CN102599228B - High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof - Google Patents
High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof Download PDFInfo
- Publication number
- CN102599228B CN102599228B CN 201210095008 CN201210095008A CN102599228B CN 102599228 B CN102599228 B CN 102599228B CN 201210095008 CN201210095008 CN 201210095008 CN 201210095008 A CN201210095008 A CN 201210095008A CN 102599228 B CN102599228 B CN 102599228B
- Authority
- CN
- China
- Prior art keywords
- fresh
- keeping
- poultry
- oxygen
- modified atmosphere
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention relates to high-oxygen modified atmosphere fresh-kept cooked poultry meat and a preparation method of the cooked poultry meat, belonging to the technical field of the fresh keeping of meat. The method comprises the following steps that fresh poultry meat is washed, cut, cooked and then placed in a food fresh-keeping box, 60-80% of oxygen and 40-20% of nitrogen are filled in the food fresh-keeping box after vacuumization of the box, the food fresh-keeping box is sealed with a packaging film which is the high-barrier composite film made from polyethylene terephthalate (PET)/casting polypropylene (CPP) and is 0.062mm in thickness, and then the food fresh-keeping box is kept at a temperature of 4-6 DEG C for high-oxygen modified atmosphere fresh-keeping preservation. The method achieves the aims that the fresh-keeping effect is good, the cost is low, and the fresh-keeping time is long.
Description
Technical field
The present invention relates to a kind of method of food fresh keeping, be specifically related to fresh-keeping ripe poultry of a kind of high oxygen modified atmosphere and preparation method thereof, belong to the meat preservation technical field.
Background technology
The controlled atmospheric packing technology is to utilize gas-selectively permeable membrane to implement packing to product, by suitable gas composition, replace the gaseous environment in packing, atmosphere in changing package is in the environment of gas with various composition meat, and the gas permeability of the respiration by product self and packing film is come the gas composition in the adjustment kit mounted box, thereby suppress microbial growth and breeding, extend the shelf-life of product.Present productive consumption situation shows, traditional hypoxemia controlled atmosphere can not satisfy people to the pursuit of meat, and oxygen content is too low, can cause yellowish pink dimly, and its shelf life is shortened in a large amount of anaerobic bacterias breedings.There are some researches show, Pseudomonas fluorescens is at O
2And CO
2When gas volume fraction reached respectively 80% and 20%, its growth was suppressed.In the world the hyperoxia technical method has been adopted in the fresh-keeping research of cold fresh meat, studied high oxygen modified atmosphere as Nortje and Show (1989) fresh-keeping.
Birds meat products is liked by people take the outstanding advantage such as safety, nutrition, delicious food; but present vacuum-packed product swollen bag often can occur, produce the putrid and deteriorated phenomenons such as mucus and sour flavor within the shelf-life; be difficult to for a long time solve, bring about great losses for the meat products industry.At present, adopting suitable manner of packing is the important means of food preservation, controlled atmospheric packing has been widely used in meat industry, but multiplex fresh-keeping in raw meat, application in cooked meat product is relatively less, and also little consistent on the result of study of cooked meat product shelf life impact: (1989) such as Blickstadt and Molin (1983) and Ahvenainen studies show that controlled atmospheric packing has obviously extended the shelf life of cooked meat product.Boerema etc. (1993) are but to using CO
2The shelf life that controlled atmospheric packing replaces present vacuum packaging to be used for prolongation boiling sliced ham is held differing views.
Summary of the invention
The objective of the invention is provides fresh-keeping ripe birds meat products of a kind of high oxygen modified atmosphere and preparation method thereof for overcoming above-mentioned the deficiencies in the prior art part.The method adopts 60-80% oxygen and 40-20% nitrogen to carry out the ripe poultry of high oxygen modified atmosphere packing, having overcome traditional controlled atmosphere causes harmful anaerobic condition that the goods anaerobic respiration is strengthened, nutriment in consumer too much, affect quality and the nutritive value of product, can also prevent the food-safety problem that the growth and breeding by anaerobe causes.
The present invention realizes with following technical scheme: the fresh-keeping ripe poultry of a kind of high oxygen modified atmosphere, it is characterized in that: ripe poultry is put into food preserving box, after being filled with 60-80% oxygen and 40-20% nitrogen after vacuumizing, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, after thickness is the packaging film sealing of 0.062mm, be placed in and carry out the fresh-keeping preservation of high oxygen modified atmosphere under 4-6 ℃, the oxygen permeating amount of described high barrier composite membrane is 85.5cm
3/ m
224hatm.
