包装材料和腌制溶液对半干鱼品保质效果的影响

Effect of Packaging Materials and Pickling Solutions on Quality of Semi Dry Fish

利用聚丙烯(PP)与聚乙烯(PE)改性制作的抑菌抗氧包装袋和聚乙烯与聚对苯二甲酸乙二醇酯(PET)改性制作的生物气调保鲜包装袋,包装水分质量分数分别为20%,30%,60%的半干草鱼块,并在腌制溶液中添加磷酸二氢钠与磷酸氢二钠等品质改良剂,测试不同包装材料与腌制溶液对储藏期内半干鱼品色差、失重率、p H值、菌落总数的影响。结果表明:抑菌抗氧包装袋较生物气调保鲜包装袋更能延长半干草鱼的货架期;不同腌制溶液对半干鱼的品质影响不同,添加品质改良剂的腌制溶液更能保持半干鱼品的色泽,降低鱼品的失重率,延缓鱼品的p H值及菌落总数增长速率,其作用效果为:生理盐水<磷酸二氢钠<磷酸氢二钠。

Polypropylene（PP） and polyethylene（PE） modified antibacterial packaging bags and polyethylene and polyethylene glycol terephthalate（PET） modified biological regulation preservation packaging bags were used to wrap semi dry fish with moisture mass fraction of 20%, 30%, 60%, with sodium dihydrogen phosphate and disodium hydrogen phosphate and other quality improver added in the pickling solution. Many experimental parameters were measured such as color, weight loss ratio, p H, the total number of colonies. The results showed that PP and PE modified production of antibacterial bags could extend the shelf life of semi dry fish compared with PE/PET modified production of packaging bags.Different pickling solutions had different influence on the quality of semi dry fish. Adding quality improvement agent pickling solution was more likely to maintain the color of semi dry fish product, reduce fish weight loss rate, delay the fish product p H value and colony counts. The effects were shown as： disodium hydrogen phosphatesodium dihydrogen phosphate8% sodium chloride solution.