Chemistry and Chemical Engineering / 5.Fundamentalnye
problems of creating new materials and technologies.
Kuzmenko O.V., Oganezova K.V.
Alfred Nobel University, Dnipropetrovsk
PACKAGE TODAY
One of the most labor-intensive industries – is the
production of meat. While wrong storage microbiological processes appear in
meat products that reduce the quality of the products and the worsening their
appearance. This can lead to food poisoning, goiter, metabolic disorders, etc.
The solution of this problem can be found at the expense of packaging.
Packaging of finished products is an important element of any production. The
correct choice of packaging contributes to the promotion of products on the
market, preserves the goods during transportation and provides easy storage.
Therefore the choice of the optimal package is the most important and primary
task.
The primary role of packaging - is extending the shelf
life of meat products. Packaging, even with lower barrier properties can preserve
meat for 5 days. And when using high-barrier packaging possible shelf life of
chilled beef at a temperature of about 0 °C, reaching 15 days, the pork can be
stored up to 45 days, and chicken –to 90 days. The shell is an integral part of
sausages and therefore one of the most popular food products in Ukraine. The
next function is to stimulate the packaging sales. Now pack is not an element
for packing goods. In today's market every manufacturer strives to produce
branded products. The originality and quality of the packaging becomes the only
way to stand out among the masses of homogeneous products [1].
In recent years, the proportion import sausage casings
are within 30-40% of the consumption. Synthetic materials are almost entirely
produced in Ukraine, while natural and collagen casing sector is mainly
provided by imports. In the sector of plastic shells in Ukraine is dominated by
materials based on polyamide produced by domestic companies. The segment of
synthetic membranes is the most highly competitive in the market for sausage casings.
A high position also gaining products that easily and repeatedly opened/closed,
because the consumer is not always available means for opening the package, and
does not plan to consume the entire product immediately. Therefore, the meat
product in a package that not only has a "attractive design" and
guarantees the freshness of the product has a significant share of sales. According
to data for 2012 in the consumption pattern of shells for cooked sausages
polyamide accounts 60% of total packaging in the production of sausages, its
share is 33%, in smoked and boiled-smoked sausages -15%. At present, 80% of
domestic processed meat products packed in packages with subsequent system
evacuation or shrinking. If we approximately calculate the ratio of packaged
meat and processed meat products by package, the Thermoformed containers (even
in large format retail stores - such as "Metro") is not more than
5-10%. In this package sell their products manufacturers such as meat-packing
plant "Jubilejnyi", JSC "Yatran", JSC "Myronovskyi
hleboprodukt" (TM "Legko"). In the sales structure regional
differences in demand are observed. In the eastern regions of the country are
in demand textile casings darker colors (dark brown, chocolate), and in the
central regions lighter colors textile membranes (straw) or with a touch of
orange, golden yellow color smoked or more distinct orange color
"salmon" are popular
[1].
For the capital and largest city the greatest demand
for natural and protein membranes, especially for cooked sausages groups,
because they look more natural, will always seem more natural and tasty, but
for the regions polyamide is used. The main characteristics of the shell used
by meat manufacturers for technology sales will have three groups of
characteristics. The first is to match the appearance of the sausage stick in
the shell stereotypical expectations of consumers. The second is the ability to
form the desired organoleptic properties of sausages in a given shell. In
conjunction with the membranes (i.e, their permeability properties) are taste
and aroma of smoke density, and crust color residual mass fraction of product
moisture, which affects the density and consistency. And the third is
adaptability of the shell itself. Ease of preparation for use, the mechanical
strength and thickness of the beam are responsible for the user experience on
high-speed equipment (without additional configuration and long stops,
undemanding to storage).Thus, the shell should meet the technological
properties of manufacturers of sausages, and appearance - the consumers. If we
imagine that all three groups of characteristics are equal, and then the most
fully corresponds to them viscose fiber reinforced (fibrous) shell. But this is
true only at this stage of market development in Ukraine. The greatest demand
is for textile membranes that mimic the natural, which are mainly used for the
production of cooked sausages. For manufacturers it is very important that the
textile membranes allow for a longer shelf life and greater convenience in
operation, while reducing production losses. For example, in a natural casing
shelf life of cooked sausages premium is 3 nights, first grade - 2 days. The
textile sheath may have higher grade storage period of 15 to 20 days, the first
kind - from 10 to 15 days, and using a vacuum packaging storage time can be up
to 30 days. In the process of heat treatment in natural casing sausage loss up
to 10%, and the textile - only 4%, and sometimes less, depending on the level
of permeability of the textile shell. But technology is also very important is
the level of permeability membranes, because it affects a very important
criterion for the consumer - the taste and aroma of sausages, and by this
criterion textile casings definitely "lose" natural [2].