A kind of method for preparing the fresh-keeping ripe poultry of high oxygen modified atmosphere claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) preparation of poultry: choose fresh poultry, clean, stripping and slicing, boil, cooling rear standby;
(2) controlled atmospheric packing: the ripe poultry of step (1) is put into food preserving box, after vacuumizing, be filled with 80% oxygen+20% nitrogen mixture body;
(3) sealing: the composite membrane PET (PET) of employing high barrier/polypropylene film (CPP) material, thickness is that the packaging film of 62 μ m seals ripe poultry;
(4) storage: the seal-packed ripe poultry of step (3) is placed in carries out antistaling storing under 4-6 ℃.
Advantage of the present invention is: the method adopts 60-80% oxygen and 40-20% nitrogen to carry out the ripe poultry of high oxygen modified atmosphere packing, having overcome traditional controlled atmosphere causes harmful anaerobic condition that the goods anaerobic respiration is strengthened, nutriment in consumer too much, affect quality and the nutritive value of product, can also prevent the food-safety problem that the growth and breeding by anaerobe causes.Adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, thickness is that the packaging film of 0.062m seals, its oxygen permeating amount is 85.5cm
3/ m
224hatm has good mechanical property, and folding resistance is good, and oil resistant, acid and alkali-resistance, high-low temperature resistant have good choke, water, oil and peculiar smell, and nontoxic, tasteless, the characteristics that wholesomeness is good.
The specific embodiment
Storage test:
The ripe poultry of handling well is placed in food box, after vacuumizing, be filled with respectively 60,70,80% oxygen, all the other are replenished by nitrogen, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) be material, thickness is that the packaging film of 0.062mm seals, and preserves under placing 4-6 ℃, to be filled with air as contrast, take TBA value, total plate count as index.
The keeping-freshness storage test of the table 1 60% ripe poultry of oxygen treatments applied
The keeping-freshness storage test of the table 2 70% ripe poultry of oxygen treatments applied
The keeping-freshness storage test of the table 3 80% ripe poultry of oxygen treatments applied
Above experimental result shows, high oxygen modified atmosphere is material in conjunction with the composite membrane polyethylene terephthalate/polypropylene film of packing high barrier, and thickness is after the packaging film of 0.06mm is packed, and has extended the shelf life of ripe poultry.
Embodiment 1,
Get new fresh poultry 10g, clean, boil and put into food preserving box after cooling, after vacuumizing, be filled with 60% oxygen and 40% nitrogen, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, thickness is that the packaging film of 0.062mm packs, be placed under 4 ℃ and preserve, ripe birds meat products shelf life can reach 30 days.
Embodiment 2,
Get new fresh poultry 10g, clean, boil and put into food preserving box after cooling, after vacuumizing, be filled with 70% oxygen and 30% nitrogen, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, thickness is that the packaging film of 0.062mm packs, be placed under 5 ℃ and preserve, ripe birds meat products shelf life can reach 30 days.
Embodiment 3,
Get new fresh poultry 10g, clean, boil and put into food preserving box after cooling, after vacuumizing, be filled with 80% oxygen and 20% nitrogen, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, thickness is that the packaging film of 0.062mm packs, be placed under 6 ℃ and preserve, ripe birds meat products shelf life can reach 30 days.
Claims (2)
1. fresh-keeping ripe poultry of high oxygen modified atmosphere, it is characterized in that: ripe poultry is put into food preserving box, after being filled with 60-80% oxygen and 40-20% nitrogen after vacuumizing, adopt high barrier composite membrane PET (PET)/polypropylene film (CPP) is material, after thickness is the packaging film sealing of 0.062mm, be placed in and carry out the fresh-keeping preservation of high oxygen modified atmosphere under 4-6 ℃, the oxygen permeating amount of described high barrier composite membrane is 85.5cm
3/ m
224hatm.
