茶多酚结合包装对鲈鱼冷链物流过程中品质的影响

Effect of tea polyphenols combining with packaging on quality of weever in cold chain logistics

为了研究空气和茶多酚结合包装两种不同的包装方式对存在温度变化的冷链物流过程中鲈鱼品质的影响。本实验以鲈鱼为研究对象,通过模拟冷链物流过程4个不同阶段即贮藏(-18℃)、运输(0℃)、销售(2℃)及家用冰箱贮藏(4℃),研究了冷链物流过程中茶多酚结合包装对鲈鱼品质的影响。结果表明,茶多酚结合包装对冷链物流过程中鲈鱼品质的劣化具有明显的缓冲作用,能使鱼肉保持良好的感官品质、到物流末期第20 d时TVB-N值、TBA和菌落总数显著低于对照组,分别为18.11、7.07 mg/kg和5.68 lg CFU/g,保证鲈鱼在物流末期仍处于可食的安全范围。因此,在低温冷链物流尚不完善的情况下,采用茶多酚结合包装能够有效减缓鱼肉品质下降。

The present study was undertaken to investigate the influences of air or tea polyphenols combined with two different packaging ways on the quality of weever in cold chain logistics process by simulating the four different phase of the storage （ - 18℃）, transportation （0℃）, marketing （2℃） and household refrigerator storage （4℃）.The result indicated that the tea polyphenols combined with packaging had an obvious buffer action on the quality of weever in cold chain logistics process.At the end of the logistics（20 d） ,the values of TVB-N, TBA and total plate count were 18.11 mg/lO0 g,7.07 mg/kg and 5.68 Ig CFU/g, respectively and all obvious lower than that of control groups which ensure the weever was still in the scope of the safety in the late logistics. Hence, in the condition of the faultiness of the low temperature cold chain logistics,this research had an significant influence on the maintain of fish quality.