聚乙烯醇软质泡沫对黄骨鱼抑菌保鲜效果的研究

Antibacterial and fresh-keeping effect of PVA foam on yellow bone fish

为研究聚乙烯醇(PVA)软质泡沫对生鲜产品抑菌保鲜效果,先探究了其吸水和保水性能,再将PVA泡沫以直壁式的方法填充进硬质泡沫箱,创新了一种全新概念的冷链运输箱;以黄骨鱼为研究对象,在4℃下将肉样放进冷链运输箱中贮藏,每隔3 d取样测定菌落数并进行感官分析。结果表明,PVA泡沫因具有羟基和泡中泡的孔径结构,吸水性能优异,吸水率为5.01 g/g,保水率为95.52%,能充分吸收冷链运输过程中因温度失衡导致冰块融化的水分,为鱼肉贮藏提供一个相对干燥的环境,防止细菌滋生,有效维持了鱼肉的感官品质,抑制了鱼肉的腐败变质和营养流失,延长货架期2 d。

In order to study the antibacterial and fresh-keeping effect of polyvinyl alcohol(PVA) foam on fresh products,the water absorption and water retention properties were first explored.The PVA foam was filled into the rigid foam box in a straight wall manner and a new concept of cold chain transport box was innovated.The yellow bone fish was used as the research object,and the meat sample was placed in the cold chain transport box at 4 ℃.The number of colonies was detected every 3 days and subjected to sensory analysis.The results show that PVA foam has excellent water absorption performance due to its pore structure of hydroxyl group and bubble.The water absorption rate is 5.01 g/g and the water retention rate is 95.52%.It can fully absorb the melting of ice due to temperature imbalance during cold chain transportation.Moisture provides a relatively dry environment for fish storage,prevents bacterial growth,effectively maintains the sensory quality of fish,inhibits spoilage and nutrient loss of fish,and extends shelf life for 2 days.