Packaging and importance of the hottest high-quali

Abstract: the importance of multi-layer coextrusion heat shrinkable casings for sausage packaging is summarized, the performance of high-quality casings is evaluated, and the application is discussed

key words: meat packaging materials casing packaging

with the development of plastics and its superior performance, the application field of plastic packaging materials is more and more extensive. As a very important member of the packaging material family, plastic film has attracted more and more attention from the food packaging industry

in recent years, with the continuous development of multi-layer coextrusion technology, multi-layer coextrusion composite film is widely used in the fields of food, meat, seafood, grain and chemical products because of its excellent barrier property, chemical resistance, high temperature and low temperature resistance and mechanical properties. Multi layer coextrusion heat shrinkable casing has its unique processing technology and excellent packaging effect, A large number of them are applied to the packaging of low-temperature enema products that need pasteurization

as the packaging of low-temperature enema products, multi-layer coextrusion shrink casings play a very important role in the production, sales, circulation, storage and other links of irrigation products

(1) it must protect sausage from microbial, chemical and physical pollution

(2) maintain the physical state required by sausage

(3) it can tell buyers what ingredients are contained in sausage

(4) it is the advertising medium of products, persuading customers to buy your products instead of competitors' products

in view of the above effects, high-quality casings should meet the following requirements for sausage:

(1) good oxygen, water vapor and flavor barrier

(2) good physical and mechanical properties to meet the requirements of enema technology

(3) good meat viscosity prevents moisture and gravy from overflowing from meat

(4) safe and reliable food hygiene

(5) the cooking resistance meets the requirements of sausage sterilization process

(6) casing surface brightness and printing effect

(7) good specification performance price ratio

as the outer package of sausage, its basic function is to ensure that the sausage will not deteriorate under certain conditions and time, so as to meet the needs of storage and circulation. This function is provided by the barrier index of the casing, namely, oxygen barrier, water vapor barrier and fragrance barrier

the oxidative deterioration of sausage and the loss of nutritional value are caused by the following reasons

(1) oxygen enters the interior of sausage, causing oxidative browning of sausage. This change is from the outside in. First, the sausage in the outer layer turns pale from pink to white, and then gradually turns grayish brown. Cut the sausage horizontally to see an oxidation circle. The longer the time is, the deeper the oxidation circle is

(2) bacterial multiplication is responsible for the reproduction of the machine itself during use, resulting in meat corruption. Under the protection of the casing, the bacteria outside the sausage will not enter the interior of the sausage. The bacteria mentioned here refer to the bacteria in the raw sausage meat. The pasteurization of ℃ after filling and market-oriented treatment cannot kill them all. This sterilization process can only kill most pathogenic bacteria, but can not kill heat-resistant bacillus, etc. This part of bacteria propagates slowly under the condition of ℃, but if the oxygen resistance of the casing is not good or with the extension of time, it will make the sausage rotten. Thus losing its edible value

(3) the loss of water in the sausage makes the sausage lose elasticity, the freshness of the sausage decreases, and the taste becomes worse, which requires the casing to have a very good water resistance

(4) the fragrance of sausage is lost. Losing the fragrance of sausage requires that the casing has a very good gas resistance

according to foreign research and our practical work experience, it is shown that the actual oxygen transmission index of pasteurized sausage packed with multi-layer co extruded nylon casing is less than 40ml/m2, ATM, 24h, 23 ℃, 65% RH. In this way, the sausage has a shelf life of three months when stored at ℃. The actual oxygen transmission rate mentioned here not only refers to the data measured before the casing is used, but also includes the indicators achieved after the casing is sterilized by enema. Because nylon resin is a hygroscopic material, its oxygen transmittance changes greatly with the temperature and humidity. If the casing structure is unreasonable, it may reach less than 40ml/m2, ATM, 24h, 23 ℃, 65% RH before use, while the gas resistance will decrease after enema, which will greatly exceed this index. For water vapor transmission index, it should be less than 5g/m2, ATM, 24h, 23 ℃, 90% RH. In this way, the sausage will not lose too much water during the guarantee period of the sausage, so as to ensure its good elasticity and taste. The aroma retention is closely related to the choice of casing materials, because the aroma retention of different materials is very different, because the aroma is different from oxygen. It can be seen from this that excellent oxygen, water vapor and flavor barrier are very important for sausage packaging, which is the characteristics of high-quality casings

