气调包装结合紫外线预处理保鲜施氏鲟鱼片

The fresh-keeping technology for Acipenser schrenckii fillets by modified a tmosphere packaging combined with ultraviolet radiation

为延长施氏鲟鱼片的保鲜期,以未经过紫外线照射预处理的鲟鱼片进行气调包装(MAP)保鲜作为对照组,研究鲟鱼片经紫外线预处理5、10和15 min后进行MAP的保鲜效果.结果表明,鲟鱼片经紫外线处理10 min可以杀灭其表面98%的原始细菌,再用50%CO2+10%O2+40%N2进行MAP,在1℃、(92±3)%相对湿度下贮藏,可抑制pH和总挥发性盐基氮(TVB-N)含量的增加,鲟鱼片的贮藏期达到28 d,与对照组相比延长了4-6 d,但贮藏后期紫外线处理组鲟鱼片的感官品质略有降低.

To extend the freshness period of Acipenser schrenckii fillets,compared with the control group,the effects of ultraviolet radiation for 5,10,or 15 min on the freshness period of A.schrenckii fillets were studied.This test indicated that modified atmosphere packaging（MAP） combined with ultraviolet radiation for 10 minutes could kill 98 percent of original bacteria on the surface of A.schrenckii fillets,and effectively buffered the changes of pH and total volatile basic nitrogen（TVB-N） value.Stored under the condition of 1 ℃,RH（92±3）%,the freshness period of A.schrenckii fillets was prolonged up to 28 days,which is more than that of the control,whereas the sensory evaluation at the late storage stage slightly decreased.