Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage

ZHANG Yaxin; WANG Fan; FU Qing; LI Shuangjian; LIU Xiaoli

doi:10.13386/j.issn1002-0306.2021090217

Volume 43 Issue 10

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(10): 134-139. > DOI: 10.13386/j.issn1002-0306.2021090217

ZHANG Yaxin, WANG Fan, FU Qing, et al. Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage[J]. Science and Technology of Food Industry, 2022, 43(10): 134−139. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090217.

Citation:

PDF (2174 KB)

Effects of Modified Atmosphere Packaging Combined with High Power Pulse Microwave on Quality of Crab Meat during Storage

ZHANG Yaxin^{1, 2,},
WANG Fan²,
FU Qing^{2, 3},
LI Shuangjian^{2, 4},
LIU Xiaoli^{1, 2, ,}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2.
Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
4.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

More Information

Received Date: September 17, 2021
Available Online: March 18, 2022

Graphical Abstract

Abstract

Abstract

In order to study the preservation effect of modified atmosphere packaging combined with high power pulse microwave on crab meat, the treatment of different gas types and their composition ratio (100% CO₂, 80% CO₂+20% N₂, 50% CO₂+50% N₂, 20% CO₂+80% N₂) combined with high power pulse microwave (HPPM, action frequency 200 Hz, 6 min) were set in the experiment. The changes of total bacterial colonies, total volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) of crab meat were measured during storage at 25 ℃. The results showed that the total bacterial colonies, TVB-N and TBARS of crab meat packaged with different modified atmosphere were lower than those of the control group, and the inhibition effect of 100% CO₂ treatment group was the best. The modified atmosphere packaging combined with HPPM significantly (P<0.05) enhanced the inhibitory effect, and greatly reduced the TVB-N and TBARS. 100% CO₂ modified atmosphere packaging combined with HPPM could extend the shelf life by 2 d under 25 ℃ storage.
- modified atmosphere packaging,
- high power pulse microwave,
- crab,
- storage period,
- quality

FullText(HTML)

References (30)

