光照对包装鲜鱼肉品质动态变化的影响  

Investigating of influence of storage temperature on change of TVB-N in packed fish during storage and transportation

作　　者：张钦发[1] 许霞[1] 刘显威[1] 何淑华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2012年第2期155-157,共3页Food and Machinery

基　　金：华南农业大学校长基金支持项目(编号:5100K05102)

摘　　要：以高阻隔材料A和低阻隔材料B两种包装材料,采用真空包装和普通包装两种包装方式包装鲜鱼肉,贮藏在20℃条件下,研究光照对包装鲜鱼肉挥发性盐基氮(TVB-N)、TBA以及pH的影响。结果表明:包装鲜鱼肉的TVB-N值、TBA值均随着贮藏时间的延长而增加,TVB-N值在贮藏前期变化速度比后期小,光照对其影响也较小,而TBA值的变化却前期快后期慢,光照影响较大,即光可以提高TBA值增加速度,光照条件下贮存的包装鲜鱼肉pH增加量均稍微高于避光贮存。The changes were investigated of TVB-N,TBA and pH in fresh fish which was packaged with packaging material having lower O2 permeability（material A） and higher O2 permeability（material B） under vacuum-packaging or custom package during storage at 20 ℃.The results showed that the growth value of TVB-N and TBA in packaged fresh fish increased with increasing of storage time（t）,and the growth rate of TVB-N was less in forepart than later-stage with less influence from the illumination.Meanwhile,growth rate of TBA was sharper in forepart than later-stage with larger influence from illumination,that means the illumination may hasten the growth of TBA,and the changes of pH were less in fresh fish shade-packaged shade than illumination.

关 键 词：高阻隔材料 低阻隔材料 鲜鱼肉 光照 挥发性盐基氮 硫代巴比妥酸值 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]