In this article, we will have an overview of smoked meat products packaging machine and packaging solutions. Smoked and barbecued meat products are traditional meat products loved by consumers and occupy a very important position in the meat product system. The production and consumption of smoked and barbecued meat products are huge, so it is a very important issue to adopt a suitable packaging method to obtain a longer shelf life. Based on the characteristics of smoked and barbecued meat products, this article summarizes the traditional packaging methods such as vacuum packaging and modified atmosphere packaging that can be used for cooked meat products, as well as new packaging methods such as vacuum skin packaging and active packaging, in order to provide guidance for the selection of packaging methods for smoked and barbecued meat products. for reference.
Smoked meat vacuum packaging
Overview of vacuum packaging
Vacuum packaging (VP) has the advantages of good protection and sealing for smoked and barbecued meat products. The residual air, especially the low oxygen content, can effectively inhibit the growth of aerobic microorganisms and the oxidation of fat and protein, and reduce water evaporation, to maintain the original color, aroma and taste of the product, suitable for long-term preservation of the contents.
There are many kinds of vacuum packaging materials with different performances. Different packaging materials and packaging effects will affect the shelf life of products. There are the following requirements for vacuum packaging materials:
(1) Gas barrier properties. Prevent oxygen from re-entering the packaging bag and avoid the reproduction of aerobic microorganisms, such as polyethylene terephthalate (polyethylene terephthalate , PET), polyamide (polyamide resin, PA, also known as copolymerized nylon), polyvinylidene chloride ( polyvinylidene chloride, PVDC), etc.;
(2) Water vapor barrier. Prevent moisture evaporation of products, such as PVDC, stretched polypropylene (PP), polyethylene film (polyethylene, PE), etc.;
(3) Fragrance barrier properties. Prevent the loss of the fragrance of the product itself, and prevent the cross-flavor between different products;
(4) Light resistance. Light will cause the product to oxidize and affect the color. However, if the product is not directly exposed to sunlight, a transparent film can be used. Such as aluminum foil, etc.;
(5) Mechanical properties. It has the ability to prevent seal damage and tear resistance, such as PP, etc.;
(6) Printability: physiological harmlessness, etc.
Plastic films/pouches commonly used in food include ordinary plastic films (such as PVDC, PVA, PET, etc.), oriented stretched films (such as oriented polypropylene film (oriented polypropylene, OPP), oriented stretched polyethylene terephthalate Ester resin (oriented polyethylene terephthalate , OPET), biaxially oriented polypropylene film ( biaxially oriented polypropylene, BOPP), heat shrinkable film, elastic stretch film (such as PVC, ethylene-vinyl acetate copolymer, EVA), linear low density polyethylene (LLDPE)), etc. Since meat products under vacuum packaging are isolated from the outside world, gas permeability is very important to ensure the quality of meat products under vacuum packaging. The oxygen permeability of the barrier film generally used for vacuum packaging is less than 100cm3/m2/24h/atm (23°C, 0%rh).
For smoked and barbecued meat products, since the surface has a lot of grease, and many products have further sterilization processes (such as high temperature, microwave, etc.), the packaging materials should also have the following requirements:
(1) High temperature resistance. Such as PVDC, PA, PET, cast polypropylene film (cast polypropylene, CPP), etc.;
(2) Strong penetration ability to microwave. Such as crystalline polyester (crystalline polyethylene terephthalate , CPET), polycarbonate (polycarbonate, PC), etc.;
(3) good oil resistance. Such as PP, PET, etc.
