不同包装方式对香酥虾球品质的影响

为研究不同包装方式对香酥虾球（crispy shrimp balls）贮藏过程中品质的影响,以聚乙烯尼龙（PE/PA）作为包装材料,采用普通热封包装、气调包装（100% N₂、70% N₂+30% CO₂、50% N₂+50% CO₂、30% N₂+70% CO₂、100% CO₂）和真空包装7种包装方式,测定不同贮藏时间下香酥虾球的感官评分、脂质、蛋白质和微生物指标的变化,确定香酥虾球的最佳包装方式,同时,采用电子鼻/舌和气相色谱-质谱联用技术（GC-MS）对最佳包装方式下香酥虾球贮藏过程中的风味品质变化进行研究。结果表明,在贮藏过程中,30% N₂+70% CO₂气调包装组和100% CO₂气调包装组的过氧化值、羰基价、丙二醛含量、蛋白质羰基含量和菌落总数均低于其他组,感官评分和蛋白质巯基含量则均高于其他组（P<0.05）。随着CO₂浓度增加,香酥虾球的品质劣变速率降低,但100% CO₂气调包装组在贮藏30 d后存在塌瘪现象。因此,最佳包装方式为30% N₂+70% CO₂的气调包装。在最佳包装方式下（30% N₂+70% CO₂气调包装）,香酥虾球贮藏过程中的风味成分变化明显,贮藏30 d后香酥虾球中的醇类、醛类、含氮硫类及含氧类的挥发性种类及含量总量显著（P<0.05）增加。新鲜和贮藏30 d香酥虾球的挥发性风味物质分别有39种和57种,新鲜香酥虾球中甲酸乙烯酯、环丁醇、3,4-癸二烯和3,3-二苯基-5-甲基吡唑含量较高,贮藏30 d后香酥虾球中甲酸乙烯酯、2-异氰基-环己醇（反式）、3-环己基丙醇、（E,E）-2,4-十二烷醛、柠檬醛、2-异氰基-2,4,4-三甲基戊烷和2,3-环氧丁烷含量较高。本研究表明30% N₂+70% CO₂的气调包装可以有效减缓香酥虾球的品质劣变。     

不同气调包装对熟制蟹肉蟹黄贮藏品质的影响

熟制蟹肉蟹黄由于蛋白质和脂肪含量较高,暴露在空气中极易被氧化,腐败变质,使货架期大大缩短,严重限制了产品生产和销售规模。本文以熟制蟹肉蟹黄为研究对象,探讨不同气调包装方式（空气,60% CO₂+40% N₂和40% CO₂+60% N₂）在4℃贮藏条件下对其品质的影响,分析风味物质变化规律和货架期,最后确定产品最优气调包装方式。研究结果显示,与空气组比较,气调包装组的菌落总数、pH、挥发性盐基氮及丙二醛含量明显降低,且40% CO₂+60% N₂组效果最佳;40% CO₂+60% N₂组样品挥发性风味物质随时间变化损失较少,呈味核苷酸腺苷酸（AMP）含量显著减少,肌苷酸（IMP）、肌苷（HxR）及次黄嘌呤（Hx）显著增加（P<0.05）,感官评价得分最高,货架期可达到28 d左右,比空气包装组延长了8 d。因此在4℃贮藏条件下采用40% CO₂+60% N₂气调包装能有效提高熟制蟹肉蟹黄的风味品质和货架期限,是一种较好的冷藏保鲜方式。     

CO2冷海水预处理结合气调包装对南美白对虾品质的影响

研究CO₂冷海水处理结合气调包装对南美白对虾的保鲜效果。新鲜南美白对虾经饱和CO₂冷海水处理,采用不同气调包装（QT1,100% CO₂;QT2,40% CO₂+60% N₂;QT3,85% CO₂+5% O₂+10% N₂;QT4,40% CO₂+30% O₂+30% N₂）后于4℃冷藏,以普通空气包装（CK1）和真空包装（CK2）为对照,比较了贮藏过程中菌落总数、pH、挥发性盐基氮、多酚氧化酶活性、质构等指标的变化。结果表明,随贮藏时间的延长,菌落总数、pH、挥发性盐基氮均呈上升趋势,且显示较好的正相关性,多酚氧化酶活性明显下降,剪切力逐渐下降。QT1、QT2和QT3均可抑制贮藏期间菌落总数增加,减缓TVB-N上升速度,同时QT2和QT3可明显抑制多酚氧化酶活性,显示出良好的防褐变效果,在CO₂冷海水预处理的基础上进一步延长2~3 d的货架期。     

