| 包装方式对日本鳀鱼干品质特性的影响 |
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| 引用本文： | 顾赛麒,邹琳,周振毅,黎君鸿,鲍嵘斌,巫丽君,陈玉峰,周绪霞,丁玉庭.包装方式对日本鳀鱼干品质特性的影响[J].水产学报,2021,45(7):1054-1065. |
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| 作者姓名： | 顾赛麒 邹琳 周振毅 黎君鸿 鲍嵘斌 巫丽君 陈玉峰 周绪霞 丁玉庭 |
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| 作者单位： | 浙江工业大学食品科学与工程学院,浙江工业大学食品科学与工程学院,浙江工业大学食品科学与工程学院,浙江工业大学食品科学与工程学院,浙江工业大学食品科学与工程学院,浙江工业大学食品科学与工程学院 |
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| 摘 要： | 目的]为探究不同包装对丁香鱼干常温贮藏期间的品质特性影响，方法] 以空气包装为对照，与真空包装、气调包装和CO2包装做比较，测定贮藏过程中菌落总数、TVB-N、POV、TBA、色差、挥发性风味成分及感官评分的变化。结果]结果显示，真空、气调、CO2三种包装均能有效抑制丁香鱼干微生物生长，常温25 ℃贮藏8 d后，真空包装组样品TVB-N、POV和TBA值分别较空气包装组降低47.08%、4.13%和25.49%，并且真空包装组样品在减缓样品色泽变化、保护肌纤维结构完整性、保留挥发性风味成分和保持感官特性方面均具有较佳效果，确定了真空包装为丁香鱼干的最佳包装方式。基于Arhenius方程建立了丁香鱼干货架期预测模型，25 ℃和35 ℃下真空包装丁香鱼干的货架期分别为6.07和3.23 d。意义]本研究成果可为丁香鱼干常温物流过程中的品质控制提供理论依据。
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| 关 键 词： | 丁香鱼干 包装方式 品质特性 挥发性风味 货架期 |
| 收稿时间： | 2021/4/30 0:00:00 |
| 修稿时间： | 2021/6/21 0:00:00 |
Effect of different packaging methods on the quality characteristics of dried Engraulis japonicus |
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| GU Saiqi,ZOU Lin,ZHOU Zhenyi,LI Junhong,BAO Rongbin,WU Lijun,CHEN Yufeng,ZHOU Xuxi,DING Yuting.Effect of different packaging methods on the quality characteristics of dried Engraulis japonicus[J].Journal of Fisheries of China,2021,45(7):1054-1065. |
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| Authors: | GU Saiqi ZOU Lin ZHOU Zhenyi LI Junhong BAO Rongbin WU Lijun CHEN Yufeng ZHOU Xuxi DING Yuting |
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| Institution: | College of Food Science and Technology, Zhejiang University of Technology,College of Food Science and Technology, Zhejiang University of Technology,College of Food Science and Technology, Zhejiang University of Technology,College of Food Science and Technology, Zhejiang University of Technology,College of Food Science and Technology, Zhejiang University of Technology,College of Food Science and Technology, Zhejiang University of Technology |
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| Abstract: | Engraulis japonicus is a small-sized economic fish with high nutritional value, which is widely distributed in Western Pacific and Western Indian Ocean. Fresh E. japonicus is highly perishable products due to their high activity of endogenous enzymes. Therefore, dried E. japonicus is processed directly after fishing and then sold after transportation and circulation. The storage stability of dried E. japonicus can be improved by selecting appropriate packaging methods, such as air packaging, vacuum packaging, CO2 packaging, and modified atmosphere packaging. After packaging, dried E. japonicus and other aquatic products can avoid secondary pollution, and slow down the degradation rate of product quality. In order to investigate the effects of different packaging on the quality characteristics of dried E. japonicus during storage at normal temperature, air packaging was compared with vacuum packaging, modified atmosphere packaging and CO2 packaging, the total bacterial count, TVB-N, POV, TBA, color difference, volatile flavor components and sensory score were determined and analyzed. The results showed that VP, MAP, and CP can effectively inhibit microbial growth. After 8 days storage at 25 °C, TVB-N, POV and TBA values of VP group were 47.08%, 4.13% and 25.49% lower than those of AP group. The VP group had better effects in slowing down the color change of samples, protecting the structural integrity of muscle fiber, retaining volatile flavor components, and maintaining sensory properties, which confirmed that vacuum packaging is the best choice. The shelf life prediction model of dried E. japonicus was established based on the Arrhenius equation, and the shelf-life of vacuum-packed dried E. japonicus was 6.07 d and 3.23 d at 25 and 35 °C. The study can provide a theoretical basis for the quality control of dried E. japonicus in the process of normal temperature transportation. |
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| Keywords: | Engraulis japonicas packaging method quality characteristics volatile flavor shelf life |
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