Application of vacuum packaging in smoked and barbecued meat products
Vacuum packaging can prolong the shelf life of fresh meat and has been widely used in the cooked meat market, but there are certain differences when vacuum packaging is applied to cooked meat and fresh meat. The packaging of fresh meat is mainly to avoid pollution, reduce spoilage, allow some enzyme activity to improve tenderness, reduce juice loss, cooking loss, etc., and ensure bright red color during sales. The packaging of cooked meat should consider factors such as dehydration, oxidation, discoloration and loss of flavor. The study used vacuum packaging and ordinary bag packaging for Harbin red sausage respectively, and judged the shelf life by TBARS value, TVB-N and sensory evaluation. The vacuum- packed samples reached the end of the shelf life of the sensory evaluation on the 32nd day. The effects of vacuum packaging and plastic wrap packaging on the storage characteristics of salted duck were compared, and the degree of oxidation and spoilage was judged by TBARS value, TVB-N, total number of colonies and sensory evaluation. The shelf life at 7°C is 14 days; while the salted duck packaged in plastic wrap is mainly due to the deterioration of sensory quality and fat oxidation and rancidity caused by mold, the shelf life at 7°C is only 3 to 7 days. Effects of vacuum packaging and ordinary packaging (polyethylene film bags) on the quality of roasted chicken during storage. TVB-N, AV value, POV value, total number of colonies and sensory evaluation were measured at 0-4°C. It was found that vacuum packaging can slow down the sensory evaluation of roasted chicken. Quality deterioration and oxidative rancidity during storage.
Different from fresh meat with proper barrier packaging materials, generally only high barrier packaging materials can better maintain the edible quality of cooked meat. The study found that ordinary packaging materials (PET/nylon, oxygen transmission rate (39.21±0.28) cm3/(m2.24h)); high barrier packaging materials 1 (PET·SiO2 coating/nylon 15/modified CPP, oxygen transmission rate (0.21±0.02) cm3/(m2·24h)); high barrier packaging material 2 ( Kurarister coating/OPET/CPP, oxygen transmission rate (0.09±0.01) cm3/(m2·24h)) vacuum packaging for roasted chicken respectively Finally, it was found that high-barrier packaging materials can slow down the fat oxidation of grilled chicken, maintain its original color, prevent the loss of flavor, and better maintain the eating quality of grilled chicken. Ordinary bags (PET/NY/PE, oxygen permeability 52.8436mL/(m2.d)), alumina-coated bags (PET/Al2O3/NY/PE, 0.908492mL/(m2.d)), silica-coated bags (PET/SiO2/NY/PE, 0.614mL/(m2.d)) and aluminum foil bags (PET/AL/NY/PE, 0.045262mL/(m2.d)) respectively vacuum-packed bacon, and found that the low barrier The changes in physical and chemical values of bacon in ordinary bags are the most obvious, and the aluminum foil bags with extra high barrier properties have a better effect on maintaining the quality of bacon, and are good packaging materials.
There are some disadvantages when vacuum packaging fresh meat. The air in the packaging bag is discharged during vacuum packaging, and the oxygen content is reduced. The myoglobin of fresh meat cannot combine oxygen to form oxymyoglobin, and the dark red or If the meat is purple, it will be mistaken for the meat is not fresh, and the bright red color that consumers love will be restored after the package is opened. Cooked meat does not have the problem of poor meat color caused by deoxymyoglobin in fresh meat, because myoglobin denatures after the meat is heated, forming a complex of globin and methemochrome, which is the typical color of cooked meat—gray brown . In addition, vacuum packaging increases juice loss in both raw and cooked meats. Dai et al. found that at a storage temperature of 0-4 °C, compared with ordinary tray packaging, high oxygen modified packaging (70%O2+30%CO2) and CO modified atmosphere packaging (0.4%CO+30%CO2+69.6%N2) , the juice loss of vacuum-packed cold fresh pork increased significantly, and the antibacterial effect was not as good as that of the two modified atmosphere packages. The study found that when sausages were stored at 4°C for 15 days, compared with modified atmosphere packaging (20%CO2+80%N2; 50%CO2+50%N2; 80%CO2+20%N2), the sausages under vacuum packaging were affected by low pressure Affected, juice loss increased significantly.
