Microwave sterilization in food preservation in the application
Microwave technology in food preservation has a very important purpose. So, the technology in the production of fresh meat and poultry products How effective ? Microwave sterilization as a fever efficient, less impact on food ingredients sterilization preservation technology , in line with the people's meat and poultry products, nutrition , flavor, safety and other requirements , is a new and efficient meat and poultry products preservation technology, with a very broad application space.
Meat and poultry products mainly refers to a variety of meat ( such as pork , beef ) , poultry ( such as chicken , duck , goose ) as raw materials, the use of modern processing technology made ​​of different flavors of cooked meat . As nutrient-rich , unique flavor, meat and poultry products at home and abroad has a huge consumer market.
In the production process of traditional meat products , in order to achieve the purpose of long-term preservation products , companies generally use heat sterilization or cold storage methods to extend shelf life . High temperature sterilization using mainly thermal lethal effect , by high temperature (121 ℃) heating , meat and poultry products as possible to kill microorganisms and their spores in order to prevent product spoilage .
This method, although thorough sterilization , but the original taste of the product and nutrient great damage , prone to undesirable color and odor , thereby reducing product quality. Cryogenic refrigeration methods , although you can keep the product color, smell , taste and original nutrients, but in the production, transportation and sales process, the cold chain requirements are very strict , huge investment, high operating costs , the general production enterprise unbearable.
Microwave sterilization, because microorganisms in food by both biological effects of microwave frequency magnetic field and the combined effect of thermal effects in a short time , you can achieve bactericidal effect , but does not affect the original color, smell , taste, shape , and conventional sterilization methods, with obvious advantages.
Using low-temperature meat microwave sterilization equipment, especially in small packages flavor meat products better, the small package of meat vacuum packaging, and then microwave heating equipment to make products in 80 ℃ heat 6 minutes , then put in 37 ℃ incubator to accelerate the experimental results three days later, they swell control sample bags, open bags after a rancid flavor , succulent loose , have spoilage microorganisms seriously overweight . The samples treated with microwave , place seven days later, still in good condition vacuum packaging , meat sensory indicators of normal , a bag can still smell the aroma of meat , according to aseptic sampling method for the detection of microbial indicators , a total of 5000 bacteria / g , coliform (MPN) ≤ 30 /100 g, in accordance with the requirements of GB2726-1996 . Experimental studies have shown that low-temperature microwave with fresh meat and poultry products processing equipment , can achieve good preservation effect , can be stored at room temperature for 3 to 6 months.
Microwave sterilization preservation technology , because of its small investment in equipment , but also has quick energy , no damage to the quality of food , etc. , therefore, in meat and poultry products preservation techniques promising.
Of course, any kind of equipment is not a panacea, it is always a suitable product requirements in terms of sterilization for meat , meat products due to the larger volume of microwave penetration limits , under normal circumstances it is difficult to achieve complete sterilization , so Dongguan Qi HS microwave Equipment Co., Ltd. sincerely remind our customers in the selection of microwave sterilization equipment when meat must examine well, in the end it is appropriate to their own products, avoid blind investment , resulting in unnecessary losses.