摘要
研究了用高阻透性薄膜的空气和气调包装的新鲜青鱼块在冷藏(4±2℃)下的质量。通过感官性状、需氧菌数、大肠菌群、pH值、总挥发性盐基氮量、K值、液汁流失量等各项指标的测定来评价不同CO2比例气调包装的青鱼块的贮藏效果。实验结果表明,气调包装通过延长细菌生长阶段中的滞后期和传代时间,从而抑制产品中细菌的增加,延缓TVB N值的增加,防止青鱼块的腐败变质,有效延长产品的货架期。在贮藏初期气调包装的青鱼块中的K值上升较慢,具有一定的保鲜效果。但是也发现在贮藏后期气调包装引起产品的pH值再次下降,导致液汁流失量的增加。
The quality of fresh black carp steaks packaged in high-barrier film under 100% air and various modified atmospheres during storage under refrigeration (4±2℃) was investigated. By measuring sensory characteristics (odour, appearance and texture), aerobic plate counts, coliform bacteria, pH, total volatile base-nitrogen content, K value, drip-loss value, the effects of different gas mixtures were evaluated. The results indicated that MAP extended the lag phase and generation time of the bacteria and the bacterial growth of sample was inhibited. MAP decreased the production of TVB-N. Modified atmosphere packaging prevented the spoilage and was effective in extending shelf life of fresh black carp steaks. MAP delayed the increase of K value within 3 days of storage, keeping the freshness of black carp steaks. But there were small differences in drip-loss between the MAP and air samples. MAP caused the second fall of pH during storage, making the drip-loss of black carp steaks increased.
出处
《上海水产大学学报》
CSCD
2003年第4期331-337,共7页
Journal of Shanghai Fisheries University
基金
上海市科技兴农重点攻关项目[农科攻字(98)第06 2号]
