气调包装对中国毛虾贮藏稳定性的影响

Effects of modified atmosphere packaging on storage stability of Chinese shrimps

为提高中国毛虾的贮藏稳定性,延长货架期,研究了不同气体比例及温度对中国毛虾贮藏稳定性的影响。采用4种不同体积配比的N 2、CO 2和空气对照对毛虾样品进行包装,分别置于25、4、-18℃条件下贮藏,检测毛虾菌落总数、pH、挥发性盐基氮(total volatile base-nitrogen,TVB-N)、硫代巴比妥酸值(thiobarbituric acid,TBA)、色差、感官评价、风味物质。结果表明在冷藏(4℃)、冷冻(-18℃)条件下,毛虾TVB-N、TBA、pH等指标变化速率明显低于室温条件下(25℃),低温条件下有效抑制毛虾的色泽变化和含氮、硫化合物生成,且温度越低贮藏效果越好。气调包装能有效延长毛虾贮藏期,控制微生物的代谢繁殖,毛虾贮藏期间有护色作用;实验结果显示贮藏温度为-18℃,气体配比为70%N 2、30%CO 2的气调包装条件毛虾的贮藏稳定性最好。

In order to improve storage stability and extend the shelf life of the Chinese shrimps,this experiment studied the effects of different gas ratios and temperatures on the storage stability of Chinese shrimps.The samples were packed with four different concentrations of N 2,CO 2 and air control group,and were stored at 25℃,4℃and-18℃,respectively.The total bacterial count,pH,total vdatile base nitrogen(TVB-N),thiobarbituric acid(TBA),color difference,sensory evaluation,flavor components(GC-MS)were detected.The results showed that under the cold storage(4℃)and freezing(-18℃)conditions,the change rate of TVB-N,TBA,pH and other indicators were obviously lower than that at room temperature(25℃)conditions,and the low temperature could effectively inhibit the color change and the formation of nitrogen-containing sulfur compounds.The lower the temperature,the better the storage effect.The modified atmosphere packaging could prolong the storage period of shrimps,control the metabolism of microorganisms,and protect shrimps’color during storage.The results showed that the storage stability of modified atmosphere packaging was the best when the storage temperature was-18℃and the gas ratio was 70%N 2 and 30%CO 2.