CN106615036A - 一种羊肉产品气调包装方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种羊肉产品气调包装方法,包括以下步骤:(1)灭菌;(2)分割修整;(3)配制保鲜剂;(4)将分割修整后的羊肉在保鲜剂中浸泡30‑60s后沥水5‑10min;(5)沥干后在气调包装机上进行充气包装;(6)充气后经检验无破损、无漏气、无变形,立即放入0‑4℃的冰箱中储存。本发明羊肉产品气调包装方法,是既能进一步延长羊肉保质期又不影响羊肉口感的包装方式,且操作简单;使冷鲜羊肉冷藏条件下的货架期大大延长,并显著改善了羊肉贮藏期内的色泽品质。
Description
技术领域
本发明涉及肉制品保鲜技术领域,尤其涉及一种羊肉产品气调包装方法。
背景技术
羊肉的营养成分远远超过猪肉,但因为羊肉的获得不易,不容易像猪肉一样量产,因此对于羊肉的保鲜工作就更为重要。但现有的羊肉保险方法的效果很成问题,在切割的过程中没有对羊肉进行处理,细菌等微生物非常容易滋生,之后即便采用更为低温的保温环境也不能抑制微生物的持续滋生。在这种情况下,羊肉的保鲜时间短,不能满足市场上的需求。
随着人们生活水平的提高、消费观念的转变以及冷链的不断完善,冷鲜肉已经越来越受到消费者的青睐。相对于冷冻类肉,冷鲜肉可以很好的保持原有的品质和组织状态,避免了冷冻肉在解冻过程中的汁液损失和品质劣变。但低温冷藏条件下,冷鲜肉极易腐败,货架期较短,汁液流失严重,安全问题突出,这已严重限制了其产业化及市场化。因此,开发冷鲜肉的保鲜技术,延长产品货架期,降低企业损失,将具有重要的经济意义。
气调保鲜包装国内称气调包装或置换气体包装、充气包装。是采用具有气体阻隔性能的包装材料包装食品。气调包装常用气体有O2+CO2+N2,三种气体比例不同对冷却肉的保鲜效果差异较大。混合气体充入包装内从而置换包装内的空气,防止食品在物理、化学、生物等方面发生质量下降或减缓质量下降的速度,从而延长食品货架期,提升食品价值。猪肉气调包装的气体组成为60-70%O2和30-40%的CO2,于0-4℃的货架期一般7-10天。在欧美市场采用气调保鲜包装的食品发展十分迅速,年增长速度高达25%,取代传统式食品真空包装高温高压灭菌保质不保鲜的缺点。
发明内容
针对现有技术存在的不足,本发明所要解决的技术问题是提供一种羊肉产品气调包装方法。
一种羊肉产品气调包装方法,包括以下步骤:
(1)灭菌,对使用的刀具和桶进行灭菌;
(2)选择新鲜的羊肉进行分割修整;
(3)配制保鲜剂;
(4)将分割修整后的羊肉在保鲜剂中浸泡30-60s后沥水5-10min,所述羊肉与保鲜剂的质量比为1:1-1:10;
(5)沥干后在气调包装机上进行充气包装;
(6)充气后经检验无破损、无漏气、无变形,立即放入0-4℃的冰箱中储存。
优选地,所述充气的气体成分及体积比例为0.4%CO+30%CO2+69.6%N2。
优选地,所述保鲜剂由下述重量份的原料制备而成:乳酸链球菌素0.01-0.05份、抗菌剂0.5-1.5份、防腐剂0.1-0.5份、水95-105份。将乳酸链球菌素、抗菌剂、防腐剂加入水中混合均匀即得保鲜剂。
优选地,所述的抗菌剂为柠檬酸钠、L-抗坏血酸钠、乳酸钠中一种或多种的混合物。
更优选地,所述的抗菌剂由柠檬酸钠、L-抗坏血酸钠、乳酸钠混合而成,所述柠檬酸钠、L-抗坏血酸钠、乳酸钠的质量比为(1-3):(1-3):(1-3)。
优选地,所述的防腐剂为杨梅素、二氢槲皮素、乙基香兰素中一种或多种的混合物。
更优选地,所述的防腐剂由杨梅素、二氢槲皮素、乙基香兰素混合而成,所述杨梅素、二氢槲皮素、乙基香兰素的质量比为(1-3):(1-3):(1-3)。
本发明羊肉产品气调包装方法,是既能进一步延长羊肉保质期又不影响羊肉口感的包装方式,且操作简单;使冷鲜羊肉冷藏条件下的货架期大大延长,并显著改善了羊肉贮藏期内的色泽品质。
具体实施方式
下面结合实施例对本发明作进一步描述。
实施例中各原料介绍:
乳酸链球菌素,CAS号:1414-45-5。
柠檬酸钠,CAS号:68-04-2。
L-抗坏血酸钠,CAS号:134-03-2。
