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
Anti discoloration test of beef jerky in Japanese deoxidizer packaging
experimental method
Put 35g beef jerky together with MITSUBISHI gas chemical company general deoxidizer Z-20 sealed in KOP/PE film bag, filled with 100ml air, kept in constant temperature and humidity environment of 35 degrees, 90%RH, regular measurement of the gas in the bag, observe the appearance, aroma, and chromoscope color difference analysis.
Also set up a vacuum packing sample, a nitrogen filled sample and a comparison of the same.
experimental result
1． The oxygen in the oxygen concentration in the bag, quickly dropped to below 0.1%, meat quality and meat taste is kept intact.
2．In vacuum packaging, nitrogen filling and the control sample, the concentration of carbon dioxide increased, the concentration of oxygen decreased, and the color became brown gradually, and the flavour became lighter and the taste deteriorated.
3． The color difference is analyzed with the color detector, and the color difference of the oxygen absorption sample is small, which shows that the deoxidizer has the effect of maintaining the color of the meat. The vacuum packing sample, nitrogen filled sample and the control sample color difference are larger.
Figure -1 the change of CO2 concentration in each test sample bag with time
Table -1 changes in oxygen concentration and carbon dioxide concentration in dried beef bags with time
Table -2 color difference determination of beef jerky
Thirtieth days
△E=（△L2+△a2+△b2）1/2
The △E value is small, the lower the degree of discoloration.
Sixtieth days
Figure -2 the variation of color difference with time
Discoloration of beef jerky
(test conditions)
(1)Sample: 35g/ package (seal)
(2)Packaging materials: Nylon / Vigny /PE (filled with nitrogen, vacuum packaging)
OV/PE (deoxidizer)
(3) Deoxidizerz-20L
(4)Storage conditions：35℃ 90%RH
Table -3 sensory test results of beef jerky
15 days | 30 days | 60 days | ||
oxygen absorption sample | color and lustre | 4（Slightly Browning） | 4 | 4（Keep red） |
aroma | 5 | 5 | 5 | |
taste | 5 | 4 | 5 | |
N2 seal sample | color and lustre | 4（Slightly Browning） | 3 | 2（Reddish brown） |
aroma | 4 | 3 | 3 | |
taste | 4 | 4 | 3（Meat taste reduction） | |
vacuum sealing sample | color and lustre | 3（Brownish） | 3 | 2（Black Brown） |
aroma | 4 | 3 | 3 | |
taste | 4 | 3 | 3（Meat taste reduction and harden） | |
control sample | color and lustre | 3（Brownish） | 3 | 2（Black Brown） |
aroma | 4 | 3 | 3 | |
taste | 4 | 3 | 2（Meat taste reduction） | |
5 good 4 preferably 3 relatively poor 2 very poor 1 inedible
