李浩宇,夏杨毅,于建行,尚永彪.气调成分对泥鳅保藏效果的影响研究[J].包装工程,2016,37(1):94-100,106.
LI Hao-yu,XIA Yang-yi,YU Jian-hang,SHANG Yong-biao.Influence of Gas Composition of Modified Atmosphere Packaging on Preservation Effect of Refrigerating Loaches[J].Packaging Engineering,2016,37(1):94-100,106. |
| 气调成分对泥鳅保藏效果的影响研究 |
| Influence of Gas Composition of Modified Atmosphere Packaging on Preservation Effect of Refrigerating Loaches |
| 投稿时间：2015-06-16 修订日期：2016-01-10 |
| DOI： |
| 中文关键词: 泥鳅 气调包装 CO2含量 |
| 英文关键词: loach modified atmosphere packaging CO2 concentration |
| 基金项目:国家公益性行业 （农业） 科研专项 （201303144） |
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| 中文摘要: |
| 目的 根据不同气体比例气调包装生鲜泥鳅冷藏过程中的品质变化规律， 确定生鲜泥鳅气调包装最佳气体组成并确定产品的货架期。方法 将屠宰好的生鲜泥鳅分别以空气， CO（ 2 75%） +N（ 2 25%）， CO2（50%） +N（ 2 50%）， CO（ 2 25%） +N（ 2 75%） 的气体进行包装， 测定4 ℃条件下冷藏过程中感官、 微生物和理化指标的变化。结果 高CO2包装组 （CO（ 2 75%） +N（ 2 25%）， CO（ 2 50%） +N（ 2 50%）） 的感官品质在贮藏过程中明显优于其他组； 贮藏到10 d时， 高CO2包装组的菌落总数分别为4.08和4.36 lg cfu/g， 均低于临界值6 lg cfu/g， 其余组均超标； CO2比例越高， 其pH值在贮藏后期就越低； 高CO2包装组的a*值、 b*值和L*值较其他两组相比变化更加平缓， 护色效果更好； 从剪切值上来看， 高CO2包装组对泥鳅肌肉组织结构的保护效果明显优于其他两组； 在贮藏过程中， 气调包装组的TBA值远低于空气包装组； 第10天， 高CO2包装组TVB-N值分别为6.61和9.72 mg/100 g， 均未超标， 其余2组均超标。结论 气调包装可显著延长生鲜泥鳅的保质期； 气调比例以CO（ 2 50%） +N（ 2 50%） 为最佳， 4 ℃条件下冷藏货架期可达10 d。 |
| 英文摘要: |
| According to the qualities variation of fresh loaches in refrigeration with different gas composition, the best gas composition of modified atmosphere packaging (MAP) and shelf life of fresh loaches were determined. After slaughtered, loaches were packaged with different gas compositions:CO2(75%) +N2(25%), CO2(50%) +N2(50%), CO2(25%)+ N2(75%) and 100% air. The changes of sensory, microbial, physical and chemical indexes were measured during storage at 4 ℃. During the whole storage period, the sensory quality of high CO2 packaging groups (CO2(75%)+N2(25%) and CO2 (50%)+N2(50%)) were superior to those of other groups; after 10 days preservations, the total numbers of colonies of high CO2 packaging groups were 4.08 and 4.36 lg cfu/g, which were lower than the threshold value 6 lg cfu/g, while the other groups exceeded the threshold value; the higher CO2 concentration used in packaging, the lower pH value of loaches reached in the later storage stage; the variety of a*, b* and L* of high CO2 packaging groups was smaller than those of other groups, which indicated that the high CO2 packaging had better effect on protecting colors; from the texture profile analysis, high CO2 packaging groups had better effect on loach muscle structure protecting; the TBA values of MAP groups were far lower than those of the air packaging during storage; after preservation for 10 days, TVB-N values of high CO2 packaging groups were 6.61 mg/100 g and 9.72 mg/100 g, which were within the standard range, while the other groups exceeded the standard. In conclusion, modified atmosphere packaging could obviously extend the shelf life of fresh loaches; the best gas composition was CO2(50%)+N2(50%), with which the loaches could be preserved 10 days under 4 ℃ refrigeration condition. |
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