WO2012143579A1 - Gas mixture for foodstuffs and method for using said mixture - Google Patents

Gas mixture for foodstuffs and method for using said mixture Download PDF

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Publication number
WO2012143579A1
WO2012143579A1 PCT/ES2011/070282 ES2011070282W WO2012143579A1 WO 2012143579 A1 WO2012143579 A1 WO 2012143579A1 ES 2011070282 W ES2011070282 W ES 2011070282W WO 2012143579 A1 WO2012143579 A1 WO 2012143579A1
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WO
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Prior art keywords
mixture
gases
meat
packaging
product
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PCT/ES2011/070282
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Spanish (es)
French (fr)
Inventor
Antonio PUERTA SAMPERE
Pere SABATA COLL
Original Assignee
Abello Linde, S.A.
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Application filed by Abello Linde, S.A. filed Critical Abello Linde, S.A.
Publication of WO2012143579A1 publication Critical patent/WO2012143579A1/en

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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
    • A23B4/14—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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • 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

Definitions

  • MIXTURE OF GASES FOR FOOD AND PROCEDURE FOR APPLICATION OF SUCH MIXTURE
  • the invention relates to a mixture of gases and their method of application for the preservation in perishable food containers, preferably meat foods.
  • gases and gas mixture specially designed to obtain a better quality of the food in all and each one of the phases of its preparation, including its conservation and packaging.
  • the atmosphere of gases must be selected in each case, taking into account the due consideration of the food to be treated, and the properties thereof at the time of packaging.
  • composition of the food is:
  • the means of processing is the means of processing.
  • carbon dioxide is the gas most used in certain gas mixtures, in order to inhibit most of the microorganisms, such as molds and the most common aerobic bacteria, are seriously affected by carbon dioxide.
  • Nitrogen is an inert gas, which is used mainly to displace the oxygen contained in the container thus preventing oxidation. Due to its low solubility, it keeps the volume inside the container, preventing it from being crushed or deformed.
  • Meat and meat products are particularly sensitive to the development of bacteria due to their high water and nutrient content. Initially the meat is sterile, but when it is cut, the surfaces exposed to the air offer excellent conditions for the development of the bacteria, and the minced meat, naturally, is more exposed. For this reason, the hygiene and an effective control of the temperature in the process of packaging and pre-packaging keeping the utensils and equipment clean, is of vital importance to reduce to the maximum the contamination of the product with microorganisms.
  • red meat requires the oxidation of myoglobin to maintain its red color. For this reason, in the current state of the art, high oxygen concentrations of the order (60-80%) are used, however, although the meat retains the red color, the oxidation of the product also precipitates.
  • microbiological deterioration of meat and its derivatives can be determined by its content in biogenic amines. These compounds with negative health effects appear in very small quantities in fresh redoubts. Your concentration It increases as a result of bacterial metabolic activity, so they are used as indicators of the quality of meat products.
  • Lipid oxidation is another degradation process that affects meat derivatives and causes unpleasant tastes and odors.
  • Other phenomena involved in its deterioration are dehydration and alterations of the pigments responsible for the color.
  • Processed meat is usually vacuum-packed, or modified atmosphere to preserve it from microbial and oxidative deterioration. Unlike red meats, products cured and cooked for their chemical composition do not need 02 to preserve the color. In the presence of this gas, pigments responsible for the color are oxidized giving rise to green or yellow compounds in addition to producing unwanted rancidity.
  • N20 gas as a component in the mixture of a gas for packaging according to the purpose of the present invention is not known in the market, but documents describing its use together with other gases are known.
  • French Patent No. 2,650,942 we are illustrated on the technique used in the process of inactivity of enzymes that cause the deterioration of food by heat treatment, carried out in an atmosphere under pressure with a mixture of C02 and N20, under pressure and temperature conditions initially of 6 bar and 20 ° C.
  • an improved method for packaging is disclosed by maintaining the red color of fresh meat.
  • Said method consists of packaging food with the main objective of maintaining a desirable color on the visible surface of a food that contains myoglobin, counting for this a food contact layer maintained inside the container formed by a layer, an amount effective N20 applied in said layer and that is able to interact with myoglobin.
  • the present invention has the purpose of providing a novel mixture of gases that prevents loss of natural color, early oxidation, as well as the appearance of bacteria in the meat and meat products inside the containers used for distribution and sale to the consumer.
  • the purpose of this invention is to create an atmosphere different from the air and gases that are commonly used, but more suitable, to keep the hermetically packed meat maintaining a natural and fresh appearance, and guaranteeing its quality for a longer time than a standard treatment (air, different types of modified atmosphere), in refrigerated condition and in optimal conditions to be marketed.
  • the meat products studied collect a wide range of products, as can be seen: turkey drumstick with skin, chicken thighs with skin, shoulder of lamb, turkey breast, chicken breast, veal liver, veal heart, veal kidney and Iberian pork secret.
  • the invention finally has the process of applying the new mixture of gases to meat and meat products.
  • the subject of the present invention is a mixture of gases intended for food preservation. More specifically, the mixture is applicable, among other foods, to meats and processed meat products, although it can also be applied to other food products such as fish.
  • the pressure during the conservation process is atmospheric.
  • plastic film with a high barrier is used.
  • the most suitable gas composition consists of a mixture of gases comprising at least the following components: oxygen, carbon dioxide, and nitrous oxide.
  • Carbon dioxide (C02) in a percentage comprised between 15 and 60%.
  • Nitrous oxide in a percentage comprised between 5 and 60%. Additionally, said gas mixture may comprise other filler gases, such as Argon (Ar) and Nitrogen (N2), with a proportion of 5 to 40% in the mixture.
  • Ar Argon
  • N2 Nitrogen
  • the gas mixture object of the invention is conventionally obtained by storing it inside a bottle for its later application in containers.
  • the process of obtaining and filling said bottle would be the following: the bottles are placed in the packaging rack, the residual gas inside the bottles is removed in a manner conducted to the outside. Then, by means of a vacuum pump, the vacuum is carried out until at least -750 mbar. and for about 5 minutes to the set of bottles. Once the vacuum is made, the addition of the components that form the mixture begins by gravimetric control. A scale with Legal Metrology is used for the exact addition of the different components that make up the gas mixture.
  • the bottles are closed, the installation is purged and the mix to homogenize it correctly before the analysis. Once the mixture is analyzed, it is sealed.
  • Figure 1 shows a graph of the development of bacteria in pig meat according to the different atmospheres at 4 ° C.
  • Figure 2 shows the mixtures of gases that are commonly used for the conservation of meat, and the conservation time of the different types of the same.
  • Figure 3 shows a graph of the evolution of oxygen concentration in the container for turkey thighs depending on the packaging atmosphere.
  • Figure 4 shows a graph of the evolution of the concentration of oxygen in the package for chicken thighs with skin depending on the packaging atmosphere.
  • Figure 5 shows a graph of the evolution of the concentration of oxygen in the package for lamb shoulder depending on the packaging atmosphere.
  • Figure 6 shows a graph of the evolution of the concentration of oxygen in the container for turkey breast as a function of the packaging atmosphere.
  • Figure 7 shows a graph of the evolution of the concentration of oxygen in the package for chicken breast depending on the packaging atmosphere.
  • Figure 8 shows a graph of the evolution of the concentration of oxygen in the container for veal liver depending on the packaging atmosphere.
  • Figure 9 shows a graph of the evolution of the concentration of oxygen in the veal heart container according to the packaging atmosphere.
  • Figure 10 shows a graph of the evolution of the concentration of oxygen in the container for calf kidney depending on the packaging atmosphere.
  • Figure 11 shows a graph of the evolution of the concentration of oxygen in the container for Iberian pork secret depending on the packaging atmosphere.
  • Example 1 Packaging of turkey thighs with skin in modified atmosphere of nitrous oxide. After performing the slaughter of the animal and after the time of oreo in camera is carried out the cutting, cutting of the product and separation of unsuitable parts thereof, in the equipment that currently exists in the meat industry. Subsequently, packaging is carried out in modified atmosphere (with the inclusion of different atmospheres containing nitrous oxide depending on the type of product to be packaged). All the samples have been packaged using the Sanviplast® 9112 and 9113 reference heat sealed package and transparent PP / EVOH / PP composition. The two containers used have similar properties with a volume of 395 ml. for reference 9112 and 480 mi. for reference 9113. The weight of the sample (fresh meat) has been between 80 and 200 g in all cases. In this way, a 1: 1 ratio of meat volume / volume of gas has been maintained inside the package.
  • the operation of filling the atmosphere can be done by coupling a bottle with the appropriate volumetric gas composition to the machine.
  • the machine itself will proceed to seal the container with the aforementioned barrier film.
  • the set-up of this system it requires precise control of the sealing machine and preliminary scores in the arrangement of the control controls of the equipment as well as the verification of the composition of the filling gas in empty containers.
  • the immediate quality control consists of checking the tightness of the closure.
  • the container must not be pumped, the internal pressure must be atmospheric.
  • the tightness of the container is checked by means of specific equipment to measure this variable.
  • the composition of the atmosphere can be checked using gas analyzers (since the destructive test is performed on a representative number of units).
  • the temperature must be maintained at all stages between 2 and 4 ° C, in order to maintain the cold chain.
  • nitrous oxide nitrous oxide
  • a periodic analysis of the sample has been carried out based on the estimated shelf life of each product.
  • a sensory and microbiological analysis is carried out to determine the shelf life of the products.
  • sensory parameters of each of the products color and visual quality, odor after opening of the container, degree of dehydration, presence of exudates inside the container, texture of the product
  • 5 excellent
  • 4 good
  • 3 good
  • 2 poor
  • 1 very poor
  • the laboratory material is set up to carry out the analysis
  • samples were obtained in sufficient numbers to allow their analysis at different time intervals. These intervals have been set based on the initial raw material, and more specifically, on its predictable microbiological stability according to the processing applied before packing and storage at low temperature.
  • CFU / g count values of colony-forming units per gram of product (CFU / g), allowed to estimate the expiration date or minimum duration date, although it is also important to discuss other factors (visual quality, taste, etc.), for estimate with greater precision and based on the quality of the product the useful life of the same.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 2 Packaging of chicken thighs with skin in modified atmosphere of nitrous oxide.
  • the product has a shelf life of around 5 days.
  • the absence of oxygen causes important deterioration reactions to occur.
  • the product presented a pale color inside the container, and the container was not collapsed.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 3 Packaging of lamb shoulder in modified atmosphere of nitrous oxide.
  • Container makes the product have a shelf life around 7 days.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 4 Packaging of turkey breast under modified atmosphere of nitrous oxide.
  • the following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 5 Packaging of chicken breast in modified atmosphere of nitrous oxide.
  • Example 6 Packaging of veal liver in a modified atmosphere of nitrous oxide.
  • the smell is a moderate intensity liver.
  • the color of the product is apt, of a violet red hue.
  • This product has a shorter life due
  • the sample shows an intense violet red color
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 7 Veal heart packaging in a modified atmosphere of nitrous oxide.
  • the useful life is determined by the presence of oxidation and odors
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 8 Packaging of beef kidney in modified atmosphere of nitrous oxide.
