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Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging

A technology for modified atmosphere packaging and cooling meat, which is applied in the fields of preservation of meat/fish by freezing/cooling, preservation of meat/fish, preservation of meat/fish with chemicals, etc., which can solve the problem of less research on pork.

Inactive Publication Date: 2011-07-27
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Previous studies on ice temperature mainly focused on aquatic products (Duun A S, Hemmingsen A K T, Haugland A, et al. Quality changes during superchilled storage of pork roast. LWT-Food Science and Technology, 2008, 41: 2136-2143), for Less research on pork

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  • Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging
  • Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging
  • Method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging

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Embodiment Construction

[0022] The invention will be further described below in conjunction with the description, but the scope of protection required by the present invention is not limited to the scope described in the embodiments.

[0023] 1 Materials and methods

[0024] 1.1 Materials and equipment

[0025] Raw meat: acid-discharged pork buttocks cooled to a central temperature of 1°C within 12 hours after slaughter.

[0026] Reagents: light magnesium oxide, analytically pure; boric acid, analytically pure; methyl red, analytically pure; bromocresol green, indicator; nutrient agar, ninhydrin, etc. were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0027] Instruments: MIR-253 low temperature constant temperature incubator (Japan); ADFM-V300 modified atmosphere packaging machine (Jiangsu); MA-35 gas mixer (Suzhou); Minolta CR-200 colorimeter (Japan); Hp Hewlett34970A multi-point temperature recorder instrument (USA); FOSS Kjeltec 2300 automatic Kjeldahl nitrogen analyzer (Switzerland); Pr...

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Abstract

The invention discloses a method for prolonging cooled meat shelf period by combination of chilling and high concentration oxygen modified atmospheric packaging; the method is based on the study of the preservative effect of cooled meat by the combination of chilling and oxygen modified atmospheric of different concentration; the method sets up six experimental groups, comprising chilling, freezing(4 DEG C), vacuum packing and chilling, 20% of CO2+ 80% of O2(hyperoxia) + chilling, 20% of CO2 + 20% of O2+ 60% of N2 + chilling and 20% of CO2 + 80% of N2(oxygen free) + chilling and measures total plate count, TVBN, drip loss rate, water retaining capacity and color difference. The invention has the following advantages: the total plate count 24d under the condition of chilling and high concentration oxygen does not exceed the health standard of cooled meat; high concentration oxygen modified atmospheric can maintain the color of cooled meat to change in a small range during the whole storage period; by using the method combining chilling and high concentration oxygen modified atmospheric packaging, the shelf period cooled meat can be prolonged and color of cooled meat can be maintained, and cooled meat can be kept fresh for above twenty four days.

Description

technical field [0001] The present invention relates to the field of storage and preservation of livestock products, in particular to a method for keeping pork fresh by combining ice temperature with modified atmosphere, specifically a method for extending the shelf life and color protection of pork by using the modified atmosphere packaging technology of ice temperature combined with 80% oxygen and 20% carbon dioxide . Background technique [0002] In recent years, the consumption of chilled meat has been increasing year by year. However, the shelf life of pork refrigerated at 4°C in supermarkets and chilled meat special sales points is very short, resulting in a short circulation distance of chilled meat and difficulty in ensuring quality. Therefore, it is imperative to vigorously develop chilled meat preservation technology. must do. [0003] Ice temperature is the temperature range from 0°C to the initial freezing point of meat (Anders H, Vidar H, Anne K. Advances in Su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/16A23B4/06
Inventor 李建雄谢晶潘迎捷
Owner SHANGHAI OCEAN UNIV
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