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

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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.

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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

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

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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

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References

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