References

[1]	WANG X, TJALE P M, YAO Q, et al. Comparison of the growth performance and nutritional qualities of Chinese mitten crab (Eriocheir sinensis) with different stocking densities in rice-crab culture systems[J]. Aquaculture Reports, 2021, 20(10): 100761.
[2]	汤璐瑶, 黄子林, 黄林玉, 等. 不同气调包装对熟制蟹肉蟹黄贮藏品质的影响[J]. 食品工业科技,2021,42(2):264−269,278. [TANG L Y, HUANG Z L, HUANG L Y, et al. Effect of different modified atmosphere packaging on storage quality of cooked crab meat with crab roe[J]. Science and Technology of Food Industry,2021,42(2):264−269,278. TANG L Y, HUANG Z L, HUANG L Y, et al. Effect of different modified atmosphere packaging on storage quality of cooked crab meat with crab roe[J]. Science and Technology of Food Industry, 2021, 42(2): 264-269, 278.
[3]	BASSEY A P, CHEN Y, ZHU Z, et al. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins[J]. Food Control,2021:130.
[4]	WU S, TONG Y, ZHANG C, et al. High pressure processing pretreatment of Chinese mitten crab (Eriocheir sinensis) for quality attributes assessment[J]. Innovative Food Science & Emerging Technologies,2021:73.
[5]	李秋莹, 徐瑾秀, 朱金帅, 等. 水产品腐败希瓦氏菌冷激蛋白的结构与功能分析[J]. 中国食品学报,2021,21(4):19−27. [LI Q Y, XU J X, ZU J S, et al. Structural and functional analysis of cold shock protein in Shewanella putrefaciens from aquatic products[J]. Journal of Chinese Institute of Food Science and Technolgy,2021,21(4):19−27. LI Q Y, XU J X, ZU J S, et al. Structural and Functional Analysis of Cold Shock Protein in Shewanella putrefaciens from Aquatic Products[J]. Journal of Chinese Institute of Food Science and Technolgy, 2021, 21(4): 19-27.
[6]	CUTTER C N. Microbial control by packaging: A review[J]. Critical Reviews Food Science Nutrition,2002,42(2):151−161. doi: 10.1080/10408690290825493
[7]	王佳媚, 符腾飞, 刘雅夫. 不同气调包装组分协同壳聚糖基复合涂膜对金鲳鱼冷藏品质的影响[J]. 肉类研究,2021,35(1):59−65. [WANG J M, FU T F, LIU Y F. Combined effects of modified atmosphere packaging with different gas compositions and chitosan-based composite coatings on quality of trachinotus ovatus during refrigerator storage[J]. Meat Research,2021,35(1):59−65. doi: 10.7506/rlyj1001-8123-20210118-011 WANG J M, FU T F, LIU Y F. Combined effects of modified atmosphere packaging with different gas compositions and chitosan-based composite coatings on quality of trachinotus ovatus during refrigerator storage[J]. Meat Research, 2021, 35(1): 59-65. doi: 10.7506/rlyj1001-8123-20210118-011
[8]	郭依萍, 李冉, 叶可萍, 等. 不同二氧化碳浓度气调包装对生鲜鸡翅贮藏过程中挥发性有机物的影响[J]. 食品工业科技,2021,42(17):217−224. [GUO Y P, LI R, YE K P, et al. Effects of different carbon dioxide ratio on volatile organic compounds in fresh chicken wings during storage[J]. Science and Technology of Food Industry,2021,42(17):217−224. GUO Y P, LI R, YE K P, et al. Effects of Different Carbon Dioxide Ratio on Volatile Organic Compounds in Fresh Chicken Wings During Storage[J]. Science and Technology of Food Industry, 2021, 42(17): 217-224.
[9]	吴雨龙, 宋华玉. 水产品气调保鲜原理与应用[J]. 食品与加工,2021(4):75−76. [WU Y L, SONG H Y. Principle and application of modified atmosphere preservation of aquatic products[J]. Food and Processing,2021(4):75−76. WU Y L, SONG H Y. Principle and application of modified atmosphere preservation of aquatic products[J]. Food and Processing, 2021(4): 75-76.
[10]	ZHANG H, PATEL J, BHUNIA K, et al. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage[J]. Food Packaging and Shelf Life,2019,21:100324. doi: 10.1016/j.fpsl.2019.100324
[11]	MUELA E, ALONSO V, MORAGO P, et al. Effect of gas packaging conditions on thawed Thunnus obesus preservation[J]. Food Control,2014,46:217−224. doi: 10.1016/j.foodcont.2014.05.022
[12]	袁晓龙, 高婧娴, 杜颖, 等. 气调储藏中不同平衡气体对鸡蛋保鲜品质的影响[J]. 食品工业科技,2014,35(2):300−307. [YUAN X L, GAO J X, DU Y, et al. Effect of the balance gas of modified atmosphere packaging on the shelf-life of eggs[J]. Science and Technology of Food Industry,2014,35(2):300−307. YUAN X L, GAO J X, DU Y, et al. Effect of the balance gas of modified atmosphere packaging on the shelf-life of eggs[J]. Science and Technology of Food Industry, 2014, 35(2): 300-307.
[13]	张慧娟, 潘见. 含CO的气调包装协同超高压对冷却猪肉杀菌护色效果的研究[J]. 食品研究与开发, 2021, 42(12): 84-89. ZHANG H J, PAN J. The synergistic effect of modified atmosphere packaging with CO and ultrahigh pressure on the sterilization and color protection of chilled pork[J]. Food Research and Development, 2021,42(12): 84-89.
[14]	JASPAL M H, IJAZ M, HAQ H A U, et al. Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat[J]. Lwt-Food Science and Technology,2021,146:111459. doi: 10.1016/j.lwt.2021.111459
[15]	ARTURO B S, SHABA N, SHAY H, et al. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process[J]. Food Packaging and Shelf Life,2021,29:100722. doi: 10.1016/j.fpsl.2021.100722
[16]	JUENGST K-P, GEHRING R, KUDYMOW A, et al. 25 MW MMES-based power modulator[J]. IEEE Transactions on Applied Superconductivity,2002,12(1):758−761. doi: 10.1109/TASC.2002.1018512
[17]	CREWSON W, LINDHOLM M, WOODBURN D K. A new solid state high power pulsed modulator[J]. MDK2001 CERN Session 23,2001:26−27.
[18]	TAVEBEH Z, ABDOLLAH J, SAEID K, et al. The effect of short-time microwave exposures on Listeria monocytogenes inoculated onto chicken meat portions[J]. Veterinary Research Forum,2015,6(2):173−176.
[19]	中华人民共和国国家卫生和计划生育委员会. GB 4789.2-2016 食品微生物学检验菌落总数测定[S]. 北京: 国家食品药品监督管理总局, 2016. National Health and Family Planning Commission. GB 4789.2-2016 Determination of total bacterial colonies in food microbiology[S]. Beijing: State Administration for Market Regulation, 2016.
[20]	中华人民共和国国家卫生和计划生育委员会. GB/T 5009.228-2016 食品中挥发性盐基氮的测定[S]. 北京: 国家食品药品监督管理总局, 2016. National Health and Family Planning Commission. GB/T 5009.228-2016 Determination of volatile salt-based nitrogen in foods [S]. Beijing: State Administration for Market Regulation, 2016.
[21]	DANG T T, RODE T M, SKIPNES D. Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiolgical and physicochemical shelf life of precooked chicken breast slices[J]. Journal of Food Engineering,2021,292:110352. doi: 10.1016/j.jfoodeng.2020.110352
[22]	LI B, WANG X, GAO X, et al. Shelf-life extension of large yellow croaker (Larimichthys crocea) using active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil[J]. Front Nutr,2021,8:678643. doi: 10.3389/fnut.2021.678643
[23]	中国国家标准化管理委员会. GB/T 37062-2018 水产品感官评价指南[S]. 北京: 国家市场监督管理总局, 2018. Standardization Administration of China. GB/T 37062-2018 Guidelines for sensory evaluation of aquatic products[S]. Beijing: State Administration for Market Regulation, 2018.
[24]	蒋慧亮, 王正云, 杨絮, 等. 气调包装结合电子束辐照对蚌肉的保鲜效果[J]. 现代食品科技,2021,37(3):147−153. [JIANG H L, WANG Z Y, YANG X, et al. Effects of modified atmosphere packaging combined with electron beam irradiation on preservation of mussel meat[J]. Modern Food Science and Technolgy,2021,37(3):147−153. JIANG H L, WANG Z Y, YANG X, et al. Effects of Modified Atmosphere Packaging Combined with Electron Beam Irradiation on Preservation of Mussel Meat[J]. Modern Food Science and Technolgy, 2021, 37(3): 147-153.
[25]	PROVINCIAL L, GUILLEN E, GIL M, et al. Survival of Listeria monocytogenes and Salmonella enteritidis in sea bream (Sparus aurata) fillets packaged under enriched CO₂ modified atmospheres[J]. International Journal of Food Microbiolgy,2013,162(3):213−219. doi: 10.1016/j.ijfoodmicro.2013.01.015
[26]	陈帅, 朱军莉, 石双妮, 等. 大黄鱼源波罗的海希瓦氏菌致腐性与产生物胺能力研究[J]. 食品科技,2021,46(7):161−166. [CHEN S, ZHU J L, SHI S N, et al. Spoilage ability and biogenic amine producing ability of shewanella baltica isolated from large yellow croaker (Pseudosciaena crocea)[J]. Food Science and Technolgy,2021,46(7):161−166. CHEN S, ZHU J L, SHI S N, HU X X, et al. Spoilage Ability and Biogenic Amine Producing Ability of Shewanella Baltica Isolated from Large Yellow Croaker (Pseudosciaena Crocea) [J]. Food Science And Technolgy, 2021, 46(7): 161-166.
[27]	CHEN X, CHEN W, LU X, et al. Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging[J]. Food Research International,2021,147:110491. doi: 10.1016/j.foodres.2021.110491
[28]	顾赛麒, 邹琳, 周振毅, 等. 包装方式对丁香鱼干品质特性的影响[J]. 水产学报,2021,45(7):1054−1065. [GU S Q, ZOU L, ZHOU Z Y, et al. Effect of different packaging on the quality characteristics of dried Engraulis japonicas[J]. Journal of Fisheries of China,2021,45(7):1054−1065. GU S Q, ZOU L, ZHOU Z Y, et al. Effect of different packaging on the quality characteristics of dried Engraulis japonicas [J]. Journal of Fisheries of China, 2021, 45(7): 1054-1065. .
[29]	张晗, 吕鸣春, 梅卡琳, 等. 电子束辐照对鲈鱼肉杀菌保鲜效果及品质的影响[J]. 食品科学,2018,39(21):66−71. [ZHANG H, LYU M C, MEI K L, et al. Effects of electron beam irradiation on the preservation and quality of sea bass (Lateolabrax japonicus) meat[J]. Food Science,2018,39(21):66−71. doi: 10.7506/spkx1002-6630-201821010 ZHANG H, LYU M C, MEI K L, et al. Effects of electron beam irradiation on the preservation and quality of sea bass (Lateolabrax japonicus) meat [J]. Food Science, 2018, 39(21): 66-71 doi: 10.7506/spkx1002-6630-201821010
[30]	TILAHUN S, LEE Y M, CHOI H R, et al. Modified atmosphere packaging combined with CO₂ and 1-methylcyclopropene prolong the storability and maintain antioxidant properties of cherry tomato[J]. Scientia Horticulturae,2021:288.

