Effect of Different Modified Atmosphere Packaging on Storage Quality of Cooked Crab Meat with Crab Roe

Due to the high protein and fat content of cooked crab meat with crab roe,it’s easily oxidized and decomposed in the air,which greatly shortens the shelf life and severely limits the production and sales scale of products. In this paper,the effect of different modified atmosphere packaging (air,60% CO₂+40% N₂ and 40% CO₂+60% N₂) on the quality of cooked crab meat crab yolk under 4 ℃ storage conditions was studied. The change rules of flavor substances and shelf life were analyzed,and the optimal modified atmosphere packaging method was determined.The results showed that compared with the air group,the total number of colonies,pH,volatile basic nitrogen and malondialdehyde content in the modified atmosphere packaging group were significantly reduced,and the 40% CO₂+60% N₂ group had the best effect. In the 40% CO₂+60% N₂ group,the loss of volatile flavor compounds was less,the content of flavor nucleotides adenylate (AMP) was significantly reduced,while the contents of IMP,HXR and HX were significantly increased (P<0.05). The sensory evaluation score of 40% CO₂+60% N₂ group was the highest,and the shelf life was about 28 days,which was 8 days longer than that of air packaging group. Therefore,the use of 40% CO₂+60% N₂ modified atmosphere packaging under 4 ℃ storage conditions could effectively improve the flavor quality and shelf life of cooked crab meat with crab roe,which is a better way of refrigeration and freshness.