气调小包装对冷鲜人工养殖大鲵分割肉货架品质的影响

Effect of small modified atmosphere packaging on Chinese giant salamander meat

研究了气体成分对气调小包装冷鲜大鲵分割肉的品质影响。共有6组不同的气体成分,分别是:0%O2+70%CO2+30%N2;10%O2+70%CO2+20%N2;20%O2+60%CO2+20%N2;30%O2+60%CO2+10%N2;10%O2+50%CO2+40%N2;21%O2+0%CO2+79%N2。结果表明:10%O2+70%CO2+20%N2比例的气体成分保鲜效果最好,可有效延缓大鲵肉的色泽下降及汁液流失率与挥发性盐基氮含量的升高,抑制微生物的生长繁殖,使大鲵肉保持较高的感官品质,贮藏到第22天时,感官分值与色泽仍较高,分别为10分和51.2,汁液流失率、TVB-N值及菌落总数则较低,分别为5.4%、25.7 mg/100 g和4.6×105CFU/g。

The effect of different gas components on quality changes of Chinese giant salamander meat was studied in this paper. Fish chunks were packed under six different atmospheres: 0% O2+ 70% CO2+ 30% N2; 10% O2+ 70% CO2+ 20% N2; 20% O2+ 60% CO2+ 20% N2; 30% O2+ 60% CO2+ 10% N2; 10% O2+ 50% CO2+40% N2; 21% O2+ 0% CO2+ 79% N2. The result indicated that the atmosphere composed of 10% O2+ 70% CO2+ 20% N2 was the best one to preserve the quality. It can delay color decrease,fluids loss and increase the total volatile basic nitrogen,inhibit microbial growth effectively. The score of the sensory evaluation and color of Chinese giant salamander was 10 and 51. 2 on the 22 th day of storage. And the drop losses,TVB-N,total number of colonies of were only 5. 4%,25. 7 mg /100 g,4. 6 × 105 CFU / g.