[1]	SHI Qilong, LIU Jing, ZHAO Ya. Numerical Simulation of Protein Denaturation of Scallop Adductors during Heating Based on Temperature Distribution and Water Status Distribution[J]. Science and Technology of Food Industry, 2025, 46(5): 239-247. DOI: 10.13386/j.issn1002-0306.2024030367
[2]	MA Yonghui, LIU Guishan, HE Jianguo, KANG Ningbo, CHEN Shoutao, YIN Junjie, LIU Mengqi, JIA Lili. Recent Advances on Multi-scale Heat and Mass Transfer of Fruits and Vegetables during the Cold Chain Process[J]. Science and Technology of Food Industry, 2022, 43(16): 9-17. DOI: 10.13386/j.issn1002-0306.2021110311
[3]	WANG Ya-juan, ZHANG Feng-juan, TENG Jian-wen, WEI Bao-yao, WANG Qin-zhi. Numerical Simulation of Microwave Vacuum Drying Kinetics of Carrot Chips[J]. Science and Technology of Food Industry, 2020, 41(18): 17-23. DOI: 10.13386/j.issn1002-0306.2020.18.003
[4]	ZHU Kai, LI Yan-jie, WANG Ya-bo, WANG Jin-shan. Internal Water Phase Changes and Surface Moisture Loss Kinetics of Broad Bean Seeds during Dehydration[J]. Science and Technology of Food Industry, 2020, 41(17): 51-57. DOI: 10.13386/j.issn1002-0306.2020.17.009
[5]	LI Chun-hui, ZHANG Min, AI Wen-ting, SHAO Ting-ting, LIU Wei, ZHU Sai-sai. Effects of different temperature field responses on postharvest storage quality of Cucurbita pepo L.[J]. Science and Technology of Food Industry, 2018, 39(2): 272-277,284. DOI: 10.13386/j.issn1002-0306.2018.02.051
[6]	DU Jing, LIU Tao, XU Ze, LI Chun-mei. Numberical simulation and experiment verification study on low temperature spray-drying of persimmon pulp[J]. Science and Technology of Food Industry, 2015, (21): 237-241. DOI: 10.13386/j.issn1002-0306.2015.21.041
[7]	LI Jing, JIN Guang-yuan, ZHANG Min, CUI Zheng-wei, ZHONG Jian-xun. Numerical study on spout fluidization dynamics in pulsed- spout microwave- vacuum dryer[J]. Science and Technology of Food Industry, 2015, (11): 79-83. DOI: 10.13386/j.issn1002-0306.2015.11.008

