冷链流通中温度变化及包装方式对大菱鲆新鲜度及风味的影响

Effects of Temperature Changes in Cold Chain Logistics and Different Packaging on Freshness and Flavor of Turbot(Scophthalmus maximus)

本文模拟2种低温冷链流通过程结合空气、真空2种包装方式,以菌落总数、pH与挥发性成分为评价指标,对比温度变化及包装方式在流通过程中对大菱鲆鱼肉新鲜度及风味的影响。结果表明:冷链流通中真空包装更具优势;随贮藏时间的延长,大菱鲆鱼肉的菌落总数不断增加,pH不断降低,模型Ⅰ真空包装效果最佳,在贮藏末期菌落总数为3.83lg(CFU/g),pH为6.93,其次是模型Ⅱ真空、模型Ⅰ空气、模型Ⅱ空气;HS-SPME-GC/MS结果显示醛醇类、烃类物质在大菱鲆鱼肉风味组成中占比较高,2种模型中大菱鲆鱼肉的风味更易受温度影响,模型Ⅰ整体风味的保持优于模型Ⅱ,与电子鼻结果相一致,可通过主成分分析很好的区分不同贮藏期鱼肉的风味。

This study compared the influences of temperature changes,air packaging(AP)and vacuum packaging(VP)on freshness and flavor of turbot in cold chain logistic process. The changes in total viable counts(TVC),pH values and volatile components were investigated by periodical determination.The result showed that VP was better for maintaining the freshness and flavor of turbot. TVC of model I VP was 3.83 lg(CFU/g)and pH value was 6.93 at the end of storage,and followed by model II VP,model I AP,model II AP. The components of aldehydes,alcohols and hydrocarbons played important roles in the flavor composition of turbot,while the flavor was more affected by temperature changes in the logistics process. The results of headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)were consistent with electronic nose. Compared with model II,model I could better maintain flavor of turbot. The volatile compounds of different logistic periods of turbot could be distinguished well by principal component analysis(PCA).