Welcome to Hangzhou Ganjiang Industry Co. Ltd.
Counseling hotline：0571-88668650
Welcome to Hangzhou Ganjiang Industry Co. Ltd.
Counseling hotline：0571-88668650
Hangzhou Ganjiang Industry Co. Ltd.
Contact: manager wu (Ms)
manager Sun (Mr)
Tel：0571-88635570
Fax：0571-88672050
Cel： 15967139371（Sun）
Email：2366835756@qq.com
Add：No. 12, ring Garden North Road, Zhongtai Industry Park, Yuhang District, Hangzhou
The development of food from vacuum packaging, nitrogen filling to oxygen absorption packaging
The anti oxidation effect of three kinds of vacuum packing, nitrogen filled packaging and oxygen absorbing packaging is similar.What is different is that the former two are used in physical methods, which do not completely remove oxygen, and have no power for the later oxygen through the film into the packaging.For a soft and gaseous food such as cake, if nitrogen packing is applied, it can not completely remove the oxygen, and vacuum packaging will make it deformIn spite of many shortcomings, these two packaging methods have been widely used in the food industry as well as high temperature sterilization and use. With the development, people realize the ability of complete oxygen oxygen agent, began to abandon the vacuum packing and nitrogen filled packaging, transfer to oxygen - absorbing packaging . The following three kinds of packing effect of smoked salmon are introduced.
Smoked salmon, especially cut into slices, used to be packed in vacuum. Oxidation will make the color of meat worse, especially in the blood, as long as a little oxygen will be discolourable, so that the value of the goods falls down. Vacuum packaging can not solve the dissolved oxygen that is dissolved in fish and through the package. The oxygen absorption agent can remove the oxygen dissolved in the meat and gradually remove the later oxygen, so that the packing can be kept in the oxygen free state. As a result, oxygen inhalation can keep the color of the smoked salmon. At this point, oxygen absorption packaging instead of vacuum packaging to prevent the oxidation of oil components to maintain a good flavor. The oxygen inhalation agent used by smoked salmon must be waterproof and oil resistant, so water dependent oxygen inhalants should be used.
Experimental results of the preservation of smoked salmon（-20℃，2 months）
Test sample | Test project | Through the number of days | |||
start | 21 days | 1 months | 2 months | ||
Deoxidizer packing | CO2 % O2 % Number of bacteria pH VBN colour smell juice |
1.0×102 6.31 5.92 5 5 - | ≤0.1 ≤0.01 1.5×102 6.31 6.31 5 5 - | ≤0.1 ≤0.01 2.5×102 6.31 6.76 5 5 - | ≤0.1 ≤0.01 3.8×102 6.20 7.05 5 4.5 - |
Vacuum packing | CO2 % O2 % Number of bacteria pH VBN colour smell juice | 1.24 18.84 8.6×102 6.27 6.42 4 4 - | 1.92 17.03 1.2×103 6.48 7.45 4 3 ± | 2.21 13.46 2.2×103 6.57 9.86 3 3 ± | |
Contrast | CO2 % O2 % Number of bacteria pH VBN colour smell juice | 0.1以下 17.72 3.4×102 6.25 6.51 4 4 - | 0.1以下 17.19 5.5×102 6.33 7.05 4 4 ± | 0.1以下 16.06 2.7×103 6.37 10.68 3 3 ± | |
Sensory evaluation
colour：5 unchanged 4 slightly discoloration 3 discoloration 2 discoloration intensifies 1 sharp discoloration
smell：5 good 4 good (only a little fat oxidation) 3 slightly deodorization 2 stink 1 corruption and deodorization
juice：- nothing ± slightly + have ++ much
●After 2 months of Deoxidizer packaging, there are few bacteria, no water, and the color and flavor are good.
●The number of bacteria was very few in the control sample and vacuum package, but there was a drop of water, color fading, and bad flavor.
