包装方式对即食真空油炸带鱼贮藏品质的影响  

Effect of Packaging Method on the Storage Quality of Instant Vacuum-Fried Hairtail

作　　者：傅宝尚 王源渊 林子宸 姜鹏飞[1,2] 尚珊 祁立波[1,2] FU Baoshang;WANG Yuanyuan;LIN Zichen;JIANG Pengfei;SHANG Shan;QI Libo(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Research Center for Marine Engineering Technology,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连工业大学国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品工业科技》2023年第16期264-269,共6页Science and Technology of Food Industry

基　　金：辽宁省农业重大专项(2020JH1/10200001)。

摘　　要：本文通过研究不同包装的即食真空油炸带鱼在25℃贮藏60 d过程中的品质变化来筛选合适的包装材料。分别采用封罐包装和铝箔袋充氮包装,考察贮藏过程中真空油炸带鱼水分含量、水分活度、pH、过氧化值(Peroxide value,POV)、硫代巴比妥酸值(Thibarbituric acid reactive substances,TBARS)、酸价(Acid value,AV)的变化,并测定贮藏终点即食真空油炸带鱼的滋味物质。结果表明:真空油炸带鱼在贮藏过程中水分含量,水分活度呈现先增加后趋于平稳的趋势,贮藏60 d时封罐包装的水分含量,水分活度分别是铝箔袋充氮包装的1.23倍,1.19倍;贮藏过程中脂质氧化的相关参数(POV、TBARS、AV)呈现时间依赖性上升趋势,贮藏60 d时封罐包装的POV、TBARS、AV分别是铝箔袋充氮包装的1.84倍,1.43倍和1.13倍。因此铝箔袋充氮包装可以有效阻隔环境中的水分进入包装和减缓产品脂质氧化劣变;通过电子舌测定贮藏终点即食真空油炸带鱼的滋味物质,得出铝箔袋充氮包装可以在减缓苦味物质生成的同时在咸味、鲜味、丰富性方面优于封罐包装。综上所述,铝箔袋充氮包装是更有利于即食真空油炸带鱼包装和贮藏的包装材料。The quality changes of ready-to-eat vacuum-fried hairtail with different packaging during 60 days storage at 25℃were studied in this study to choose the optimal packaging material.The changes in water content,water activity,pH,peroxide value(POV),thiobarbituric acid value(TBARS),and acid value(AV)of vacuum-fried hairtail during storage were evaluated using plastic sealed cans packaging and nitrogen-filled aluminum foil bags packaging,respectively.Also,the taste substances of instant vacuum-fried hairtail at the end of storage were determined.The results showed that the water content and water activity increased first and then remained unchanged.After 60 days of storage,the water content and water activity of hairtail sealed with plastic cans were 1.23 times and 1.19 times more than those sealed with aluminum foil bags.The relevant parameters of lipid oxidation(POV,TBARS,and AV)of vacuum-fried hairtail showed a time-dependent upward trend during storage.The POV,TBARS,and AV values of hairtail sealed with plastic cans were 1.84,1.43,and 1.13 times than those of hairtail with aluminum foil bag after 60 days storage.These results indicated that nitrogen-filled aluminum foil bag packaging could effectively block moisture in the bag,slow down the lipid oxidation deterioration of the product.The taste substances of instant vacuum-fried hairtail at the end of storage were determined by electronic tongue,the results showed that nitrogen-filled packaging of aluminum foil bag could slow down the generation of bitter substances,superior to sealed cans packaging in terms of salty taste,delicious taste,and rich flavor.In conclusion,the nitrogen-filled aluminum foil bag would be the optimal material for the packaging and storage of instant vacuum-fried hairtail.

关 键 词：带鱼 真空油炸 包装方式 贮藏 水分 滋味 封罐包装 铝箔袋充氮包装 脂质氧化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]