there is no unified understanding in China on the determination of the thickness of the casing film. Referring to several foreign casing processing manufacturers and our own experiments, 50um is a more reasonable thickness design under the condition of reasonable structure and scientific material selection. At this thickness, the barrier property, mechanical strength and cost performance of casings can reach an excellent combination. Too thin thickness has a certain impact on performance, and too thick will increase the use cost of customers. For example, for the transparent casing with 90mm diameter, if it is designed according to the thickness of 50um, 1 kg casing can produce 110m, if it is designed according to the thickness of 60um, 1 kg casing can only produce 96m, with a difference of 14m. The difference is about 12%, in other words, the loss of 12% of the packaging cost. From an economic point of view, the latter is uneconomical for users

for the shrinkage rate of casings, the larger is not the better. In foreign countries, it is generally% so for users, as long as the equipment allows, it is better to choose casings with a smaller shrinkage rate. Because filling sausage with the same volume, the amount of casings with large shrinkage will increase compared with casings with small shrinkage. This is a waste of customer costs

whether the use and storage methods of casings are appropriate is also very important to the role of casings. The casings are generally stored in a dry, ventilated and dark place below 25 ℃. Please use it according to the method recommended by the casing factory. Improper use will have a negative impact on the quality of sausage. ① If the casing is bruised before or during use, the serious one will cause the casing to burst during enema or sterilization, and the light one will reduce its barrier due to the destruction of the casing structure during the storage or sale of sausage, and the sausage will oxidize and deteriorate in advance or bacteria will enter the interior of the sausage, causing the sausage to decay and lose its edible value. ② The storage of casings under high temperature and humidity will deform the sausage, reduce the shrinkage and change the specification. ③ Casings stored for a long time will deform and cause losses due to incomplete storage conditions. Generally, the recommended storage period is 3 months

the evaluation of casing quality is a systematic project, and the following "14 items of quality evaluation" can be reasonably used as the basis for inferior evaluation

1. Barrier property of casing: refers to its barrier degree to oxygen, water vapor and fragrance. Good barrier property can provide sausage with a long shelf life and shelf life, avoid the return of sausage due to deterioration within the shelf life, and ensure that the freshness and aroma of sausage are not lost

2. The combination of casing structure such as iron quality is more rational: the reasonable structural design of casing can provide an ideal packaging for sausage

3. Casing film strength: good mechanical strength can meet the requirements of various filling and punching machines, so as to reduce the loss of casing film in the process of use

4. Stability of shrinkage rate: it refers to the consistency of the shrinkage rate of the same roll or batch of casings. Engineering plastics, highly reliable safety materials and low VOC environmental protection materials used in research and development will cause uneven length and thickness of sausage of the same specification if the shrinkage rate fluctuates up and down, which will bring you a lot of trouble in packing and sales

5. Color uniformity: for colored casings, the uniform color can win glory and color for the appearance quality of sausage, make its appearance beautiful, and attract the attention of consumers

6. Casing opening: good or bad opening is very important for sausage filling. If the opening is not good, the casing and filling are difficult, which will directly affect the working efficiency of operators

7. Specification accuracy: it refers to that the deviation of the folding diameter and thickness of the casing should be controlled within a strict range. On the one hand, inaccurate specification will cause uneven thickness of sausage, and excessive thickness deviation will also cause sausage bending and performance degradation

8. Casing film transparency: for transparent casing film, good transparency is very important for high-quality sausage. It can make consumers clearly see the meat texture of sausage, attract consumers to have a desire to buy, and enhance consumers' first impression of products

9. Soft and hard feel: a good feel will be easy for you to use. The sausage has a strong sense of meat after filling. For mold ham, a soft casing can make its shape angular and smooth. On the contrary, the sharp edges and corners are hard, which is easy to make the product water out

10. Sausage film brightness: it makes sausage very bright and dazzling on the shelf, which is very easy to attract customers

11. Meat viscosity of casing film:

(1) refers to the meat viscosity of casing film, which can reduce the folding out of water in sausage and prevent the taste of sausage from getting worse

(2) refers to the degree of adhesion between the layers of the casing film, which makes the casing structure stable and performance stable

12. Bonding effect between layers: refers to the bonding degree between the layers of the casing film, which makes the casing structure stable and performance stable

13. Roll Flatness: it reflects the uniformity of the thickness of the casing film, but can give a comprehensive evaluation of the product

14. Package tightness: on the one hand, the outer package of the casing should be tightly sealed to prevent moisture absorption of the casing; The box body is solid and reliable, preventing the casing from being damaged and keeping the casing under good protection

casing may be the last step in the sausage production and processing line for sausage processing, but ignoring its importance may bring a lot of trouble. Then we must consider comprehensively in the choice of casings. On the one hand, we should choose high-quality casings with good cost performance. On the other hand, choosing casings should be in line with the requirements of your sausage. At the same time, pay attention to the use method, so that the casing can play its due role and bring you considerable economic benefits

jiajunzhu of Qinhuangdao jiaruite Plastic Technology Co., Ltd