  • the products have a cherry red color that is not characteristic of this type of food, presenting
  • the following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
  • Example 9 Secret packaging of Iberian pig in a modified atmosphere of nitrous oxide.
  • the product presents a brown color as a consequence of the lack of oxygen from
  • the product presents an adequate odor after 12 days of storage.
  • the product has a cherry red color, which affects even the fatty parts of the
  • the smell is intense to putrefaction from day 6 after packaging.
  • the experience of the previous examples is focused as a process of increasing the effectiveness of traditional modified atmospheres by incorporating nitrous oxide at different concentrations in order to improve consumer acceptance of packaged foods.
  • This invention is based on the principle of improving the conservation actions offered by 02 / C02 / N2 / Ar when used in modified atmospheres separately or in different combinations at refrigeration temperature.
  • the protoxide in combination with the different gases creates a synergistic effect that enhances the individual effects of the gases used for MAP conservation, allowing to improve the quality conditions of the packaged food during transportation and storage. Understanding food condition Chemical processes, physical processes and microbiological Aspects that generate alterations that make a food is not suitable for consumers.
  • the invention is based on guaranteeing the inhibition and / or destruction of microorganisms, the delay of lipid oxidations, the reduction of exudates and the improvement of the maintenance of color and odor in certain products, especially meat.
  • C02 is a gas highly soluble in water, it produces a strong inhibitory effect on the growth of certain microorganisms, especially on yeast molds and Gram-negative bacteria.
  • the C02 dissolves in the tissues, producing a decrease in the Ph by the formation of carbonic acid, acting with an inhibiting effect on the microorganisms.
  • the capacity of dissolution and its effect of prolonging the vegetative phase of the microorganisms increases when the temperature decreases.
  • N20 is highly reactive and soluble in fats and water, and does not cause acidification by not acting as anhydride.
  • One of the desired effects is to dissolve N20 in fats and fluids of food in order to achieve a resistance to acidification reactions previously mentioned (Henry's Law.) This is intended to achieve a rebalancing between the species carbonate, bicarbonate and carbonic acid, which ensure an adequate pH between (5.5 and 6) with significant presence of the bicarbonate ion (HC0 3 ⁇ ) causing of the inhibitory effect of C02 especially in Gram-negative bacteria, molds and yeasts.
  • Oxygen causes oxidation of fats and allows the development of aerobic bacteria and enzymatic reactions.
  • the chemical deterioration of lipids is one of the main processes of deterioration in food. This is due to oxidations of fats, which in the presence of oxygen cause the rancidity of the product.
  • oxygen is used in high proportions as a basic component for the maintenance of color especially in fresh meat products and its non-inclusion as a gas causes a loss of color.
  • the protóxido has greater solubility than the oxygen in fats preventing the chemical reactions of the oxygen with the present fats reason why in some way we slow down these reactions doing that the fats delay more in oxidizing themselves. As a consequence, we improve odors and the color of products, especially meat.
  • protoxide in mixtures with co2 causes a stable pH on the surface of the meat to be produced, improving the inhibitory effect on the growth of microorganisms that cause deterioration.
  • N20 does not improve the intensity of red color of meat packed in atmosphere with 70% 02 but it keeps it more stable over time.
  • atmospheres with N20 decreases the oxidation of lipids and reduces the generation of unpleasant odors in various types of meats.
  • mixtures with protoxide showed a very positive effect on the presence of exudates in the interior of the container, possibly due to the stability of the pH since below 5.4 there is an intense denaturation of the muscle proteins, which in turn reduces the water retention capacity.
  • the pieces In one of the preferred embodiments of the invention and with regard to the method of applying the proposed gas mixture, it starts after the reception of the meat, its cutting, separation of the parts, and elimination of the unsuitable parts, the pieces must be of a weight between 180 to 200 gr., and a volume comprised between 350 to 420 ml. in all cases.
  • thermo-sealed containers for example Sanviplast reference.
  • the mixture object of the invention is introduced into it.
  • the operation for filling the atmosphere can be carried out by coupling a bottle with the claimed volumetric composition to the corresponding packaging machine.
  • the machine itself will proceed to seal the container with a barrier film such as a plastic film for example from the firm CRYOVAC reference EOP616B high barrier.
  • the immediate quality control consists of checking the tightness of the closure.
  • the container must not be pumped, the internal pressure must be atmospheric.
  • the tightness of the container is checked by means of a specific equipment to measure this variable.
  • the composition of the atmosphere can be checked using gas analyzers, on a representative number of units.
  • composition of the gas mixture used in the above process and one of the objects of the invention is that comprised in the following ranges:
  • Carbon dioxide from 15 to 60%.

Abstract

Meat and meat products are particularly sensitive to the development of bacteria owing to the high water and nutrient content of such items. Initially, meat is sterile but, when cut, surfaces exposed to the air are ideal for bacterial development. To avoid said bacterial development, once said foodstuffs have been packaged for distribution, atmospheres formed by a mixture of gases are used. However, to date, the action of said gases does not last beyond 7 days of storage of the foodstuff. The present invention extends the action of preserving said packaged foodstuffs up to 15 days by using a highly successful combination of gases, such that although the oxygen component gives rise to fat oxidation the protoxide component prevents chemical reactions between the oxygen and the other gases.

Description

"MEZCLA DE GASES PARA LA ALIMENTACIÓN Y PROCEDIMIENTO DE APLICACIÓN DE DICHA MEZCLA"  "MIXTURE OF GASES FOR FOOD AND PROCEDURE FOR APPLICATION OF SUCH MIXTURE"
- Memoria Descriptiva - Objeto de la invención:  - Descriptive Memory - Object of the invention:
Más concretamente la invención se refiere a una mezcla de gases y su procedimiento de aplicación para la conservación en envases de alimentos perecederos, preferentemente alimentos cárnicos.  More specifically, the invention relates to a mixture of gases and their method of application for the preservation in perishable food containers, preferably meat foods.
Estado de la Técnica: State of the Art:
Existen en el mercado, y por tanto pueden considerarse como estado de la técnica, gases y mezcla de gases especialmente concebidos para obtener una mejor calidad de los alimentos en todas y cada una de las fases de su preparación, incluyendo su conservación y envasado. La mezcla apropiada de gases para el envasado en atmósfera modificada, o no, mantiene la calidad de los alimentos al conservar su sabor original, su textura y aspecto.  There are in the market, and therefore can be considered as state of the art, gases and gas mixture specially designed to obtain a better quality of the food in all and each one of the phases of its preparation, including its conservation and packaging. The appropriate mixture of gases for packaging in modified atmosphere, or not, maintains the quality of the food by retaining its original flavor, texture and appearance.
La atmósfera de gases debe ser seleccionada en cada caso, teniendo en cuenta la debida consideración de los alimentos a tratar, y las propiedades de los mismos a la hora de envasarlos.  The atmosphere of gases must be selected in each case, taking into account the due consideration of the food to be treated, and the properties thereof at the time of packaging.
Entre los factores internos que afectan a la calidad distinguimos:  Among the internal factors that affect the quality we distinguish:
El tipo y la cantidad de microorganismos.  The type and quantity of microorganisms.
La actividad del agua.  The activity of water.
- El pH.  - The pH.
- La respiración celular.  - Cellular respiration.
La composición del alimento. Entre los factores externos que afectan a la calidad se encuentran: The composition of the food. Among the external factors that affect quality are:
La temperatura.  Temperature.
Las condiciones higiénicas.  The hygienic conditions.
La atmósfera que rodea al producto.  The atmosphere that surrounds the product.
Los medios de procesamiento.  The means of processing.
Entre los gases utilizados el dióxido de carbono es el gas más utilizado en determinadas mezclas de gases, con el fin de inhibir la mayoría de los microorganismos, tales como mohos y las bacterias aeróbicas más habituales, son seriamente afectados por el dióxido de carbono. El crecimiento de los microorganismos anaeróbicos, por el contrario, se ve menos afectado por esta atmósfera gaseosa. Among the gases used carbon dioxide is the gas most used in certain gas mixtures, in order to inhibit most of the microorganisms, such as molds and the most common aerobic bacteria, are seriously affected by carbon dioxide. The growth of anaerobic microorganisms, on the other hand, is less affected by this gaseous atmosphere.
El dióxido de carbono inhibe la actividad microbiana al disolverse de manera efectiva en agua y grasa del alimento, reduciendo, por tanto, su pH, y penetrando en las membranas biológicas, ocasionando de esta forma cambios en su función y permeabilidad.  Carbon dioxide inhibits microbial activity by effectively dissolving in food's water and fat, thus reducing its pH, and penetrating the biological membranes, thus causing changes in its function and permeability.
El nitrógeno es un gas inerte, el cual se utiliza principalmente para desplazar el oxígeno que contiene el envase previniendo de este modo la oxidación. Debido a su baja solubilidad, mantiene el volumen en el interior del envase, evitando que se aplaste o deforme .  Nitrogen is an inert gas, which is used mainly to displace the oxygen contained in the container thus preventing oxidation. Due to its low solubility, it keeps the volume inside the container, preventing it from being crushed or deformed.
Finalmente el oxígeno, si bien ayuda a conservar la forma oxigenada de la mioglobina que proporciona a la carne su color rojo, debe restringirse su intervención en una mezcla de gases para demorar el desarrollo de microorganismos aeróbicos y reducir el grado de oxidación. Ver figura n° 1, gráfica descrita en el próximo apartado Descripción de las figuras. Finally, oxygen, although it helps to preserve the oxygenated form of myoglobin that gives the meat its red color, its intervention in a mixture of gases must be restricted to delay the development of aerobic microorganisms and reduce the degree of oxidation. See figure n ° 1, graphic described in the next section Description of the figures.
La carne y productos cárnicos son particularmente sensibles al desarrollo de las bacterias debido a su elevado contenido de agua y nutrientes. Inicialmente la carne es estéril, pero cuando se corta, las superficies expuestas al aire ofrecen unas condiciones excelentes para el desarrollo de las bacterias, y la carne picada, naturalmente, está más expuesta. Por este motivo, la higiene y un control eficaz de la temperatura en el proceso de envasado y preenvasado manteniendo los utensilios y equipos limpios, es de vital importancia para reducir al máximo la contaminación del producto con microorganismos.  Meat and meat products are particularly sensitive to the development of bacteria due to their high water and nutrient content. Initially the meat is sterile, but when it is cut, the surfaces exposed to the air offer excellent conditions for the development of the bacteria, and the minced meat, naturally, is more exposed. For this reason, the hygiene and an effective control of the temperature in the process of packaging and pre-packaging keeping the utensils and equipment clean, is of vital importance to reduce to the maximum the contamination of the product with microorganisms.
Por ejemplo la carne roja, precisa de la oxidación de la mioglobina para mantener su color rojo. Por este motivo en el estado actual de la técnica se utilizan concentraciones de oxigeno elevadas del orden (60-80%), sin embargo si bien la carne conserva el color rojo, también precipita la oxidación del producto.  For example, red meat requires the oxidation of myoglobin to maintain its red color. For this reason, in the current state of the art, high oxygen concentrations of the order (60-80%) are used, however, although the meat retains the red color, the oxidation of the product also precipitates.
