摘要
为延长金鲳鱼冷藏期,对聚赖氨酸复合涂膜金鲳鱼进行真空包装,分析冷藏过程中菌落总数、主要理化指标和感官指标的变化情况。结果表明,冷藏9 d后,经复合涂膜处理的金鲳鱼菌落总数为6.35 lg (CFU/g), TBA和TVB-N值分别为0.223 mg/100 g和22.75 mg/100 g,鱼肉未呈现异味和明显腐败,鱼肉颜色变化不明显,水分流失率降低。因此,聚赖氨酸复合涂膜协同真空包装的综合包装方法对金鲳鱼具有良好保鲜效果。
In order to study the synergistic effects of polylysine(ε-PL)composite coating with vacuum packaging on the Trachinotus ovatus,sodium alginate was used as a film carrier.The total viable count,main physicochemical indexes,and sensory evaluation were measured respectively to analyze the quality of samples during cold storage.Results showed when samples were stored for 9 d at refrigerator temperature withε-PL composite coating,the total bacterial count was 6.35 lg(CFU/g),TVB-N value was 22.75 mg/100 g,and the TBA was 0.223 mg/100 g,which did not appear rare delicacy and corruption;Change in color was not obvious;The loss rate of moisture reduced.Theε-PL coating combined with vacuum packaging had good preservation effect on Trachinotus ovatus.
作者
张涵
徐高原
冯爱国
申铉日
王佳媚
ZHANG Han;XU Gaoyuan;FENG Aiguo;SHEN Xuanri;WANG Jiamei(College of Food Science and Technology,Hainan University(Haikou 570228))
出处
《食品工业》
CAS
北大核心
2019年第5期235-239,共5页
The Food Industry
关键词
金鲳鱼
聚赖氨酸
真空包装
综合包装方法
保鲜效果
Trachinotus ovatus
polylysine
vacuum packaging
comprehensive packaging method
preservation effect
