金枪鱼气调包装顶隙气体的动态变化检测与分析

The Detection and Analysis of Dynamic Changes in Headspace Gases of Modified Atmosphere Packaging of Tuna

采用聚丙烯塑料薄膜和聚丙烯塑料盒气调包装金枪鱼鱼肉,混合气体包括CO_2、O_2和N_2。包装后贮藏在5℃的恒温恒湿试验箱中。在贮藏期间测定包装袋内气体浓度变化,研究在不同气调比例包装条件下,金枪鱼鱼肉的品质变化,找到金枪鱼气调包装的最佳气体配比。实验结果表明:在贮藏温度为5℃条件下采用气调包装的样品,第一组到第三天O_2浓度开始下降,CO_2浓度开始上升,说明需氧菌开始大量繁殖。第二组到第五天才表现出这种变化趋势,这说明需氧菌繁殖较第一组缓慢。通过分析不同气体浓度变化与鱼肉腐败的关系,得到两组实验组保存效果都比对照组好,其中第二组鱼肉保存时间最长,该组气体配比较适合金枪鱼肉的保存。

The tuna fish was packaged in polypropylene plastic film and polypropylene plastic box by using Modified Atmosphere Packaging filled with the maxed gas of CO2 , O2, N2. After being packaged, they were stored at 5 ℃. During the storage period, the dynamic changes in head space gases of MAP of tuna were investigated. And the quality change of tuna fish in different packaging gas adjustment proportion was researched. The experimental results showed that the concentration of 02 in the first group started to descend from the third day. And at the same time, the concentration of CO2 started to rise, which suggested that the aerobic bacteria started to multiply. The second group did not show this change trend until the fifth day. This suggested that the aerobic bacteria reproduction was slower than that of the first group. Analyzing the relationship between the meat corruption and the changes of different gas ratio, we get the preservation effect of the two experimental groups were better than the control group, and the storage period of the second group was the longest. Therefore, that gas ratio is fit for the MAP of tuna fish.