Ver figura n° 2 descrita en el próximo apartado Descripción de las figuras que nos ilustra sobre las mezclas de gases que se utilizan habitualmente para la conservación de la carne, y el tiempo de conservación de los distintos tipos de la misma.  See figure n ° 2 described in the next section Description of the figures that illustrates us about the mixtures of gases that are habitually used for the conservation of meat, and the time of conservation of the different types of the same.
Además, el deterioro microbiológico de la carne y sus derivados puede determinarse mediante su contenido en aminas biogénicas. Estos compuestos con efectos negativos para la salud aparecen en cantidades muy pequeñas en los reductos frescos. Su concentración aumenta como resultado de la actividad metabólica bacteriana por lo que se utilizan como indicadores de la calidad de los productos cárnicos. In addition, the microbiological deterioration of meat and its derivatives can be determined by its content in biogenic amines. These compounds with negative health effects appear in very small quantities in fresh redoubts. Your concentration It increases as a result of bacterial metabolic activity, so they are used as indicators of the quality of meat products.
La oxidación lipidica es otro proceso de degradación que afecta a los derivados cárnicos y origina sabores y olores desagradables. Otros fenómenos implicados en su deterioro son la deshidratación y las alteraciones de los pigmentos responsables del color.  Lipid oxidation is another degradation process that affects meat derivatives and causes unpleasant tastes and odors. Other phenomena involved in its deterioration are dehydration and alterations of the pigments responsible for the color.
Estas atmósferas ricas en 02 favorecen las reacciones de oxidación y el crecimiento de microorganismos aerobios. Por este motivo, siempre se combina este gas, con proporciones variables de dióxido de carbono. Como alternativa al oxigeno se ha investigado la utilización de monóxido de carbono para la estabilización del color rojo de la carne.  These 02-rich atmospheres favor oxidation reactions and the growth of aerobic microorganisms. For this reason, this gas is always combined with varying proportions of carbon dioxide. As an alternative to oxygen, the use of carbon monoxide for the stabilization of the red color of meat has been investigated.
Por otra parte, la carne fresca presenta problemas de exudado con niveles altos de dióxido de carbono en el interior del envase. El exceso de agua contribuye al desarrollo microbiano, y afea la presentación del alimento. Para evitar sus efectos negativos se colocan almohadillas o compresas absorbentes que retienen el exudado en el fondo de las bandejas, o se recurre a la técnica de segunda piel donde el material se ajusta estrechamente a la superficie del alimento y no permite su acumulación.  On the other hand, fresh meat has exudate problems with high levels of carbon dioxide inside the container. The excess of water contributes to the microbial development, and disfigures the presentation of the food. To avoid their negative effects, pads or absorbent pads are placed that retain the exudate at the bottom of the trays, or the second skin technique is used where the material fits closely to the surface of the food and does not allow its accumulation.
Los elaborados cárnicos suelen envasarse al vacio, o en atmósfera modificada para preservarlos del deterioro microbiano y oxidativo. A diferencia de las carnes rojas, los productos curados y cocidos por su composición química de elaboración no necesitan del 02 para preservar el color. En presencia de este gas los pigmentos responsables del color se oxidan dando lugar a compuestos verdes o amarillos además de producir enranciamientos indeseados. Processed meat is usually vacuum-packed, or modified atmosphere to preserve it from microbial and oxidative deterioration. Unlike red meats, products cured and cooked for their chemical composition do not need 02 to preserve the color. In the presence of this gas, pigments responsible for the color are oxidized giving rise to green or yellow compounds in addition to producing unwanted rancidity.
No se conoce en el mercado la utilización del gas N20 como componente en la mezcla de un gas para envasado según la finalidad de la presente invención, pero se conocen documentos que describen su utilización junto con otros gases.  The use of N20 gas as a component in the mixture of a gas for packaging according to the purpose of the present invention is not known in the market, but documents describing its use together with other gases are known.
En concreto, la Patente francesa n° 2.650.942, se nos ilustra sobre la técnica utilizada en el proceso de inactividad de las enzimas que causan el deterioro de alimentos mediante el tratamiento de calor, llevado a cabo en una atmósfera bajo presión con una mezcla de C02 y N20, en unas condiciones de presión y temperatura inicialmente de 6 bares y 20°C.  In particular, French Patent No. 2,650,942, we are illustrated on the technique used in the process of inactivity of enzymes that cause the deterioration of food by heat treatment, carried out in an atmosphere under pressure with a mixture of C02 and N20, under pressure and temperature conditions initially of 6 bar and 20 ° C.
En la solicitud Internacional n° WO2005/097486 se revela un método mejorado para el envasado manteniendo el color rojo de la carne fresca. Dicho método consiste en el envasado de alimentos con el objetivo principal de mantener un color deseable en la superficie visible de un alimento que contenga mioglobina, contando para ello de una capa de contacto con los alimentos mantenida dentro del envase formado por una capa, una cantidad efectiva de N20 aplicada en dicha capa y que es capaz de interactuar con la mioglobina .  In International Application No. WO2005 / 097486 an improved method for packaging is disclosed by maintaining the red color of fresh meat. Said method consists of packaging food with the main objective of maintaining a desirable color on the visible surface of a food that contains myoglobin, counting for this a food contact layer maintained inside the container formed by a layer, an amount effective N20 applied in said layer and that is able to interact with myoglobin.
Los antecedentes anteriores demuestran que los alimentos son sustancias biológicas muy sensibles al deterioro. La frescura original y la vida útil se ven afectados por las propiedades inherentes del producto, asi como por los factores externos e internos. Finalidad de la invención: The above background shows that foods are biological substances very sensitive to deterioration. The original freshness and shelf life are affected by the inherent properties of the product, as well as by external and internal factors. Purpose of the invention:
En la linea de apartarse de los procedimientos tradicionales antes descritos, cuyos inconvenientes se traducen en la alteración física o química del producto, la presente invención tiene la finalidad de proporcionar una novedosa mezcla de gases que evite la pérdida del color natural, la oxidación precoz, así como la aparición de bacterias en la carne y productos cárnicos en el interior de los envases utilizados para su distribución y venta al consumidor.  In the line of departing from the traditional procedures described above, whose drawbacks are translated into the physical or chemical alteration of the product, the present invention has the purpose of providing a novel mixture of gases that prevents loss of natural color, early oxidation, as well as the appearance of bacteria in the meat and meat products inside the containers used for distribution and sale to the consumer.
En orden a incrementar la calidad de las carnes frescas mínimamente procesadas en el mercado, la finalidad de esta invención es la de crear una atmósfera distinta al aire y a los gases que se utilizan habitualmente, pero más adecuada, para mantener la carne envasada herméticamente manteniendo una apariencia natural y fresca, y garantizando su calidad durante un tiempo superior al de un tratamiento estándar (aire, diferentes tipos de atmósfera modificadas) , en estado refrigerado y en condiciones óptimas de ser comercializado.  In order to increase the quality of minimally processed fresh meats in the market, the purpose of this invention is to create an atmosphere different from the air and gases that are commonly used, but more suitable, to keep the hermetically packed meat maintaining a natural and fresh appearance, and guaranteeing its quality for a longer time than a standard treatment (air, different types of modified atmosphere), in refrigerated condition and in optimal conditions to be marketed.
Al tratarse de un producto, el de la carne y productos cárnicos, que se deteriora con facilidad, el interés se ha centrado en lograr la estabilidad y aumentar su periodo de vida, manteniendo las cualidades sensoriales que el consumidor demanda.  As it is a product, that of meat and meat products, which deteriorates easily, interest has focused on achieving stability and increasing their lifespan, maintaining the sensory qualities that the consumer demands.
Con esta finalidad, se ha realizado un estudio de comportamiento de diferentes productos cárnicos empleando diferentes atmósferas de envasado. Los productos cárnicos estudiados recogen una amplia gama de productos, como puede observarse: muslo de pavo con piel, muslos de pollo con piel, paletilla de cordero, pechuga de pavo, pechuga de pollo, hígado de ternera, corazón de ternera, riñon de ternera y secreto de cerdo ibérico. For this purpose, a study of the behavior of different meat products using different packaging atmospheres has been carried out. The meat products studied collect a wide range of products, as can be seen: turkey drumstick with skin, chicken thighs with skin, shoulder of lamb, turkey breast, chicken breast, veal liver, veal heart, veal kidney and Iberian pork secret.
Al tratarse la carne de un producto que se deteriora con facilidad, el interés se centró en lograr la estabilidad y aumentar el periodo de vida, manteniendo las cualidades sensoriales que el consumidor demanda.  When treating the meat of a product that deteriorates easily, the interest was focused on achieving stability and increasing the life period, maintaining the sensorial qualities that the consumer demands.
Adicionalmente la invención tiene por fin el proceso de aplicación de la nueva mezcla de gases a la carne y productos cárnicos.  In addition, the invention finally has the process of applying the new mixture of gases to meat and meat products.
Descripción de la invención: Description of the invention:
La presente invención tiene por objeto una mezcla de gases destinado a la conservación de alimentos. Más concretamente la mezcla es de aplicación, entre otros alimentos, a las carnes y productos cárnicos elaborados, aunque puede aplicarse también a otros productos alimentarios como los pescados.  The subject of the present invention is a mixture of gases intended for food preservation. More specifically, the mixture is applicable, among other foods, to meats and processed meat products, although it can also be applied to other food products such as fish.
Adicionalmente otro de los objetos de la invención es el método de aplicación de la mezcla anterior a dichos alimentos. El mismo comprende las etapas siguientes:  Additionally another of the objects of the invention is the method of applying the above mixture to said foods. It comprises the following stages:
Recepcionado de la carne o productos cárnicos después del sacrificio, despiece, corte del producto, y eliminación de las partes, y separación de las partes no aptas de los mismos. Disposición de carne o productos cárnicos en envases a las que se le añade una almohadilla absorbedora . Envasado con atmósfera modificada, con la mezcla de gases objeto de la invención en máquinas adecuadas . Reception of the meat or meat products after slaughter, cutting, cutting of the product, and elimination of the parts, and separation of the unsuitable parts thereof. Disposal of meat or meat products in containers to which an absorbent pad is added. Packaging with modified atmosphere, with the gas mixture object of the invention in suitable machines.
Suministro de frió para mantener la temperatura en todo el proceso entre 2 y 4°C.  Supply of cold to maintain the temperature in the whole process between 2 and 4 ° C.
La presión durante el proceso de conservación es la atmosférica.  The pressure during the conservation process is atmospheric.
Adicionalmente se emplea un film plástico (film tapa) de barrera alta.  Additionally, a plastic film (lid film) with a high barrier is used.
A diferencia de las mezclas conocidas en el estado de la técnica, las experimentaciones en laboratorio realizadas por la solicitante han demostrado que la composición del gas más adecuada consistente en una mezcla de gases que comprende como mínimo los siguientes componentes: oxígeno, dióxido de carbono, y óxido nitroso. Unlike the mixtures known in the state of the art, the laboratory experiments carried out by the applicant have shown that the most suitable gas composition consists of a mixture of gases comprising at least the following components: oxygen, carbon dioxide, and nitrous oxide.
