金枪鱼气调保鲜技术的研究进展

Progress on Modified Atmosphere Packaging Technology of Tuna

气调保鲜技术通过抑制微生物繁殖和降低氧化速率以达到延长水产品货架期的目的。在金枪鱼气调保鲜中,CO2的抑菌作用十分重要,O2对于肉色保持也必不可少,而经CO发色的肉制品是否可以食用国内外仍存在较大分歧。气调包装金枪鱼货架期的延长取决于贮藏温度、气体比例、包装材料、包装物体积比以及初始微生物的含量等因素,其中贮藏温度最为关键。气调包装对水产品货架期的延长明显优于空气包装。本文主要介绍了金枪鱼气调保鲜技术的研究现状,并指出可以从包装外形、气调包装和其他保鲜方法的结合,以及温度波动下气调包装是否能有效减损保质等方面进行今后的研究。

Modified atmosphere packaging （MAP） technology can result in prolongation of the shelf-life of aquatic products by inhibiting microbial growth and oxidative reactions. CO2 is the most important gas for MAP preservation of tuna due to its bacteriostatic and fungicide properties. 02 can maintain the red color of the meat. There is currently sharp disagreement about the safety of meat products using CO for color retention. The achievable extension of shelf life depends on gas mixture, film types, gas volume proportion, initial microbial population, and most importantly, storage temperature. MAP can significantly extend the shelf life of fishery products when compared with air packaging. This paper provides a review of recent advances in modified atmosphere technology of tuna. Meanwhile, we point out that future research may focus on packaging improvement or combination with one or more additional techniques as well as the effectiveness of MAP in reducing damages and protecting the quality during temperature fluctuation.