不同包装方式对冷鲜鸡肉微生物菌群多样性的影响

为研究不同包装方式对冷鲜鸡肉贮藏期间菌群组成的影响,本文利用Illumina MiSeq高通量测序分析了不同包装方式下的微生物多样性。结果表明,在4℃冷藏期间,MAP,VP和N₂包装能显著降低微生物数量和挥发性盐基氮含量。高通量测序表明冷鲜鸡肉贮藏初期菌种丰富度高,贮藏后期优势菌属逐渐演变为假单胞菌属、环丝菌属、不动杆菌属和希瓦氏菌属,说明它们能耐受较低的温度。与PP组相比,MAP组假单胞菌属和不动杆菌属的丰度分别降低14.8%和9.2%,而N₂组不动杆菌属和希瓦氏菌属的丰度分别降低9.6%和7.4%。VP组不动杆菌属、环丝菌属丰度下降8%和5.6%。不同包装方式对冷鲜鸡肉中的菌群影响较大,三种包装均能抑制不动杆菌属的生长,气调包装对假单胞菌属抑制效果较好,而充氮包装和真空包装对希瓦氏菌属和环丝菌属有较好的抑制效果,本研究也为未来冷鲜鸡肉所采用的包装方式提供理论基础。     

不同二氧化碳浓度气调包装对生鲜鸡翅贮藏过程中挥发性有机物的影响

为探究不同二氧化碳和氮气比例对生鲜鸡翅贮藏过程挥发性有机物的影响,本研究设置对照组和气调包装组（20%CO₂+80%N₂、30%CO₂+70%N₂、40%CO₂+60%N₂、100%N₂）,运用GC-IMS研究其在低温贮藏过程中挥发性有机物的变化,同时监测其感官品质、菌落总数、pH及色泽的变化规律。结果表明:对照组的菌落总数在第6 d超出国家限量标准,同时出现明显的不良气味,而20%～40%CO₂气调包装组中尚未产生腐败气味。随着包装内二氧化碳浓度的增加,气调包装对微生物的抑制作用增强。GC-IMS分析发现,对照组腐败样品中己醛、吲哚含量高于未腐败样品。贮藏6 d,对照组中己醛、2-甲基丙酸、吲哚、2-癸酮、丁酸等挥发性有机物的相对含量显著高于其他处理组（P<0.05）,且这些物质的相对浓度随着包装内二氧化碳浓度的增加而减少,因此,较高浓度的CO₂可有效抑制鸡翅腐败气味的产生,己醛、2-甲基丙酸、吲哚等有机物可能是生鲜鸡翅中腐败气味形成的主要原因。本研究可为生鲜鸡翅的保鲜技术发展和应用提供理论参考。     

气调包装结合电子束辐照对蚌肉的保鲜效果

为探究气调包装结合电子束辐照对蚌肉的保鲜效果,分别设置气调比例为A组:100%CO₂、B组:70%CO₂+30%N2、C组:50%CO₂+50%N2、D组:30%CO₂+70%N2和E组:50%CO₂+30%N₂₊20%O₂,气调包装后使用5 kGy电子束辐照处理,同时设置2个对照组,处理后蚌肉进行冰藏实验。研究结果表明:气调包装结合电子束辐照能较大程度抑制蚌肉冰藏中微生物的增长,减少挥发性盐基氮(TVBN)的产生,同时气调包装能有效减缓由于电子束辐照引起的脂肪氧化,降低蚌肉中TBA值。各气调包装组结合电子束辐照比对照1组分别延长了冰藏蚌肉货架期17、17、15、13和16 d。在CO₂含量高于50%时,对蚌肉的保鲜效果相差不大(p>0.05),且20%O2的存在,可提高蚌肉的色泽度,改善感官品质。综合考虑,50%CO₂+30%N₂₊20%O₂气调包装结合电子束对蚌肉的保鲜效果较优。     

