不同包装材料对香酥虾球品质的影响研究  

Effect of Different Packaging Materials on the Quality of Crispy Shrimp Balls

作　　者：全爽 顾泽茂[2] 邹圣碧 胡筱波[1] 熊善柏[1] 胡杨[1] QUAN Shuang;GU Zemao;ZOU Shengbi;HU Xiaobo;XIONG Shanbai;HU Yang(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;College of Aquaculture,Huazhong Agricultural University,Wuhan 430070,China;Hubei Communication Investment&Laker Agricultural Technology Development Co.,Ltd.,Qianjiang 448000,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]华中农业大学水产学院,湖北武汉430070 [3]湖北莱克现代农业科技发展有限公司,湖北潜江448000

出　　处：《食品科技》2022年第9期107-115,共9页Food Science and Technology

基　　金：十三五国家重点研发计划子课题(2020YFD0900303)。

摘　　要：为研究不同包装材料对香酥虾球贮藏过程中品质的影响,分析铝塑复合膜、镀铝和聚乙烯尼龙3种包装材料对30%N_(2)+70% CO_(2)气调包装下香酥虾球贮藏过程中的品质变化。在47℃的加速试验条件下,通过测定不同贮藏时间香酥虾球的感官评分、过氧化值、挥发性盐基氮含量和菌落总数的变化,确定最佳包装材料,同时选用最佳包装材料进行香酥虾球货架期预测。研究发现,随着贮藏时间延长,铝塑复合膜包装组过氧化值、挥发性盐基氮含量和菌落总数均显著低于其他包装组(P﹤0.05),且铝塑复合膜包装组感官评分比其他包装组高。因此,最佳包装材料为铝塑复合膜包装。对用30% N_(2)+70%CO_(2)气调包装和铝塑复合膜包装后的香酥虾球进行货架期预测模型建立,发现低温可以有效延缓香酥虾球的氧化变质,香酥虾球在25、37℃和47℃下的预测货架期分别为60、52、44 d。To study the effect of different packaging materials on the quality of crispy shrimp balls during storage,three packaging materials,aluminum-plastic composite film,aluminized and polyethylene nylon,were used to study the quality changes of crispy shrimp balls under 30% N_(2)+70% CO_(2)aeration packaging,and the sensory scores,peroxide value,volatile salt nitrogen content and colony count of crispy shrimp balls were measured at 47℃under accelerated test conditions.The optimal packaging materials were selected to predict the shelf life of the crispy shrimp balls.It was found that with the increase of storage time,the peroxide value,volatile saline nitrogen content and total bacterial colony were significantly lower in the aluminum foil packaging group than other packaging groups(P<0.05),and the sensory score was higher in the aluminum-plastic composite film packaging group than other packaging groups.Therefore,the best packaging material was aluminum-plastic composite film packaging.The shelf life prediction model of crispy shrimp balls packaged with 30%N2+70%CO_(2)modified atmosphere packaging and aluminum-plastic composite film was established,and it was found that low temperature could effectively delay the oxidative deterioration of crispy shrimp balls,and the predicted shelf-lives of crispy shrimp balls at 25℃,37℃and 47℃were 60 days,52 days and 44 days,respectively.

关 键 词：包装材料 贮藏 香酥虾球 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]