Después de numerosas pruebas se ha hallado un rango preferente de dichos componentes que da unas propiedades adecuadas para la conservación de los productos cárnicos dentro del envase, que es el siguiente :  After numerous tests a preferential range of said components has been found which gives suitable properties for the preservation of the meat products inside the package, which is the following:
Oxígeno (02), en un porcentaje comprendido entre un 15 y un 75%.  Oxygen (02), in a percentage comprised between 15 and 75%.
- Dióxido de carbono (C02), en un porcentaje comprendido entre un 15 y un 60%.  - Carbon dioxide (C02), in a percentage comprised between 15 and 60%.
Óxido nitroso (N20), en un porcentaje comprendido entre un 5 y un 60%. Adicionalmente, dicha mezcla de gases puede comprender otros gases de relleno, tal como el Argón (Ar) y Nitrógeno (N2), con una proporción del 5 a 40% en la mezcla. Nitrous oxide (N20), in a percentage comprised between 5 and 60%. Additionally, said gas mixture may comprise other filler gases, such as Argon (Ar) and Nitrogen (N2), with a proportion of 5 to 40% in the mixture.
Una mezcla de gases preferente que se ha verificado y comprobado como muy ventajosa referente al objeto de la invención es la siguiente: A preferred gas mixture that has been verified and proven to be very advantageous with respect to the object of the invention is the following:
- 40% de oxigeno (02),  - 40% oxygen (02),
- 20% de dióxido de carbono (C02),  - 20% carbon dioxide (C02),
- 40% de óxido nitroso (N20) .  - 40% nitrous oxide (N20).
Todos los porcentajes de los gases mencionados en la presente invención deben considerarse en volumen. All percentages of the gases mentioned in the present invention should be considered in volume.
La mezcla de gases objeto de la invención se obtiene convencionalmente almacenándola en el interior de una botella para su posterior aplicación en envases. El proceso de obtención y llenado de dicha botella seria el siguiente: se colocan las botellas en el rack de envasado, se elimina el gas residual existente en el interior de las botellas de forma conducida al exterior. A continuación, mediante una bomba de vacio se realiza el vacio hasta como mínimo -750 mbar. y durante unos 5 minutos al conjunto de las botellas. Una vez realizado el vacío, se inicia la adición de los componentes que forman la mezcla mediante control gravimétrico . Se utiliza una báscula con Metrología Legal para la adición exacta de los diferentes componentes que conforman la mezcla de gases . The gas mixture object of the invention is conventionally obtained by storing it inside a bottle for its later application in containers. The process of obtaining and filling said bottle would be the following: the bottles are placed in the packaging rack, the residual gas inside the bottles is removed in a manner conducted to the outside. Then, by means of a vacuum pump, the vacuum is carried out until at least -750 mbar. and for about 5 minutes to the set of bottles. Once the vacuum is made, the addition of the components that form the mixture begins by gravimetric control. A scale with Legal Metrology is used for the exact addition of the different components that make up the gas mixture.
Una vez adicionados todos los componentes que conforman la mezcla de gases se cierran las botellas, se purga la instalación y se procede a voltear la mezcla para homogeneizarla correctamente antes del análisis. Una vez analizada la mezcla, se precinta. Once all the components that make up the gas mixture are added, the bottles are closed, the installation is purged and the mix to homogenize it correctly before the analysis. Once the mixture is analyzed, it is sealed.
Descripción de las figuras: Description of the figures:
En la figura n° 1 se muestra una gráfica del desarrollo de bacterias en carne de cerdo según las distintas atmósferas a 4°C.  Figure 1 shows a graph of the development of bacteria in pig meat according to the different atmospheres at 4 ° C.
En la figura n° 2 se muestra las mezclas de gases que se utilizan habitualmente para la conservación de la carne, y el tiempo de conservación de los distintos tipos de la misma.  Figure 2 shows the mixtures of gases that are commonly used for the conservation of meat, and the conservation time of the different types of the same.
En la figura n° 3 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para muslos de pavo en función de la atmósfera de envasado.  Figure 3 shows a graph of the evolution of oxygen concentration in the container for turkey thighs depending on the packaging atmosphere.
En la figura n° 4 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para muslos de pollo con piel en función de la atmósfera de envasado.  Figure 4 shows a graph of the evolution of the concentration of oxygen in the package for chicken thighs with skin depending on the packaging atmosphere.
En la figura n° 5 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para paletilla de cordero en función de la atmósfera de envasado.  Figure 5 shows a graph of the evolution of the concentration of oxygen in the package for lamb shoulder depending on the packaging atmosphere.
En la figura n° 6 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para pechuga de pavo en función de la atmósfera de envasado .  Figure 6 shows a graph of the evolution of the concentration of oxygen in the container for turkey breast as a function of the packaging atmosphere.
En la figura n° 7 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para pechuga de pollo en función de la atmósfera de envasado .  Figure 7 shows a graph of the evolution of the concentration of oxygen in the package for chicken breast depending on the packaging atmosphere.
En la figura n° 8 se muestra una gráfica de la evolución de la concentración de oxigeno en el envase para hígado de ternera en función de la atmósfera de envasado . Figure 8 shows a graph of the evolution of the concentration of oxygen in the container for veal liver depending on the packaging atmosphere.
En la figura n° 9 se muestra una gráfica de la evolución de la concentración de oxígeno en el envase para corazón de ternera en función de la atmósfera de envasado .  Figure 9 shows a graph of the evolution of the concentration of oxygen in the veal heart container according to the packaging atmosphere.
En la figura n° 10 se muestra una gráfica de la evolución de la concentración de oxígeno en el envase para riñon de ternera en función de la atmósfera de envasado .  Figure 10 shows a graph of the evolution of the concentration of oxygen in the container for calf kidney depending on the packaging atmosphere.
En la figura n° 11 se muestra una gráfica de la evolución de la concentración de oxígeno en el envase para secreto de cerdo ibérico en función de la atmósfera de envasado.  Figure 11 shows a graph of the evolution of the concentration of oxygen in the container for Iberian pork secret depending on the packaging atmosphere.
Ejemplos : Examples:
Para obtener las mezclas de gases citadas anteriormente se han realizado las experimentaciones que siguen, que ponen de manifiesto la dificultad de encontrar en primer lugar los gases adecuados, su relación porcentual, y como evitar los efectos adversos que se conocen de cada uno de ellos, y que se han explicado en el apartado del estado de la técnica de esta memoria.  To obtain the gas mixtures cited above, the following experiments have been carried out, which reveal the difficulty of finding the appropriate gases in the first place, their percentage ratio, and how to avoid the adverse effects that are known from each of them, and that have been explained in the section of the state of the art of this report.
Los ejemplos que siguen ponen de manifiesto el comportamiento de los productos tras la aplicación de diferentes mezclas de gases de envasado: The examples that follow show the behavior of the products after the application of different mixtures of packaging gases:
Ejemplo 1 : Envasado de muslos de pavo con piel en atmósfera modificada de óxido nitroso. Después de realizar el sacrificio del animal y transcurrido el tiempo de oreo en cámara se lleva a cabo el despiece, corte del producto y separación de las partes no aptas del mismo, en los equipos que existen actualmente en la industria cárnica. Posteriormente, se realiza el envasado en atmósfera modificada (con la inclusión de diferentes atmósferas que contienen óxido nitroso dependiendo del tipo de producto a envasar) . Todas las muestras se han envasado empleando el envase termosellado de referencia Sanviplast® 9112 y 9113 y de composición PP/EVOH/PP transparente. Los dos envases empleados presentan propiedades similares con un volumen de 395 mi. para la referencia 9112 y de 480 mi. para la referencia 9113. El peso de la muestra (carne fresca) se ha situado entrel80 y 200 g en todos los casos. De esta forma se ha mantenido una relación 1:1 de volumen de carne/volumen de gas en el interior del envase. Example 1: Packaging of turkey thighs with skin in modified atmosphere of nitrous oxide. After performing the slaughter of the animal and after the time of oreo in camera is carried out the cutting, cutting of the product and separation of unsuitable parts thereof, in the equipment that currently exists in the meat industry. Subsequently, packaging is carried out in modified atmosphere (with the inclusion of different atmospheres containing nitrous oxide depending on the type of product to be packaged). All the samples have been packaged using the Sanviplast® 9112 and 9113 reference heat sealed package and transparent PP / EVOH / PP composition. The two containers used have similar properties with a volume of 395 ml. for reference 9112 and 480 mi. for reference 9113. The weight of the sample (fresh meat) has been between 80 and 200 g in all cases. In this way, a 1: 1 ratio of meat volume / volume of gas has been maintained inside the package.
Adicionalmente se emplea un film plástico (film tapa) de la firma CRYOVAC® de referencia EOP616B alta barrera .  Additionally, a plastic film (cover film) of the signature CRYOVAC® reference EOP616B high barrier is used.
Es muy común que se produzcan exudados en el interior del envase cuando se envasan productos cárnicos frescos. Para evitar la aparición de éstos se ha empleado una almohadilla absorbedora de la firma CRYOVAC® y de referencia LITELOC LLP34 en todos los casos .  It is very common for exudates to be produced inside the package when fresh meat products are packaged. To avoid the appearance of these, an absorbent pad of the signature CRYOVAC® and reference LITELOC LLP34 has been used in all cases.
La operación de llenado de la atmósfera se puede realizar acoplando a la máquina una botella con la composición volumétrica de gases adecuada. La propia máquina procederá a sellar el envase con el film barrera mencionado. La puesta a punto de este sistema requiere un control preciso de la máquina de sellado y tanteos previos en la disposición de los mandos de control del equipo asi como la verificación de la composición del gas de llenado en envases vacíos. The operation of filling the atmosphere can be done by coupling a bottle with the appropriate volumetric gas composition to the machine. The machine itself will proceed to seal the container with the aforementioned barrier film. The set-up of this system it requires precise control of the sealing machine and preliminary scores in the arrangement of the control controls of the equipment as well as the verification of the composition of the filling gas in empty containers.
El control de calidad inmediato consiste en comprobar la hermeticidad del cierre. El envase no debe de estar bombeado, la presión interior debe ser la atmosférica. Se comprueba la estanqueidad del envase mediante un equipo específico para medir esta variable. De la misma forma puede comprobarse la composición de la atmósfera empleando analizadores de gases (al ser el ensayo destructivo se realiza sobre un número representativo de unidades) .  The immediate quality control consists of checking the tightness of the closure. The container must not be pumped, the internal pressure must be atmospheric. The tightness of the container is checked by means of specific equipment to measure this variable. In the same way, the composition of the atmosphere can be checked using gas analyzers (since the destructive test is performed on a representative number of units).
Finalmente, se realiza la distribución y comercialización del producto. La temperatura ha de mantenerse en todas las etapas entre 2 y 4°C, con el objetivo de mantener la cadena de frío.  Finally, the distribution and commercialization of the product is carried out. The temperature must be maintained at all stages between 2 and 4 ° C, in order to maintain the cold chain.
Puede comprobarse que se han aplicado diferentes mezclas de gases donde se emplea óxido nitroso (protóxido de nitrógeno), que es objeto de este estudio en comparación con otras mezclas de gases.  It can be verified that different gas mixtures have been applied where nitrous oxide (nitrous oxide) is used, which is the object of this study in comparison with other gas mixtures.
