气调包装对秘鲁鱿鱼丝储藏过程中甲醛及相关品质指标的影响  

Effect of Modified Atmosphere Packaging on Changes of Formaldehyde and Quality of Dosidicus gigas Dried Squid Thread During Storage

作　　者：李学鹏[1] 邹朝阳 仪淑敏[1] 励建荣[1] 方旭波 牟伟丽 马永钧 劳敏军 沈琳 

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]浙江海洋大学食品与医学学院,浙江舟山316022 [3]蓬莱京鲁渔业有限公司,山东烟台265600 [4]浙江兴业集团有限公司,浙江舟山316101 [5]大连东霖食品股份有限公司,辽宁大连116007

出　　处：《食品科学技术学报》2017年第2期36-44,共9页Journal of Food Science and Technology

基　　金：国家科技支撑计划项目(2015BAD17B03;2012BAD29B06);高等学校博士学科点专项科研基金课题(优先发展领域)(20113326130001);山东省泰山学者蓝色产业领军人才团队支撑计划项目(鲁政办字(2015)19号)

摘　　要：将秘鲁鱿鱼丝分别进行普通空气包装、真空包装、气调包装(40%CO_2+60%N_2)和0.5%柠檬酸处理-气调包装(40%CO_2+60%N_2),考察鱿鱼丝在常温储藏过程中甲醛、二甲胺、三甲胺、氧化三甲胺、色差值、TBA值、菌落总数、还原糖、氨基酸及总蛋白的变化,以探究不同包装方式对鱿鱼丝储藏过程中甲醛及相关品质指标的影响。结果显示:储藏过程中秘鲁鱿鱼丝甲醛、二甲胺、三甲胺含量,以及a*值、b*值、TBA值、菌落总数都随储藏时间的延长呈现增加的趋势;而L*值、还原糖、氨基酸(除组氨酸)和肌球蛋白重链含量逐渐降低。研究表明:储藏过程中秘鲁鱿鱼丝中氧化三甲胺逐渐分解生成了甲醛、二甲胺和三甲胺,还原糖与氨基酸发生了美拉德反应,鱿鱼丝色泽逐渐变为微褐色;与空气包装、真空包装相比,气调包装能延缓氧化三甲胺的分解,降低甲醛的生成量,同时对细菌生长、脂肪氧化以及美拉德褐变均有较好的抑制效果,而0.5%柠檬酸处理结合气调包装对甲醛产生及其他品质劣变的抑制更加有效。Jumbo squid （Dosidicus gigas） dried squid thread were packaged in air, vacuum, modified at-mosphere （40%CO2 ＋60% N2） , and modified atmosphere （ 4 0 %CO2 ＋ 6 0 % N2） after treating with 0. 5 % citric acid, respectively. The changes in contents of formaldehyde, dimethylamine, trimethylamine, trimethylamine oxide, color difference values, thiobarbituric acid （TBA）, total number of colonies, reducing sugar, amino acids and total protein were measured during room temperature storage, to investigate the effects of different packaging on changes of formaldehyde and quality indices of dried squid thread. The re-sults showed that the contents of formaldehyde, dimethylamine, trimethylamine, and the value of a ＊, b ＊, TBA, total number of colonies increased during storage, while L ＊ value and the contents of trimethylamine oxide, reducing sugar, amino acids （except for histidine） , and myosin heavy chain （MHC） , gradually decrease. The results indicated that trimethylamine oxide decomposed into formaldehyde, dimethylamine, and trimethylamine during storage. Meanwhile the browning occurred due to the Maillard reaction of reduc-ing sugar and amino acids. Compared with air and vacuum packaging, modified atmosphere packaging could significantly inhibit the increase of formaldehyde and the bacteria growth, lipid oxidation and brown-ing reaction in dried squid thread, and the modified atmosphere packaging after treating with 0.5% citric acid had the better effects.

关 键 词：鱿鱼丝 气调包装 柠檬酸 甲醛 品质指标 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]