• 中国科技期刊卓越行动计划项目资助期刊
  • 中国精品科技期刊
  • EI
  • Scopus
  • CAB Abstracts
  • Global Health
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国科技核心期刊CSTPCD
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国开放获取期刊数据库COAJ
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020

冰温条件下贮藏军曹鱼最佳气调包装参数的研究

吴燕燕, 孙继英, 杨贤庆, 马海霞, 杨少玲

吴燕燕, 孙继英, 杨贤庆, 马海霞, 杨少玲. 冰温条件下贮藏军曹鱼最佳气调包装参数的研究[J]. 食品工业科技, 2014, (10): 336-340. DOI: 10.13386/j.issn1002-0306.2014.10.066
引用本文: 吴燕燕, 孙继英, 杨贤庆, 马海霞, 杨少玲. 冰温条件下贮藏军曹鱼最佳气调包装参数的研究[J]. 食品工业科技, 2014, (10): 336-340. DOI: 10.13386/j.issn1002-0306.2014.10.066
WU Yan-yan, SUN Ji-ying, YANG Xian-qing, MA Hai-xia, YANG Shao-ling. Study on the best modified atmosphere packaging parameters of cobia during freezing-point storage[J]. Science and Technology of Food Industry, 2014, (10): 336-340. DOI: 10.13386/j.issn1002-0306.2014.10.066
Citation: WU Yan-yan, SUN Ji-ying, YANG Xian-qing, MA Hai-xia, YANG Shao-ling. Study on the best modified atmosphere packaging parameters of cobia during freezing-point storage[J]. Science and Technology of Food Industry, 2014, (10): 336-340. DOI: 10.13386/j.issn1002-0306.2014.10.066

冰温条件下贮藏军曹鱼最佳气调包装参数的研究

基金项目: 

广东省海洋渔业科技推广专项(A201101F02); 国家自然科学基金项目(31371800); 广东省教育部产学研结合项目(2011B090300002);

详细信息
    作者简介:

    吴燕燕 (1969-) , 女, 研究员, 主要从事水产品加工与质量安全方面的研究。;

  • 中图分类号: TS254.4

Study on the best modified atmosphere packaging parameters of cobia during freezing-point storage

  • 摘要: 在冰温下贮藏,研究不同的包装条件对军曹鱼品质的影响,确定冰温气调包装军曹鱼最佳气调包装参数。对照组为空气贮藏,实验组气体配比为6组,分别为100%N2、75%N2+25%CO2、50%N2+50%CO2、30%N2+65%CO2+5%O2、25%N2+75%CO2、100%CO2,包装袋以纯PE、一般阻隔性、高阻隔性3种材质的包装材料为对象进行研究,气调包装后在冰温袋-1.010℃范围内贮藏,贮藏期间考察K值、挥发性盐基氮(TVB-N)含量、细菌总数和汁液流失率等品质指标的变化。结果表明,K值、TVB-N含量、细菌总数、汁液流失率均在贮藏期间有不同程度的增加,并且对照组和实验组有显著性差异(p<0.05),以K值、TVB-N含量、细菌总数增长速度慢,汁液流失率少为评定标准,综合比较几种品质指标的变化规律,最终确定为使用高阻隔性包装袋并充以50%N2+50%CO2的气体配比进行冰温气调包装军曹鱼为最佳。 
    Abstract: Packaged cobia under different conditions during modified atmosphere packaging and freezing-point storage, the effects on the quality of cobia were studied to determine the best packaging parameter. The experimental group of different gas ratio were taken 100% N2, 75% N2+25% CO2, 50% N2+50% CO2, 30% N2+ 65% CO2+5% O2, 25% N2+75% CO2, 100% CO2as study object, and packaging bags of different materials were taken PE, general barrier property and high barrier as study object, the control group was air storage. Stored at a temperature range of-1.01 to 0℃ after modified atmosphere packaging, some quality indexes such as K value, TVB-N value, total bacterial number and drip loss were measured during storage. The results showed that, to varying degrees, an increase was founded for all indexes through the storage period, and there was significant difference (p<0.05) between the experimental group and the control group. Taken slower growth of K value, TVB-N value, total bacterial number and less drip loss as evaluation standard, after the comprehensive comparison of these quality indexes, the high barrier and a gas ratio of 50% N2+50% CO2were determined as the best modified atmosphere packaging and freezing-point storage parameter.
  • [1] 周书耘, 刘永坚, 梁海鸥, 等.饲料中添加胆汁酸对军曹鱼生长及体组成的影响[J].南方水产, 2010, 6 (4) :20-25.
    [2] 石文星, 彦启森, 马灵芝, 等.冰温技术及其在食品工业中的应用[J].天津商学院学报, 1999 (3) :39-44.
    [3] 李杉, 岑剑伟, 李来好, 等.充气比率对罗非鱼片冰温气调贮藏期间品质的影响[J].南方水产, 2010, 6 (1) :42-48.
    [4] 彭城宇, 岑剑伟, 李来好, 等.气体比例对气调包装罗非鱼片货架期的影响研究[J].南方水产, 2009, 5 (6) :1-7.
    [5]

