真空包装对鲈鱼冰鲜贮藏品质的影响

Effects of vacuum packing on storage quality of chiled Micropterus salmoides

中文关键词:  鲈鱼  真空包装  冰鲜贮藏  品质变化

英文关键词:Micropterus salmoides  vacuum packaging  chilled storage  quality change

中文摘要:

      目的 研究真空包装冰鲜贮藏对鲈鱼品质的影响。方法 以不去内脏的整条鲈鱼为原料, 将鲈鱼分为真空包装和未包装放置于0~4℃碎冰包埋条件下进行冰鲜贮藏, 研究贮藏过程中鲈鱼的菌落总数、硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)值、pH、持水率、色度、气味、感官等的变化情况。结果 在冰鲜贮藏过程中, 鲈鱼的菌落总数呈上升趋势, 真空包装组在第9 d达到不可食用临界值(6.55 log CFU/g), 未包装组在第6 d达到不可食用临界值(7.30 log CFU/g), 同时TBARS值总体呈上升的趋势; 鱼肉中的pH在贮藏过程中先降后升, 真空包装组pH下降程度大于未包装组。真空包装与未包装鲈鱼的剪切力、白度值、持水率、感官等指标整体呈下降的趋势, 并在贮藏后期有一定的波动; 经电子鼻分析发现, 冰鲜贮藏过程中真空包装组与未包装组的气味存在较大差异。结论 鲈鱼经真空包装处理后可以有效延长鲈鱼的贮藏时间, 更有利于保持鲈鱼的品质。

英文摘要:

      Objective To study the effect of vacuum packing chilled storage on the quality of Micropterus salmoides. Methods The whole Micropterus salmoides without viscera were used as raw material in this experiment, and the Micropterus salmoides was divided into vacuum-packed and unpacked and placed under the condition of 0?4℃ crushed ice for chilled storage. The changes of the total number of colonies, thiobarbituric acid reactive substances (TBARS), pH, water holding capacity, chromaticity, smell and sensory of Micropterus salmoides during storage were studied. Results During the chilled storage, the total number of colonies of Micropterus salmoides showed an upward trend, the vacuum packaging group reached the inedible critical value (6.55 log CFU/g) on the 9th day, and the unpackaged group reached the inedible critical value (7.30 log CFU/g) on the 6th day. Meanwhile, the TBARS value showed an upward trend as a whole; the pH of fish meat decreased first and then increased during storage, and the pH of vacuum packaging group decreased more than that of non packaging group. The shear force, whiteness, water holding capacity and sensory indexes of vacuum packaging and unpackaged Micropterus salmoides showed downward trends, and fluctuated in the later period of storage; the electronic nose analysis showed that there was a great difference between the vacuum packaging group and the non packaging group in the smell of chilled storage. Conclusion The storage time of Micropterus salmoides can be effectively prolonged after vacuum packaging, which is more conducive to maintaining the quality of Micropterus salmoides.