In order to prolong the shelf life of meat products, Herlinda Soto Valdez Research Center Food and Development (CIAD), Mexico has designed and created a plastic material liberating action of alpha-tocopherol, known as vitamin-E.
This plastic is manufactured in a pilot plant for the extrusion process with conventional plastics-blow to which is added the natural antioxidant, which by the migration process of the film gradually diffuses into the food.
Valdez Soto says that alpha-tocopherol is widely used as antioxidant additives in the food industry, as is added during food processing or packaging before the product: the amount added will be consumed while exerts its antioxidant during storage and marketing, however, upon completion, start to form compound rancid odor and flavor, which is a signal that ended the life span of the food.
The container developed at the Center for Food Research and Development, AC (Public Research Centre of the National Council of Science and Technology, CONACYT) plastic film used as a source of antioxidant that is gradually released to always have a number of alpha-tocopherol reaching the food, so that life on the shelves of supermarkets tends to be prolonged.
The release rate depends on the temperature at which the product is, because heat accelerates the migration of vitamin E. Also to be noted that cooling decreases the speed of oxidation of food and therefore the need for high concentrations of alpha-tocopherol to protect it.
Moreover, Valdez said Soto developed five different films: monolayers of bovine meat products extending the shelf life up to three days in marketing and multi-layer oxygen barriers that allow the transport of pigs for meat export.
also created packages of this type of cheese, dried milk and frozen fish extend the shelf life of 100, 50 and 60 days respectively. Valdez Soto explained that the project continues and the next stage is to develop a bag of these features and plastics made from renewable materials.
0 comments:
Post a Comment