Se ha realizado un análisis periódico de la muestra en función del tiempo de vida útil estimado de cada producto. Para la determinación de la vida útil de los productos se realiza un análisis sensorial y microbiológico .  A periodic analysis of the sample has been carried out based on the estimated shelf life of each product. A sensory and microbiological analysis is carried out to determine the shelf life of the products.
Para realizar esta invención se han estudiado parámetros sensoriales de cada uno de los productos (color y calidad visual, olor tras la apertura del envase, grado de deshidratación, presencia de exudados en el interior del envase, textura del producto) que se han caracterizado de la siguiente forma: 5 (excelente) , 4 (bueno) , 3 (apto) , 2 (deficiente) , 1 (muy deficiente). Adicionalmente se ha evaluado la atmósfera de los productos en el interior del envase. To carry out this invention, sensory parameters of each of the products (color and visual quality, odor after opening of the container, degree of dehydration, presence of exudates inside the container, texture of the product) that have been characterized the following way: 5 (excellent), 4 (good), 3 (good), 2 (poor), 1 (very poor). Additionally, the atmosphere of the products inside the container has been evaluated.
Para la realización de los ensayos microbiológicos se realiza la puesta a punto del material de laboratorio para llevar a cabo el análisis To carry out the microbiological tests, the laboratory material is set up to carry out the analysis
(bolsas de stomacher, agua de peptona, medios de cultivo selectivos, etc.). A continuación se lleva a cabo la preparación de la muestra y su inoculación en placa Petrifilm®. Las placas se incuban en estufa de cultivos a la temperatura necesaria según el microorganismo de análisis y transcurrido en tiempo adecuado se realiza el recuento microbiológico . Como microorganismos indicadores se han evaluado las bacterias aerobias mesófilas (BAM) y Enterobacterias . A lo largo de la vida útil del producto los recuentos microbiológicos han sido mayores por lo que es necesario aumentar el número de diluciones en laboratorio para realizar el conteo de forma eficiente . (bags of stomacher, peptone water, selective culture media, etc.). The sample preparation and its inoculation in Petrifilm ® plate is then carried out. The plates are incubated in a culture oven at the necessary temperature according to the microorganism of analysis and after a suitable time the microbiological count is carried out. Indicating microorganisms have been evaluated aerobic mesophilic bacteria (BAM) and Enterobacteria. Throughout the useful life of the product, the microbiological counts have been higher, so it is necessary to increase the number of dilutions in the laboratory in order to perform the count efficiently.
De todos los productos se obtuvieron muestras en número suficiente para permitir su análisis a diferentes intervalos de tiempo. Estos intervalos se han fijado en base a la materia prima inicial, y más específicamente, a su estabilidad microbiológica previsible según el procesamiento aplicado antes de su envasado y almacenamiento a baja temperatura.  Of all the products, samples were obtained in sufficient numbers to allow their analysis at different time intervals. These intervals have been set based on the initial raw material, and more specifically, on its predictable microbiological stability according to the processing applied before packing and storage at low temperature.
Los valores de recuento de unidades formadoras de colonias por gramo de producto (UFC/g) , permitieron estimar la fecha de caducidad o fecha de duración mínima, si bien es también importante discutir otros factores (calidad visual, sabor, etc.), para estimar con mayor precisión y en base a la calidad del producto la vida útil del mismo. The count values of colony-forming units per gram of product (CFU / g), allowed to estimate the expiration date or minimum duration date, although it is also important to discuss other factors (visual quality, taste, etc.), for estimate with greater precision and based on the quality of the product the useful life of the same.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases:  Below is the shelf life and comments of the packaging with different gas mixtures:
Figure imgf000016_0001
Figure imgf000016_0001
Determinación de la vida útil y descripción del comportamiento de muslos de pavo con piel en función de la atmósfera de envasado . Ver figura n° 3.  Determination of the useful life and description of the behavior of turkey thighs with skin depending on the packaging atmosphere. See figure n ° 3.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el día que determina la vida útil del producto: The following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000016_0002
Figure imgf000016_0002
Determinación de carga microbiológica de muslos de pavo con piel en función de la atmósfera de envasado. Ejemplo 2 : Envasado de muslos de pollo con piel en atmósfera modificada de óxido nitroso. Determination of microbiological load of turkey thighs with skin depending on the packaging atmosphere. Example 2: Packaging of chicken thighs with skin in modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Mezcla de gases Vida útil Comentarios  Gas mixture Useful life Comments
Presenta una coloración adecuada pero se presentan importantes notas pútridas para It presents an adequate coloration but important putrid notes are presented for
20% O2/10% N2O/40% CO2/30% Ar 9 días 20% O 2 /10% N 2 O / 40% CO 2 /30% Ar 9 days
los 10 días de almacenamiento, que hacen que el producto no sea apto.  10 days of storage, which make the product is not suitable.
Es el producto que presenta una mayor vida útil puesto que guarda un mejor equilibrio entre olor y color. El color del producto es adecuado para su It is the product that has a longer useful life since it keeps a better balance between smell and color. The color of the product is suitable for your
40% O2/40% N2O/20% C02 15 días comercialización. Al abrir el envase presenta ligeras notas desagradables que pueden ser características de los productos envasados. El producto es apto sensorialmente. 40% O 2 /40% N 2 O / 20% C0 2 15 days commercialization. When opening the package presents slight unpleasant notes that may be characteristic of packaged products. The product is sensorially suitable.
Buen comportamiento en cuanto al color del producto, presentando una tonalidad característica rojo cereza, pero los olores que desprende al abrir el envase hace que Good behavior in terms of the color of the product, presenting a characteristic cherry red hue, but the odors that it gives off when opening the container makes
69,8% Ar/30%CO2/0,2% CO 5 días 69.8% Ar / 30% CO 2 / 0.2% CO 5 days
el producto presente una vida útil entorno a 5 días. La ausencia de oxígeno hace que se produzcan importantes reacciones de deterioro.  The product has a shelf life of around 5 days. The absence of oxygen causes important deterioration reactions to occur.
A partir de los 10 días de envasado aparece un importante pardeamiento del color de la After 10 days of packaging, a significant browning of the color of the
70%O2/30% CO2 8 días 70% O 2 /30% CO 2 8 days
carne.  meat.
Esta referencia está muy pálida a los 7 días de almacenamiento. Hay presencia de muy This reference is very pale after 7 days of storage. There is presence of very
50% de N2/30% CO2/20% 02 6 días mal olor en el envase, siendo no apto desde el punto de vista sensorial. El envase no se presenta colapsado. 50% N 2 /30% CO 2 /20% 0 2 6 days bad odor in the container, being unfit from the sensory point of view. The package does not appear collapsed.
A los 8 días de almacenamiento el producto se descarta por el olor que After 8 days of storage, the product is discarded due to the smell that
40% de N2/30% CO2/30% 02 7 días 40% of N 2 /30% CO 2 /30% 0 2 7 days
presenta tras la apertura del envase. El color del producto es además pálido. presents after the opening of the container. The color of the product is also pale.
A los 8 días de almacenamiento el producto se descarta por el olor aAfter 8 days of storage, the product is discarded due to the smell of
30% de N2/20% CO2/50% 02 7 días putrefacción que presenta tras la apertura del envase. Además, el color no es adecuado. 30% N 2 /20% CO 2 /50% 0 2 7 days putrefaction that occurs after the opening of the container. Also, the color is not suitable.
A los 7 días de almacenamiento el producto se descarta por el olor que presenta tras la apertura del envase. El After 7 days of storage, the product is discarded due to the odor that it presents after opening the container. The
50% de N2/50% C02 6 días 50% of N 2 /50% C0 2 6 days
producto presentó un color pálido en el interior del envase, no mostrándose colapsado el envase.  The product presented a pale color inside the container, and the container was not collapsed.
60% de N2/40% C02 7 días El producto presenta un color algo rosado. El inconveniente de estas muestras que hacen que no sea apto para 8 días de almacenamiento es la presencia de mal olor. 60% N 2 /40% C0 2 7 days The product has a somewhat pink color. The drawback of these samples that make it not suitable for 8 days of storage is the presence of bad odor.
Determinación de la vida útil y descripción del comportamiento de muslos de pollo con piel en función de la atmósfera de envasado. Ver figura n° 4. Determination of the shelf life and description of the behavior of chicken thighs with skin depending on the packaging atmosphere. See figure n ° 4.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el día que determina la vida útil del producto: The following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000018_0001
Figure imgf000018_0001
Determinación de carga microbiológica de muslos de pollo con piel en función de la atmósfera de envasado . Ejemplo 3: Envasado de paletilla de cordero en atmósfera modificada de óxido nitroso.  Determination of microbiological load of chicken thighs with skin depending on the packaging atmosphere. Example 3: Packaging of lamb shoulder in modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Mezcla de gases Vida útil Comentarios Gas mixture Useful life Comments
20% O2/10% N2O/40% CO2/30% Ar | 9 días | Presenta una coloración parda y olores del | producto a pútrido. 20% O 2 /10% N 2 O / 40% CO 2 /30% Ar | 9 days | It presents a brown coloration and smells of | putrid product.
Es el producto que presenta una mayor vida útil It is the product that has a longer life
40% O2/40% N2O/20% C02 15 días puesto que no presenta olores desagradables y la coloración de la carne es adecuada. 40% O 2 /40% N 2 O / 20% C0 2 15 days since it does not present unpleasant odors and the coloring of the meat is adequate.
Buen comportamiento en cuanto al color del producto, pero los olores que desprende al abrir el Good behavior in terms of the color of the product, but the odors it gives off when opening the
69,8% Ar/30%CO2/0,2% CO 7 días 69.8% Ar / 30% CO 2 / 0.2% CO 7 days
envase hace que el producto presente una vida útil entorno a 7 días.  Container makes the product have a shelf life around 7 days.
Presenta un buen comportamiento frente a la oxidación del producto hasta los 9 días de It presents a good behavior against the oxidation of the product until 9 days of
70%O2/30% C02 10 días envasado. A partir de esta fecha aparece un destacado pardeamiento del color de la carne que hace que el producto no sea apto. 70% O 2 /30% C0 2 10 days packed. From this date there is a noticeable browning of the color of the meat that makes the product unfit.
Presenta un buen comportamiento frente a la oxidación del producto. No obstante, el olor que It has a good behavior against oxidation of the product. However, the smell that
60% de N2/30% CO2/10% 02 10 días 60% of N 2 /30% CO 2 /10% 0 2 10 days
presenta a partir del día 10 es desagradable y hace que el producto no sea apto.  presents from day 10 is unpleasant and makes the product is not suitable.