不同贮藏温度下不同充气包装处理对鲜食枸杞贮藏品质的影响

为了研究鲜食枸杞最佳冷藏温度及充气包装条件,以新鲜、无腐烂的红枸杞为试材,采用CO₂:O₂:N₂分压比例分别为3:15:82、7:25:68、11:35:54的充气包装,在冷库中置于0、1、2℃贮藏24 d,分别对贮藏期间枸杞果实可滴定酸、还原糖、可溶性固形物、色差、腐烂率进行测定。结果表明,贮藏过程中0、1℃条件下7% CO₂+25% O₂+68% N₂气体浓度可有效维持枸杞果实中较高的还原糖、可滴定酸、可溶性固形物的含量,有效抑制果实腐烂率的下降,不同贮藏温度和不同充气包装对果实色泽没有显著影响(p>0.05)。由此表明,0、1℃条件下7% CO₂+25% O₂+68% N₂包装可有效延长鲜食枸杞贮藏期,保持果实品质。     

弱酸性电解水冰衣和气调包装对凡纳滨对虾(Litopenaeus vannamei)虾仁品质的影响

为研究弱酸性电解水(WAEW)冰衣和气调包装(MAP)对水产品的杀菌保鲜效果,以凡纳滨对虾为研究对象,对其保藏过程中质构特性、颜色、挥发性风味、微生物活性、挥发性盐基总氮(TVBN)、三甲胺总量(TMA)和硫代巴比妥酸反应物(TBARS)值的变化进行了研究。结果表明,经过40% CO₂＋10% O₂+50% N₂或30% CO₂+20% O₂+50% N₂气调包装和弱酸性电解水冰衣处理能够显著抑制虾仁中需氧菌和金黄色葡萄球菌的生长(p<0.05);采用弱酸性电解水冰衣和气调包装后,冻虾中的TVBN、TMA、TBARS的值相对较低,同时,联合处理对虾仁样品L*和a*值的降低表现出了显著的抑制作用,说明采用弱酸性电解水冰衣和气调包装联合处理能有效地保持虾仁的品质,对冷冻期间虾仁颜色的稳定性具有积极作用。但是WAEW冰衣产生的挥发性氯和二氧化氯使得其对生虾仁的挥发性风味具有不良影响,而对煮熟的样品没有显著影响。因此,弱酸性电解水冰衣结合气调包装作为一种新型的杀菌保藏技术,可以有效的保持水产品的品质和风味提高产品的商业价值。     

不同包装方式对捻转贮藏过程中品质变化的影响

为研究不同包装方式对捻转贮藏过程中品质变化的影响,以捻转为研究对象,采取PE普通包装、真空包装和气调包装(70% N₂+30% CO₂)3种不同包装方式处理,在4℃下贮藏,并隔天测定感官、水分、pH、色泽、菌落总数、质构等指标。结果表明:不同包装方式对捻转品质变化的影响存在显著性差异(p<0.05),其中气调包装贮藏效果最佳;PE普通包装和真空包装的样品在贮藏6 d后感官评分就明显下降,而气调包装的样品在贮藏10 d后仍有较高的评分;同时气调包装能抑制微生物繁殖,延缓样品pH、水分下降速率,硬度、咀嚼性也低于另两种包装方式,弹性、内聚性则差异不显著(p>0.05)。综合比较分析,PE普通包装、真空包装、气调包装样品的货架期分别为4、6和10 d。因此,将气调包装应用于捻转,能较好维持样品的色泽和风味,保证产品品质,延长其货架期。     

包装方式对牛排贮藏期间微生物数量和演替的影响

为研究包装方式对牛排贮藏期间的品质、微生物数量和演替的影响，牛排分别采用50% O2气调包装（50% O2＋30% CO2＋20% N2）和真空包装在0～4 ℃下贮藏21 d，并检测贮藏期间pH值、肉色、微生物数量和微生物多样性。结果表明：50% O2气调包装组比真空包装具有更好的护色效果；贮藏21 d时，与真空包装组相比，气调包装组菌落总数、乳酸菌数和假单胞菌数降低；两种包装的微生物多样性均随时间延长呈现先升高后降低的趋势，且真空包装牛排比50% O2气调包装牛排具有更复杂的微生物多样性；牛排的初始微生物主要由不动杆菌属、苍白杆菌属、栖热菌属和金黄杆菌属组成，随着贮藏时间的延长，肉食杆菌属逐渐成为真空包装牛排的优势菌群，而环丝菌属、沙雷氏菌属和乳杆菌属则成为50% O2气调包装牛排的优势菌群；贮藏7～14 d是牛排中微生物种类产生变化的关键时间点；相比于真空包装牛排，50% O2气调包装牛排中的微生物群落具有更低的糖代谢和更高的蛋白质代谢能力。本研究结果明确了不同贮藏方法下牛排的品质变化和微生物的演替规律，为定向抑制牛排中的微生物、延长产品货架期提供了参考。     