In addition, regarding the dominant spoilage bacteria in meat, cooked meat is very similar to raw meat. Lactic acid bacteria are most closely related to the spoilage quality of vacuum-packed chilled fresh meat. Microaerobic conditions caused by vacuum packaging in cooked meat can also promote the rapid growth and reproduction of low temperature resistant lactic acid bacteria. Hu Ping and others found that the main microorganisms in vacuum-packed smoked ham slices were lactic acid bacteria, followed by Enterobacteriaceae and Pseudomonas, with a small number of Staphylococcus and Micrococcus, and yeast contamination. Xiao Xiang et al. found that the dominant spoilage bacteria in the initial storage period of vacuum-packed crystal meat meat at 4°C were Lactobacillus and carnivorous bacteria, and the dominant spoilage bacteria in the final storage period were Enterobacteriaceae. However, the microbial diversity of deli meat products after sterilization process will be significantly reduced.
In summary, as a kind of cooked meat products, smoked and barbecued meat products can effectively prolong their shelf life by using vacuum packaging with high barrier packaging materials, but it will increase the loss of product juice, while for smoked and barbecued meat products under vacuum packaging There is little research on microbial diversity.
Modified atmosphere packaging of smoked meat products
Overview of Modified Atmosphere Packaging
The main advantage of modified atmosphere packaging (MAP) for smoked and barbecued meat products is to actively adjust the gas composition in the packaging container and keep it relatively stable for a certain period of time to inhibit microbial reproduction and fat oxidation, thereby maintaining Improve meat quality and extend shelf life. Some studies have found that cooked poultry meat and cooked cured meat can be stored for 5-16 days and 1 day respectively under non-modified atmosphere packaging, while they can be stored for 21-30 days and 30-45 days under modified atmosphere packaging. But its production cost is higher, and the meat products are easy to shake in the package, which affects the appearance and taste.
The gases used in modified atmosphere packaging are usually CO2, O2 and N2, as well as CO, N2O and Ar . Generally, about 2 to 4 kinds of gases are used, and the content ratio is adjusted to meet the needs of different types of meat preservation. The ratio of each gas in the preservation of general meat products is shown in Table 1 below
Gases used in modified atmosphere packaging meat and meat products
| Types of meat products | Gas composition and ratio | country of application |
| Fresh meat (5~12d) | 70%O2+20%CO2+10%N2 or 75%O2+25%CO2 | Europe |
| Fresh minced meat and sausages | 33.3%O2+33.3%CO2+33.3%N2 | Switzerland |
| Fresh Minced Meat | 70%O2+30%CO2 | U.K. |
| smoked sausage | 75%CO2+25%N2 | Germany and the Nordic countries |
| Sausages and deli meats (4-8 weeks) | 75%CO2+25%N2 | |
| Poultry (6~4d) | 50%O2+25%CO2+25%N2 | Germany and the Nordic countries |
| Roast pork | 30%CO2+70%N2 | China |
| Beef Sauce | 5%O2+70%CO2+25%N2 | China |
Oxygen
The main function of O2 in modified atmosphere packaging is to promote the formation of oxymyoglobin to maintain the bright red color of fresh meat, inhibit the growth of anaerobic bacteria, and provide the oxygen needed for metabolism. However, the presence of O2 is beneficial to the growth of aerobic microorganisms and the oxidation and rancidity of unsaturated fatty acids, which is more obvious in cooked meat.
Carbon Dioxide
The principle of CO2 preservation is as follows: (1) Microbial inhibitors. CO2 replaces O2, inhibits the growth of most aerobic bacteria and molds, prolongs the lag phase of bacterial growth, and reduces the speed of logarithmic growth phase; (2) lowers the pH value. CO2 dissolves in water to form carbonic acid (H2CO3), which inhibits the growth of some acid-resistant microorganisms; (3) has a osmotic effect on cells. The infiltration of CO2 will affect the structure of the cell membrane, interfere with the normal metabolism of the cell and affect the activity of ATPase in the mitochondria, reducing ATP, thereby reducing the energy required for the body’s metabolic growth. Various microorganisms have different sensitivity to CO2. Generally speaking, 5% to 50% (atmospheric volume ratio) of CO2 can inhibit the growth of yeast, mold and bacteria. In the concentration range of 0-20%, the antibacterial effect of CO2 has a linear relationship with its concentration; when the concentration is higher than 20%, the increase of the antibacterial effect of CO2 is relatively small; when the concentration reaches 50%-60%, further increasing the concentration has a large effect The effect of most microorganisms is not obvious. The solubility of CO2 is inversely proportional to temperature, so low temperature (0-4°C) has a synergistic effect. However, the presence of high-concentration CO2 will produce some acidic gas containing carbonic acid, which will cause the product to have a sour taste; the absorption of CO2 by meat will reduce the volume of the gas, causing the package to collapse, making consumers mistakenly believe that the package is not tight or that the packaging material is defective.