Determinación de la vida útil y descripción del comportamiento de paletilla de cordero en función de la atmósfera de envasado . Ver la figura n° 5.  Determination of the shelf life and description of the lamb shoulder behavior according to the packaging atmosphere. See figure n ° 5.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el día que determina la vida útil del producto: The following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000019_0001
Figure imgf000019_0001
Determinación de carga microbiológica de paletilla de cordero en función de la atmósfera de envasado. Ejemplo 4: Envasado de pechuga de pavo en atmósfera modificada de óxido nitroso .  Determination of microbiological load of lamb shoulder depending on the packaging atmosphere. Example 4: Packaging of turkey breast under modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases : Below is the shelf life and comments of the packaging with different mixtures of gases:
Figure imgf000020_0001
Figure imgf000020_0001
Determinación de la vida útil y descripción comportamiento de pechuga de pavo en función de atmósfera de envasado . Ver la figura n° 6  Determination of the shelf life and description of turkey breast behavior depending on the packaging atmosphere. See figure n ° 6
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el día que determina la vida útil del producto: The following table shows the microbiological load of the initial starting sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000020_0002
Figure imgf000020_0002
Determinación de carga microbiológica de pechuga de pavo en función de la atmósfera de envasado.  Determination of microbiological load of turkey breast according to the packaging atmosphere.
Ejemplo 5: Envasado de pechuga de pollo en atmósfera modificada de óxido nitroso. Example 5: Packaging of chicken breast in modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1. All the steps described in the Example 1.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Figure imgf000021_0001
Figure imgf000021_0001
Determinación de la vida útil y descripción comportamien to de pechuga de pollo en función de a tmósfera de envasado . Ver la figura n ° 7. En la siguiente tabla se muestra la carga microbio-lógica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el día que determina la vida útil del producto: Determination of the useful life and description of behavior of chicken breast according to the packaging atmosphere. See figure n ° 7. The following table shows the microbio logical load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000022_0001
Figure imgf000022_0001
Determinación de carga microbiológica de pechuga de pollo en función de la a tmósfera de envasado .  Determination of microbiological load of chicken breast depending on the packaging atmosphere.
Ejemplo 6: Envasado de hígado de ternera en atmósfera modificada de óxido nitroso. Example 6: Packaging of veal liver in a modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Mezcla de gases Vida útil Comentarios Gas mixture Useful life Comments
Es la muestra que presenta una mayor vida útil, puesto que hay ausencia de pardeamiento para 8 días de almacenamiento. El colapso del film tapa es It is the sample that has a longer useful life, since there is no browning for 8 days of storage. The collapse of the cover film is
20% O2/10% N2O/40% CO2/30% Ar 8 días 20% O 2 /10% N 2 O / 40% CO 2 /30% Ar 8 days
reducido. El olor es a hígado de moderada intensidad. El color del producto es apto, de una tonalidad roja violácea.  reduced. The smell is a moderate intensity liver. The color of the product is apt, of a violet red hue.
Este producto presenta una menor vida útil debido This product has a shorter life due
40% O2/40% N2O/20% C02 6 días a la aparición de oxidaciones (color marrón) en la superficie del producto. 40% O 2 /40% N 2 O / 20% C0 2 6 days at the appearance of oxidations (brown color) on the surface of the product.
La muestra presenta un color rojo violáceo intenso, The sample shows an intense violet red color,
69,8% Ar/30%CO2/0,2% CO 4 días aunque a los 5 días de vida útil presenta olores a pudrición, además del hinchamiento del envase.69.8% Ar / 30% CO 2 / 0.2% CO 4 days although after 5 days of life it has rotten odors, in addition to the swelling of the container.
Presenta una oxidación del producto a partir de losIt presents an oxidation of the product from the
70%O2/30% C02 4 días 70% O 2 /30% C0 2 4 days
5 días de envasado. A partir de esta fecha aparece un destacado pardeamiento del color de la carne. 5 days of packaging. From this date appears an outstanding browning of the color of the meat.
Además, existe un importante colapso del film tapa.  In addition, there is a major collapse of the cover film.
[ El olor es a higado con notas a rancio.  [The smell is a liver with rancid notes.
Determinación de la vida útil y descripción del comportamiento de hígado de ternera en función de la atmósfera de envasado. Ver la figura n° 8. Determination of the useful life and description of the behavior of veal liver depending on the packaging atmosphere. See figure n ° 8.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el dia que determina la vida útil del producto: The following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000023_0001
Figure imgf000023_0001
Determinación de carga microbiológica de hígado de ternera en función de la atmósfera de envasado.  Determination of microbiological load of veal liver depending on the packaging atmosphere.
Ejemplo 7: Envasado de corazón de ternera en atmósfera modificada de óxido nitroso. Example 7: Veal heart packaging in a modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Mezcla de gases Vida útil Comentarios Gas mixture Useful life Comments
Presenta una vida útil de 6 días. La vida útil queda determinada por la presencia de oxidación y olores It has a useful life of 6 days. The useful life is determined by the presence of oxidation and odors
20% O2/10% N2O/40% CO2/30% Ar 6 días intensos a visceras que lo hacen desagradable. 20% O 2 /10% N 2 O / 40% CO 2 /30% Ar 6 intense days to viscera that make it unpleasant.
Además, se produce un considerable colapso del film tapa a partir de los 6 días de envasado.  In addition, there is a considerable collapse of the lid film after 6 days of packaging.
Presenta signos de oxidación y una gran cantidad de It shows signs of oxidation and a lot of
40% O2/40% N2O/20% C02 4 días exudados a partir del día de almacenamiento 5. Hay presencia de notas a rancio. Presenta un color hígado intenso. Se aprecian notas40% O 2 /40% N 2 O / 20% C0 2 4 days exudates from the day of storage 5. There is presence of rancid notes. It presents an intense liver color. Notes are appreciated
69,8% Ar/30%CO2/0,2% CO 3 días de olor a putrefacción. Adicionalmente se observa un hinchamiento del film tapa. 69.8% Ar / 30% CO 2 / 0.2% CO 3 days of putrefaction odor. Additionally, a swelling of the lid film is observed.
Se presenta una rápida oxidación del producto acompañado de un importante colapso del film tapa, There is a rapid oxidation of the product accompanied by a major collapse of the lid film,
70%O2/30% C02 3 días apareciendo una gran cantidad de exudados en el interior de la bandeja. Hay presencia de notas a rancio. 70% O 2 /30% C0 2 3 days, a large amount of exudates appearing inside the tray. There is presence of rancid notes.
Determinación de la vida útil y descripción del comportamiento de corazón de ternera en función de la atmósfera de envasado. Ver la figura n° 9.  Determination of the useful life and description of the veal heart behavior according to the packaging atmosphere. See figure n ° 9.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el dia que determina la vida útil del producto: The following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000024_0002
Figure imgf000024_0002
Determinación de carga microbiológica de corazón de ternera en función de la atmósfera de envasado .  Determination of microbiological load of veal heart depending on the packaging atmosphere.
Ejemplo 8: Envasado de riñon de ternera en atmósfera modificada de óxido nitroso. Example 8: Packaging of beef kidney in modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases :  Below is the shelf life and comments of the packaging with different gas mixtures:
Figure imgf000024_0001
Es el producto que presenta una mayor vida útil puesto que guarda un mejor equilibrio entre olor y color. El olor
Figure imgf000024_0001
It is the product that has a longer useful life since it keeps a better balance between smell and color. The smell
40% O2/40% N2O/20% C02 8 días 40% O 2 /40% N 2 O / 20% C0 2 8 days
que presenta es a riñon de elevada intensidad, con ausencia de olores desagradables.  It presents a kidney of high intensity, with absence of unpleasant odors.
Los productos presentan un color rojo cereza poco característico de esta tipología de alimento, presentando The products have a cherry red color that is not characteristic of this type of food, presenting
69,8% Ar/30%CO2/0,2% CO 3 días 69.8% Ar / 30% CO 2 / 0.2% CO 3 days
además un olor muy desagradable, que la hacen no apto. Los olores que presentan son a riñon, amoniaco y orina. also a very unpleasant smell, which makes it unfit. The odors they present are kidney, ammonia and urine.
Presenta un buen comportamiento frente a la oxidación del producto hasta los 4 días de envasado, con coloresIt has a good behavior against oxidation of the product until 4 days of packaging, with colors
70%O2/30% C02 4 días rojo brillantes tanto en corteza como en médula. A partir de esta fecha aparece un destacado pardeamiento del color de la viscera. 70% O 2 /30% C0 2 4 days bright red in both bark and marrow. As of this date, a noticeable browning of the color of the viscera appears.
Determinación de la vida útil y descripción comportamiento de riñon de ternera en función de atmósfera de envasado . Ver la figura n° 10.  Determination of the useful life and description behavior of calf kidney depending on the packaging atmosphere. See figure n ° 10.
En la siguiente tabla se muestra la carga microbiológica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el dia que determina la vida útil del producto: The following table shows the microbiological load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000025_0001
Figure imgf000025_0001
Determinación de carga microbiológica de riñon de ternera en función de la atmósfera de envasado .  Determination of microbiological load of calf kidney depending on the packaging atmosphere.
Ejemplo 9: Envasado de secreto de cerdo ibérico en atmósfera modificada de óxido nitroso. Example 9: Secret packaging of Iberian pig in a modified atmosphere of nitrous oxide.
Se realizarían todos los pasos descritos en el ejemplo 1.  All the steps described in example 1 would be carried out.
A continuación se muestra la vida útil y los comentarios del envasado con diferentes mezclas de gases : Mezcla de gases Vida útil Comentarios Below is the shelf life and comments of the packaging with different gas mixtures: Gas mixture Useful life Comments
El producto presenta un color pardo como consecuencia de la falta de oxígeno a partir de The product presents a brown color as a consequence of the lack of oxygen from
20% O2/10% N2O/40% CO2/30% Ar 6 días 20% O 2 /10% N 2 O / 40% CO 2 /30% Ar 6 days
día de almacenamiento 7. Aparecen ligeras notas a putrefacción.  storage day 7. Light rotting notes appear.
El producto presenta un olor adecuado a los 12 días de almacenamiento. La intensidad del color The product presents an adequate odor after 12 days of storage. The intensity of the color
40% O2/40% N2O/20% C02 12 días 40% O 2 /40% N 2 O / 20% C0 2 12 days
es baja, aunque el producto es apto para su comercialización.  It is low, although the product is suitable for commercialization.
El producto presenta una tonalidad rojo cereza, que afecta incluso a las partes grasas de las The product has a cherry red color, which affects even the fatty parts of the
69,8% Ar/30%CO2/0,2% CO 5 días 69.8% Ar / 30% CO 2 / 0.2% CO 5 days
piezas. El olor es intenso a putrefacción a partir del día 6 tras el envasado.  pieces. The smell is intense to putrefaction from day 6 after packaging.
Hasta el día 7 de envasado muestra un color rojo Until day 7 of packaging shows a red color
70%O2/30% C02 9 días brillante, empezando a pardear a partir de esta fecha. 70% O 2 /30% C0 2 9 bright days, starting to brown as of this date.
Determinación de la vida útil y descripción del comportamiento de secreto de cerdo ibérico en función de la atmósfera de envasado . Ver la figura n° 11. Determination of the shelf life and description of Iberian pig secret behavior according to the packaging atmosphere. See figure n ° 11.
