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Date:2018-02-03 Author: Click:

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 time10.png

Table -1 changes in oxygen concentration and carbon dioxide concentration in dried beef bags with time

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Table -2 color difference determination of beef jerky

                           Thirtieth days

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                         △E=(△L2+a2+b21/2

                        The E value is small, the lower the degree of discoloration.

                          Sixtieth days

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Figure -2  the variation of color difference with time


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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

3Brownish

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

 

 

 

 

 

 

 

 

 

 


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