Nitrogen
N2 is mainly used as filling gas in modified atmosphere packaging. For cooked meat, N2 is not easy to pass through plastic packaging materials, nor is it easy to be absorbed by meat products, which can prevent the collapse of packaging caused by CO2. Moreover, N2 is used to exclude O2, thereby inhibiting oxidative rancidity and microbial growth.
Carbon monoxide
The main role of CO in modified atmosphere packaging is to impart a stable, bright red color to fresh meat, which is due to the combination of CO and myoglobin to form carboxymyoglobin. CO acts as an enzyme inhibitor that delays myoglobin oxidation, increases oxidative stability, and also increases tenderness. Although other gases can also prolong the shelf life of meat, the effect of other gases is limited due to the further oxidation of myoglobin to metmyoglobin, which discolors the meat. If a small amount of CO is added to the mixed gas, this phenomenon can be prevented.
Argon
Ar is an inert gas with low activity. Unlike N2, which can only simply exclude O2, it can inhibit oxidation reactions (even in the presence of O2). But its cost is high, and sometimes the effect of inhibiting fat oxidation is not very obvious.
Materials for modified atmosphere packaging
For packaging materials (plastic trays and top sealing film), modified atmosphere packaging should choose packaging materials with high barrier properties, and keep the moisture and gas around the products in the packaging relatively stable during storage. Since different packaging films have different permeability to CO2 and O2, packaging materials with appropriate permeability should be selected according to the gas components and proportions of different products. In addition, the thermoformability and sealing quality of the packaging film should also be considered, and composite packaging materials such as PET, PP, PS, PVDC, etc. are often used as base materials.
Application of modified atmosphere packaging in smoked and barbecued meat products
Studies have shown that 70% to 80% O2 + 20% to 30% CO2 high oxygen modified packaging is widely used in the fresh meat market because it can maintain the bright red color of meat. The concentration of CO2 used in modified atmosphere packaging of fresh meat is generally greater than 20%, and the concentration of O2 is 40% to 80%, or a low concentration (less than 1% usually 0.4%) of CO is used in oxygen-free modified packaging. But for cooked meat, modified atmosphere packaging should avoid using high concentration of oxygen. Since cooked meat does not require oxygen to combine with myoglobin to form the unique bright red color of fresh meat, high concentrations of oxygen will oxidize fat and protein, resulting in deterioration of sensory quality and increased oxidative rancidity. Lipid oxidation generates hydroperoxides, which are then oxidized to alcohols, aldehydes, ketones, etc., and can also cause protein denaturation by inducing cross-linking; protein oxidation reduces the tenderness, juiciness, and flavor of meat, thereby reducing the eating quality. The effects of modified atmosphere packaging (40%, 50%, 60%, 70% and 80% O2, 20% CO2, and the rest filled with N2) on steak tenderness and protein oxidation were studied, and it was found that increasing O2 content (>50%) would Decreased juiciness and tenderness of cooked steak, TBARS value and carbonyl content significantly increased, high oxygen environment accelerated protein and lipid oxidation. Using modified atmosphere packaging (15%O2+35%N2+50%CO2; 60%N2+40%CO2; 40%N2+60%CO2) and vacuum packaging ” morcilla ” (a Spanish blood sausage), you can find High concentration of CO2 (40%N2+60%CO2) can inhibit fat oxidation, and the presence of oxygen accelerates fat oxidation.
