鱿鱼保鲜包装技术研究  

Research of Squid's Film Packaging Preservation Technology

作　　者：蒋硕[1] 杨福馨[1] 马雅婕[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《包装学报》2013年第4期39-42,共4页Packaging Journal

基　　金：国家高技术研究发展863计划基金资助项目(2012AA092301)

摘　　要：采用先盐渍再醋渍和先醋渍再盐渍2种方式,对鱿鱼进行预处理,并结合使用高阻隔性复合薄膜进行包装处理。试验测试了不同盐水浓度、不同pH值、不同浸泡时间、不同包装薄膜及不同预处理方式对鱿鱼新鲜度的影响。结果表明:在盐水质量分数为3%、醋溶液pH=4、先醋渍再盐渍30 min、选用PA/PE复合薄膜条件下,鱿鱼的保鲜效果较好。Two different ways are adopted for pretreatment of squid, one is salted first, then vinegar treated and the second vinegar first then salted. High barrier composite membrane is used in packaging processing. The effects on squid＇ s freshness are tested by examining different concentration of salt solution, different pH value, different soaking time, different packaging films and different pretreatment methods. The result shows the best preservation could be achieved under the condition of salt/water volume friction of 3%, vinegar solution pH=4, with vinegar first and salted for 30min, with PE/PA composite membrane packaging.

关 键 词：鱿鱼 保鲜包装 盐渍 醋渍 

分 类 号：TB487[一般工业技术—包装工程]