| 不同温度下充氧包装的活品海湾扇贝品质变化 |
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| 引用本文： | 潘澜澜,蒋洁兰,张宁,黄代钰,高晓晴,刘豪,张国琛.不同温度下充氧包装的活品海湾扇贝品质变化[J].水产科学,2019(2):182-187. |
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| 作者姓名： | 潘澜澜 蒋洁兰 张宁 黄代钰 高晓晴 刘豪 张国琛 |
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| 作者单位： | 大连海洋大学农业农村部北方海水增养殖重点实验室;大连海洋大学机械与动力工程学院 |
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| 基金项目： | 辽宁省教育厅项目(2018-CY-01);农业部北方海水增养殖重点实验室开放课题项目(2018-KF-23);辽宁省海洋渔业厅科技项目(201732) |
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| 摘 要： | 为延长海湾扇贝贮运过程中的存活期并保证其品质,将海湾扇贝平铺放入HDPE材质的包装袋(32 cm×25 cm),并充入体积分数为99.9%的氧气,密封后将充氧包装的海湾扇贝分别置于0、5、10、15℃4个不同温度下,探讨不同温度对其品质的影响。试验结果显示,密封充氧包装的海湾扇贝较低温条件下的存活率、感官评价分值和糖原明显高于同一时间的较高温条件,同时较高温条件下质量损失率、色度差、细菌总数上升速度均高于较低温条件。其中,0℃条件下无水保活效果最好,11 d出现死亡,15 d全部死亡。首次出现死亡时间比5、10、15℃组分别延长5、7、9 d;全部死亡时间比5、10、15℃组分别延长4、5、9 d。0℃条件下,其感官评价分值在0～4 d内接近满分,颜色变化最小,其色度差为3.98。综合各项指标变化,0℃条件下有利于延长充氧包装内海湾扇贝的保活时间,有效保持海湾扇贝活品品质。研究结果为活品海湾扇贝密封充氧保活保鲜技术提供数据参考。
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| 关 键 词： | 海湾扇贝 密封包装 活贝品质 存活率 |
Effects of Different Temperatures on Quality of Live Bay Scallop Argopecten irradians Packed by Oxygenation |
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| PAN Lanlan,JIANG Jielan,ZHANG Ning,HUANG Daiyu,GAO Xiaoqing,LIU Hao,ZHANG Guochen.Effects of Different Temperatures on Quality of Live Bay Scallop Argopecten irradians Packed by Oxygenation[J].Fisheries Science,2019(2):182-187. |
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| Authors: | PAN Lanlan JIANG Jielan ZHANG Ning HUANG Daiyu GAO Xiaoqing LIU Hao ZHANG Guochen |
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| Institution: | (Key Laboratory of Mariculture & Stock Enhancement in North China′s Sea,Ministry of Agriculture and Rural Affairs,Dalian Ocean University,Dalian 116023,China;College of Mechanical and Power Engineering,Dalian Ocean University,Dalian 116023,China) |
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| Abstract: | Live bay scallop ( Argopecten irradians ) were packed in HDPE packaging bags (32 cm×25 cm),filled with 99.9% oxygen,sealed,and placed at four different temperatures of 0,5,10 or 15 ℃ to investigate the effects of temperature on the quality of bay scallop during storage and transportation. The results showed that there were longer survival time and higher value of sensory quality at 0 ℃ and 5 ℃ than those at 10 ℃ and 15 ℃ when there were higher rate of mass loss,chromaticity difference and total bacterial count than those at lower temperature. The oxygen packed scallops had higher survival rate at 0 ℃ than at other temperature,the first death in 11 d and all death in 15 d,prolonging 4 d at 4 ℃,5 d at 10 ℃ and 9 d at 15 ℃.The maximal score of sensory evaluation and minimal change in color were observed in the scallop at 0 ℃ from start to the fifth day,with chromaticity sent of 3.98. In summary,the sealed packaging with oxygen at 0 ℃ is more conductive to prolonging the survival time and keeping the quality of live scallop during storage. The finding provides the references with the preservation of live scallop by regulation of sealing oxygen package and temperature. |
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| Keywords: | Argopecten irradians sealed package live scallop quality survival rate |
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