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	尹燕，李霞，李永才，王毅，冯炜弘，王筱姝，牛慧婷，李爱兵，王程. 不同热风干燥方式对兰州百合品质的影响. 保鲜与加工. 2025(02): 99-105 .
2.	王宇昂，刘晓鹏，宋少云，曹梅丽，张永林. 基于多耦合物理场的“香菇-热风”互作过程分析. 武汉轻工大学学报. 2024(06): 94-102 .
3.	张瑞，李国伟，刘扬，兰海鹏，张永成，范修文. 坚果干燥技术研究现状分析及展望. 新疆农机化. 2023(02): 34-38+48 .
4.	肖更生，林可为，沈乔眉，刘东杰，马路凯，王锋. 岭南特色水果干燥加工技术研究进展. 轻工学报. 2023(04): 1-10 .
5.	刘烨，陈鹏枭，朱文学，樊梦珂，吴建章，蒋萌蒙. 农产品干燥过程数值模拟研究现状及进展. 食品与发酵工业. 2023(16): 331-339 .
6.	王雪妃，王田，许铭强，张艳艳，承春平，杜雨桐，陈恺，李焕荣. 赛买提鲜杏整果热风干燥特性及水分迁移规律研究. 食品与发酵工业. 2023(20): 91-99 .
7.	王泽林，刘芳，耿文广，高玲，张大鹏，李子淳，张潇. 苹果切片对流干燥过程热湿影响因素模拟. 煤气与热力. 2022(12): 14-19 .
8.	李佳欢，杨斌，任佳媛，金文松，孙淑静，胡开辉. 热风干燥温度对荷叶离褶伞干燥特性及挥发性风味物质的影响. 菌物学报. 2021(12): 3304-3319 .
9.	蒋华彬，白洁，张小飞，李经伟，李玉美，郭宏，彭义交. 气流膨化过程中马铃薯方便粥水分变化动力学模型及品质变化分析. 食品科学. 2021(23): 137-144 .