摘要
研究了抗菌性涂膜包装与气调包装对于生鲜净鱼保鲜的影响.涂膜包装采用海藻酸钠和甘油为成膜剂,加入抗氧化剂茶多酚和甘草提取物形成抗菌性可食性膜.气调包装采用3种不同的气体浓度,改变鲜鱼所处的外在环境.通过菌落总数和组胺两大指标评价鱼肉鲜度,研究结果表明,海藻酸钠涂膜包装(4 g/L甘油、0.6%茶多酚、20 g/L甘草提取物)和气调包装(30%氧气、10%氮气、60%二氧化碳)对净鱼的涂膜保鲜效果良好,综合考虑鲜度指标,均可以将净鱼货架期延长两天,但是两种保鲜方式没有显著的协同作用.
In this study,the fish were processed by modified atmosphere packaging and antimicrobial film packaging.The edible film was made of alginate as the forming agent,adding tea polyphenols and the extract from licorice as the antimicrobial agents.The modified atmosphere packaging contained three kinds of gases（oxygen,carbon dioxide and nitrogen）.The total bacteria count and histamine were used to evaluate the freshness of fish.It was found that both treatments could extend the shelf life of fish for about 2 days,but there was no significant synergistic effect on the preservation of fish.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第6期58-62,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
基金
国家科技支撑计划项目(2008BAD94B06)
国家自然科学基金青年科学基金项目(31101376)
中央高校基本科研业务费专项资金资助项目(JUSRP11114)
关键词
生鲜净鱼
抗菌涂膜包装
气调包装
保鲜
fresh net fish
antimicrobial film packaging
MAP
preservation