乳酸钠,CAS号:312-85-6。
杨梅素,CAS号:529-44-2。
二氢槲皮素,CAS号:480-18-2。
乙基香兰素,CAS号:121-32-4。
本实施例所使用的托盘包装盒为美国希悦尔公司生产的TQBC-0775盒,尺寸为224mm×133mm×40mm;透氧率≤10ml/m2/24Hr(23℃,0.1MPa),水蒸气透过率≤15g/24h,m2(38℃,90%R.H)。所使用的塑封包装膜为美国希悦尔公司生产的Lid1050/550Lidstock膜,膜厚度1.0密耳;主要材质为线性低密度聚乙烯;拉伸强度(1000psi):纵向14.7,横向13.0;透氧率(mL/24小时,m2):40℉、100%RH条件下低于20.0,40℉、0%RH条件下低于6.0,73℉、0%RH条件下低于5.0;水蒸气透过率≤1.0g/24h,m2(40℉、100%RH);推荐使用温度90-60℉。气调包装机采用温州市大江机械设备有限公司提供型号为DT-6D的实验室专用气调保鲜包装机。
实施例1
羊肉产品气调包装方法,包括以下步骤:
(1)灭菌:对刀具、桶在高压灭菌锅中121℃条件下灭菌15min;
(2)选择新鲜的羊肉,在5℃的环境温度下,用灭菌后的刀具分割成15cm×10cm×1.5cm,重为240-250g的肉块;
(3)配制保鲜剂:将0.02重量份乳酸链球菌素、0.9重量份抗菌剂、0.15重量份防腐剂加入100重量份水中混合均匀,得到保鲜剂;
(4)将分割修整后的每块肉块分别在保鲜剂中浸泡45s后沥水8min,所述肉块与保鲜剂的质量比为1:3;
(5)沥干后用气调包装机进行充气包装,将每块肉块分别放入一个尺寸为224mm×133mm×40mm的线性低密度聚乙烯盒中进行充气包装,所述充气的气体成分和体积比例为:0.4%CO+30%CO2+69.6%N2,上部空间高度与肉块厚度的比例为1.5:1;包装时,抽真空时间为8.0s,封口时间为1.5s,放气时间1.5s,上充气时间1.4s,下充气时间1.0s,收膜长度200mm;
(6)充气包装后经检验无破损、无漏气、无变形,立即放入1℃的冰箱中储存。
所述的抗菌剂由柠檬酸钠、L-抗坏血酸钠、乳酸钠按质量比为1:1:1搅拌混合均匀得到。
所述的防腐剂由杨梅素、二氢槲皮素、乙基香兰素按质量比为1:1:1搅拌混合均匀得到。
实施例2
与实施例1基本相同,区别仅仅在于:所述的抗菌剂由柠檬酸钠、L-抗坏血酸钠按质量比为1:1搅拌混合均匀得到。
实施例3
与实施例1基本相同,区别仅仅在于:所述的抗菌剂由L-抗坏血酸钠、乳酸钠按质量比为1:1搅拌混合均匀得到。
实施例4
与实施例1基本相同,区别仅仅在于:所述的抗菌剂由柠檬酸钠、乳酸钠按质量比为1:1搅拌混合均匀得到。
实施例5
与实施例1基本相同,区别仅仅在于:所述的防腐剂由二氢槲皮素、乙基香兰素按质量比为1:1搅拌混合均匀得到。
实施例6
与实施例1基本相同,区别仅仅在于:所述的防腐剂由杨梅素、乙基香兰素按质量比为1:1搅拌混合均匀得到。
实施例7
与实施例1基本相同,区别仅仅在于:所述的防腐剂由杨梅素、二氢槲皮素按质量比为1:1搅拌混合均匀得到。
测试例1
将实施例1-7的羊肉储存20天后分别测试羊肉的嫩度,指标为羊肉的剪切力,测试方法参照NY/T1180-2006。
测试仪器为配有WBS(Warner-BratzlerShear)刀具的剪切力测定仪。
将实施例1-7的羊肉拆开包装,解冻后放入恒温水浴锅中80℃加热,用热电偶测温仪测定肉样中心温度,待肉样中心温度达到70℃时,将肉样取出冷却至中心温度为4℃时,开始测试,测试结果见表1。
表1:剪切力测试结果(单位:N)
实施例1 | 19.5 |
实施例2 | 22.7 |
实施例3 | 20.4 |
实施例4 | 22.3 |
实施例5 | 23.5 |
实施例6 | 25.1 |
实施例7 | 24.7 |
比较实施例1和实施例2-4,实施例1(柠檬酸钠、L-抗坏血酸钠、乳酸钠复配)剪切力明显低于实施例2-4(柠檬酸钠、L-抗坏血酸钠、乳酸钠中任意二者复配)。比较实施例1与实施例5-7,实施例1(杨梅素、二氢槲皮素、乙基香兰素复配)剪切力明显低于实施例5-7(杨梅素、二氢槲皮素、乙基香兰素中任意二者复配)。