Depending on the applied surface coating textile
fabric shell may be divided into three groups: tight (TM), semipermeable (PP)
and a permeable (P). Manufacturing companies “Keysdarm" (Kiev) and
"Procrast" (Dnepropetrovsk). NP (impervious) shell - they steam and
moisture transfer close to 0% in all conditions. According to its barrier
properties are similar to the polyamide membranes, therefore the use of these
membranes roasting and smoking lose technological sense. Typically, these
membranes are used for the production of cooked sausages. The shelf life of
cooked sausages with highest grade of shells up to 20 days. PP (semi) - steam
and moisture transfer is difficult, but holds. On the qualities such textile
casings are closest to the fibrous. They are used for the production of wet
sausages, requiring mandatory roasting and smoking. This is a good quality
cooked sausage, ham in the shell, cooked smoked salami, sausage, etc. These
shells can be smoked and roasted, keep the smell of smoked roasted and form a
crust on the product. The shelf life of sausages in these shells corresponds to
the shelf life of sausages in the fibrous sheath: for cooked sausages Class -
6-7 days. P (permeable) - they steam and moisture exchange to flow freely.
These membranes are designed for dry and semi-dry sausages. Retention periods
correspond to periods of data storage sausages in all other shells is suitable
for their production. One of the advantages of textile shell is a good
protection of the product from the mold [2].
At the same time, the textile shell made solely of
fabric has a significant disadvantage for practical use - they are permeable to
the fat. If the product is produced in a shell at a relatively low ripening
temperatures, problems with oily stains and fat separation arises. However, in
violation of temperature modes of production and storage may be unwanted fat
excretion, spoiling the appearance of the product. Demand for textile membranes
are closely linked to the situation in the market of natural casings, and subject
to the often occurring deficits and rising raw material prices increased demand
for textile shell and vice versa. The most popular among the whole range of
textile membranes are just shells that mimic the shape and color of raw
materials (textile circles, bubbles, etc.).At the level of consumption of
textile membranes affects not only the situation and the level of market prices
of raw materials, but also the general economic factors, such as a reduction in
the volume of production as a whole, due to the decrease in demand, supply and
price in the market of textile membranes. A distinctive feature of the shell
series SPATEX NCS is the use of textile membranes to cover the surface of the
decor of the spice sausages. The main products which were decorated in such a
décor, a group of ham sausages. Textile shell is very easy to use: dry
in her stuffed stuffing, then held ligation products, which hung suspended from
the heat chamber and sent to. Demand for meat products form a trade
organization (chain stores, stalls). And for those organizations of
considerable importance is not so much the quality of the products, as extended
shelf life of sausages, where the interests of the consumer direct sausages in
this case, go by the wayside.
Reference:
1. Тенденции в упаковке мясопродуктов 2013
[Електронний ресурс] / Режим доступу: http://www.meatbranch.com/publ/view/536.html
2. Упаковка
[Електронний ресурс] / Режим доступу: http://www.prodinfo.com.ua/proizvodstvo/myasnaya_industriya/upakovka.html