摘要
为延长海湾扇贝Argopecten irradians活品贮运过程中的存活期,将净化暂养后的海湾扇贝在生态冰温(0℃)及低温(5℃)条件下采用真空、充氧、空气3种密封包装,探讨了不同包装方式及温度对海湾扇贝活品品质的影响。结果表明:3种密封包装的海湾扇贝,在0℃条件下保存比在5℃条件下能更有效地延长存活时间和提升感官品质,尤其3 d时0℃条件下的菌落总数增长速率明显缓于5℃时,温度条件对海湾扇贝品质影响明显; 0℃条件下,充氧包装的海湾扇贝无水保活效果最好,第11天时扇贝出现死亡,第15天时全部死亡,其感官评价分值在5 d内接近满分;真空包装的海湾扇贝,第4天时出现死亡,第7天时全部死亡,其死亡时质量失重率为16. 65%,色度差为1. 68%,糖原含量为6. 41 mg/g,虽然其质量失重率、色度差和糖原变化保持较好,但其感官评价3 d后分值下降明显。综合各指标变化,0℃充氧包装有利于延长海湾扇贝的存活期,能够有效保持海湾扇贝活品品质,本研究结果可为活品海湾扇贝密封包装保活保鲜技术提供数据参考。
The bay scallop Argopecten irradians cleaned and temporary holding were packed by vacuum sealing,oxygenation or aeration at 0℃ and 5℃to investigate effects of different temperatures and gas conditions on the quality of sealed package live bay scallop,and to prolong the survival time and maintain the quality of bay scallop during storage and transportation.The results showed that the scallop treated at 0℃ had longer survival period and higher sensory quality than the scallop treated by all three forms of packaging at 5℃did.The bacteria were found to grow significantly slower in the scallop stored at temperature of 0℃ for 3d than that at 5℃,indicating the effect of temperature on the scallop quality.In oxygen packaging,the first death was observed in11day storage,and all scallop were died in15day storage with total bacteria density of 5.9lg(CFU/g).The sensory evaluation of the oxygen packaging was all close to the maximum score from start to the fifth day.In vacuum packaging,the first death was observed in4day storage,and all scallops was died in7day storage with total bacteria density of 3.9lg(CFU/g).The weight loss ratio reduced was found to be 16.65%,the chromaticity difference 1.68% and glycogen to be reduced to 6.41mg/g in death scallop in vacuum packaging,all of the three indices being better than that in oxygen packaging and air packaging in the same time.The scores of sensory evaluation,however,were dropped significantly3d after treatment,indicating that vacuum packaging only maintains the quality for a short period.It is concluded that the sealed packaging with oxygen at0℃was more conductive to prolonging survival period and keeping the quality of live scallop.The finding provides references with the preservation of live scallop by controlling the sealing way and temperature.
作者
潘澜澜
林成新
张国琛
曲敏
杨晓桐
母刚
路婷婷
高晓晴
PAN Lan-lan;LIN Cheng-xin;ZHANG Guo-chen;QU Min;YANG Xiao-tong;MU Gang;LU Ting-ting;GAO Xiao-qing(College of Mechanical and Power Engineering,Dalian Ocean University,Dalian 116023,China;College of Transport Equipment and Ocean Engineering,Dalian Maritime University,Dalian 116026,China;College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China)
出处
《大连海洋大学学报》
CAS
CSCD
北大核心
2018年第6期795-801,共7页
Journal of Dalian Ocean University
基金
辽宁省农业领域人才支撑计划项目(201509)
辽宁省海洋渔业厅科技项目(201732)
关键词
海湾扇贝
密封包装
品质
存活率
Argopecten irradians
sealed package
quality
survival rate