测试例2
将实施例1-7的羊肉储存20天后进行大肠杆菌(ATYCC 25922)菌落总数测试,参照GBT 4789.2-2008食品卫生微生物学检验菌落总数测定,具体结果见表2。
表2:菌落总数测试结果表
比较实施例1和实施例2-4,实施例1(柠檬酸钠、L-抗坏血酸钠、乳酸钠复配)防腐效果明显优于实施例2-4(柠檬酸钠、L-抗坏血酸钠、乳酸钠中任意二者复配)。比较实施例1与实施例5-7,实施例1(杨梅素、二氢槲皮素、乙基香兰素复配)防腐效果明显优于实施例5-7(杨梅素、二氢槲皮素、乙基香兰素中任意二者复配)。
测试例3
将实施例1-7的羊肉储存20天后在平底煎锅中,煎至两面金黄,每面煎制时间为2分钟,7组实施例的油温控制相同,测试煎制后7组牛排的失水率,结果见表3。
表3:失水率测试结果(单位:%)
实施例1 | 27.4 |
实施例2 | 30.5 |
实施例3 | 29.7 |
实施例4 | 32.2 |
实施例5 | 28.6 |
实施例6 | 27.9 |
实施例7 | 28.5 |
比较实施例1和实施例2-4,实施例1(柠檬酸钠、L-抗坏血酸钠、乳酸钠复配)失水率明显低于实施例2-4(柠檬酸钠、L-抗坏血酸钠、乳酸钠中任意二者复配)。比较实施例1与实施例5-7,实施例1(杨梅素、二氢槲皮素、乙基香兰素复配)失水率明显低于实施例5-7(杨梅素、二氢槲皮素、乙基香兰素中任意二者复配)。
Claims (7)
1.一种羊肉产品气调包装方法,其特征在于,包括以下步骤:
(1)灭菌,对使用的刀具和桶进行灭菌;
(2)选择新鲜的羊肉进行分割修整;
(3)配制保鲜剂;
(4)将分割修整后的羊肉在保鲜剂中浸泡30-60s后沥水5-10min,所述羊肉与保鲜剂的质量比为1:1-1:10;
(5)沥干后在气调包装机上进行充气包装;
(6)充气后经检验无破损、无漏气、无变形,立即放入0-4℃的冰箱中储存。
2.如权利要求1所述的羊肉产品气调包装方法,其特征在于,所述充气的气体成分及体积比例为0.4%CO+30%CO2+69.6%N2。
3.如权利要求1所述的羊肉产品气调包装方法,其特征在于,所述保鲜剂由下述重量份的原料制备而成:乳酸链球菌素0.01-0.05份、抗菌剂0.5-1.5份、防腐剂0.1-0.5份、水95-105份。
4.如权利要求3所述的羊肉产品气调包装方法,其特征在于,所述的抗菌剂为柠檬酸钠、L-抗坏血酸钠、乳酸钠中一种或多种的混合物。
5.如权利要求4所述的羊肉产品气调包装方法,其特征在于,所述的抗菌剂由柠檬酸钠、L-抗坏血酸钠、乳酸钠混合而成,所述柠檬酸钠、L-抗坏血酸钠、乳酸钠的质量比为(1-3):(1-3):(1-3)。
6.如权利要求3-5中任一项所述的羊肉产品气调包装方法,其特征在于,所述的防腐剂为杨梅素、二氢槲皮素、乙基香兰素中一种或多种的混合物。
7.如权利要求6所述的羊肉产品气调包装方法,其特征在于,所述的防腐剂由杨梅素、二氢槲皮素、乙基香兰素混合而成,所述杨梅素、二氢槲皮素、乙基香兰素的质量比为(1-3):(1-3):(1-3)。
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CN107397123A (zh) * | 2017-08-16 | 2017-11-28 | 海南舒普生物科技有限公司 | 一种新型肉制品色泽稳定剂及其制备方法、调理肉 |
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CN107397123A (zh) * | 2017-08-16 | 2017-11-28 | 海南舒普生物科技有限公司 | 一种新型肉制品色泽稳定剂及其制备方法、调理肉 |
CN107865047A (zh) * | 2017-11-10 | 2018-04-03 | 徐州工程学院 | 中式酱卤肉制品的保鲜方法 |
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