不同包装材料对烤制鱿鱼贮藏品质的影响  

Effect of Different Packaging Materials on Quality Changes of Baked Squid during Storage

作　　者：敖晓林 傅宝尚 祁立波 刘冬梅 董秀萍 AO Xiao-lin;FU Bao-shang;QI Li-bo;LIU Dong-mei;DONG Xiu-ping(School of Food Science and Technology,Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China;Liaoyu Group Co.,Ltd.,Dalian 116000,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034 [2]辽渔集团有限公司,辽宁大连116000

出　　处：《食品工业科技》2020年第16期279-285,共7页Science and Technology of Food Industry

基　　金：国家重点研发计划项目蓝色粮仓科技创新专项“低值水产品及副产物高值化利用与新产品创制”(2019YFD0902000)。

摘　　要：为开发中国枪乌贼(Uroteuthis chinensis)烤制产品并筛选适宜的包装材料,本文采用37℃加速破坏实验,考察普通包装袋、蒸煮包装袋和铝箔包装袋三种不同材料包装烤制鱿鱼,测定烤制鱿鱼在37℃贮藏过程挥发性盐基氮(TVB-N)含量、微生物菌落总数(TVC)、硫代巴比妥酸还原值(TBARS)、色泽和质构的变化,并对其进行感官评价。结果表明:普通包装袋、蒸煮包装袋内烤制鱿鱼的TVB-N含量分别在第4、6 d时超过GB 2733-2015标准(30 mg·100 g^-1),为31.77、30.6 mg·100 g^-1,铝箔包装袋内烤制鱿鱼TVB-N含量在整个贮藏过程中没有超过标准;铝箔包装袋、蒸煮包装袋、普通包装袋内烤制鱿鱼的菌落总数分别在贮藏的第3、4、6 d时超过DB11/617-2009标准(4.47lg CFU·mL^-1),分别为5.17lg、5.17lg、4.97lg CFU·mL^-1;不同包装材料内烤制鱿鱼的TBARS、色泽、质构和感官评分差异显著(P<0.05)。与普通包装袋和蒸煮包装袋相比,铝箔包装袋能有效的抑制烤制鱿鱼TVB-N含量、TVC以及TBARS的上升,且能减缓烤制鱿鱼质构和色泽的变化,使烤制鱿鱼保持良好的感官性状,是更有利于烤制鱿鱼包装和贮藏的包装材料。In order to develop Chinese squid(Uroteuthis chinensis)baking products and select an optimal packing material,this paper adopted 37 ℃ accelerated destroy experiment,investigating three different packing materials namely ordinary packing bag,cooking packing bag and aluminum foil packing bag were utilized to pack the baked squid,and changes of total volatilebasic nitrogen content,total bacterial counts,thibarbituric acid reactive substances,color,texture and sensory evaluation of baked squid during storage at 37 ℃ were determined. Results indicated the contents of TVB-N of baked squid in ordinary and cooking packaging bags exceeded the GB 2733-2015 standard(30 mg·100 g^-1)on day 4 and 6,respectively 31.77,30.6 mg·100 g^-1,but aluminum foil packing bag no exceeded the standard during storage. The TVC of baked squid in aluminum foil,ordinary and cooking packing bag exceeded the DB11/617-2009 standard(4.47 lg CFU·mL^-1)on day 3,4 and 6,respectively 5.17 lg,5.17 lg,4.97 lg CFU·mL^-1. The TBARS,color,texture and sensory scores of baked squid between different packaging materials were significant during storage(P<0.05). Compared with ordinary and cooking packing bag,aluminum foil packing bag could effectively inhibit the increasing of TBARS,the contents of TVB-N and TVC,delay the changing of color and texture,as well as keep the baked squid with good sensory properties,which was a prospect packing material for baked squid during storage.

关 键 词：中国枪乌贼 烤制 包装材料 37℃加速破坏实验 贮藏品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]