2. method for preparing the fresh-keeping ripe poultry of high oxygen modified atmosphere claimed in claim 1, it is characterized in that: the method comprises the steps:
(1) preparation of poultry: choose fresh poultry, clean, stripping and slicing, boil, cooling rear standby;
(2) controlled atmospheric packing: the ripe poultry of step (1) is put into food preserving box, after vacuumizing, be filled with 80% oxygen+20% nitrogen mixture body;
(3) sealing: the composite membrane PET (PET) of employing high barrier/polypropylene film (CPP) material, thickness is that the packaging film of 62 μ m seals ripe poultry;
(4) storage: the seal-packed ripe poultry of step (3) is placed in carries out antistaling storing under 4-6 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210095008 CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210095008 CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102599228A CN102599228A (en) | 2012-07-25 |
| CN102599228B true CN102599228B (en) | 2013-06-26 |
Family
ID=46517306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210095008 Expired - Fee Related CN102599228B (en) | 2012-03-31 | 2012-03-31 | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102599228B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636739A (en) * | 2013-12-24 | 2014-03-19 | 山东农业大学 | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork |
| CN104757096A (en) * | 2015-04-21 | 2015-07-08 | 徐州工程学院 | Multiple-factor fence preservation technology of cooked beef |
| CN106577959A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院北京畜牧兽医研究所 | Method for reducing loss rate during cooling mature of carcass beef |
| CN108200944A (en) * | 2016-12-19 | 2018-06-26 | 江苏久思乡食品科技有限公司 | A kind of duck neck air regulating fresh-keeping method |
| CN106983085B (en) * | 2017-04-17 | 2024-01-23 | 甘肃农业大学 | Oxidation reaction device for meat quality control and operation process |
| CN107683910A (en) * | 2017-07-28 | 2018-02-13 | 含山县长通食品制造有限公司 | A kind of processing method for improving lipid-antioxidant activity during peppery bar stores |
| CN107865047A (en) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | The preservation method of Chinese style stewed meat products |
| CN115003168A (en) * | 2020-01-28 | 2022-09-02 | 嘉吉公司 | Packaged pre-cut ready-to-eat meat product and method |
| CN115777763A (en) * | 2022-12-22 | 2023-03-14 | 重庆市畜牧科学院 | Preservation method for prefabricated selenium-rich pork |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100351145C (en) * | 2005-03-08 | 2007-11-28 | 南京农业大学 | High oxygen antistaling packaging technology for supermarket fresh meat |
| CN102302052A (en) * | 2011-09-23 | 2012-01-04 | 上海炬钢机械制造有限公司 | Ozone/vacuum precooling compound controlled atmosphere fresh-keeping method for meat products and fruit and vegetables |
-
2012
- 2012-03-31 CN CN 201210095008 patent/CN102599228B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102599228A (en) | 2012-07-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599228B (en) | High-oxygen modified atmosphere fresh-kept cooked poultry meat and preparation method thereof | |
| Zhang et al. | Recent application of modified atmosphere packaging (MAP) in fresh and fresh-cut foods | |
| Smith et al. | Developments in food packaging technology. Part II. Storage aspects | |
| CN105309593B (en) | A kind of method of composite essential oil and controlled atmospheric packing combine freshness conditioning beef | |
| CN102165968B (en) | Method for refreshing fruits and vegetables in ocean vessels | |
| CN101803714A (en) | Method for fast producing bagged Sichuan pickled rodchilli | |
| CN103053679B (en) | Method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage | |
| CN103693295B (en) | A kind of packing method extending the ripe spiced and stewed food shelf-life | |
| CN102524904B (en) | Preservative and fresh-keeping method for improving refrigerating fresh-keeping effect of fresh shrimps | |
| CN102406219A (en) | Edible mushroom preservation method | |
| CN104757096A (en) | Multiple-factor fence preservation technology of cooked beef | |
| CN102302048B (en) | High-oxygen and high-carbon-dioxide air conditioned fresh-keeping method of broccoli | |
| Aytac et al. | Survival of Aeromonas hydrophila and Listeria monocytogenes on fresh vegetables stored under moderate vacuum | |
| CN103892404A (en) | Low-temperature preservation method of modified atmosphere packaged fresh salad | |
| CN102302052A (en) | Ozone/vacuum precooling compound controlled atmosphere fresh-keeping method for meat products and fruit and vegetables | |
| CN103891879A (en) | Low-temperature preservation method of modified atmosphere packaging type peanut kernel | |
| CN107019032A (en) | A kind of air regulating fresh-keeping method of butter fruit | |
| CN106615036A (en) | Method for modified atmosphere packaging of mutton products | |
| CN2680614Y (en) | Special type fresh keeping transfer container | |
| CN103636739A (en) | CO-containing modified atmosphere packaging freshness-keeping method for chilled fresh pork | |
| CN110583761A (en) | Fresh-keeping method of fresh-cut apples | |
| CN103749656A (en) | Processing process for freshly-cut apples by ozone treatment | |
| CN112918750B (en) | Pickled Chinese cabbage packaging method | |
| CN103892405A (en) | Low-temperature preservation method of modified atmosphere packaged cooked wheaten food | |
| CN102485608A (en) | Gas-filled packaging method for retaining freshness of cherries |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130626 Termination date: 20140331 |