Study On The Preservaiton Effect Of Antimicrobial Lining And Packaging Materials Against Fresh Meat

This research selects the pork and fish, the most consumptive poultry meat and the most typical aquatic product, as the primary materials in the process of experiment and study. Referring to the salver packaging, the most popular packaging for fresh meat sales in current supermarket home and abroad, it has mounted essential oil from Spices on the surface of its high-bibulous pad to form a simple antimicrobial lining. Again with the nitrogen injected inside, it has an antimicrobial "atmosphere" formed in the confined space of packaging tray, thus inhibiting or reducing the growth of spoilage organism around the meat. Equipped with this feature of antimicrobial "atmosphere" lining, the shallow tray packaging not only absorbs the juices drip to maintain sales packaging tidy and beautifully clean, but also plays the role of antisepticising and keeping fresh by way of releasing the antibacterial agents. Unaffectedly, all these have contributed a lot in maintaining the quality of products and upgrading its competitive position in the market, which is in full conformity with the dynamic packaging trends at present. This research is proposed to provide experimental basis for improving the sales packaging in practical production and extend the popularity of this antimicrobial shallow tray packaging.Meanwhile, with the preservative added to the absorbent pad on this antimicrobial packaging, active antimicrobial materials will not be neutralized so quickly due to the instant diffusibility from surface to interior when contact with the meat, in addition, it will also avoid certain active meat ingredient away from its inactivation if not adding the antimicrobial agent into the meat. Therefore, the use of antimicrobial packaging can be applied throughout the circulation, transportation, storage to maintain the necessary high concentration and maintain their dynamic activity.Apart from the Antibacterial lining, in the study discussed the various effects of packaging mate -rials with different obstructing performance against the index of freshness and the shelf life, with a view to the reference in selection of small packaging materials for Meat Packing segmentation.Three types of materials, cloves, cinnamon and garlic oil, as the preservatives in this experienment, are proceeded with the single factor experienment to receive the effective freshness, again following the three factors quadratic rotation design experiment to draw out the three best combination of preservation concentration. Finally, by use of three types of packing materials ( PET/OPP /PE, PA/CPP, PE monolayer) with largely different obstructing performance, together combining with the best combination of preservation concentration derived from previous step, integrated fresh -ness test experienment will be applied on the pork and fish meat, using the microbiology and the physical and chemical detection method to determine their conventional preservation index: total amount of the bacteria colony, pH, TVB-N, integrated sensory evaluation and rate of dehydrating against the samples, all in the aim of probing into the effect of packing material against the preservation of meat products. The results are as follows:1. Preservation test against the pork:(1) The performance of three preservative materials implies:In the case of Nitrogen-filled packaging, adding volatile oil to the high-absorbent lining can play an effective role in the inhibition for microbe. The greater concentration of volatile oil, the better preservation effect. The most effective preservation comes when the proportion of concentration for three preservative fluid concentration reach respectively 0.1%, 0.2% and 0.4% for olive oil, cinnamon oil and garlic oil.(2) Three factors quadratic rotation design experiment implies that the best mix share for the three preservative will be 0.087% cloves, cinnamon 0.211% and Garlic 0.416%. Statistical analysis shows that the cloves has the best inhibiting effect against microbe, then following next the garlic, the cinnamon minimum inhibiting effect. Clove oil and cinnamon oil, clove oil and garlic oil, there is an distinct interaction (P <0.01), but Cinnamon oil and garlic oil to the interaction is not significant (P> 0.05).(3) To use three types of packing materials (PET/OPP/PE, PA/CPP. PE monolayer) to pack the pork, it implies a greater difference among each other. Generally speaking, the higher the microbom inhibiting performance, the longer the shelf life. The greater the performance, the smaller the total number of total amount of the bacteria colony and the value of TVB-N, each type differs greatly (P<0.05) .The higher rate of oxygen penetration, the lower score of integrated sensory, but the better of color maintainance. Whereas, the rate of dehydration by blocking packaging material impact in the pH value and storage process is smaller.2. Preservation test against the fish: (1) Cloves, cinnamon and garlic oil in the single factor experiment, effective preservation fluid concentrations are respectively 0.15% , 0.1%, and 0.3%.(2) Three factors quadratic rotation design experiment proves that the best mix share for the three spices will be 0.117% cloves, 0.107% cinnamon, 0.299% garlic, the meat spoilage micro organisms can be the greatest degree of inhibition.Statistical analysis also reveals that the olive oil performs the best on the inhibitory effect against the fish , followed by garlic oil, cinnamon oil on corruption bacteria in minimum. Three preservation on the mercy of corruption microorganisms were significantly affected. In between clove oil and garlic oil, there is an interaction (P <0.01), olive oil and cinnamon oil, Cinnamon oil with garlic oil also exists between interaction (P <0.05).(3) In the pervious hallow tray and Nitrogen-filled packaging against fish preservation experienment, three different plastic packaging materials (PET/OPP/PE, PA/CPP. PE monolayer) of different obstructing performance reveals that: the obstructing performance directly affects meat storage. The greater the performance, the smaller the total number of total amount of the bacteria colony and the value of TVB-N, the better score the integrated sensory. And meat pH and dehydration rate in the storage process changes slightly against the obstructing performance of packaging material.