    SIVERTSVIK M, ROSNESJ T, KLEIBERG G H.Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets[J].J Food Sci, 2003, 68 (4) :1467-1472.

    [6] 赵莉君, 顾长瑞, 赵思明, 等.包装方式对冰温贮藏鲩鱼片品质的影响[J].华中农业大学学报, 2010, 29 (5) :639-643.
    [7]

    JACOMINO A P, KLUGE R A, BRACKMANN A, et al.Ripening and senescence of papaya with 1-methylcyclopropene[J].Scientia Agricola, 2002, 59 (2) :303-308.

    [8] 晁文.青辣椒小包装气调保鲜技术研究[D].杨凌:西北农林科技大学, 2008.
    [9]

    BENJAKUL S, VISESSANGUAN W, PHONGKANPAI V, et al.Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince[J].Food Chemistry, 2005, 90 (1/2) :231-239.

    [10]

    YOKOYAMA Y, SAKAGUCHI M, KAWAI F, et al.Changes in concentration of ATP-related compounds in various tissues of Oyster during ice storage[J].Bull Jpn Soc Sci Fish, 1992, 58:2125-2136.

    [11] 龚婷.生鲜草鱼片冰温气调保鲜的研究[D].武汉:华中农业大学, 2008.
    [12] SC/T 3032-2007水产品中挥发性盐基氮的测定[S].北京:中国农业出版社, 2007.
    [13] GB 4789.1-2010食品微生物学检验总则[S].北京:中国标准出版社, 2010.
    [14] 吕凯波.冰温气调保鲜对黄鳝鱼片品质及其菌相的影响[D].武汉:华中农业大学, 2007.
    [15] 尹忠平, 夏延斌, 李智峰, 等.冷却猪肉pH变化与肉汁渗出率的关系研究[J].食品科学, 2005, 26 (7) :86-88.
    [16] 杨文鸽, 薛长湖, 徐大伦, 等.大黄鱼冰藏期间ATP关联物含量变化及其鲜度评价[J].农业工程学报, 2007, 23 (6) :217-222.
    [17] 关志苗.K值—判定鱼品鲜度的鲜指标[J].水产科学, 1995, 14 (1) :33-35.
    [18] 王真真, 董士远, 刘尊英, 等.冰温下包装方式对大黄鱼的保鲜效果研究[J].水产科学, 2009, 28 (8) :431-434.
    [19]

    SAITO T, ARAI K, MATSUGOSHI M.A new method for estimating the freshness of fish[J].Bull Jap Soc Sci Fish, 1959, 24:749-750.

    [20] 翁丽萍, 钟立人, 戴志远.国内外鱼和鱼制品的气调保鲜研究[J].食品与机械, 2006, 22 (3) :160-163.
    [21]

    ROSNES J T, KLEIBERG G H, SIVERTSVIK M, et al.Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolffish (Anarhichas minor) [J].Packag Technol Sci, 2006, 19 (6) :325-333.

    [22] 戚晓玉, 李燕, 周培根.日本沼虾冰藏期间ATP降解产物变化及鲜度评价[J].水产学报, 2001, 25 (5) :482-484.
    [23] 陈椒, 周培根, 吴建中, 等.不同CO2气调包装对冷藏青鱼块质量的影响[J].上海水产大学学报, 2003, 12 (4) :331-337.
    [24]

    PARKIN K.Modified atmosphere storage of rockfish fillets[J].J Food Sci, 1981, 47:181-184.

    [25] 陆利霞, 李霞, 孙芸, 等.鲫鱼贮藏鲜度评价物理特性指标的研究[J].食品与发酵工业, 2007, 33 (5) :162-164.
计量
  • 文章访问数:  148
  • HTML全文浏览量:  23
  • PDF下载量:  159
  • 被引次数: 0
出版历程
  • 收稿日期:  2013-10-27

目录

    /

    返回文章
    返回
    x 关闭 永久关闭