Citation: | FU Baoshang, WANG Yuanyuan, LIN Zichen, et al. Effect of Packaging Method on the Storage Quality of Instant Vacuum-Fried Hairtail[J]. Science and Technology of Food Industry, 2023, 44(16): 264−269. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100102. |
[1] |
农业农村部渔业渔政管理局. 2022中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2022: 38-40
Ministry of Agriculture and Rural Affairs Fisheries Administration. 2022 China fisheries statistical yearbook[M]. Beijing: China Agriculture Press, 2022: 38-40.
|
[2] |
揭珍, 徐大伦, 杨文鸽. 新鲜带鱼营养成分及风味物质的研究[J]. 食品与生物技术学报,2016,35(11):1201−1205. [JIE Z, XU D L, YANG W G. Analysis of nutritional and flavor components in the fresh trichiurus lepturus muscle[J]. Journal of Food Science and Biotechnology,2016,35(11):1201−1205.
JIE Z, XU D L, YANG W G. Analysis of nutritional and flavor components in the fresh trichiurus lepturus muscle[J]. Journal of Food Science and Biotechnology, 2016, 35(11): 1201-1205.
|
[3] |
高乾坤, 杜贺超, 赵云飞, 等. 不同生物保鲜剂对带鱼冷藏保鲜效果的比较[J]. 食品工业科技,2018,39(22):270−275. [GAO Q K, DU H C, ZHAO Y F, et al. Comparisons of different natural preservatives on the chilled storage of hairtail[J]. Science and Technology of Food Industry,2018,39(22):270−275.
GAO Q K, DU H C, ZHAO Y F, et al. Comparisons of different natural preservatives on the chilled storage of hairtail[J]. Science and Technology of Food Industry, 2018, 39(22): 270-275.
|
[4] |
WANG H N, ZHANG W, LIU X L, et al. Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin[J]. LWT-Food Science and Technology,2022,163:113562. doi: 10.1016/j.lwt.2022.113562
|
[5] |
丁怡萱, 周婷, 廖月琴, 等. 两种炸制方式对带鱼品质及风味的影响[J]. 食品工业科技,2022,43(24):244−253. [DING Y X, ZHOU T, LIAOY T, et al. Influence of two frying methods on the quality and flavor of hairtail were studied[J]. Science and Technology of Food Industry,2022,43(24):244−253. doi: 10.13386/j.issn1002-0306.2022030023
DING Y X, ZHOU T, LIAOY T, et al. Influence of two frying methods on the quality and flavor of hairtail were studied[J]. Science and Technology of Food Industry, 2022, 43(24): 244-253. doi: 10.13386/j.issn1002-0306.2022030023
|
[6] |
傅宝尚, 林子宸, 姜鹏飞, 等. 即食真空油炸带鱼调理食品的工艺研究[J]. 食品研究与开发,2022,43(11):126−134. [FU B S, LIN Z C, JIANG P F, et al. Study on the technology of ready-to-eat vacuum-fried hairtail prepared food[J]. Food Research and Development,2022,43(11):126−134.
FU B S, LIN Z C, JIANG P F, et al. Study on the technology of ready-to-eat vacuum-fried hairtail prepared food[J]. Food Research and Development, 2022, 43(11): 126-134.
|
[7] |
敖晓林, 傅宝尚, 祁立波, 等. 不同包装材料对烤制鱿鱼贮藏品质的影响[J]. 食品工业科技,2020,41(16):279−285. [AO X L, FU B S, QI L B, et al. Effect of different packaging materials on quality changes of baked squid during storage[J]. Science and Technology of Food Industry,2020,41(16):279−285.
AO X L, FU B S, QI L B, et al. Effect of different packaging materials on quality changes of baked squid during storage[J]. Science and Technology of Food Industry, 2020, 41(16): 279-285.
|
[8] |
国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.238-2016食品安全国家标准 食品水分活度的测定[S]. 北京: 中国标准出版社, 2016: 1−2
State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.238-2016 National standard of food safety. Determination of food water activity[S]. Beijing: China Standards Press, 2016: 1−2.
|
[9] |
国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.227-2016食品安全国家标准 食品中过氧化值的测定[S]. 北京: 中国标准出版社, 2016: 2−5
State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.227-2016 National standards for food safety. Determination of peroxide in food[S]. Beijing: China Standards Press, 2016: 2−5.
|
[10] |
JOHN L, CORNFORTH D, CARPENTER C E, et al. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum[J]. Meat Science,2005,69(3):441−449. doi: 10.1016/j.meatsci.2004.08.013
|
[11] |
国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.229-2016食品安全国家标准 食品中酸价的测定[S]. 北京: 中国标准出版社, 2016: 2-5
State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.229-2016 National food safety standard. Determination of fatty acids in foods[S]. Beijing: China Standards Press, 2016: 2-5.
|
[12] |
胡琴, 黄旭辉, 祁立波, 等. 佛跳墙冷冻调理食品在不同复热方式下的品质变化[J]. 现代食品科技,2021,37(4):163−171. [HU Q, HUANG X H, QI L B, et al. Quality changes of frozen prepared fotiaoqiang product reheated by different methods[J]. Modern Food Science and Technology,2021,37(4):163−171.
HU Q, HUANG X H, QI L B, et al. Quality changes of frozen prepared fotiaoqiang product reheated by different methods[J]. Modern Food Science and Technology, 2021, 37(04): 163-171.
|
[13] |
沈艳奇, 李学鹏, 王金厢, 等. 低温真空油炸小黄鱼加工工艺优化及包装方式对其贮藏品质的影响[J]. 食品工业科技,2019,40(24):110−119. [SHEN Y Q, LI X P, WANG J X, et al. Optimization of low-temperature vacuum fried small yellow croaker processing technology and the effect of packaging method on its quality during storage[J]. Science and Technology of Food Industry,2019,40(24):110−119.
