Plasma active water vacuum-packed red meat fresh keeping system and method

Abstract

The invention belongs to the field of food fresh keeping, and relates to a plasma active water vacuum-packed red meat fresh keeping system. The plasma active water vacuum-packed red meat fresh keepingsystem comprises a solution mixing pond, a plasma processing chamber, an atomizing spraying module, red meat, a conveyor belt, a water circulation module and a vacuum packing module, wherein the solution mixing pond is connected with the plasma processing chamber through a pipeline; the plasma processing chamber is connected with the atomizing spraying module through the pipeline; the atomizing spraying module is connected with the water circulation module through the pipeline; the atomizing spraying module is used for spraying the red meat on the conveyor belt; and the vacuum packing moduleis used for performing vacuum packing on the sprayed red meat. The invention also provides a plasma active water vacuum-packed red meat fresh keeping method. According to the plasma active water vacuum-packed red meat fresh keeping system disclosed by the invention, plasma active water has the comprehensive characters of sterilizing, resisting bacteria and containing color protecting factors; thecolor of the red meat is kept stable, the antibacterial capacity of the vacuum packing is enhanced, the shelf life of the red meat is greatly prolonged, and the plasma active water vacuum-packed red meat fresh keeping method is a green and economical red meat fresh keeping method.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a plasma-activated water vacuum-packed red meat preservation system and method. Background technique [0002] Red meat is rich in iron and has a delicious taste. It is one of the favorite meats of our people. The red meat industry is an important contributor to the agricultural economy. Among the quality parameters affecting the marketability of fresh red meat, color is the most important, because consumers tend to use bright red meat color as an indicator of health when selling it. Red meat sold with a darker color is a sign that spoilage may have occurred. Discolored meat is often sold at a discount or ground into a lower-value product. However, if the discoloration is severe, the meat will be discarded. The above practices will lead to a lot of economic losses. The biochemistry of myoglobin and its interactions with small biomolecules in the complex muscle-food matrix con...

AI Technical Summary

Problems solved by technology

Although compared with HIOX MAP, CO MAP can keep the red value of red meat stable throughout the shelf life, the use of CO and the need to ensure a low-oxygen environment for the entire package increase the packaging cost.

Also, once red meat is removed from the CO MAP, its color can deteriorate rapidly after repackaging in an aerobic environment

In general, modified atmosphere packaging has high requirements for gas, takes up a lot of space, and has a relatively short shelf life, which greatly increases the freshness cost of red meat.

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