En la siguiente tabla se muestra la carga microbio-lógica de la muestra de partida inicial y de cada una de las muestras procesadas con diferentes mezclas de gases para el dia que determina la vida útil del producto: The following table shows the microbio logical load of the initial sample and each of the samples processed with different gas mixtures for the day that determines the shelf life of the product:
Figure imgf000026_0001
Figure imgf000026_0001
Determinación de carga microbiológica de secreto de cerdo ibérico en función de la atmósfera de envasado.  Determination of microbiological load of Iberian pork secrecy depending on the packaging atmosphere.
La experiencia de los ejemplos anteriores se enfoca como un proceso de aumentar la efectividad de las atmósferas modificadas tradicionales mediante la incorporación de protóxido de nitrógeno en diferentes concentraciones a fin de mejorar la aceptación por los consumidores de los alimentos envasados. Esta invención se basa en el principio de mejorar las acciones de conservación que ofrecen el 02/C02/N2/Ar en su utilización en atmósferas modificadas por separado o en diferentes combinaciones a temperatura de refrigeración. The experience of the previous examples is focused as a process of increasing the effectiveness of traditional modified atmospheres by incorporating nitrous oxide at different concentrations in order to improve consumer acceptance of packaged foods. This invention is based on the principle of improving the conservation actions offered by 02 / C02 / N2 / Ar when used in modified atmospheres separately or in different combinations at refrigeration temperature.
El protóxido en combinación con los diferentes gases crea un efecto sinérgico que potencia los efectos individuales de los gases empleados para la conservación en MAP, permitiendo mejorar las condiciones de calidad del alimento envasado durante el transporte y el almacenamiento. Entendiendo por condición del alimento los Procesos químicos, procesos físicos y Aspectos microbiológicos que generan alteraciones que hacen que un alimento no sea apto para los consumidores.  The protoxide in combination with the different gases creates a synergistic effect that enhances the individual effects of the gases used for MAP conservation, allowing to improve the quality conditions of the packaged food during transportation and storage. Understanding food condition Chemical processes, physical processes and microbiological Aspects that generate alterations that make a food is not suitable for consumers.
La inventiva se basa en garantizar la inhibición y/o destrucción de microorganismos, el retraso de oxidaciones lípidas, la disminución de exudados y la mejora del mantenimiento del color y del olor en ciertos productos especialmente cárnicos.  The invention is based on guaranteeing the inhibition and / or destruction of microorganisms, the delay of lipid oxidations, the reduction of exudates and the improvement of the maintenance of color and odor in certain products, especially meat.
La suma de los diferentes efectos que la utilización del protóxido proporciona, hace un efecto global muy interesante a tener en cuenta a la hora de su uso. Es decir un poco de mejora en los diferentes aspectos (olor, color, crecimiento de microorganismos, exudados, oxidaciones lípidas, etc.) crean una importante mejora en el aspecto general del producto preservando mejor la calidad de los alimentos en un concepto genérico.  The sum of the different effects that the use of the protoxide provides, makes a very interesting global effect to take into account at the time of use. In other words, a little improvement in the different aspects (smell, color, growth of microorganisms, exudates, lipid oxidations, etc.) create an important improvement in the general aspect of the product, preserving better the quality of the food in a generic concept.
La justificación técnica de la mezcla de gases objeto de la invención se justifica por el efecto sinérgico del protóxido con el C02 a temperaturas de refrigeración. El C02 es un gas altamente soluble en agua, produce un fuerte efecto inhibidor en el crecimiento de ciertos microorganismos, en especial sobre mohos levaduras y bacterias Gram-negativas . El C02 se disuelve en los tejidos, produciendo una disminución en el Ph por la formación de ácido carbónico, actuando con efecto inhibidor sobre los microorganismos. La capacidad de disolución y su efecto de prolongar la fase vegetativa de los microorganismos, aumenta al disminuir la temperatura. The technical justification for the gas mixture object of the invention is justified by the effect Synergy of the protoxide with the C02 at refrigeration temperatures. C02 is a gas highly soluble in water, it produces a strong inhibitory effect on the growth of certain microorganisms, especially on yeast molds and Gram-negative bacteria. The C02 dissolves in the tissues, producing a decrease in the Ph by the formation of carbonic acid, acting with an inhibiting effect on the microorganisms. The capacity of dissolution and its effect of prolonging the vegetative phase of the microorganisms, increases when the temperature decreases.
Algunos autores sugieren que cuando el C02 se disuelve en la forma de ácido carbónico, el HC03- estará presente como un producto de disociación, y de este modo puede originar cambios en la permeabilidad celular de los microorganismos y su inactivación.  Some authors suggest that when CO 2 dissolves in the form of carbonic acid, HC03- will be present as a dissociation product, and in this way can cause changes in the cellular permeability of microorganisms and their inactivation.
Las reacciones que suceden al disolverse C02 en el agua que contiene el alimento son las siguientes: The reactions that happen when dissolving C0 2 in the water that contains the food are the following:
- Formación de ácido carbónico: - Carbonic acid formation:
C02 (ac) + H20 <==> H2C03 C0 2 ( ac) + H 2 0 <==> H 2 C0 3
- Primera disociación de ácido carbónico  - First dissociation of carbonic acid
H2C03 <==> H+ + HC03- Ka, i = 10"6'3 H 2 C0 3 <==> H + + HC0 3 - K a , i = 10 "6 ' 3
- Segunda disociación de ácido carbónico  - Second dissociation of carbonic acid
HC03- <==> H+ + C03 2"Ka,2= 10"10'3 HC0 3 - <==> H + + C0 3 2 " K a , 2 = 10 " 10 ' 3
El N20 es altamente reactivo y soluble en grasas y agua, y no produce acidificación al no actuar como anhídrido . N20 is highly reactive and soluble in fats and water, and does not cause acidification by not acting as anhydride.
Uno de los efectos buscados es disolver N20 en grasas y fluidos del alimento con el fin de conseguir una resistencia a las reacciones de acidificación anteriormente citadas (Ley de Henry.) Con este se pretende conseguir un reequilibrio entre las especies carbonato, bicarbonato y ácido carbónico, que garantizan un pH adecuado entre (5,5 y 6) con importantes presencia del ión bicarbonato (HC03 ~) causante del efecto inhibidor del C02 especialmente en bacterias Gram-negativas, mohos y levaduras. One of the desired effects is to dissolve N20 in fats and fluids of food in order to achieve a resistance to acidification reactions previously mentioned (Henry's Law.) This is intended to achieve a rebalancing between the species carbonate, bicarbonate and carbonic acid, which ensure an adequate pH between (5.5 and 6) with significant presence of the bicarbonate ion (HC0 3 ~ ) causing of the inhibitory effect of C02 especially in Gram-negative bacteria, molds and yeasts.
Por otra parte la utilización de N02 en atmósferas con contenido en 02, debe contemplarse desde el siguiente aspecto.  On the other hand, the use of N02 in atmospheres with content in 02, should be considered from the following aspect.
El oxigeno provoca oxidación de las grasas y permite el desarrollo de bacterias aerobias y reacciones enzimáticas. El deterioro químico de los lípidos es uno de los procesos principales de deterioro en los alimentos. Esto se debe a las oxidaciones de las grasas, que en presencia de oxígeno causan la rancidez del producto. Por otro lado, el oxígeno es usado en altas proporciones como un componente básico para el mantenimiento del color especialmente en productos cárnicos frescos y su no inclusión como gas provoca una pérdida de color.  Oxygen causes oxidation of fats and allows the development of aerobic bacteria and enzymatic reactions. The chemical deterioration of lipids is one of the main processes of deterioration in food. This is due to oxidations of fats, which in the presence of oxygen cause the rancidity of the product. On the other hand, oxygen is used in high proportions as a basic component for the maintenance of color especially in fresh meat products and its non-inclusion as a gas causes a loss of color.
El protóxido tiene mayor solubilidad que el oxigeno en grasas impidiendo las reacciones químicas del oxigeno con las grasas presentes por lo que de alguna forma ralentizamos estas reacciones haciendo que las grasas tarden más en oxidarse. Como consecuencia mejoramos olores y el color de los productos especialmente los cárnicos.  The protóxido has greater solubility than the oxygen in fats preventing the chemical reactions of the oxygen with the present fats reason why in some way we slow down these reactions doing that the fats delay more in oxidizing themselves. As a consequence, we improve odors and the color of products, especially meat.
Para el diseño de mezclas con protóxido de la presente invención se ha tenido en cuenta una serie de adaptaciones concernientes al envase entre las que se destaca el mantener una atmósfera modificada con alto contenido de oxigeno (entre un 20% y 70%) dentro del mismo que asegure que el producto no consuma todo el 02 y se convierta en una atmósfera anóxica que genere malos olores. La inclusión del protóxido juega un papel muy importante en la determinación de la flora dominante final. For the design of mixtures with protoxide of the present invention, a series of adaptations concerning the container has been taken into account, among which the maintenance of a modified atmosphere with high oxygen content (between 20% and 70%) within the same that ensures that the product does not consume all 02 and becomes an anoxic atmosphere that generates bad odors. The inclusion of the protoxide plays a very important role in the determination of the final dominant flora.
En resumen de todos los ensayos realizados se sacan las siguientes conclusiones.  In summary of all the tests carried out, the following conclusions are drawn.
La utilización de protóxido en mezclas con co2 hace que se produzca un pH estable en la superficie de la carne mejorando el efecto inhibidor sobre el crecimiento de microorganismos causantes del deterioro.  The use of protoxide in mixtures with co2 causes a stable pH on the surface of the meat to be produced, improving the inhibitory effect on the growth of microorganisms that cause deterioration.
Envasado de carne con hueso y grasa en atmósferas modificadas con concentraciones de protóxido, aumenta la calidad organoléptica y sensorial del producto. El uso de C02, en presencia de N20, retarda el crecimiento de los microorganismos aerobios y anaerobio presentes en la carne. El protóxido potencia el efecto inhibidor de microorganismos al poner más disponible el ión bicarbonato (HCO3 ") a la vez que protege el corte del hueso de oxidaciones que causan cambios de color. Packaging of meat with bone and fat in modified atmospheres with protoxide concentrations, increases the organoleptic and sensory quality of the product. The use of C02, in the presence of N20, retards the growth of aerobic and anaerobic microorganisms present in the meat. The protoxide enhances the inhibitory effect of microorganisms by making the bicarbonate ion (HCO 3 " ) more available while protecting the bone cut from oxidations that cause color changes.
La vida útil microbiológica de las muestras envasadas en atmósfera con alta concentración de 02 fue mejorada con el N20.  The microbiological shelf life of the samples packed in an atmosphere with a high concentration of 02 was improved with the N20.
El uso de N20 no mejora la intensidad de color rojo de la carne envasada en atmósfera con 70% 02 pero lo mantiene más estable en el tiempo.  The use of N20 does not improve the intensity of red color of meat packed in atmosphere with 70% 02 but it keeps it more stable over time.
La utilización de atmósferas con N20 disminuye la oxidación de lípidos y reduce la generación de olores desagradables en varios tipos de carnes. La utilización mezclas con protóxido mostraron un efecto muy positivo sobre la presencia exudados en el interior del envase, posiblemente por la estabilidad del pH ya que por debajo de 5,4 se produce una intensa desnaturalización de las proteínas musculares, lo que a su vez reduce la capacidad de retención de agua. The use of atmospheres with N20 decreases the oxidation of lipids and reduces the generation of unpleasant odors in various types of meats. The use of mixtures with protoxide showed a very positive effect on the presence of exudates in the interior of the container, possibly due to the stability of the pH since below 5.4 there is an intense denaturation of the muscle proteins, which in turn reduces the water retention capacity.
