不同包装方式的凡纳滨对虾冰温贮藏过程中腐败微生物的变化规律  

Microbiological Changes in Shrimp(Litopenaeus vannamei) of Various Packaging Conditions During Controlled Freezing-point Storage

作　　者：王亮[1] 曾名湧[1] 董士远[1] 刘尊英[1] 赵元晖[1] 

机构地区：[1]中国海洋大学水产品高值化利用实验室

出　　处：《食品与发酵工业》2010年第3期196-201,共6页Food and Fermentation Industries

基　　金："十一五"国家科技支撑计划(2006BAD30B01);国家自然科学基金项目(30871945)

摘　　要：探讨了不同包装方式(空气AP、真空VP及气调包装MAP,40%CO2/30%O2/30%N2)的凡纳滨对虾在冰温贮藏过程中腐败微生物的变化规律。结果表明,与AP组相比,VP及MAP组能够显著抑制凡纳滨对虾中嗜温菌和嗜冷菌的生长(P<0.05)。菌相分析表明,气单胞菌为AP组的优势腐败菌,而这种菌在VP和MAP组中都得到了显著抑制(P<0.05)。VP组和MAP组的优势腐败菌分别为乳酸菌和肠杆菌。另外在贮藏过程中,无论何种包装方式,假单胞菌最终也成为凡纳滨对虾腐败期的优势菌属。同时结合感官分析发现,AP组、VP组及MAP组的货架期分别达到了4d、7d和9d。The present work evaluated the effect of air, vacuum and modified atmosphere packaging （MAP） on microbiological, sensory attributes in shrimp （Litopenaeus vannamei） during controlled freezing-point storage. Fresh shrimp packed in air, vacuum and MAP （40%/30%/30% , C02/N2/02 ） stored at controlled freezing-point temperature （ -0.8℃ ） for a period of 10 days. Of the three treatments groups（air, MAP and vacuum） , both MAP and vacuum package （VP） were more effective for inhibiting growth of mesophilic, psychrotrophic bacteria compared to air package （AP） （P 〈 0.05）. Of the microbial species determined, Aeromonas spp. was dominant in shrimp samples stored in AP, whereas growth of the specie was partly inhibited under VP and MAP conditions （P 〈 0.05）. Lactic acid bacteria （LAB） and Enterobacteriaceae became dominating spoilage organisms stored under VP and MAP, respectively. Pseudomonas spp. was also found to be the member of the final microbial flora throughout the entire storage period. Sensory analyses （odor and appearance attributes） indicated that a shelf-life of 4 days for AP, 7 days for VP and 9 days for the MA-packaged shrimp samples stored at controlled freezing-point temperature, respectively.

关 键 词：凡纳滨对虾 冰温贮藏 腐败微生物 真空包装 气调包装 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]