The most sustainable and carbon reducing spray coating system, to significantly extend the shelf life of protein intensive fresh fish and meat for display to reduce protein food waste

最可持续的减碳喷涂系统，可显着延长展示用蛋白质密集型鲜鱼和肉类的保质期，减少蛋白质食品浪费

• 批准号: 10068583
• 金额: $ 42.55万
• 依托单位: ALGREEN LTD
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=10068583
• 关键词: most; sustainable; carbon; reducing; spray

Food losses and wastage is a primary worldwide problem. 690 million or 8.9% of people are hungry(Food and Agriculture Organisation of the UN). Food Waste Management Market will be $116.4 Bn(2032). Developed economies witness food losses at the downstream stages of the supply chain. Post-COVID economic inflation leads to significant food price increases across the UK(25.7% imported;18% domestic). This lead to survival threats especially to lower incomes/under-representatives.Meat is the most laborious food to produce and the most toxic with 1/3 of emissions produced can be attributed to waste meat with 3/4 of the land used for food waste being used to dispose of meat, even though it accounts for 13% of total food waste.According to The Grocer, supermarkets throw away 100,000-tons of edible food annually in the UK which could feed upwards of 30-million people. As a result, supermarkets have a responsibility to reduce food waste.There is a distinction between case-life and shelf-life of meat. Case-life (also called colour shelf-life or display-life) is described as the length of time meat can be displayed under refrigeration before a colour change occurs. This colour change from the bright, cherry-red colour of beef to another colour, such as brown, is caused by a change in the protein myoglobin(Brooks,2007). Myoglobin is the colour pigment in muscle and is responsible for binding oxygen. While this colour change is not harmful and does not denote spoilage, it results in a colour customers find undesirable. Fresh meat contains up to 75% of water, which combines with water-soluble protein(e.g.myoglobin) to form "purge". Display meat is easily dehydrated and correspondingly loses protein through purge. Hence, an effective way to sustainably extend display fresh meat shelf life is urgently needed.The most convenient way to extend fresh food shelf life is to use wrapping, such as air-permeable overwrap with clear transparent film. An air-permeable package typically consists of a foam tray and absorbent pad that rests under the meat cut. The tray is wrapped in a clear film that is permeable to moisture and oxygen. The film characteristics allow oxygen from the air to come in contact with the beef, changing the colour from purple to bright cherry-red. Such individual packaging wrap is both cost and labour-intensive are usually found in high-end supermarkets.Algreen aims to extend display fresh meat shelf-life with protein preservation by phasing out the conventional plastic packaging in the most economical scalable way.

粮食损失和浪费是一个主要的世界性问题。6.9亿人或8.9%的人处于饥饿状态（联合国粮食及农业组织）。食物垃圾管理市场将达到1164亿美元（2032年）。发达经济体在供应链的下游阶段出现粮食损失。COVID后的经济通胀导致英国各地的食品价格大幅上涨（25.7%进口;18%国内）。这导致了生存威胁，特别是对低收入/代表不足的人。肉类是生产最费力的食物，产生的13的排放量是最有毒的，有3/4的食物垃圾被用来处理肉类，尽管它占食物垃圾总量的13%。根据杂货店，超市扔掉100，英国每年需要2000万吨可食用的食物，可以养活3000万人。因此，超市有责任减少食物浪费。肉类的保质期和保质期是有区别的。保质期（也称为颜色保质期或展示寿命）是指肉类在冷藏条件下可以展示的时间长度，直到颜色发生变化。这种颜色从明亮的樱桃红变成另一种颜色，如棕色，是由蛋白质肌红蛋白的变化引起的（布鲁克斯，2007）。肌红蛋白是肌肉中的颜色色素，负责结合氧。虽然这种颜色变化是无害的，并不表示腐败，但它会导致客户不希望看到的颜色。新鲜肉类含有高达75%的水分，与水溶性蛋白质（如肌红蛋白）结合形成“净化”。展示肉很容易脱水，相应地通过清洗失去蛋白质。因此，迫切需要一种有效的方法来持续延长展示鲜肉的货架期。延长生鲜食品货架期最方便的方法是使用包装，例如带有清晰透明薄膜的透气外包装。透气包装通常由泡沫托盘和位于肉块下方的吸水垫组成。托盘包裹在透明薄膜中，可渗透水分和氧气。这种薄膜的特性使空气中的氧气与牛肉接触，使牛肉的颜色从紫色变成明亮的樱桃红。这种单独包装包装既成本高又劳动密集型，通常在高端超市中找到。Algreen旨在通过以最经济的可扩展方式逐步淘汰传统塑料包装，从而延长展示鲜肉的保质期，并保留蛋白质。