气调包装结合臭氧预处理保鲜鲟鱼片  

Modified atmosphere packaging combined with ozone treatment for keeping sturgeon fillets quality

作　　者：陈丽娇[1] 刘杨[1] 程艳[1] 洪佳敏[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建水产》2012年第1期26-30,共5页Journal of Fujian Fisheries

摘　　要：本文研究了气调包装(MAP,50%CO2+10%O2+40%N2)结合臭氧处理用于鲟鱼片保鲜的效果。通过以未经过臭氧预处理的MAP做对照组,试验分别研究了臭氧预处理10min、20min和30min对鲟鱼片MAP保鲜期的影响。结果表明:臭氧预处理能有效减少鲟鱼片原始的带菌数,减缓贮藏期间细菌总数和TVB-N值的增加速度,以及减缓感官品质的下降。综合分析臭氧预处理时间对鲟鱼片贮藏期间感官品质、细菌总数、TVB-N值和肌肉持水力的影响,确定以臭氧预处理20min效果最好,与对照组比较,贮藏货架期延长3～5d。Effects of modified atmosphere packaging（50% CO2＋10% O2＋40%N2） combined with ozone treatment on keeping sturgeon fillets quality were studied.Sturgeon fillets were treated by ozone for 0,10,20,30 minutes separately.After being treated by ozone,it was showed that original bacteria count in sturgeon fillets was significantly reduced,TVB-N value was slowed down and sensory quality was well controlled.Based on the evaluation of effect of ozone treatment time on sensory quality,total bacteria count,TVB-N value and water holding capacity of sturgeon fillets during storage,it could be concluded that 20 minutes ozone treatment was best one for keeping the fillets quality.Shelf life of the fillets could be extended 3 to 5 days,compared with the untreated ones.

关 键 词：鲟鱼 气调保鲜 臭氧 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]