| 包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响 |
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| 引用本文： | 林婉玲,丁莫,王锦旭,翟红蕾,杨贤庆,李来好,吴燕燕,郝淑贤,黄卉.包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响[J].农业工程学报,2018,34(2):284-291. |
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| 作者姓名： | 林婉玲 丁莫 王锦旭 翟红蕾 杨贤庆 李来好 吴燕燕 郝淑贤 黄卉 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300; 2. 上海海洋大学食品学院，上海 201306;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300; 3. 广东省渔业生态环境重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300;,1. 中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广州 510300; |
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| 基金项目： | 国家重点研发计划专项（2016YFD0400201-6）；国家自然科学基金（31401625）；广东省省级科技计划项目（2015A020209040） |
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| 摘 要： | 为延缓脆肉鲩鱼片贮藏过程中腐败变质,并延长货架期。以紫苏叶水提物浸泡腌制的新鲜脆肉鲩鱼片为原料,研究包装方式和包装材料在4℃条件下对鱼片品质的影响。结果表明:气调包装鱼片菌落总数最少、普通包装菌落总数增长最快,气调包装样品冷藏15 d菌落总数平均为5.61 logCFU/g],未超过水产品规定的货架期终点;冷藏末期气调包装样品汁液流失率、挥发性盐基氮(total volatile base-nitrogen,TVB-N)值和硫代巴比妥酸(thiobarbituric acid,TBA)值均低于真空包装和普通包装,其中PVC材料气调包装样品汁液流失率第15天达到5.07%,TVB-N值为13.91 mg/100 mg,低于国家规定的二级鲜度,TBA值比真空包装和普通包装分别低16.40%和46.46%。气调包装样品质构降低程度比其他组慢,其中,冷藏末期硬度较另外2组分别高出26.41%和27.08%;不同包装材料样品硬度、汁液流失率、TBA值、感官分值差异显著(P0.05),其中高阻隔性NY/EVOH/PET复合材料保鲜效果最好。综合各指标变化,气调包装和高阻隔性材更有利于调理脆肉鲩鱼片冷藏过程的品质保持。研究结果为调理脆肉鲩鱼片冷藏包装应用提供理论参考。
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| 关 键 词： | 包装 品质控制 冷藏 脆肉鲩 |
| 收稿时间： | 2017/9/15 0:00:00 |
| 修稿时间： | 2017/12/27 0:00:00 |
Effects of packaging methods and materials on quality of prepared crisp grass carp (Ctenopharyngodon idellus C. et V) fillets during cold storage |
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| Lin Wanling,Ding Mo,Wang Jinxu,Zhai Honglei,Yang Xianqing,Li Laihao,Wu Yanyan,Hao Shuxian and Huang Hui.Effects of packaging methods and materials on quality of prepared crisp grass carp (Ctenopharyngodon idellus C. et V) fillets during cold storage[J].Transactions of the Chinese Society of Agricultural Engineering,2018,34(2):284-291. |
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| Authors: | Lin Wanling Ding Mo Wang Jinxu Zhai Honglei Yang Xianqing Li Laihao Wu Yanyan Hao Shuxian and Huang Hui |
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| Institution: | 1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China; 3. Key Laboratory of Fishery Ecology and Environment, Guangdong Province, Guangzhou 510300, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China;,1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China; and 1. Key Lab of Aquatie Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences , Guangzhou 510330, China; |
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| Abstract: | |
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| Keywords: | packing quality control cold storage crisp grass carp |
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