包装方式对冰温贮藏鲩鱼片品质的影响

Effects of Packaging on Qualities of Grass Carp Fillet Stored at Controlled Freezing-Point Temperature

以臭氧减菌处理的鲩鱼(Ctenopharyngodon idellus)片为原料,研究采用真空(Ⅰ)、100%CO2(Ⅱ)、75%CO2+25%N2(Ⅲ)、55%CO2+45%N2(Ⅳ)等4种不同包装方式的鲩鱼片在冰温贮藏期间品质的变化,以探讨包装方式对冰温贮藏鲩鱼片品质的影响。结果表明:包装方式对冰温贮藏过程中鲩鱼片品质变化有明显影响;以挥发性盐基氮为评价指标,采用100%CO2包装方式和真空包装方式的鲩鱼片在冰温贮藏28d时,均还保持1级鲜度,且采用100%CO2包装方式时,汁液损失率较少;冰温贮藏过程中,鲩鱼片中革兰氏阳性菌增多、革兰氏阴性菌减少;CO2能有效抑制总菌数的增加和假单胞菌的生长,且随着CO2浓度的升高,抑制效果增强。

Grass carp fillets treated with ozone were packed with vacuum package（Ⅰ）,100% CO2 package（Ⅱ）,75% CO2＋25% N2 package（Ⅲ）,55% CO2＋45% N2 package（Ⅳ）,respectively and then stored at control freezing-point temperature.Changes of total bacteria,microbial composition,TVB-N value,TBA value,sensory quality,drop loss rate,and texture properties of grass carp fillets during controlled freezing-point storage were studied.The results showed that vacuum package and 100% CO2 package had remarkable inhibition on the bacteria growth and quality of grass carp fillets.The TVB-N value of grass carp fillets with vacuum package and 100% CO2 package under the control freezing-point temperature storage after 28 days were maintained the first grade quality.However,the drop loss rate of grass carp fillets with 100% CO2 package was lower than that with vacuum package.During controlled freezing-point storage,Gram-positive bacterium in grass carp fillets increased while gram-negative bacterium decreased.The effect of CO2 inhibition on the growth of total bacteria increases with the increase of its concentration.