An embodiment of the present invention makes it possible to sterilize a marine animal with use of sea water and atmospheric air, to the extent that the marine animal can be eaten as an unheated food product. A sterilization method in accordance with an embodiment of the present invention is a method for sterilizing a marine animal as an unheated food product, the method comprising the steps of: producing oxygen-enriched water by mixing electrolyzed atmospheric air into sea water; producing sterilizing water by electrolyzing the oxygen-enriched water; and bringing the marine animal into contact with the sterilizing water, the sterilizing water containing HOCl, OH.sup.− and O.sup.−.

A compound and a method for prolonging shelf life of frozen aquatic products are provided. The compound includes: 15-20 parts by weight of modified carboxymethyl chitosan, 5-12 parts by weight of pectin, 2-5 parts by weight of oleic acid, 1-3 parts by weight of yeast selenium, 1-3 parts by weight of natamycin and 2-6 parts by weight of nisin. The method includes sequentially treating a frozen aquatic product under a mixed gas and soaking the frozen aquatic product in the compound. The method can obviously slow down the degradation and oxidative denaturation of protein in aquatic products during cold storage, thus effectively maintaining the activity of protein in the aquatic products and slowing down the deterioration of the aquatic products.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor bell, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization sprav module is configured to spray PAW onto the red meat on the conveyor belt, and the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

An improved system and method for treating, precooling, and handling perishable products uses a mobile container enhanced with increased capacity refrigeration and air flow to recirculate functional substances including sanitizers, and ripening management and conditioning agents across the surface of palletized perishable products during the precooling step. As the perishable is precooled, the system integrates humidity control to reduce dehydration. Sanitizing substances are dispensed into the recirculating air to significantly reduce micro-organisms on the surface coming from the field and avoid recontamination from the cooling warehouse. Conditioning and ripening management substances are recirculated to enable managing the ripeness of a perishable to a target. The mobile container is modified from a standard intermodal container or over-the-road semi-trailer. The enhanced forced air and/or refrigeration equipment is contained within the container and/or mounted on the top and/or side exterior of the container and can accomplish rapid cooling. The system and method has thus combined rapid cooling, reduced dehydration, reduced surface micro-organism contamination, and conditioning or ripeness control for enhanced quality and shelf life. The mobile container is able to operate independently outside of a refrigerated warehouse used for storage and distribution of the cooled perishable product. The materials of construction used and operational independence enable safely using highly active sanitizing, ripening management, and other functional substances. The mobile container can be located near harvest or facilities with no colling assets. A combined system using conveyors and operational controls provides automated handling of the perishables from receiving, through precooling and treatment, preferably to a MAP process, and then distribution.

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

The presently disclosed subject matter provides methods of treating animal proteins and pet food products including the same. Methods include treating animal proteins with one or more base compounds to increase the pH thereof to provide for increased preservation and the reduction of spoilage of the animal protein.

Provided are foodstuff treatment systems that are convertible between a processing mode in which foodstuffs are processed (e.g., disinfected) and a clean-in-place mode in which the system operates to clean material (e.g., biological buildup) that has accumulated within the system.