Therefore, the gas components and ratios used in cooked meat and fresh meat are different. Usually the gas ratio of fresh red meat is 80% O2 + 20% CO2 or a certain proportion of CO is added; while smoked and barbecued meat products can use 75% CO2 + 25% N2, because myoglobin is heated and denatured, O2 and CO are not needed Color-protecting and oxygen-free to inhibit oxidation. And some studies have shown that the use of modified atmosphere packaging consisting of a mixed gas of CO2 and N2 to package cooked foods such as barbecue and smoked fish (fried fish nuggets) has a higher number of bacteria than other foods before packaging, so the concentration of CO2 in the mixed gas should be higher than that of other foods. More than 70%. In addition, the shelf life of cooked meat is different from that of fresh meat. Studies have shown that fresh red meat and fresh cut poultry under modified atmosphere packaging can be stored for 6-10 days and 12-18 days respectively; cooked poultry and cooked cured meat can be stored for 21-30 days and 30-30 days respectively 45 days. For packaging materials, similar to fresh meat, gas barrier properties also have a certain impact on the preservation effect of cooked meat, but there are few studies on modified atmosphere packaging materials for cooked meat. Guo Guangping and other researches on modified atmosphere packaging (30%CO2+70%N2) high barrier packaging film (PP/TIE/PA/EVOH/PA/TIE/PP) and low barrier packaging film (PP/PP/TIE/PA /TIE/PP/PP) on the quality of roasted meat. When stored at (4±1)℃, it was found that high-barrier packaging materials are more conducive to maintaining the quality of roasted meat, inhibiting microbial growth, and slowing down protein and lipid oxidation. Modified atmosphere packaging for roasted pork.
Vacuum packaging and modified atmosphere packaging have their own advantages and disadvantages. Due to the different types of cooked meat products and the gas ratio of modified atmosphere packaging, the application effect will be different. Therefore, it is very meaningful to choose a packaging method suitable for the shelf life of cooked meat products, especially smoked and barbecued meat products. . The study found that vacuum packaging was extremely effective in delaying the fat oxidation of cooked chicken patties compared to modified atmosphere packaging (70%N2+30%CO2). By comparing vacuum packaging and modified atmosphere packaging (①80%CO2+20%N2; ②60%CO2+20%O2+20%N2; ③0.4%CO+80%CO2+rest N2; ④1%CO+80%CO2+rest N2; ⑤0.5%CO+24%O2+50%CO2+rest N2; ⑥100%N2) on the shelf life of ” piroski ” sausage, found that compared with vacuum packaging, modified atmosphere packaging did not prolong or shorten the shelf life of this sausage Shelf life, and the effect of CO group on sausage color is similar to that of vacuum packaging and modified atmosphere packaging. It is recommended to use vacuum packaging instead of modified atmosphere packaging for ” piroski ” sausages.
Modified atmosphere packaging can make up for the deficiency of vacuum packaging to a certain extent, further inhibit microbial spoilage, and alleviate the disadvantage of large juice loss caused by low pressure of vacuum packaging. Scientists studied the effects of modified atmosphere packaging (5%O2+70%CO2+25%N2) and vacuum packaging on the preservation effect of beef sauce. After 18 days at 10°C, the total number of bacteria, TBARS value, TVB- The N value and other indicators are significantly better than the vacuum packaging group, and the shelf life can be extended by nearly half. It is also suggested that in actual production, if short-term sales are required, vacuum packaging can be used to reduce production costs; if the sales period is long, modified atmosphere packaging should be used to extend the shelf life of the product and ensure the flavor of the product. Comparing the effects of vacuum packaging and modified atmosphere packaging with three different CO2 concentrations (30%, 50% and 80%, and the rest filled with N2) on the microbial and sensory quality of ” morcilla “, it was found that 50% CO2 and 80% CO2 modified atmosphere packaging The lactic acid bacteria, pseudomonas and intestinal flora in the packaging were less than those in the vacuum packaging, and the sensory acceptability was extended to 32 days. Since high concentrations of CO2 inhibit microbial growth, it is recommended to use more than 50% CO2 to prolong the shelf life of ” morcilla “. Lactic acid bacteria are the dominant spoilage bacteria in vacuum-packed meat products. The study compared the effects of vacuum packaging and modified atmosphere packaging (80%CO2+20%N2) on the microbiological and sensory qualities of Morcela de Arroz (a kind of rice blood sausage), and found that the gloss, typical flavor and overall freshness of the blood sausage were better under modified atmosphere packaging. Good, and it inhibits the growth of lactic acid bacteria and intestinal flora, extending the shelf life.
