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Anti-oxidation and heat-shrinkage comprehensive fresh-keeping method of dry-cured ham

A fresh-keeping method and technology of dry-cured ham, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish with a coating protection layer, etc., which can solve problems such as high packaging damage rate, performance defects of packaging film materials, and fat oxidation , to achieve the effect of reducing oxygen permeability, enhancing anti-oxidation effect and reducing exposure

Inactive Publication Date: 2012-03-28
SEALED AIR CHINA
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Internationally, there is still relatively little research on reasonable anti-oxidation packaging of hams after they are mature and removed from the shelves. At present, domestic ham products are mainly vacuum-packed. Higher, severe fat oxidation

Method used

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Effect test

Embodiment

[0017] The present invention is a kind of dry-cured ham anti-oxidation heat shrinkage comprehensive fresh-keeping method, the test design of this method is:

[0018] 1. PA / PE ordinary vacuum packaging group (control group)

[0019] 2. Vacuum heat shrinkable packaging

[0020] 3. Vacuum heat shrinkage + deoxidizer

[0021] 4. Vacuum heat shrinkage + deoxidizer + coating (1wt% grape seed extract + 2wt% chitosan glacial acetic acid solution)

[0022] The ham deoxidizer used in this embodiment is a special deoxidizer for mixed ham, which is prepared as follows: 2.00g of reduced Fe powder with a particle size of 80-100 mesh is used as the matrix, supplemented with 0.05g Na2S2O4 to form the main agent, and then equipped with 0.32g of activated carbon and 0.8 mixed.

[0023] Spray the aqueous solution of grape seed extract on the meat surface of the ham, apply a layer of chitosan glacial acetic acid solution evenly after the surface is dry, blow dry the surface, make the chitosan ...

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Abstract

The invention relates to an anti-oxidation and heat-shrinkage comprehensive fresh-keeping method of dry-cured ham, and belongs to the field of food packaging. The method comprises the following steps: uniformly spraying a 0.8%-1.2% grape seed extract aqueous solution and coating a 1.5%-2.5% chitosan-glacial acetic acid solution on the surface of the whole dry-cured ham; drying and forming a uniform and compact protective film layer on the surface of the ham; placing the ham into a special small deoxidant bag for the ham; and finally vacuum-packaging by use of a PVDC (polyvinylidene chloride) / PE (polyethylene) heat-shrinkage composite film. The anti-oxidation and heat-shrinkage comprehensive fresh-keeping method has the beneficial effects that compared with the current common PA (polyamide) / PE vacuum-packaged ham, the TBARs (thiobarbituric acid reactive substances) and peroxide value of the whole ham which is stored at room temperature for 9 months from early March to early December are obviously lowered (P<0.05), and meanwhile the color of the ham is well remained, thus meeting the anti-oxidative fresh-keeping requirements during the storage and circulation process of the whole dry-cured ham, and effectively prolonging the circulation and storage period and shelf life of the ham.

Description

technical field [0001] The invention relates to a whole dry-cured ham anti-oxidation heat shrinkage comprehensive fresh-keeping packaging technology method, which belongs to the field of food packaging, and is especially used for the anti-oxidation and fresh-keeping packaging method of cured meat products. Whole dry-cured ham anti-oxidation heat-shrinkable comprehensive packaging technology with edible antibacterial film and deoxidizer. Background technique [0002] At present, the fat oxidation of dry-cured ham in the world (including China) is serious during processing and later storage, which has become a key factor restricting the development of the ham industry. In recent years, with the development of the traditional animal product consumer market, the demand for ham has been increasing. How to improve the safety and quality of dry-cured ham through anti-oxidation and fresh-keeping packaging has become an important direction of research on the packaging, circulation an...

Claims

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Application Information

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IPC IPC(8): A23B4/10A23B4/24
Inventor 李小俊章建浩王佳媚
Owner SEALED AIR CHINA
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