Popularization And Application Of Supercooled Storage Technology On Horse Products (Koumiss And Horse Meat)

With the rapid development of the food industry,in order to store the food with high quality,the demand for the frozen storage system is becoming more and more high,which promoting the continuous exploration of the storage technology.In this study,a new type of over-cooled storage technology from Huhhot Lvbi Electronic Technology was used to refrigerate koumiss in supercooled freezer and freezing horse meat in super-cooled freezer,and compared their freshness-keeping effect with ordinary refrigeration and ordinary freezing,respectively.After storing koumiss in ordinary and super-cooled freezer,we took out them at the same time following the prescribed time of experimental design to detect its main nutrients(lactose,fat,protein),microorganism index(lactobacillus,yeast)and sensory index.The freshly slaughtered horse meat was dry loss in supercooled and ordinary cold storage,and comparing their dry loss rate.After storing horse meat in ordinary and supercooled freezing methods,through ordinary and supercooled thawing system to measure its thaw loss rate,cook loss rate,pH value,color aberration,total colony and volatile base nitrogen.Through the above indicators,it is initially proved that supercooled storage technology has a positive effect on the maintenance of the nutritional composition and freshness of horse products(koumiss and horse meat)and lays a solid foundation for its wide application in the production and promotion of horse products.The main conclusions obtained through the above analysis are as follows:1.Compared with ordinary storage Koumiss,Supercooled stored Koumiss,sensory index evaluation and nutritional indicators were slightly higher in each period,the microbiological indicators were slightly lower,and the trend of the indicators was consistent.The normally stored Koumiss was divided into three levels on the 7th day and reached an unacceptable level on the 14 th day.When the cold Koumiss was stored on the 21 st day,it was clearly divided into three layers and could be reluctantly accepted on the 28 th day.Over-cooled storage is as long as two weeks compared to normal storage.2.Comparison of stored by different methods horse meat: Ordinary cold storage dry loss rate of 24 h was 1.7%,dry loss rate of 48 h was 1.76%;Supercooled cold storage dry loss rate of 24 h was 1.33 %,dry loss rate of 48 h was 1.38 %.Comparison of freezing-thawing of horse meat:The Thaw loss rate,cook loss rate,pH value,color aberration,total colony and volatile salt based nitrogen indexes of supercooled freezing-thawing group were all better than other three groups,the index of ordinary freezing-ordinary thawing group is one of the most time,supercold freezing-ordinary thawing and ordinary freezing-supercold thawing groups all index no significant difference between regularity.To sum up,the above indicators preliminarily prove that the Supercool storage technology has better preservation effect on horse products(Koumiss and horse meat)than ordinary storage,which is beneficial to long-term preservation and selection for horse production and promotion.Appropriate storage methods provide reference significance.Supercooling storage technology is a new type of application technology,and it has reference value in the refrigeration and refrigeration of other more fields.