作 者：
蓝蔚青;谢晶;高志立;施建兵;杨胜平;朱瑞琪;朱峰
单 位：
上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心
关键词：
贮藏;包装;品质控制;气调包装;鲳鱼;货架期
摘 要：
该文主要研究了不同气体比例组分的气调包装处理对冷藏鲳鱼贮藏期间品质变化及货架期的影响,从中找出能使鲳鱼冷藏货架期延长的适宜气体比例。将新鲜鲳鱼以冰藏方式快速运至实验室,将样品经去头、去尾、去内脏处理后,分别置于3种气体组分条件(MAP1:20%CO2/80%N2,MAP2:50%CO2/50%N2,MAP3:80%CO2/20%N2)的气调包装袋内冷藏(4±1)℃保鲜,以空气包装样品作为冷藏对照组(AIR),其中包装袋内的气体与样品体积比为3∶1,在12 d内隔天测定各组样品的感官指标、微生物指标(菌落总数)与化学指标(挥发性盐基氮值、K值、三甲胺值与p H值)变化。冷藏后的第4天,对照组与气调处理组的感官分值、菌落总数、挥发性盐基氮值与三甲胺值差异显著(P<0.05),冷藏对照组样品的各项指标首先达到新鲜限值,其冷藏货架期仅为4-5d。经过气调处理后的鲳鱼样品,其菌落总数达到二级鲜度的速度明显缓于冷藏对照组,其他各项指标的变化也证实了气调包装的潜在优点。其中,80%CO2+20%N2处理组能明显延缓样品p H值、挥发性盐基氮值、菌落总数、三甲胺值与K值的升高(P<0.05),较冷藏对照组相比,其冷藏货架期能延长6~8 d。同时,气调处理组贮藏期间的p H值未呈现先降后升的变化规律,表明p H值不适用于评价气调包装鲳鱼贮藏期间的品质变化。气调包装样品的菌落总数在贮藏前期略有下降,表明CO2对样品菌落总数的升高有较好的抑制作用。在CO2≤80%条件下,各项微生物与理化指标的测定结果显示出不同气体比例的气调包装处理对冷藏鲳鱼的保鲜效果,CO2浓度越高,其保鲜效果越显著,气调处理能使鲳鱼样品的冷藏保鲜期由4 d延长至6-12 d,其中80%CO2+20%N2的气调处理组对鲳鱼样品的冷藏货架期延长效果较佳。
译 名：
Proper modified atmosphere packaging for delaying quality changes of pomfret(Pampus argenteus) during chilled storage and prolonging its shelf life
作 者：
Lan Weiqing;Xie Jing;Gao Zhili;Shi Jianbing;Yang Shengping;Zhu Ruiqi;Zhu Feng;College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;
关键词：
storage;;packaging;;quality control;;modified atmosphere packaging(MAP);;pampus argenteus;;shelf-life
摘 要：
The aim of this work was to study the influence of modified atmosphere packaging(MAP) on the shelf-life of fresh pomfret(Pampus argenteus) during chilled storage and to find the proper atmosphere components of MAP for prolonging the shelf life of pomfret fillets. Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately. After being gutted, washed, filleted and trimmed in a water-ice mixture, samples were packaged under three different atmosphere components(MAP1, 20%/80% CO2/N2; MAP2, 50%/50% CO2/N2; MAP3, 80%/20% CO2/N2) and the control group was packaged with air(AIR), the initial gas/product ratio was 3:1 in all packages. Packaged pomfret fillets were stored at(4±1)℃ and monitored at intervals of 2 days. Samples were assessed by sensory, microbiological(total viable count, TVC) and physico-chemical(total volatile basis nitrogen(TVB-N), K-value, tri-methylamine nitrogen(TMA-N), p H value) evaluation. After 4 days of storage, the groups of MAP and AIR were different significantly(P<0.05) on the values of sensory evaluation, TVC, TVB-N and TMA-N. Fillets packaged with AIR were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters. The shelf life of AIR was only 4-5 days according to sensory assessment, for which the corresponding microbiological assessment was also showed an increased curve. Meanwhile, the increase of p H, TVB-N, K-value and TMA-N values were significantly(P<0.05) delayed in MAP groups when compared to AIR group. In MAP fillets, TVC was lower than 107 CFU/g for a longer period. The results of quality index were showed that the protective effect of MAP, and the MAP3 group(CO2/N2, 80%/20%) could extend the shelf-life of pomfret fillet samples by 6-8 days as compared to the control group. However, the trend of p H value raised up after a decline was not found in MAP groups. The results indicated that examination of p H could not be a useful indicator of quality changes in pomfret fillets. The total number of colonies decreased slightly during the early period of storage, which showed that CO2 can inhibit the increase of TVC. All microbial, chemical and physical traits revealed the effect of different MAP studied when concentration of CO2 was less than 80%, especially those with a higher percentage of CO2, MAP application added. The shelf-life of pomfret samples can be extended from 4 days to 6-12 days and the fresh keeping effects of group with 80%CO2+20%N2 treatment is better.
