【作者】 李杉； 岑剑伟； 李来好； 马海霞； 杨贤庆； 刁石强；

【Author】 LI Shan 1,2,CEN Jian-wei1,LI Lai-hao 1,*,MA Hai-xia 1,YANG Xian-qing 1,DIAO Shi-qiang 1 (1.South China Sea Fisheries Research Institute,Guangzhou 510300,China;2.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)

【机构】 中国水产科学研究院南海水产研究所； 广东海洋大学食品科技学院；

【摘要】 采用不同的充气体积(V)与鱼片重量(W)比率包装鲜罗非鱼片,在冰温条件下贮藏,通过微生物、肉汁渗出率、FVB-N值和TBA值等指标考察不同充气比率对鲜罗非鱼片品质的影响。实验结果表明,充气比率>3:1时能显著抑制产品微生物的增长(p<0.05),贮藏第25d微生物数量仍小于可接受的限值(106CFU/g);气调包装样品的肉汁渗出率均高于对照产品,且充气比率越大对产品肉汁渗出率影响越明显;随着贮藏时间的延长,各组样品的TVB-N值均有不同程度上升,对照组的TVB-N值从第4d开始明显高于充气比率≥3:1的包装样品,第19d时充气比率≥3:1的TVB-N值仍在安全限量之内,约19.30mg/100g;不同充气比率对产品pH值的影响并不明显,各组样品的pH值随着贮藏时间的延长呈下降趋势;整个贮藏期间TBA值缓慢上升,气调包装样品之间差异不明显,但与对照组差异显著(p<0.05)。总而言之,3:1≤充气比率≤4:1气调包装样品在贮藏期间的品质差异不明显,并能明显延长鲜罗非鱼片的货架期。更多还原

【Abstract】 Packaged fresh tilapia fillet with different inflatable volume(V) and fish weight(W) ratio, stored at freezing-point storage,indexes such as micro-organisms,gravy leakage rate,TVB-N values and TBA values indicated the impact that different inflatable ratio on the quality of fresh tilapia fillet. Experimental results show that the ratio≥3:1 significantly inhibited the growth of microbial products(p<0.05),storage section 25d is still less than the acceptable microbiological limits(106CFU/g);The gravy leakage rate of modified-atmosphere packaging(MAP) samples are higher than the control products,and the larger inflatable ratio with more obvious influence on gravy leakage rate of the product;With the extension of storage time,TVB-N values of each group increased by varying degrees,TVB-N values in the control group are significantly higher than the packaging samples of inflatable ratio≥3:1 after 4d,and TVB-N values of inflatable ratio≥3:1 were still within safety level until 19d,about 19.30mg/100g;The different inflatable ratios did no obvious effect on products’ pH value,groups’ pH value declined along with the extension of storage period;TBA values rase slowly throughout the storage period,it was no differents among the MAP samples,there was significant difference(p<0.05) from the contrast group.Conclusively, 3:1≤inflatable ratio≤4:1 did no significantly different on MAP samples’ quality during storage time,and could prolong the shelf life of fresh tilapia fillet significantly.更多还原