真空、空气和气调包装对冷藏鱼糜制品品质的影响

Influence of vacuum packaging,air packaging and modified atmosphere packaging on the quality of refrigerated surimi-based product

为研究真空、空气和气调3种不同包装方式对冷藏鱼糜制品品质的影响,以鱼糜制品中的鱼丸为对象,通过测定鱼丸在(3±0.5)℃冷藏期间微生物的种类和数量、理化指标和感官指标的变化情况,评价真空包装(vacuum packaging,VP)、空气包装(Air)、气调包装(M1,50%CO2+50%N2;M2,75%CO2+25%N2)对鱼丸品质的影响。结果表明,空气包装和真空包装鱼丸中的优势腐败菌是微球菌属、明亮发光杆菌和乳酸菌属,其次是假单胞菌和酵母菌。75%CO2+25%N2和50%CO2+50%N2的气调包装鱼丸中主要的优势腐败菌是明亮发光杆菌和乳酸菌属,其次是微球菌属。与空气包装和真空包装相比,75%CO2+25%N2和50%CO2+50%N2的气调包装完全抑制了酵母菌、假单胞菌的生长。75%CO2+25%N2和50%CO2+50%N2的气调包装比真空包装和空气包装更有利于抑制鱼丸中微生物的生长和TVB-N值的增加,保持pH、白度和感官品质的稳定,延长鱼丸的货架期。在(3±0.5)℃冷藏条件下不同包装对鱼丸品质的保持效果好坏依次为M2,75%CO2+25%N2>M1,50%CO2+50%N2>VP>Air,其对应的货架期分别为49、42、21和14 d。

Influences of vacuum packaging（VP）,air packaging and modified atmosphere packaging（M1,50%CO2＋50%N2;M2,75%CO2＋25%N2）on the quality of surimi-based product fish balls were studied in refrigeration（3±0.5） ℃ storage.Microbiological（total viable counts,Micrococcus,Photobacterium phosphoreum,lactic acid bacteria,Pseudomonas and Saccharomyces）analysis,chemical and physical indices（pH,TVB-N,whiteness,hardness,springiness and chewiness）test and sensory evaluation were performed.The microbiological analysis results showed that the dominant microbial floras of the fish balls were Micrococcus,Photobacterium phosphoreum and lactic acid bacteria,and the secondary floras were Pseudomonas,Saccharomyces under air packaging or vacuum packaging.Photobacterium phosphoreum and,lactic acid bacteria took the first account of floras followed by Micrococcus in fish-balls with MAP1 and MAP2.Compared with the fish-balls packaged by vacuum or air,the samples packaged by modified atmosphere had more positive value in microbiology counts,TVB-N value,pH,whiteness and sensory value.The effect of different packagings on the quality of the fish balls at（3±0.5） ℃ followed the order：75%CO2＋25%N250%CO2＋50%N2VPAir,and the shelf-life was 49 days,42 days,21 days and 14 days,respectively.