气调包装协同高功率脉冲微波对河蟹肉储藏期品质影响研究

为研究气调包装协同高功率脉冲微波对河蟹肉的保质效果,设置不同气体类型和组成比例(100％CO2、80％CO2+20％N2、50％CO2+50％N2、20％CO2+80％N2)以及协同高功率脉冲微波(作用频率200 Hz、时间6 min)处理,测定处理后河蟹肉在25℃贮藏期间菌落总数、挥发性盐基氮(total volat...     

Beef shelf life in low O(2) and high CO(2) atmospheres containing different low CO concentrations

The use of atmospheres with low concentrations of CO (0.1 to 1%), in combination with O₂ (24%), high CO₂ (50%) and N₂ (25 to 25.9%), for preserving chilled beef steaks was investigated. The atmosphere used as reference contained 70% O₂+20% CO₂+10% N₂. Bacterial counts showed that all atmospheres containing CO greatly reduced total aerobic population numbers, including Brochothrix thermosphacta. Lactic acid bacteria, however, were not affected. CO concentrations of 0.5–0.75% were able to extend shelf life by 5–10 days at 1±1°C, as demonstrated by delayed metmyoglobin formation (less than 40% of total myoglobin after 29 days of storage), stabilisation of red colour (no change of CIE a* and hue angle after 23 days), maintenance of fresh meat odour (no variation of sensory score after 24 days) and significant (P<0.01) slowing of oxidative reactions (TBARS).     

Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres

A centralised bulk pre-packaging technique (laboratory method), utilising various gas mixtures (c. 100% CO₂; c. 75% CO₂:25% N₂; c. 80% O₂: 20% CO₂ and c. 25% CO₂:50% N₂:25% O₂), was evaluated in terms of quality attributes such as microbiology, colour, odour and consumer acceptability. According to the bacterial counts recorded, all four packaging treatments were successful in prolonging the storage life (21 days c. 0°C) of centralised bulk pre-packaged pork retail cuts, while still ensuring a subsequent shelf life of at least 3 days (c. 0°C). The gas mixture comprising c. 25% CO₂:50% N₂:25% O₂ was the most successful treatment in terms of acceptability and colour scores.     

气调包装对烤鸭腿货架期及微生物多样性的影响

为延长烤鸭腿货架期、保持其食用品质并阐明烤鸭腿冷藏过程中的菌群演替规律,本实验以托盘包装为对照组,研究了0～4 ℃条件下两种气调包装（100%（体积分数,下同）N2、50% CO2＋50% N2）对烤鸭腿贮藏过程中微生物（菌落总数、乳酸菌数、肠杆菌科数）、硫代巴比妥酸反应产物值及感官特性的影响,并通过高通量测序分析了贮藏过程中烤鸭腿的微生物多样性。结果表明：与托盘包装和100% N2包装相比,50% CO2＋50% N2包装显著抑制了烤鸭腿微生物的生长（P＜0.05）,使其货架期接近21 d,并抑制了其脂肪氧化（P＜0.05）,较好地维持了烤鸭腿的品质和感官特性。贮藏时间和包装方式对贮藏后期烤鸭腿的菌群结构有明显影响,泛菌属、类香味菌属、假单胞菌属和不动杆菌属为50% CO2＋50% N2包装烤鸭腿中的优势菌群,索丝菌属、泛菌属、假单胞菌属、肉食杆菌属和明串珠菌属为100% N2包装烤鸭腿中的优势菌群,优势菌群的不同是导致不同包装方式烤鸭腿间货架期产生差异的主要原因。     

The display life of retail-packaged beef steaks after their storage in master packs under various atmospheres