Otros detalles y características se irán poniendo de manifiesto en el transcurso de la descripción que a continuación se da, en los que se pone de manifiesto a título ilustrativo pero no limitativo un ejemplo de la invención . Other details and characteristics will become apparent in the course of the description that follows, in which an example of the invention is shown by way of illustration but not limitation.
Descripción de una de las realizaciones de la Invención . Description of one of the embodiments of the invention.
En una de las realizaciones preferidas de la invención y en cuanto al procedimiento de aplicación de la mezcla de gases preconizada, el mismo se inicia después del recepcionado de la carne, su despiece, separación de las partes, y eliminación de las partes no aptas, los trozos deben ser de un peso comprendido entre 180 a 200 gr., y un volumen comprendido entre 350 a 420 mi. en todos los casos.  In one of the preferred embodiments of the invention and with regard to the method of applying the proposed gas mixture, it starts after the reception of the meat, its cutting, separation of the parts, and elimination of the unsuitable parts, the pieces must be of a weight between 180 to 200 gr., and a volume comprised between 350 to 420 ml. in all cases.
Seguidamente y con unas condiciones de temperatura de 2 a 4°C. en todo el proceso, y presión la atmosférica, con el auxilio de las máquinas correspondientes se coloca el alimento sobre envases de termo-sellado por ejemplo de referencia Sanviplast tipo 9112 y 9113 y de composición PP/EVOH/PP transparente, y previamente se coloca en la bandeja una almohadilla absorbedora por ejemplo de la firma CRYOVAC de referencia LITELOC LLP34, para prevenir los exudados en el interior del envase. Then and with temperature conditions of 2 to 4 ° C. in the whole process, and atmospheric pressure, with the help of the corresponding machines, the food is placed on thermo-sealed containers, for example Sanviplast reference. type 9112 and 9113 and of transparent PP / EVOH / PP composition, and previously an absorber pad is placed in the tray, for example, of the signature CRYOVAC of reference LITELOC LLP34, to prevent exudates inside the container.
Finalmente manteniendo una relación de 1:1 carne/volumen de gas en el interior del envase, se introduce en el mismo la mezcla objeto de la invención. La operación de llenado de la atmósfera se puede realizar acoplando a la máquina de envasado correspondiente una botella con la composición volumétrica reivindicada. La propia máquina procederá a sellar el envase con un film barrera tal como un film de plástico por ejemplo de la firma CRYOVAC de referencia EOP616B de alta barrera.  Finally maintaining a ratio of 1: 1 meat / volume of gas inside the container, the mixture object of the invention is introduced into it. The operation for filling the atmosphere can be carried out by coupling a bottle with the claimed volumetric composition to the corresponding packaging machine. The machine itself will proceed to seal the container with a barrier film such as a plastic film for example from the firm CRYOVAC reference EOP616B high barrier.
El control de calidad inmediato consiste en comprobar la hermeticidad del cierre. El envase no debe estar bombeado, la presión interior debe ser la atmosférica. Se comprueba la estanqueidad del envase mediante un equipo especifico para medir esta variable. De la misma forma puede comprobarse la composición de la atmósfera empleando analizadores de gases, sobre un número representativo de unidades.  The immediate quality control consists of checking the tightness of the closure. The container must not be pumped, the internal pressure must be atmospheric. The tightness of the container is checked by means of a specific equipment to measure this variable. In the same way, the composition of the atmosphere can be checked using gas analyzers, on a representative number of units.
La composición de la mezcla de gases utilizada en el procedimiento anterior y uno de los objetos de la invención es la comprendida en los siguientes rangos:  The composition of the gas mixture used in the above process and one of the objects of the invention is that comprised in the following ranges:
- Oxigeno del 20 al 75%. - Oxygen from 20 to 75%.
Dióxido de carbono del 15 al 60%.  Carbon dioxide from 15 to 60%.
- Oxido nitroso del 5 al 60%. Descrita suficientemente la presente invención, fácil es comprender que podrán introducirse en la misma cualesquiera modificaciones de detalle que se estimen convenientes, siempre y cuando no altere la esencia de la invención que queda resumida en las siguientes reivindicaciones. - Nitrous oxide from 5 to 60%. Having sufficiently described the present invention, it is easy to understand that any modifications of detail that may be considered convenient may be introduced therein, provided that it does not alter the essence of the invention, which is summarized in the following claims.

Claims

R E I V I N D I C A C I O N E S: R E I V I N D I C A C I O N E S:
Ia - "MEZCLA DE GASES PARA LA ALIMENTACIÓN" de las que se aplican para la conservación de alimentos principalmente frescos, tales como carnes, pescados y/o vegetales y/o preparados, caracterizada en que dicha mezcla comprende como mínimo los siguientes componentes : I a - "MIXTURE OF GASES FOR FOOD" of those applied for the preservation of mainly fresh foods, such as meats, fish and / or vegetables and / or preparations, characterized in that said mixture comprises at least the following components:
- oxígeno (02 ) ,  - oxygen (02),
- dióxido de carbono (C02), y  - carbon dioxide (C02), and
- óxido nitroso (N20) .  - nitrous oxide (N20).
2a- "MEZCLA DE GASES PARA LA ALIMENTACIÓN según la primera reivindicación, caracterizada en que el porcentaje en volumen de la mezcla de gases es el siguiente : 2 a - "MIXTURE OF GASES FOR FOOD according to the first claim, characterized in that the volume percentage of the gas mixture is as follows:
- oxígeno (02) en un porcentaje comprendido entre un 15 y un 75%,  - oxygen (02) in a percentage between 15 and 75%,
dióxido de carbono (C02) en un porcentaje comprendido entre un 15 y un 60%,  carbon dioxide (C02) in a percentage comprised between 15 and 60%,
óxido nitroso (N20) en un porcentaje comprendido entre un 5 y un 60%.  Nitrous oxide (N20) in a percentage comprised between 5 and 60%.
3a- "MEZCLA DE GASES PARA LA ALIMENTACIÓN según la primera reivindicación, caracterizada en que el porcentaje preferido de la mezcla de gases es el siguiente : 3 a - "MIXTURE OF GASES FOR FOOD according to the first claim, characterized in that the preferred percentage of the gas mixture is as follows:
- 40% de oxígeno (02) ,  - 40% oxygen (02),
- 20% de dióxido de carbono (C02),  - 20% carbon dioxide (C02),
- 40% de óxido nitroso (N20) . 4a- "MEZCLA DE GASES PARA LA ALIMENTACIÓN según la Ia reivindicación, caracterizada en que dicha mezcla comprende adicionalmente otros gases distintos. 5a- "MEZCLA DE GASES PARA LA ALIMENTACIÓN según la 4a reivindicación, caracterizada en que los otros gases de dicha mezcla son el Argón (Ag) , con una proporción del 5 a 40% en la mezcla. 6a- "PROCEDIMIENTO DE APLICACIÓN DE LA MEZCLA DE- 40% nitrous oxide (N20). 4 a - "MIXTURE OF GAS FOR FOOD according to Claim I, characterized in that said mixture additionally comprises other gases." 5 a - "MIXTURE OF GASES FOR FOOD according to claim 4, characterized in that the other gases of said mixture is Argon (Ag), with a proportion of 5 to 40% in the mixture. 6 a - "PROCEDURE FOR APPLYING THE MIXTURE OF
GASES reivindicada en la Ia reivindicación, caracterizado en que dicho procedimiento comprende las siguientes etapas: - Recepcionado de la carne o productos cárnicos después del sacrificio, despiece, corte del producto, y separación de las partes, y eliminación de las partes no aptas de los mismos. Disposición de carne o productos cárnicos en envases, a las que se le añade una almohadilla absorbedora . GASES claimed in I to claim, characterized in that said method comprises the following steps: - recepcionado meat or meat products after slaughter, cutting, cutting the product, and separation of the parts, and removal of unfit parts the same. Disposal of meat or meat products in containers, to which is added an absorber pad.
Envasado de la carne o productos cárnicos con atmósfera modificada con la mezcla de gases objeto de la invención en máquinas adecuadas.  Packaging of meat or meat products with modified atmosphere with the gas mixture object of the invention in suitable machines.
- Suministro de frió para mantener la temperatura en todo el proceso entre 2 y 4°C.  - Cold supply to maintain the temperature in the whole process between 2 and 4 ° C.
Presión durante el proceso, la atmosférica.  Pressure during the process, atmospheric.
Adicionalmente se emplea un film plástico (film tapa) de barrera alta, después del envasado.  Additionally, a high barrier plastic film (lid film) is used after packaging.
PCT/ES2011/070282 2011-04-18 2011-04-20 Gas mixture for foodstuffs and method for using said mixture WO2012143579A1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES291949A1 (en) * 1963-07-25 1964-02-01 Nitrox Sa Process for the preservation of foods with nitrous oxide
EP0422995A1 (en) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process for preserving fresh vegetal food products
ES2241493B1 (en) * 2004-04-12 2006-07-16 Abello Linde, S.A. Freshly butchered e.g. beef packaging and preservation system includes a cooler and color stabilization, with incorporation of ultraviolet filters in the cabinet lighting system
FR2883263A1 (en) * 2005-03-18 2006-09-22 Cultimer France Soc Par Action Live seafood package for storage, has sealed container in which live seafood, and live crustacean with salt water are introduced, and gaseous atmosphere formed of oxygen and nitrogen oxide mixture injected after evacuation in container
WO2007036775A1 (en) * 2005-09-30 2007-04-05 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method for treating foods under alternating atmospheres
DE102006000625A1 (en) * 2006-01-02 2007-07-12 Linde Ag Packing food comprises adding an inert gas comprising nitrogen, oxygen, carbon dioxide and argon, to the food such as vegetables, fruits or salads

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES291949A1 (en) * 1963-07-25 1964-02-01 Nitrox Sa Process for the preservation of foods with nitrous oxide
EP0422995A1 (en) * 1989-10-05 1991-04-17 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Process for preserving fresh vegetal food products
ES2241493B1 (en) * 2004-04-12 2006-07-16 Abello Linde, S.A. Freshly butchered e.g. beef packaging and preservation system includes a cooler and color stabilization, with incorporation of ultraviolet filters in the cabinet lighting system
FR2883263A1 (en) * 2005-03-18 2006-09-22 Cultimer France Soc Par Action Live seafood package for storage, has sealed container in which live seafood, and live crustacean with salt water are introduced, and gaseous atmosphere formed of oxygen and nitrogen oxide mixture injected after evacuation in container
WO2007036775A1 (en) * 2005-09-30 2007-04-05 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude Method for treating foods under alternating atmospheres
DE102006000625A1 (en) * 2006-01-02 2007-07-12 Linde Ag Packing food comprises adding an inert gas comprising nitrogen, oxygen, carbon dioxide and argon, to the food such as vegetables, fruits or salads

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