19.02.2013

The question of vacuum packaging - "Meat Business", January 2014

Over and over technologists ask a rhetorical question: how to prevent a moisture discharge defect when packing delicacy products in a vacuum? What can be said on this "popular" issue based on today's realities? What products of your assortment do you recommend for the production of delicacies with different percentages of output, tell us about their peculiarities?

Alexander Veniaminovich Glushchenko, chief technologist of TH "Technology Trade"

The laws of physics still apply to everything. Natural phenomena remain in effect, but it is possible to reduce this effect for 50-60 per cents. For this purpose  blood plasma should be used. It is a good thermo-stabilizer and this effect is not reversible, i.e. blood plasma creates an irreversible structure in a complex with meat fibers, which prevents the separation of moisture in vacuum packaging, reducing whith this the level by 50 percent. The level of blood plasma in the final product should not exceed half of a per cent. 

The second series of products is a new generation of brine products of the "Unibak" series: these products, calculated for the level of injection up to 80-100 percent, also reduce the level of moisture separation up to 50-60 percent in vacuum packaging, but this effect is achieved through more complex compositions of phosphates carrageenan and proteins of plant origin. Each product of the series "Unibak" contains up to 20 different components that work in their temperature segment, which leads to its excellent quality indicators.