不同包装方式对香酥虾球品质的影响

Effect of Different Packaging Methods on the Quality of Crispy Shrimp Balls

为研究不同包装方式对香酥虾球(crispy shrimp balls)贮藏过程中品质的影响,以聚乙烯尼龙(PE/PA)作为包装材料,采用普通热封包装、气调包装(100%N_(2)、70%N_(2)+30%CO_(2)、50%N_(2)+50%CO_(2)、30%N_(2)+70%CO_(2)、100%CO_(2))和真空包装7种包装方式,测定不同贮藏时间下香酥虾球的感官评分、脂质、蛋白质和微生物指标的变化,确定香酥虾球的最佳包装方式,同时,采用电子鼻/舌和气相色谱-质谱联用技术(GC-MS)对最佳包装方式下香酥虾球贮藏过程中的风味品质变化进行研究。结果表明,在贮藏过程中,30%N_(2)+70%CO_(2)气调包装组和100%CO_(2)气调包装组的过氧化值、羰基价、丙二醛含量、蛋白质羰基含量和菌落总数均低于其他组,感官评分和蛋白质巯基含量则均高于其他组(P<0.05)。随着CO_(2)浓度增加,香酥虾球的品质劣变速率降低,但100%CO_(2)气调包装组在贮藏30 d后存在塌瘪现象。因此,最佳包装方式为30%N_(2)+70%CO_(2)的气调包装。在最佳包装方式下(30%N_(2)+70%CO_(2)气调包装),香酥虾球贮藏过程中的风味成分变化明显,贮藏30 d后香酥虾球中的醇类、醛类、含氮硫类及含氧类的挥发性种类及含量总量显著(P<0.05)增加。新鲜和贮藏30 d香酥虾球的挥发性风味物质分别有39种和57种,新鲜香酥虾球中甲酸乙烯酯、环丁醇、3,4-癸二烯和3,3-二苯基-5-甲基吡唑含量较高,贮藏30 d后香酥虾球中甲酸乙烯酯、2-异氰基-环己醇(反式)、3-环己基丙醇、(E,E)-2,4-十二烷醛、柠檬醛、2-异氰基-2,4,4-三甲基戊烷和2,3-环氧丁烷含量较高。本研究表明30%N_(2)+70%CO_(2)的气调包装可以有效减缓香酥虾球的品质劣变。

To study the effects of different packaging methods on the quality of crispy shrimp balls during storage,polyethylene/polyamide(PE/PA)was chosen as the packaging material and seven types of packaging methods including ordinary heat-sealed packaging,gas-sealed packaging(100%N_(2),70%N_(2)+30%CO_(2),50%N_(2)+50%CO_(2),30%N_(2)+70%CO_(2),100%CO_(2))and vacuum packaging were used to evaluate the changes of sensory scores,lipids,proteins and microbiological indexes of crispy shrimp balls under different storage times,so as to determine the best packaging method for crispy shrimp balls.Meanwhile,the flavor quality changes of crispy shrimp balls under the optimal packaging condition during storage were investigated using electronic nose/tongue and gas chromatography-mass spectrometry(GC-MS).The results showed that 30%N_(2)+70%CO_(2) gas packing group had the best packaging performance.During storage,the peroxide value,carbonyl valence,malondialdehyde content,protein carbonyl content and total number of colonies in the 30%N_(2)+70%CO_(2) modified atmosphere packaging group and the 100%CO_(2) modified atmosphere packaging group were lower than those in the other groups.The scores and protein thiol content were higher than other groups(P<0.05).And the increasing of CO_(2) concentration resulted in a decline in quality deterioration rate of crispy shrimp balls,but the 100%CO_(2) modified atmosphere packaging group had collapse phenomenon after 30 days of storage.Therefore,30%N_(2)+70%CO_(2) modified atmosphere packaging was considered as the optimum one in the study.Under the optimal packaging method(30%N_(2)+70%CO_(2) modified atmosphere packaging),the results showed that the flavor of crispy shrimp balls changed significantly during storage.The volatile species and contents of alcohols,aldehydes,nitrogen-sulfur and oxygen-containing species in crispy shrimp balls increased significantly(P<0.05)after storage for 30 days.There were 39 and 57 volatile flavor compounds in fresh and crispy shrimp balls stored for 30 days,respectively.The contents of vinyl formate,cyclobutanol,3,4-decadiene and 3,3-diphenyl-5-methylimidazole were relatively high,but vinyl formate,2-isocyano-cyclohexanol(trans),3-cyclohexyl propanol,(E,E)-2,4-dodecanal,lemon aldehyde,2-isocyano-2,4,4-trimethylpentane and 2,3-epoxybutane were higher in content in crispy shrimp balls after storage for 30 days.This study showed that 30%N_(2)+70%CO_(2) gas conditioning packaging could effectively slow down the quality deterioration of crispy shrimp balls.