冷藏物流过程中不同气调包装对三文鱼品质的影响  

Effects of modified atmosphere packaging on quality of salmon fillet in low temperature logistics

作　　者：张宁[1,2] 谢晶[1,2] 周洪鑫 李志鹏[1,2] 黄文博[1,2] 

机构地区：[1]上海水产品加工及贮藏工程技术研究中心上海海洋大学食品学院,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第24期283-286,共4页Science and Technology of Food Industry

基　　金："十二五"国家支撑计划项目(2013BAD19B06);上海市科委重点项目(14dz1205101)

摘　　要：为研究3种不同体积分数CO2(50%CO2+50%N2,60%CO2+40%N2及70%CO2+30%N2)的气调包装对存在温度波动的冷藏物流链中三文鱼品质保持的作用,通过测定冷藏物流过程中三文鱼的感官评分、红度值、p H、菌落总数、TVB-N值及K值的变化情况,分析不同体积分数CO2对三文鱼肉品质的影响。结果表明,不同体积分数CO2的气调包装对冷藏物流中温度变化导致的三文鱼品质下降均有减缓作用,其中气体比例为70%CO2+30%N2的气调包装的效果最好。70%CO2的气调包装能够使三文鱼肉维持较低的TVB-N值,同时能抑制微生物的繁殖,保证三文鱼在贮运末期仍有良好的品质。因此,在冷藏物流链中出现温度波动的情况下,采用气调包装能够有效减缓三文鱼肉品质的下降。To investigate the effect of modified atmosphere packaging with different CO2concentration（50%CO2＋50% N2,60% CO2＋40% N2 and 70% CO2＋30% N2）on quality of salmon（Salmonidae） in low temperature logistics with temperature fluctuation,sensory evaluation,p H value,a＊-values,total volatile basicnitrogen（TVBN）,microbiological,and K-values were assayed periodically. The results showed that the three kinds of MAP were useful to restrain the quality degradation of salmon caused by the temperature variation in low temperature logistics. However, MAP（ 70 % CO2＋ 30 % N2） was the best for inhibiting microbial growth and histamine generation. The results suggested that MAP could decrease the quality degradation rate of salmon in inadequate low temperature logistics effectively.

关 键 词：三文鱼 冷藏物流 温度波动 气调包装 

分 类 号：TS201.1[轻工技术与工程—食品科学]