不同包装材料对半干青鱼常温贮藏过程中品质的影响

Effect of different packaging materials on the quality of semi-dried black carp during storage

以半干青鱼为研究对象,测定感官评分、水分含量、pH、菌落总数、硫代巴比妥酸(thiobarbituric acid, TBA)值、挥发性盐基氮(total volatile basic nitrogen content, TVB-N)等指标,探究了普通聚乙烯包装和乙烯-乙烯醇共聚物(ethylene-vinyl alcohol copolymer, EVOH)-丁香精油包装对半干青鱼常温贮藏过程中品质的影响。结果表明,随着贮藏时间的延长,2种包装材料包装的半干青鱼水分含量未发生显著性变化;菌落总数、TBA、TVB-N均呈上升的趋势,pH呈先下降再上升的趋势,普通聚乙烯包装相关品质指标呈现更显著的上升趋势;2种包装材料处理的半干青鱼制品的感官评分呈下降趋势,普通聚乙烯包装感官评分低于EVOH-丁香精油包装。EVOH-丁香精油包装袋可以抑制半干青鱼中菌落总数的增长,减少TVB-N的生成和积累,减缓脂肪氧化的速率,延长半干青鱼常温贮藏期20~24 h。与普通包装相比,EVOH-丁香精油包装能减缓鱼肉在贮藏过程中的品质劣变,是更有利于包装和贮藏的包装材料。

The effects of plastic packaging and EVOH-clove essential oil packaging on the quality characteristics of semi-dried black carp during storage were investigated, and the related indicator including sensory evaluation, water content, pH, total bacterial counts, thiobarbituric acid(TBA) and total volatile basic nitrogen content(TVB-N) were determined. The results showed that TVC, TBA, TVB-N increased gradually with the extension of storage time while none of the two packaging material improvers significantly affected the moisture content. Sensory evaluation of semi-dried black carp was decreased and plastic packaging lower than EVOH-clove essential oil packaging. Besides, pH decreased at first and then increased. EVOH-clove essential oil packaging could inhibit the growth of TVC and decreased the formation and accumulation of TVB-N. It also could effectively slow down the rate of lipid oxidation. Compared with ordinary packaging, EVOH-clove essential oil can slow down the deterioration of fish quality during storage, and is a more favorable packaging material for packaging and storage.