Preservative and fresh-keeping technology of hotte

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The preservative and fresh-keeping technology of meat products

section I fence technology

was proposed by Professor istner of the German meat Research Institute. He once read out the paper "applying the 'barrier effect' theory and HACCP system to food design" at the second Asia Pacific meat science and technology conference. At present, some people in industrialized countries are computerizing the "barrier effect" theory for food design. In other words, as long as the relevant parameters of food (such as water activity, pH value, etc.) are input into the computer, the shelf life of food can be inferred. Various parameters can also be changed appropriately according to needs to make the food reach the ideal shelf life. Therefore, some people assert that "barrier theory" will have an important impact on the development of food industry in the 21st century

in order to achieve the storability and health safety of meat products, there must be factors that can prevent the growth and reproduction of residual spoilage causing bacteria and pathogenic bacteria. These factors are processing and preservative methods, such as f (high temperature treatment), t (low temperature refrigeration), aw (reducing water activity), pH (acidification), eh (reducing redox value) CF (using competitive microorganisms such as lactic acid bacteria) and pres (using preservatives such as nitrite and sorbate, or smoking, etc.)

we call these factors as hurdles. These factors and their synergistic effects determine the stability of food microorganisms. This is manager Li Litao from Hebei Yada group, the largest automobile pipeline manufacturer in China, who introduced the "response plan of plastic pipeline in automobile fluid" hurdles effect

fence effect is the root of meat packaging. For a kind of storable, hygienic and safe meat, the complex interaction of fence factors such as aw pH t pres controls microbial corruption, toxin production or beneficial fermentation. These factors work together to maintain the joint preservation of meat. We name it fence technology, or hurdle technology

with the development of preservation technology, many new obstacles have emerged, such as:

pH: microencapsulated acidifier

pressure: ultra-high pressure production equipment

rays: microwave, radiation, ultraviolet

biochemical: bacteria, enzymes

corrosion protection: hypochlorite, Maillard reaction products, liquid chlorine, chelates, alcohol

other categories: magnetic vibration field, high frequency radio, fluorescence In actual production, different obstacles can be designed according to specific conditions to produce different synergistic effects, so as to achieve the purpose of extending the shelf life of products

Leicester developed eight kinds of meat products for the German army, which can be preserved at room temperature of 30 ℃ for 6 days, which is the result of synergy, These eight categories are:

- fast fermented sausage (pH 5.1, aw 0.95, smoked)

- small salami sausage (fermented aw 0.82) (drying and cooking aw 0.85, aluminum platinum inflatable)

- f-ssp (f 0.4, aw 0..96, pH 0.2, PVDC casing)

- aw SSP (t center 75 ℃, aw 0.95, smoked)

- bar sterilization aw-ssp (t center 75 ℃, aw 0.95).96, pH 6.2, vacuum packaging, heating at 85 ℃ for 45min)

-ph-ssp (pH 5.4, t center 72 ℃,)

- synergistic effects (lower initial spore number, adding 100ppm nitrite, t so the center is 72 ℃, aw 0.965, pH 5.7, heated at 82-85 ℃ for 45min after vacuum packaging after each use of transportation equipment) 5.5 discs are placed in the cup punching tool, aligned with the punch die. In order to fairly confirm the dimensional tolerance of plastic parts formed by materials with different shrinkage characteristics

- aluminum platinum packaging (product diameter is less than 3cm, F value is 2.5)

(to be continued)

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