresh beef at the fifth day is significantly better than that of the blank group when the invention (i.e., experimental group 1) is stored at the fifth day.
Experimental research shows that the antibacterial water absorption liner prepared by the invention can obviously delay the increase of the number of microorganisms in beef (the total number of bacterial colonies is still less than 6 lg (CFU/g) at 7 days, the standard of national second-grade fresh meat is met), meanwhile, the juice loss rate can be controlled within 3%, the pH value is lower than 6.0, the antibacterial water absorption liner conforms to the national standard of fresh meat, and the sensory quality of the fresh meat is kept better.

Claims (6)

1. An antibacterial water absorption liner for keeping fresh of tray-loaded cold fresh meat is characterized in that: the antibacterial water absorption liner for keeping the cold fresh meat in the tray fresh is an antibacterial water absorption bag body (1) which is made of non-woven fabrics or Tyvek and is enclosed at the periphery, the antibacterial water absorption bag body (1) is divided into two side-by-side connected independent bags (2), one independent bag (2) is filled with a carbon dioxide releasing agent, the other independent bag (2) is filled with a water absorbent after water absorption, and each gram of the water absorbent absorbs 15-25ml of water; the antibacterial water absorption bag body (1) and the cold fresh meat are both placed on the tray, and the antibacterial water absorption bag body, the cold fresh meat and the tray are wrapped by using a sealing cover film or a breathable cover film.
2. The antimicrobial water-absorbing liner for the freshness of tray-loaded chilled fresh meat of claim 1, wherein: when the antibacterial water absorption bag body, the chilled fresh meat and the tray are wrapped by the sealing cover film, the sealing cover film has a certain vacuum degree, and is vacuumized by an air-conditioning packaging machine, so that the air pressure in the sealing cover film is lower than the normal pressure by 0.1 MPa.
3. The antimicrobial water-absorbing liner for refreshing tray-packed cold fresh meat according to claim 2, wherein: the water absorbent is super absorbent resin, the water absorbent is placed in the independent bag after absorbing 20ml of water per gram of water absorbent, and the dosage of the water absorbent is as follows: the mass ratio of the chilled fresh meat to the water absorbent is 55: 1-65: 1.
4. according to the claimsClaim 3 the antibacterial water-absorbing liner for keeping the fresh of the tray-packed cold fresh meat is characterized in that: the carbon dioxide releasing agent is composed of sodium bicarbonate and citric acid, and CO is present at normal pressure2Filling the tray headspace volume, calculating the mole number n of sodium bicarbonate according to the ideal gas state equation PV = nRT, and then calculating the required weight of sodium bicarbonate from M = n × M, wherein M is 84.01 of the molecular weight of sodium bicarbonate, and the molecular weight of citric acid is 192.13;
in the ideal gas state equation, P represents pressure, V represents the volume of the headspace gas in the tray, n represents the amount of material, T represents absolute temperature, R represents gas constant, all gas R values are the same, and if pressure, temperature and volume all adopt international units SI, R =8.314 pa · m 3/mol · K; if the pressure is atmospheric and the volume is liter, R =0.0814 atm · liter/mol · K.
5. The antimicrobial water absorbing liner for the freshness of tray-loaded chilled fresh meat of claim 4, wherein: the antibacterial water absorption bag body is laid on the tray, and the stacking thickness of the water absorbent after water absorption is less than 1cm, so that more internal space of the tray is not occupied.
6. A method for preparing an antibacterial water-absorbing liner for keeping chilled fresh meat in a tray according to claim 5, wherein the method comprises the following steps:
weighing a certain weight of water absorbent, putting the water absorbent into a beaker, adding sterile water into the beaker according to the calculation that each gram of water absorbent absorbs 20ml, standing for 1-2 min to ensure that the beaker fully absorbs water, putting the water absorbent after absorbing water into an independent bag of an antibacterial water absorption bag body, and sealing by using a heat sealing machine;
calculating the weight of a carbon dioxide releasing agent according to the method, wherein the carbon dioxide releasing agent consists of sodium bicarbonate and citric acid, the sodium bicarbonate and the citric acid are fully mixed and then are put into another independent bag of the antibacterial water absorption bag body, and a heat sealing machine is used for sealing;
the size of the antibacterial water absorption bag body, the weight of the water absorbent and the weight of the carbon dioxide releasing agent are matched with the size of the tray, so that the stacking thickness of the water absorbent is smaller than 1cm, and more internal space of the tray is not occupied.
CN202110820902.XA 2021-07-20 2021-07-20 Antibacterial water-absorbing liner for keeping fresh of tray-packed cold fresh meat and preparation method thereof Pending CN113501207A (en)

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JPH0811947A (en) * 1994-06-27 1996-01-16 Sun A Chem Ind Co Ltd Food package
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