SHEN Y Q, LI X P, WANG J X, et al. Optimization of low-temperature vacuum fried small yellow croaker processing technology and the effect of packaging method on its quality during storage[J]. Science and Technology of Food Industry, 2019, 40(24): 110-119.
|
[14] |
王鑫. 不同包材不同储藏条件下干果保藏化学成分变化[D]. 大连: 大连工业大学, 2017
WANG X. Changes of nuts chemical component under different packing materials and storage condition[D]. Dalian: Dalian Polytechnic University, 2017.
|
[15] |
NITIPONG J, NONGNUCH R, KAMONWAN R, et al. Effects of combined antioxidants and packing on lipid oxidation of salted dried snakehead fish (Channa striata) during refrigerated storage[J]. International Food Research Journal,2014,21(1):91−99.
|
[16] |
丁莫. 脆肉鲩鱼片加工工艺及贮藏过程品质变化研究[D]. 上海: 上海海洋大学, 2018
DING M. Study on processing technology quality changes durning storage of crisp grass carp[D]. Shanghai: Shanghai Ocean University, 2018.
|
[17] |
李泽众, 陈红, 李世俊, 等. 云南三川火腿加工过程中的理化性质变化[J]. 肉类研究,2017,31(11):1−6. [LI Z Z, CHEN H, LI S J, et al. Changes in physical and chemical properties during processing of yunnan sanchuan ham[J]. Meat Research,2017,31(11):1−6.
LI Z Z, CHEN H, LI S J, et al. Changes in physical and chemical properties during processing of yunnan sanchuan ham[J]. Meat Research, 2017, 31(11): 1-6.
|
[18] |
BENNER R A, MIGET R, FINNE G, et al. Lactic acid/melanosis inhibitors to improve shelf life of brown shrimp (Penaeus aztecus)[J]. Journal of Food Science,1994,59(2):242−245. doi: 10.1111/j.1365-2621.1994.tb06939.x
|
[19] |
SADALLAH M W, ALHAJI T. Effect of freeze storage on the quality of lamb meat treated with tomato peel and sumac extracts[J]. Mesopotamia Journal of Agriculture,2021,49(1):76−88.
|
[20] |
HEARN K, DENZER M, MITACEK R, et al. Effects of modified atmospheric packaging on ground chicken color and lipid oxidation[J]. Meat and Muscle Biology,2021,5(1):1−9.
|
[21] |
DRINIC Z, MUDRIC J, ZDUNIC G, et al. Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil[J]. Food Chemistry,2020,333:127501. doi: 10.1016/j.foodchem.2020.127501
|
[22] |
颜明月. 臭氧水处理对罗非鱼片蛋白质和脂质氧化及品质的影响[D]. 南宁: 广西大学, 2015
YAN M Y. Effects of ozone water treatment on protein oxidation and lipid oxidation and quality of tilapia fillets[D]. Nanning: Guangxi University, 2015.
|
[23] |
XIE H, ZHOU D, HU X, et al. Changes in lipid profiles of dried clams (Mactra chinensis philippi and ruditapes philippinarum) during accelerated storage and prediction of shelf life[J]. Journal of Agricultural and Food Chemistry,2018,66(29):7764−7774. doi: 10.1021/acs.jafc.8b03047
|
[24] |
张维, 李海露, 王金厢, 等. 包装方式对四角蛤蜊卤制风味产品贮藏品质的影响[J]. 食品安全质量检测学报,2020,11(22):8219−8228. [ZHANG W, LI H L, WANG J X, et al. Effects of packaging methods on the quality of marinated Mactra quadrangularis during storage[J]. Journal of Food Safety and Quality,2020,11(22):8219−8228.
ZHANG W, LI H L, WANG J X, et al. Effects of packaging methods on the quality of marinated Mactra quadrangularis during storage[J]. Journal of Food Safety and Quality, 2020, 11(22): 8219-8228.
|
[25] |
DONG M, QIN L, MA L X, et al. Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage[J]. Food Chemistry,2020,311:125900. doi: 10.1016/j.foodchem.2019.125900
|
1. |
向芳. 食品减盐策略研究进展. 食品与发酵工业. 2024(06): 350-358 .
![]() | |
2. |
赵亚丽,张香美,卢涵,杨贝,文港. 传统腌腊肉制品质量安全管理研究. 食品与机械. 2023(01): 55-60+156 .
![]() | |
3. |
刘东,夏金龙. 低钠酱鹿肉的配方优化及贮藏期特性研究. 中国调味品. 2023(03): 67-74 .
![]() | |
4. |
李智,牛超杰,邹爱军,常超. 肉制品加工减盐技术及其应用. 武汉轻工大学学报. 2023(04): 31-38 .
![]() | |
5. |
张彦慧,郑红霞,刘楠,高彦祥,毛立科. 胶体结构设计在减盐食品中的应用. 食品科学. 2022(01): 213-222 .
![]() | |
6. |
吕广英,孔君,郑润愽. 一种低钠休闲香肠的加工技术研究. 肉类工业. 2022(05): 16-19 .
![]() | |
7. |
芮李彤,李海静,张婷婷,郭琦,李子豪,夏秀芳. 食盐对肉制品品质形成的作用及减盐技术研究进展. 肉类研究. 2022(07): 61-67 .
![]() | |
8. |
孙悦,李震,王鹏,徐幸莲. 响应面优化减盐鸡肉松热加工工艺及品质测定. 食品工业科技. 2022(20): 263-273 .
![]() | |
9. |
周平萍. 咸味剂咸度分析研究方法进展. 现代食品. 2022(17): 23-26+37 .
![]() |