Vacuum skin packaging
Overview
Vacuum skin packaging (VSP) refers to placing the product on a hard plastic skin box or cardboard substrate, and covering it with a heated plastic film. Vacuum, a packaging method in which the softened film tightly wraps the product and seals it to the substrate.
Skin packaging has the following advantages: (1) Reduce the moisture and oxygen content in the package; (2) The transparent film is close to the product, showing a natural appearance, good display, and increasing the desire to buy; (3) The juice cannot seep out, reducing microorganisms (4) It has good protection for soft food, maintains the three-dimensional structure of food, is not easy to deform, does not stick after the food is removed from the package, and is convenient to eat. (5) No need for molds, convenient and efficient. After vacuuming, the product is tightly fixed between the plastic film and the substrate, making the product difficult to move and reducing the vibration and external impact of the product during transportation. Skin packaging is very suitable for various deep processing products.
In order to achieve the expected skin-fit packaging effect, reasonable packaging materials should be selected. Skin-fit packaging materials include skin-fit films and bottom plates. At present, food-specific body-fitting films include: (1) Breathable film: high air permeability, easy to form, suitable for frozen food; (2) Oxygen barrier film: high barrier to oxygen, effectively extending the shelf life of food; good formability, can Maintain the original shape of soft food; (3) Multi-layer co-extruded electronic cross-linked film: good barrier property, suitable for fresh refrigerated food, mainly used in automatic continuous skin packaging machine. The film has high transparency, good thermoplasticity and toughness. The display of food packaging is excellent, and the shelf life is extended. The bottom plate should be customized according to the type and shape of the food, including flat type and tray type. The flat bottom bracket is made of plastic sheet or paper-plastic composite sheet; the tray type is made of plastic and has a certain shape. The material of the bottom plate should be PS, PET and non-toxic PVC, so that the film and the bottom bracket are integrally bonded, have a certain sealing strength, and are easy to peel off.
Application of vacuum skin packaging in smoked and barbecued meat products
The study found that vacuum-skin-packed steaks had better color stability than vacuum-packed steaks at day 5, but similar to high-oxygen modified packaging. Compared with vacuum skin packaging, the loss of beef juice in vacuum packaging is large; the beef under high oxygen modified packaging is relatively poor in terms of shear force, water holding capacity, tenderness, juiciness, etc., and the beef under high oxygen modified packaging After cooking, it may turn gray due to premature browning. In short, skin packaging is a better choice. Through vacuum packaging, high oxygen modified packaging and vacuum skin packaging for beef slices and pork slices, it was found that vacuum skin packaging eliminated the shortcomings of large juice loss and high oxidation value of high oxygen modified packaging. In summary, for fresh meat, vacuum skin packaging makes up for the shortcomings of vacuum packaging and modified atmosphere packaging, and is a better choice. However, at present, vacuum skin packaging is less used in cooked meat products, mainly for sausage sliced products.
Other packing methods
Active packaging
Active packaging is a combination of antibacterial agents, oxygen scavengers, moisture or CO2 control agents, odor eliminators, etc. A new packaging technology. The active packaging system can be divided into two forms: (1) Put the active substance in a special pouch and put it in the package together with the food. The active substance can absorb the ingredients that are unfavorable to food storage, such as O2, moisture and other harmful ingredients etc.; (2) The active substance is fused with the packaging material by means of blending, adding or coating, such as making a liner, film, etc., and the release of the active substance works.