Beef strip loins were divided into four portions. One portion of each loin was vacuum-packaged and then stored at −1·5°C. The other portions were each divided into three steaks, which were retail-packaged. The retail packs were master-packaged under atmospheres of N₂, CO₂, or O₂ + CO₂ (2 : 1, v/v) and then stored at 2°C. Product was assessed after storage times of up to 60 days. At each assessment, a vacuum pack and a master pack of each type, each containing product from the same loin, were withdrawn from storage. The vacuum-packaged product was cut into three steaks, which were retail-packaged. The newly prepared retail packs and those from the master packs were displayed in a retail cabinet, at air temperatures that averaged between 3 and 5·7°C, and were assessed twice daily until the product was judged to be unacceptable. When first assessed, steaks cut from vacuum-packaged product were generally considered desirable, with little metmyoglobin in the surface pigment, although the edges of same steaks were discoloured. Steaks stored under N₂ or CO₂ for 4 days or less were only slightly desirable at best, with metmyoglobin forming relatively large fractions of the surface pigment. However, after storage under N₂ or CO₂ for 6 days or more, metmyoglobin fractions were low, and the steaks bloomed to a desirable red colour. Steaks stored under O₂ + CO₂ had lower metmyoglobin fractions, and were desirable after storage for up to 8 days. However, the fractions of metmyoglobin increased, and steaks were judged to be less desirable after longer storage times. Steaks stored under O₂ + CO₂ for 20 days were unacceptable. After storage, the numbers of bacteria on steaks from vacuum packs and N₂, CO₂, and O₂ + CO₂ atmospheres were, respectively, <10⁴, <10⁶, <10⁵, and <10⁴ CFU/cm². The flora from steaks stored under CO₂ were composed wholly of lactic acid bacteria. Other flora were dominated by lactic acid bacteria, but contained fractions of enterobacteria and/or Brochothrix thermosphacta.

The appearance of product from vacuum packs generally was unacceptable after 72 h of display. The display life of steaks stored under N₂ or CO₂ was shorter than that of the product from vacuum packs when product was stored for 2 days or less, or 46 days or more. After other storage times, the product from vacuum packs or master packs with N₂ or CO₂ atmospheres had a similar display life. The display life of product stored under O₂ + CO₂ was similar to that of product from vacuum packs or CO₂ or O₂ + CO₂ was similar to that of product from vacuum packs after storage times of 8 days or less but was shorter after storage times of 12 or 16 days. The flora on displayed product from vacuum packs or CO₂ or O₂ + CO₂. atmospheres did not attain the maximum number of 10⁷ CFU/cm². and the product did not develop off-odours of microbial origin. However, numbers of 10⁷ CFU/cm² were approached or attained during display of product stored under N₂ for 28 days or longer, and some of that product developed moderate off-odours. It then appears that, under temperature regimes that are common in commercial practice, retail-packaged strip-loin steaks with a display life of 2 days or longer can be obtained from master packs after storage periods of up to about 2, 4, or 7 weeks, respectively, with master-pack atmospheres of O₂ + COPin2 (2 : 1, v/v), N₂, or CO₂.     

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

Quality aspects of sliced dry-cured beef “Cecina de León” preserved in vacuum and gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6 °C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 log ufc/g). A slight increase (p < 0.05) in pH was observed throughout storage of “Cecina de León” packaged under vacuum and in gas mixtures. However, a decrease (p < 0.05) in a_w was observed during storage of “Cecina de León” packaged under vacuum but a_w did not vary (p > 0.05) during storage in the gas-packaged samples. No changes were observed (p > 0.05) in lightness (L^*), redness (a^*) and yellowness (b^*) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of “Cecina de León” slices preserved in gas mixtures (20%/80% CO₂/N₂ and 80%/20% CO₂/N₂). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of “Cecina de León” slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of “Cecina de León”, the main parameter in consumers’ perception of meat quality.     

不同贮藏条件下牛肉的理化性质及感官品质的对比分析

为分析牛肉在不同包装方式与贮藏温度下理化性质及感官品质的变化,该试验将牛肉背最长肌分别采用空气包装(air-packaging,AP)、真空包装(vacuum packaging,VP)和气调包装(modified atmosphere packaging,MAP),其中MAP包括两种气体比例:MAP1为78.8％O2...