Study Of Technology On Ox-tripe Swelling And The Distribution Of Moisture During The Soaking Process

The edible alkali (carbonate-solution) and papain were used to swell the dried-tripe. A low-field NMR study was performed to obtain the information on the water condition of tripe during the soaking time. The bacteriostatic action of different antistaling agent and packing methods during cold storage times were researched.A low-field NMR study was performed to obtain the information on the water condition of tripe swelling. Three components (the bond-water, immobilized-water, and free-water) were characteristic of different transverse relaxation times. The crispy of cooked tripe and the bond water are closely related, instead of water content, because it was affected slightly by boiling water while the free-water which flowed out easily, and the combine extend of immobilized-water would change with cooking. So the content of bond-water and obtaining the shorter transverse relaxation times were the key factor, and the purpose of swelling. Draw a conclusion according to the shearing force and transverse relaxation times of NMR, the best method of tripe swelling by add-weight and shearing force:put the dried-tripe2h into water before soaking in papain solution of3%concentration30min, taking out the tripe and washing papain, and then soaking in carbonate-solution of2%concentration5h. The swelling tripe would be expansionary and vendibility.The bacteriostatic action of different preservative (Nisin, Tea Polyphenols, Potassium sorbate) and packing methods (vacuum, modified atmosphere, pallet package) were studied. The conclusion was that three preservative could control microbial growth in the procedure during cold storage time. Nisin and Vacuum package could extend shelf life of tripe after swelling effectively.