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气调包装对大菱鲆的冷藏保鲜效果

标题: 气调包装对大菱鲆的冷藏保鲜效果
英文标题: Effect of Modified Atmosphere Packaging on Quality Preservation of Scophthalmus maximus during Cold Storage
作者: 李敬,王小瑞,刘红英,齐凤生
英文作者: LI Jing,WANG Xiaorui,LIU Hongying,QI Fengsheng,College of Food Science and Technology, Hebei Agricultural University,Ocean College of Hebei Agricultural University
出版时间: 2016-07-08
机构: 河北农业大学食品科技学院,河北农业大学海洋学院
关键词: 大菱鲆,气调包装,保鲜,品质变化
英文关键词: Scophthalmus maximus,modified atmosphere packaging,preservation,quality changes
刊名: 食品科学
英文刊名: Food Science
ISSN: 1002-6630
期号: 22
国内刊号: 11-2206/TS
基金: 河北省教育厅2013重点项目(ZD20131062);; 河北省科技厅项目(14227111D)
主题: 气调包装对大菱鲆的冷藏保鲜效果
页码: 333-337
分类号: TS254.4
出版单位: 食品科学
是否SCI: 1
是否EI: 0
是否核心: 1
摘要: 以大菱鲆为研究对象,通过不同气调包装(60%CO_2+5%O_2+35%N2、60%CO_2+30%O_2+10%N_2、40%CO_2+30%O_2+30%N_2)进行处理,测定其感官、菌落总数、pH值、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBA)值、汁液流失率等指标变化,综合评价气调包装对冷藏大菱鲆的保鲜效果。结果表明:空气包装组大菱鲆冷藏货架期为4 d,60%CO_2+5%O2+35%N_2气调包装组的保鲜效果最佳,货架期约为8 d;气调包装中高体积分数的CO_2抑菌效果较为明显,能有效延缓pH值、菌落总数与TVB-N值的升高,但较高含量的CO_2会导致鱼肉汁液流失较为严重;在鱼肉脂肪氧化方面,O2较CO_2作用更大,高含量的O_2对脂肪氧化具有一定促进作用;60%CO_2+5%O_2+35%N_2气调包装组冷藏贮存8 d,大菱鲆的菌落总数为6.69(lg(CFU/g)),TVB-N值为11.99 mg/100 g,TBA值为2.34 mg/100 g。总体结果表明,气调包装能显著延长冷藏大菱鲆货架期,具有良好的保鲜抑菌作用。
英文摘要: This study aimed to evaluate the effects of modified atmosphere packages(MAPs) on quality maintenance of Scophthalmus maximus were packaged under different modified atmospheres(60% CO_2 + 5% O_2 + 35% N_2, 60% CO_2 + 30% O_2 + 10% N_2, and 40% CO_2 + 30% O_2 + 30% N_2) for cold storage at 4 ℃. Changes in sensory evaluation score, total bacterial count, p H, total volatile basic nitrogen(TVB-N), thiobarbituric acid(TBA) and drip loss were measured during the storage. Results showed that the shelf-life of air-packaged S. maximus was 4 d, while that of MAP1(60% CO_2 + 5% O_2 + 35% N_2) treatment was the longest(8 d). High CO_2 MAP had better antimicrobial effect and could significantly slow down the rise of p H, total bacterial count and TVB-N, but drip loss became more serious with increasing CO_2 concentration. MAP, however, did not obviously inhibit lipid peroxidation in S. maximus but high O_2 MAP accelerated lipid peroxidation. After eight days of storage with MAP1, total bacterial count of S. maximus turned out to be 6.69(lg(CFU/g)), TVB-N was 11.99 mg/100 g, and TBA value was 2.34 mg/100 g. Thus, MAP could effectively extend the shelf-life of S. maximus during refrigerated storage and demonstrated good preservative and antibacterial effects.