包装方式对日本鳀鱼干品质特性的影响  

Effect of different packaging methods on the quality characteristics of dried Engraulis japonicus

作　　者：顾赛麒[1,2,3] 邹琳 周振毅 黎君鸿 鲍嵘斌 巫丽君 陈玉峰[1,3] 周绪霞 丁玉庭 GU Saiqi;ZOU Lin;ZHOU Zhenyi;LI Junhong;BAO Rongbin;WU Lijun;CHEN Yufeng;ZHOU Xuxia;DING Yuting(College of Food Science and Technolgy,Zhejiang University of Technology,Hangzhou 310014,China;Ninghai ZJUT Academy of Science&Technology,Ninghai 315600,China;National R&D Branch Center for Pelagic Aquatic Products Processing,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江工业大学宁海科学技术研究院,浙江宁海315600 [3]国家远洋水产品加工技术研发分中心,浙江杭州310014

出　　处：《水产学报》2021年第7期1054-1065,共12页Journal of Fisheries of China

基　　金：宁波市自然科学基金(2017A610283);国家自然科学基金(31601500);浙江省公益性技术项目(2016C32056)。

摘　　要：为探究不同包装对日本鳀鱼干常温贮藏期间的品质特性影响,以空气包装为对照,与真空包装、气调包装和CO_(2)包装做比较,测定贮藏过程中菌落总数、TVB-N、POV、TBA、色差、挥发性风味成分及感官评分的变化。结果显示,真空、气调、CO_(2) 3种包装均能有效抑制日本鳀鱼干微生物生长,常温25℃贮藏8 d后,真空包装组样品TVBN、POV和TBA值分别较空气包装组降低47.08%、4.13%和25.49%,并且真空包装组样品在减缓样品色泽变化、保护肌纤维结构完整性、保留挥发性风味成分和保持感官特性方面均具有较佳效果,确定了真空包装为日本鳀鱼干的最佳包装方式。基于Arhenius方程建立了日本鳀鱼干货架期预测模型,25和35℃下真空包装日本鳀鱼干的货架期分别为6.07和3.23 d。本研究成果可为日本鳀鱼干常温物流过程中的品质控制提供理论依据。Engraulis japonicus is a small-sized economic fish with high nutritional value, which is widely distributed in Western Pacific and Western Indian Ocean. Fresh E. japonicus is highly perishable products due to their high activity of endogenous enzymes. Therefore, dried E. japonicus is processed directly after fishing and then sold after transportation and circulation. The storage stability of dried E. japonicus can be improved by selecting appropriate packaging methods, such as air packaging, vacuum packaging, CO_(2) packaging, and modified atmosphere packaging. After packaging, dried E. japonicus and other aquatic products can avoid secondary pollution,and slow down the degradation rate of product quality. In order to investigate the effects of different packaging on the quality characteristics of dried E. japonicus during storage at normal temperature, air packaging was compared with vacuum packaging, modified atmosphere packaging and CO_(2) packaging, the total bacterial count, TVB-N,POV, TBA, color difference, volatile flavor components and sensory score were determined and analyzed. The results showed that VP, MAP, and CP can effectively inhibit microbial growth. After 8 days storage at 25℃, TVB-N,POV and TBA values of VP group were 47.08%, 4.13% and 25.49% lower than those of AP group. The VP group had better effects in slowing down the color change of samples, protecting the structural integrity of muscle fiber,retaining volatile flavor components, and maintaining sensory properties, which confirmed that vacuum packaging is the best choice. The shelf life prediction model of dried E. japonicus was established based on the Arrhenius equation, and the shelf-life of vacuum-packed dried E. japonicus was 6.07 d and 3.23 d at 25 and 35℃. The study can provide a theoretical basis for the quality control of dried E. japonicus in the process of normal temperature transportation.

关 键 词：日本鳀(丁香鱼) 包装方式 品质特性 挥发性风味 货架期 

分 类 号：S988[农业科学—捕捞与储运]