The active packaging currently used for meat products includes: deoxidizing/suppressing oxygen active packaging, antibacterial active packaging, water control active packaging, deodorizing active packaging, and other types of active packaging such as nano-packaging technology, antioxidant active packaging, etc. However, there are also some problems with active packaging. Active substances may be toxic and migrate to food. Therefore, active packaging for commercial applications must undergo exposure assessment and toxicological assessment to determine the amount and method of adding the substance. However, some packages in the form of small bags are easy for consumers to eat by mistake, so they should be well marked. The study found that the packaging of PET trays sprayed with citrus extracts can effectively delay the fat oxidation of cooked turkey meat, and maintain its sensory characteristics, especially tenderness and overall acceptability. Although the application of active packaging in meat products in my country is not yet popular, people are gradually paying attention to food quality and safety, which will make active packaging have broad development prospects.
Smart Packaging
Smart packaging refers to the packaging that can control, identify and judge the environmental factors around the food in the packaging container. It can provide important parameters such as temperature, humidity, pressure, time and sealing degree in the package. Smart packaging technology can provide quality information, prolong the shelf life of food, facilitate consumers to purchase safe food, and facilitate food preservation and transportation. The market prospect is broad. Smart packaging indicator cards can provide information such as temperature changes, packaging integrity, microbial contamination, and freshness. Through intelligence, information such as origin, content, and usage methods can be provided. According to the function, it can be divided into time and temperature indicator card, freshness indicator card, leakage indicator card, pathogen indicator card, biosensor, etc. According to the position in the package, it can be divided into external use instruction card and internal use instruction card. Smart packaging can also track food in the supply chain through the monitoring system during storage and transportation to prevent food damage or theft.
Scientists investigated the potential of platinum-based disposable oxygen sensors for use in vacuum-packed raw and cooked meat and modified-atmosphere packaged sliced ham, and found that food in direct contact with the sensor provided precise oxygen levels and associated routines over time. Headspace analysis. By using the time-temperature indicator that changes color in response to light to monitor the temperature change and shelf life of frozen chicken breast, the results show that the smart indicator has very good reproducibility for the fading process in experiments under all conditions. The emergence of intelligent packaging technology makes food and its packaging more friendly, improves the relationship between consumers and products, meets the requirements of modern logistics systems, and enhances the competitiveness of enterprises. It is the current fresh and cooked meat products, including smoked The packaging method of barbecue products has more development potential.
summary
Smoked and barbecued meat products are prone to fat oxidation and microbial contamination during storage and sales, which will affect their quality and shelf life, resulting in a very small sales radius. Appropriate packaging is an important method to ensure their quality and extend their shelf life. However, different packaging methods have their own advantages and disadvantages for smoked and barbecued meat products, and are very different from fresh meat that has been studied more in terms of packaging materials and application effects. In addition, smoked and barbecued meat products will be damaged during processing Harmful substances such as polycyclic aromatic hydrocarbons and heterocyclic amines are produced. During storage, transportation and sales, harmful substances will penetrate from the surface to the interior of the product. Studies have found that the adsorption of packaging films can reduce polycyclic aromatic hydrocarbons in food, and low-density polyethylene packaging materials can reduce the content of benzopyrene in duck skin. Therefore, choosing a packaging method suitable for smoked and barbecued meat products can not only improve the quality of the meat but also reduce the content of harmful substances.
Vacuum packaging is currently the most commonly used packaging method for cooked meat products. It is of great significance to screen packaging materials with appropriate barrier properties to air, aromatic substances, and light. For modified atmosphere packaging, it is very important to study the effects of different gas components and their ratios on fat oxidation, microbial indicators, and sensory indicators. However, the application of active packaging and intelligent packaging in cooked meat products needs to be further developed. At present, the research on the quality, microbial diversity and shelf life of smoked and barbecued meat products by different packaging methods is still very limited. In-depth research on them is of great significance to improve the quality of meat products and extend the shelf life.