冰温气调贮藏生鲜鲢鱼片的保鲜效果

Effect of Controlled Freezing-point Storage Combined with Modified Atmosphere Packaging on Fresh-keeping of Silver Carp Fillets

目的研究新鲜鲢鱼片在冰温气调贮藏条件下的品质变化。方法将新鲜鲢鱼片采用不同比例食盐和蔗糖调味,研究其冰点的变化情况;将鲢鱼片采用CO2(90%)+N2(10%),CO2(60%)+N2(40%),CO2(50%)+N2t(50%)等3种气调(气体均用体积分数表示,%)包装,与空气对照组一起置于冰温条件下贮藏,研究其感官评价、菌落总数、总挥发性盐基氮、pH值、总酸度、TBA值、液汁流失率等指标的变化情况。结果当食盐的质量分数为3%、蔗糖的质量分数为0.8%时,新鲜鲢鱼片的冰温贮藏范围由0^-1.97℃拓宽至0^-5.09℃;冰温气调保鲜对鲢鱼片的品质变化有一定的抑制作用,CO2(90%)∶N2(10%)包装组和CO2(60%)∶N2(40%)包装组贮藏至第16天时无异味,肌肉弹性及色泽保持较好,微生物数量小于106cfu/g,TVB-N值未超过相关限量规定,而空气对照组已于第12天时腐败。结论新鲜鲢鱼片在冰温气调条件下贮藏保鲜期可达16d以上,与单独采用冰温保鲜的方法相比,可延长货架期4天左右。

Objective To discuss the quality changes of fresh silver carp fillets in the condition of controlled freezing storage combined with modified atmosphere packaging. Methods Freezing-point of fresh silver carp fillets was observed in sequence with different percentages of salt and sucrose; silver carp fillets packaged under modified atmosphere packaging（MAP,CO（2 90%）＋N（2 10%）,CO（2 60%）＋N（2 40%）,CO（2 50%）＋N（2 50%））and air packaging were stored at temperature of controlled freezing-point（CF）and changes in odor, elasticity, total bacterial counts, TVB-N, PH, acidity, TBA and drip loss of silver carp fillets were monitored during storage of 16 days. Results Seasoned with 3% salt and 0.8% sucrose, the ice temperature scope of fresh silver carp fillets would be broadened from 0--1.97 ℃ to 0--5.09 ℃.（CO2（90%）∶N2（10%））and（CO（2 60%）∶N（2 40%））packaging could effectively delay the bacterial growth and the quality change of silver carp slices. Total bacterial counts were below 106 cfu/g and TVB-N was still in the acceptable range. In contrast, samples of air packaging were spoiled. Conclusion CF combined with MAP exhibited a significant fresh-keeping effect on silver carp fillets for about 16 days or longer, and compared with CF only, it could prolong the shelf life of fresh silver carp fillets by about 4d.