| 超高压技术结合气调包装保持冷藏带鱼品质 |
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| 引用本文： | 谢晶,杨茜,张新林,刘爱芳,董韩博.超高压技术结合气调包装保持冷藏带鱼品质[J].农业工程学报,2015,31(12):246-252. |
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| 作者姓名： | 谢晶 杨茜 张新林 刘爱芳 董韩博 |
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| 作者单位： | 上海水产品加工及贮藏工程技术研究中心,上海海洋大学食品学院,上海 201306,上海水产品加工及贮藏工程技术研究中心,上海海洋大学食品学院,上海 201306,上海水产品加工及贮藏工程技术研究中心,上海海洋大学食品学院,上海 201306,上海水产品加工及贮藏工程技术研究中心,上海海洋大学食品学院,上海 201306,上海水产品加工及贮藏工程技术研究中心,上海海洋大学食品学院,上海 201306 |
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| 基金项目： | 国家"十二五"支撑计划课题（2013BAD19B06）;上海市科委重点项目（14dz1205101） |
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| 摘 要： | 为探讨超高压结合气调包装对4℃冷藏带鱼品质的影响,该试验以超高压(290 MPa,6 min)前处理后4℃真空冷藏为对照,超高压(290 MPa,6 min)分别结合不同比例的气调包装体积分数为(60%CO2+40%N2、60%CO2+7%O2+33%N2、60%CO2+15%O2+25%N2、50%CO2+15%O2+35%N2)处理鲜带鱼并放置4℃冷藏。贮藏期间,以冷藏带鱼的感官评定(sensory evaluation,SE)、菌落总数(total plant count,TPC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、肌动球蛋白溶出量(actomyosin content,AM)、肌动球蛋白的总巯基含量(total sulfhydryls content,TSH)为测定指标,研究不同气调包装对冷藏带鱼的保鲜效果。结果表明:通过菌落总数与TVB-N综合判定货架期可知,超高压处理鲜带鱼后真空贮藏仅延长冷藏带鱼货架期至11 d,超高压处理后气调贮藏各组:60%CO2+40%N2气调包装组可延长货架期至16d,60%CO2+7%O2+33%N2气调包装组可延长货架期至19d,60%CO2+15%O2+25%N2与50%CO2+15%O2+35%N2气调包装组可延长货架期至21d,是对照组货架期近2倍,说明超高压结合气调包装能有效抑制细菌总数增长和TVB-N产生。气调包装会加速超高压后带鱼肌动球蛋白和肌动球蛋白中总巯基含量的降低,且气调贮藏中高比例的O2对超高压处理后冷藏带鱼的脂肪氧化也有明显促进作用。因此综合考虑,超高压处理后结合60%CO2+7%O2+33%N2的气调包装在显著延长货架期的同时,仍可较好地保持冷藏带鱼原有鲜度。研究结果为冷藏带鱼的保鲜研究提供一定的理论参考。
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| 关 键 词： | 贮藏 包装 品质控制 带鱼 超高压技术 保鲜 |
| 收稿时间： | 2015/4/25 0:00:00 |
| 修稿时间： | 2015/5/18 0:00:00 |
High hydrostatic pressure treatment combined with modified atmosphere package keeping quality characteristic of Trichiurus lepturus during cold storage |
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| Xie Jing,Yang Xi,Zhang Xinlin,Liu Aifang and Dong Hanbo.High hydrostatic pressure treatment combined with modified atmosphere package keeping quality characteristic of Trichiurus lepturus during cold storage[J].Transactions of the Chinese Society of Agricultural Engineering,2015,31(12):246-252. |
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| Authors: | Xie Jing Yang Xi Zhang Xinlin Liu Aifang and Dong Hanbo |
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| Institution: | Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China,Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China and Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | |
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| Keywords: | storage packaging quality control Trichiurus lepturus high hydrostatic pressure treatment fresh preservation |
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