冰温气调贮藏对罗非鱼片品质的影响  

Effect of Ice-temperature Controlled Atmosphere Storage on Quality of Tilapia Fillets

作　　者：李来好[1] 彭城宇[1,2] 岑剑伟[1] 杨贤庆[1] 马海霞[1] 刁石强[1] 郝淑贤[1] 石红[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品科学》2009年第24期439-443,共5页Food Science

基　　金：农业部"948"项目(2006-G40);农业部2007年公益性行业(农业)科研专项(3-49);国家农业产业技术体系项目(nycytx-48);广东省农业重点项目(2008A020100006;2009B020201003);广东省海洋渔业科技推广项目(A200899B02)

摘　　要：通过研究罗非鱼片贮藏过程中气味、肌肉弹性、色差值、菌落总数及嗜冷菌、pH值、总挥发性盐基氮(TVB-N)、液汁流失率等指标的变化情况,分析比较冰温气调技术与其他保鲜方法对罗非鱼片质量影响的差异。结果显示,冰温气调保鲜对鱼片的保鲜作用明显,罗非鱼片货架期可达21d,第21天时样品无异味、肌肉弹性及色泽保持较好,菌落总数约为3.09×105CFU/g、TVB-N约为17.74mg/100g,未超过相关限量规定,而其他组样品均已腐败。说明冰温与气调包装在贮藏过程中起到了协同保鲜的作用,比单独采用冰温或气调保鲜方法分别延长了3d和6d的货架期,比传统空气冷藏保鲜方法延长了约4倍时间的货架期,该法具有明显优势。Fresh tilapia fillets packaged under modified atmosphere packaging （MAP, CO2：N2 = 70：30） were stored at temperature of controlled freezing-point （CF, -0.7 ℃）. Changes in odor, elasticity, chromatic aberration, total bacterial counts, psychrotrophic counts, pH, TVB-N and drip loss of tilapia fillets were monitored during storage of 24 days. Results showed that MAP and CF storage exhibited a significant fresh-keeping effect on tilapia fillets. After storage for 21 days, the tilapia fillets still remained intact odor, elasticity and color; total bacterial counts and TVB-N were 3.09 × 105 CFU/g and 17.74 mg/100 g, respectively, which were still in the acceptable range. In contrast, samples in other preservation groups were spoiled. Therefore, a synergistic effect of MAP and CF storage on tilapia fillets preservation was achieved. Compared to individual MAP or CF storage method, the shelf life of tilapia fillets using the combinatorial MAP and CF storage was extended by 3 days and 6 days, respectively. Moreover, the combinatorial MAP and CF storage can provide 4-fold shelf life for tilapia fillets treated with ordinary preservation methods.

关 键 词：冰温贮藏 气调包装 罗非鱼片 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]